Sanitation And Housekeeping N4 — Document
November 2018 — N4 — Sanitation And Housekeeping
N4
2018
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1What is the housekeeping department in the hospitality industry? The team of employees in charge of fo od and beverage in an organi
1.2How does the hospitality industry ensure that they are meeting expectations in housekeeping? Trust i
1.3Which of the following is NOT one of the basic functions of housekeeping in the h ospitality industry? Making the bed Cleaning the bathroom
1.4In which body fluid is the HIV virus not present? Semen Breast milk Sweat Blood
1.5If someone is diagnosed with HIV, chances are they will develop Aids within
1.6The BCG vaccination can prevent: Cholera HIV Tuberculosis Hep
1.7Diseases can be prevented by help of drugs. medicines. vaccines. hormone therapy.
1.8Which item in the kitchen contains the most bacteria? Dishcloth Kitchen sponge Dishwasher Sink
1.9Which of the followi ng are considered a high touch area within rest rooms/toilets Toilet handle
1.10What is the role of the workplace s health and safety representative? To represent the workers
Q2— Section header —
2.1If you have to evacuate the workplace during an emergency, ensure that you take all your personal belongings before leaving the building.
2.2Tobacco contains a drug called n icotine.
2.3Alcohol is a mood altering stimulant.
2.4It is quite acceptable to put your intoxicated, passed out friend/colleague to bed and go back to join the party.
2.5Some bacteria have a tail they use to move called a flagell um
2.6Binary ission is where you start with one bacterium and it splits into two bacteria cells.
2.7To eliminate the building up of hard water scale, you should clean the surface with an acid cleaner.
2.8If a colleague burns him or herself it is best to apply butter or aseline to the
2.9You can freeze food you haven t had time to eat right up to its use by date
2.10
Q3— Section header —
Q4— Section header —
4.1Draw up a cleaning schedule for a ed and reakfast enterprise
4.1.1
4.1.2
4.1.3
4.1.4
4.1.5
4.1.6
4.1.7
4.1.8
4.1.9
4.1.10
4.1.11
4.2Name SIX qualities that a good ousekeeper must have to be successful within a hotel environment. (6\
4.3Define the term hygiene (2\
4.4When chefs receive the following good it is importan t to follow strict control measures. Discuss each one and give the handling and storage measures for each.
4.4.1Canned food products
4.4.2Fruit and vegetables
4.4.3Meat
4.4.4Fish
4.4.5Poultry
4.4.6Eggs
4.4.7Leftove r foods (7 2\ 14
4.5Study the pictures below . It shows all the necessary uniform items that a hef must wear on a daily basis. Name FOUR items and
4.7Name one disease which is caused by viruses. (1\ [50]50
Q5— Section header —
5.1As a chef you have to constantly taste the food to see that it has good flavour and consistency. Explain in FOUR steps how to taste food in the correct way. (4\
5.2Strict pest control measure must be followed in the industry. Give FIVE reasons why we have to control pests, especially where food is served. (5\
5.3Name the temperature zone where most bacteria grow and thrive. (1\
5.4Indicate the legal obligations of both the employer and employees in terms of the Occupational Health and Safety Act of 1993. (2 3\ (6\
5.5Study the picture below and discuss how you would react in such situation. (4\
5.6Give FOUR reasons why accidents take place in the workplace. (4\ 8060104
5.7Read the following article and answer the questions FACIN G A NEW CHALLENGE Abby Landy was deeply suspicious something was wrong when, at 23, she developed cold sores for the first time in her life. The busy law student went
5.7.1In your opinion, what is the mos t fearful and scariest thing about contracting HIV/ Aids (2\
5.7.2Name FIVE ways in which a person can contract HIV/ Aids (5\
5.7.3Describe the FOUR stages of HIV /Aids (4\
5.7.4What advice would you give a colleague or friend who has just found out that they are HIV positive? (2\
5.8Discuss bacteria under the following headings:
5.8.1Appearance of bacteria (3\
5.8.2Kinds of bacteria (2\
5.8.3Structure of bacteria (3\
5.8.4Economic importance of bacteria (2\
5.8.5Reproduction of bacteria (3\ [50
Q6— Section header —
6.1Name and discuss FIVE factors influencing the growth of micro organisms. (5 2\ (10\
6.2List THREE ways in which micro organisms can be destroyed. (3\
6.3What causes microbial food poisoning? (3\
6.4Name FOUR micro organisms that cause food poisoning. (4\
6.5Name and explain THREE on the spot ch ecks that must be done to see whether a surface is clean. (3
6.6Microbiological tests are also used to check if a surface is clean or not. Discuss swabbing as one of the meth ods in detail. (10\
6.7Give FIVE general principles of cleaning. (5\
6.8Define the following terms:
6.8.1Sterilant
6.8.2Detergent (2 3\ (6\ [50] TOTAL SECTION B: 150 GRAND TOTAL:50
Topics Identified
2
Business FunctionsLeadership
Mark Allocation
Total200 marks
Sections20 + 20 + 10 + 50 + 50 = 150 marks
Paper information
TitleDocument
SubjectSanitation And Housekeeping
LevelN4
Document typeQuestion paper
Year2018
MonthNovember
Pages10
Downloads8
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,899
About Sanitation And Housekeeping examination preparation
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