Introductory Hygiene And Safety N4 — Document
November 2020 — N4 — Introductory Hygiene And Safety
N4
2020
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1Ideal temperature of a cool room is C to 4
1.2A burn can be caused by dry hea a knife
1.3To avoid gas explosion ensure that the gas cylinder is outside
1.4Food service workers should bath or shower every week
1.5Stubborn dirt on plastic can be removed by using bicarbonate of soda an abrasive
1.6disadvantage hygiene that it is difficult to
1.7Food which encourages the growth of bacteria are usually high in ... sugar salt
1.8A person with a broken bone should ... be moved not be moved
1.9unacceptable habit and is not allowed in the food service unit. Tas ting of food Spitting
1.10form a soluble scum lower the surface tension of water clean tarnished surfaces
Q2— Section header —
2.10\the ANSWER BOOK.
2.1Prevent falls and slipping by walking backwards
2.2Baking sheets should be washed as little as po ssible
2.3Clean the interior surface of a refrigerator with very hot water and a mild detergent
2.4Protective clothing should be absorbent
2.5Foot prints in the dust are signs of bacteria
2.6A plastic spatula is handy to remove stub born ice in the freezers
2.7Colourless nail polish may be worn in the food preparation area 19050104 Copyright reserved
2.8Pests do not need food and shelter
2.9Food poisoning can be characterised by muscle pain and fever
2.1020
Q3— Section header —
3.10\ in the ANSWER BOOK. COLUMN A COLUMN B
3.6.7
3.10Yeast Mould Foot care Skin care Synthetic detergent Bleach Solvent
Q4— Section header —
4.10\ the ANSWER BOOK.
4.2is used to remove the fine outer skin of oranges and lemons
4.4rve/ slice roast meat and poultry
4.5pointed razor sharp tip used for deboning meat or chicken.
4.6Smoking e
4.7Brush eeth
4.9to dissolve dirt and grease particles in the water.
4.1010
Q5— Section header —
5.1Bacteria can be brought in to the kitchen on our hands therefore it is important to wash our hands
5.1.1State TWO reasons why persona l hygiene is essential. (2\
5.1.2Re arrange the following steps in the hand washing procedure in the correct order Scrub the hands thoroughly and use a brush to remove any dirt from under the nails. Use an antibacterial soap
5.1.3Name FIVE appropriate times for w ashing hands. (5
5.2State TWO types of refrigeration and the temperature s of each type (4\
5.3Explain the maintenance of refrigerators. (4\
5.4Give ONE reason why dish cloths are not suitable for drying dishes after washing.
5.5
5.6Name FIVE most common pests and insects that can be found in the kitchen (5
5.7Indi cate THREE signs of rodent infestation (3\
5.8Name FOUR means of preventing rodent infestation (4\
5.9Name FOUR ways in which rodents get access to the kitchen
5.10Name TWO ways of eradicating rats and mice (2\ [50]50
Q6— Section header —
6.1Name THREE important knifes used in the kitchen (3\
6.2Explain the uses of the following knives
6.2.1Utility knife
6.2.2Filleting knife
6.2.3Meat clever
6.2.4Paring knife
6.2.5
6.3
6.4Re arrange the cleaning process of knives Holding the handle of the knife , immerse the blade in hot
6.5Name TEN cl eaning equip ment and materials (10\
6.6Name TWO main methods used for cleaning glasses (2\
6.7Name FIVE conditions suitable for bacterial growth (5\
6.850
Q7— Section header —
7.1Explain the following environmental control
7.1.1umidity (4\
7.1.2Temperature
7.2State FOUR points to remember when freezing food (4\
7.3Give FOUR guidelines when selecting suitable clothing to we ar in the kitchen (4\
7.4Explain why smoking is prohibited in public places. (4
7.5Na me THREE main groups of micro organism (3\
7.6State the guidelines to follow when using a refrigerator (4\
7.7Explain the following terms
7.7.1asteurisation
7.7.2
7.8Name SIX foods commonly associated with food poisoning (6\
7.9Indicate THREE consequences when storing chemicals without the necessary care (3
7.10State SEVEN ways of re ducing electrical hazards (7\
7.11Name THREE types of bacteria that are found in food. (3\ [50] TOTAL SECTION B: GRAND TOTAL: 150 20050
Mark Allocation
Total150 marks
Sections10 + 20 + 10 + 10 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectIntroductory Hygiene And Safety
LevelN4
Document typeQuestion paper
Year2020
MonthNovember
Pages8
Downloads5
Examination context
Decade2020s
Years ago6y
SeasonSpring (SH)
Start daySunday
Exam periodNovember 2020
Days since exam2,171
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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