Sanitation And Housekeeping N4 — Document
June 2021 — N4 — Sanitation And Housekeeping
N4
2021
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1Wh ich type of food hazard is it when you find a plaster in a food item? Chemical Physical
1.2Which ONE of the following is an offense under the Food Safety Act of 1990?
1.3Why do people change from outdoor clothing when going to work and vice versa when going home?
1.4Bridget dropped a glass that shattered near an open bin of flour. What does she need to do with the flour?
1.5The restaurant where Jorge works buys cleaning chemicals in bulk containers. After Jorge pours window cleaner into a smaller container, what should he do next? Immediately label the new container with the common name of the
1.6The secret ingredient in a rest aurant' s famous barbecue sauce is peanut oil. Which employees should know this ingredient?
1.7You can prevent falls in the kitchen by eeping the floor clean and clear of clutter
1.8At which temperature should frozen food be kept at?
1.9
1.10Food contaminated with food poisoning bacteria would ook different
Q2— Section header —
2.1It is okay to thaw perishable food like frozen chicken and beef on the kitchen counter or in the sink.
2.2Food should be put away in the fridge or freezer within two hours.
2.3Milk and eggs can be stored in the refrigerator door.
2.4One of the best ways to prevent contaminating foods is to wash your hands.
2.5You can tell if food is still safe to eat by smelling it.
2.6Keep raw foods and cooked foods separate.
2.7Fruits and vegetables should be washed even if you are peeling it
2.8The temperature at which you cook left overs does not matter because it is already cooked.
2.9Steaks can be eaten rare.
2.1010
Q3— Section header —
Q4— Section header —
4.128 Pretoria atrics treated for food poisoning after buying food from a vendor At least 28 pupils from the Edward Phatudi Secondary School in Atteridgeville were rushed to hospital on Thursday following suspected food
4.1.1Name FIVE food poisoning symptoms that the matrics might have experienced after consuming the contaminated food. (5\
4.1.2List THREE general characteristics of microorganisms. (3\
4.1.3Name FIVE igh risk foods that can cause food poisoning (5\
4.1.4Name SIX factors that influence the growth of microorganisms. (6\
4.1.5State FOUR ways in which microorganisms can be destructed. (4\
4.2Give the FIVE main reasons why accidents take place in kitchens and workplaces. (5\
4.3Explain FIVE legal obligations that an employer must adhere to and THREE obligations that the employee must adhere to according to the Occupational Health and Safety Act. (5 + 3\ (8\
4.4Explain FIVE important factors to consider when drafting an emergency plan. (5\
4.5Explain SIX ways in which one cannot contract HIV/AIDS. (6\
4.6Give THREE reasons why a food handler should promote cleaning. (3\ [50] 806010450
Q5— Section header —
5.1Define the term hygiene. (2\
5.2List EIGHT symptoms of HIV. (8\
5.3It is recommended that every employer should have a workplace programme in place for staff who may be HIV positive. Give advice to employers who do not abide to this recommendation and explain
5.4Name FIVE hallucinogenic drugs. (5\
5.5Discuss personal hygiene under each of the following headings:
5.5.3Care of hands and nails Care of teeth Care of hair (15\
5.6Give FOUR reasons why smoking is not permitted in any area where food is handled (4\
5.7
5.8Give FIVE symptoms of intoxication. (5\ [50]50
Q6— Section header —
6.1Define the term tannin. (2\
6.2Define each of the following terms:
6.2.3
6.3Explain FOUR principles of cleaning. (4\
6.4List THREE qualities of a kitchen sanitiser. (3\ 8060104 Copyright reserved
6.5Explain wabbing as one of the tests which can be used to check whether a surface is clean (5\
6.6Name FIVE problems caused by drug abuse. (5\
6.7Explain how the ousekeeping team should clean an occupied bedroom (15\
6.8Wh ich FIVE qualities should a good housekeeper have to be successful? (4\
6.9Why is the quality of water so important when cleaning (3\ [50] TOTAL SECTION B: 150 GRAND TOTAL: 20050
Mark Allocation
Total200 marks
Sections20 + 10 + 50 + 50 + 50 = 180 marks
Key Information
Websitewww.news24.com
Paper information
TitleDocument
SubjectSanitation And Housekeeping
LevelN4
Document typeQuestion paper
Year2021
MonthJune
Pages9
Downloads5
Examination context
Decade2020s
Years ago5y
SeasonWinter (SH)
Start dayTuesday
Exam periodJune 2021
Days since exam1,956
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