Introductory Hygiene And Safety N4 — Document
November 2018 — N4 — Introductory Hygiene And Safety
N4
2018
Nated Hospitality
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Q1— Section header —
1.1Various options are given as possible answers to the following questions. Choose the answer and write only the letter (A D\ next to the question number (1.1
1.10\the ANSWER BOOK.
1.1.1Sugar should be stored in refrigerator. freezer. dry, cool place.
1.1.2not be moved. be moved. be given pain
1.1.3form a soluble scum. lower the surface tension of water. clean tarnished surfaces. not keep the dirt dispersed in water
1.1.4ceramic material and provides heat when pans are put on them. halogen hob boiling pan induction cooker
1.1.5when you sneeze, cough or even whistle in the food service area. Salmonella Staphylococci Clostridium
1.1.6Food every week. every third day. every day.
1.1.71 and 4 0 and
1.1.8Bacte nose , throat and mouth
1.1.9a combination of both. Atmospheric steamer Convection and steaming ovens Pressure steamer
1.1.10
1.2Choose a description from COLUMN B that matches an item in COLU MN A. Write only the letter (A \next to the question number (1.2.1
1.2.10\in the ANSWER BOOK. COLUMN COLUMN
1.2.10Yeast Mould Foot care Skin care Synthetic detergent Bleach Solvent Cut (W ound\
1.3Indicate whether the following statements are TRUE or FALSE. Cho ose the answer and write only True or
1.3.10\the ANSWER BOOK
1.3.1Rodents include mice and birds
1.3.2Protective clothing should be absorbent
1.3.3Soap was the first detergent to be inve ted
1.3.4Food must always be covered
1.3.5Detergent increase the surface tension of water
1.3.6Micro organism require cold temperature to grow
1.3.7Defrosting of refrigerator must be done every week (19050104 N820 (E\
1.3.8A plastic spatula is handy to remove stubborn ice in the freezers
1.3.9Water is the best solvent
1.3.10
1.4Give 10 ways of preserving food (10\ [50] TOTAL SECTION A: 50 SECTION B50
Q2— Section header —
2.1Describe the cleaning of the following equipment.
2.1.1Microwave cooker (5\
2.1.2Induction cooker (6\
2.2What are the consequences of food not stored correctly according to good hygienic standard (5\
2.3Name THREE ways of storage in which food are stored correctly (3\
2.4Explain how to clean the following areas in the kitchen and how often this should be done AREA CLEANING METHOD FREQUENCY OF CLEANING Stainless steel
2.4.1(3\
2.4.2(1 Walls
2.4.3(3\
2.4.4(1 (8\
2.5State the FIVE stages of the cleaning process (5\
2.6Discuss on how to take care of the skin under personal hygiene (5\
2.7One of the requirements for protective clothing which a food handler should wear is suitable colour. Explain what is expected from the colour of protective clothing. (8\
2.8Give FIVE reasons why s moking is not allowed in the food preparation area. (5\ 50 (19050104
Q3— Section header —
3.1Describe the following food poisoning and give one example:
3.1.1Natural poison
3.1.2A toxin
3.1.3
3.2Name FIVE main groups of micro organism (5\
3.3Discuss unhygie nic habits under hygiene (9\
3.4Kitchen hygiene is of great importance. Give reasons for the adherence to measures conducive to health and hygiene. Refer to the following:
3.4.1Those who work in the kitchen (4\
3.4.2The owners of food preparation units (3\
3.4.3The customers (2\
3.5Describe the cleaning of the following equipment
3.5.3Deep fat fryer Salamander Automatic dish washer (6\ (4\ (6\ [48
Q4— Section header —
4.1Explain the first aid treatment that you would apply if the following should occur:
4.1.1Shock (4 2\ (8\
4.1.2Nose bleed (4 2\ (8\
4.2Accidents occur in the food service unit. Briefly explain the reporting of accidents in a food service unit. (7\
4.3How can a safe working place for food service workers be created (5 2\ (10\
4.4Name the general symptoms of food poisoning (6\
4.5State THREE favo rable combinations necessary for the multiplication of bacteria (3\
4.6Discuss the procedures of reporting a fire (3\
4.7Name SEVEN characteristics of suitable kitchen clothing (7\ [52 TOTAL SECTION B 150 GRAND TOTAL 200
Mark Allocation
Total200 marks
Sections50 = 50 marks
Paper information
TitleDocument
SubjectIntroductory Hygiene And Safety
LevelN4
Document typeQuestion paper
Year2018
MonthNovember
Pages8
Downloads5
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,902
About Introductory Hygiene And Safety examination preparation
This TVET examination resource can be used as part of a structured revision programme. Past papers are most useful when learners attempt questions independently, work within a realistic time limit, and review their answers afterwards.
How to use this resource for revision
A TVET past examination paper is most useful when it is treated as an active revision exercise. Try the questions yourself before checking the corresponding memorandum. Where you make an error, identify the reason — was it a knowledge gap, a calculation mistake, an interpretation issue, or an examination technique problem?
For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
understanding question requirements
applying subject knowledge
working under time constraints
checking answers
identifying revision priorities
A practical revision approach
Start by completing the resource without looking at the memorandum. Review incorrect and incomplete answers afterwards and make a short revision list based on the areas that caused difficulty.
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