Sanitation And Housekeeping N4 — Document
November 2020 — N4 — Sanitation And Housekeeping
N4
2020
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1hat is the best way to dry your hands after washing them when working in a food preparation or food serving environment
1.2Which ONE of the following is not a power of environmental health o fficers?
1.3Which ONE of the following would likely cause an outbreak of food borne illness
1.4Danielle likes to experiment by c hanging ingredients in recipes. What is the potential risk if she makes food in a way other than described on the menu?
1.5You are a supe rvisor at a hospital cafeteria. How would you handle a line chef who presents to work with a sore throat and a fever?
1.6While being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with rice pilaf she notices that a diamond fr om her wedding band is missing. Is this an example of an im
1.7After Alex has been notified that a customer vomited in his facility and directed a server to clean the v omit, he checks on the server' s progress. He notices t
1.8Which temperature should be maintained w hen hot holding food
1.9Why should one only buy mushrooms from approved suppliers? ome mushrooms are toxic
1.10Bridget dropped a glass which shatt ered near an open bin of flour. What must she do with the flour?
Q2— Section header —
2.10\the ANSWER BOOK.
2.1TB cause big sores and holes in the lungs.
2.2mphetamine is a hard drug.
2.3Cann ed foods are high risk foods.
2.4If you have a grease fire in a pan on the cooker, safely place the pan in the sink under cold water.
2.5Some microorganisms are useful to make food and drinks.
2.6Lipolytic organisms break down fats and oils.
2.7Pasteuris ation is used to reduce food spoilage and utilis es high heat to kill all bacteria.
2.8All pathogens known to infect humans have been identified at this point in time.
2.9Microwaving food in plastic containers may cause carcinogens to leak out into food.
2.1010
Q3— Section header —
3.1List 10 duties of a good housekeeping manager at a hotel or bed and reakfast. (10\
3.2Which SIX problems is the h ousekeeping sector experiencing according to the article (6\
3.3Which FOUR qualities must a good housekeeper and his/her team have to ensure good service delivery? (4\ [20]20
Q4— Section header —
4.1Define each of the following terms:
4.1.1Disinfectant
4.1.2Pathogenic organism
4.1.3Safety
4.1.4Microorganism
4.1.5
4.2Give 10 hints for drink ing responsibly. (10\
4.3Wh at is microbial food poisoning (4\
4.4Discuss EIGHT symptoms of TB. (8\
4.5List FIVE important techniques and safety measures to consider when handling and using knives. (5\
4.6Explain the procedure to follow when an accident occur (7\
4.7Define the term hygiene (2\
4.8Name FOUR factors which influence the growth of microorganisms. (4\ [50] 806010450
Q5— Section header —
5.1Read the article on ADDENDUM B (attached\ and answer the questions
5.1.1List FIVE reasons why food handlers must control pests in kitchen. (5\
5.1.2State 10 points to keep a kitchen hygienic while working. (10\
5.2Give THREE disadvantages of using steam as a cleaning method in the food industry. (3\
5.3Explain FOUR objectives and principles of cleaning. (4\
5.4Which THREE qualities must a sanitiser used in a kitchen have? (3\
5.5Discuss swabbing as a microbiological test that can be done to check whether a surface is clean. (5\
5.6List FIVE symptoms of intoxication. (5\
5.7Give FIVE problems caused by drug abuse. (5\
5.8
5.9Define the term tannin (2\ [50]50
Q6— Section header —
6.1List FOUR general characteristics of microorganisms. (4\
6.2State FIVE ways to break the food poisoning chain. (5\
6.3State 11 ways in which bacteria can be transferred to food. (11\
6.4Name SEVEN negative effects alcohol can have on the body. (7\
6.5Give FIVE ways to contract AIDS. (5\
6.6State FIVE safety measures to follow when handling electrical appliances. (5\
6.7Name SEVEN hab it forming and dependent drugs. (7\
6.850
Topics Identified
4
Business EnvironmentsForms of OwnershipBusiness FunctionsLeadership
Mark Allocation
Total200 marks
Sections20 + 10 + 20 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectSanitation And Housekeeping
LevelN4
Document typeQuestion paper
Year2020
MonthNovember
Pages10
Downloads5
Examination context
Decade2020s
Years ago6y
SeasonSpring (SH)
Start daySunday
Exam periodNovember 2020
Days since exam2,169
About Sanitation And Housekeeping 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
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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.
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A practical revision approach
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