Sanitation And Safety N4 — Document
November 2019 — N4 — Sanitation And Safety
N4
2019
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\ nex t to the question number (1.1 .1 1. 1. 10\in the
1.1.1How often should waste be removed from a kitchen area? Once a day. When a bin bag is full. When the kitchen porter gets round to it. After each service.
1.1.2Typical symptoms of food poisoning are iarrho ea, vomiting and abdominal pain
1.1.3What re igh isk
1.1.4How long does an average bacterium take to multiply? 2 minutes.
1.1.5How could the atho gen taphylococcus ureus
1.1.6What must food handler s do after touching their hair, face, or body? Wash their hands. Rinse their gloves.
1.1.7The five main kitchen hazards are ood, juice, meat, poultry, and fish
1.1.8Indicate the only type of jewellery permitted to be worn in ood reas
1.1.9You find a person at the bottom of the stairs. He appears to have fallen and seems badly hurt. After sending someone for help, you would
1.1.10Which should be part of care for a severely bleeding open wound? Allow the wo und to bleed in order to minimis e infection.
Q2— Section header —
2.1Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only rue or
2.1.10\the ANSWER BOOK.
2.1.1Always use the correct ratio of chemical to water as specified by the supplier.
2.1.2Scrape food and sauce residue from pots into the sink so that they can be disposed of quickly.
2.1.3Scour pots vigorously to remove all burnt food off the bottom of the pots.
2.1.4Plastic chopping boards are more hygienic than wooden ones.
2.1.5It s best to serve burgers pink in the middle.
2.1.6One example of PPE is safety boots.
2.1.7One should wash chicken and other poultry before cooking.
2.1.8Dressing and bandages are used to reduce ictims pain.
2.1.9The accident report book is purely an administrative task which could be omitted.
2.1.1020
Q3— Section header —
3.1The following is a picture of a first aid kit that must be kept in a kitchen environment at all times. It must be fully stocked and all items should be replaced before the expiry date Name TEN items that shou
Q4— Section header —
4.1Study the pictures below and name FIVE signs and symptoms of someone with food poisoning. (5\
4.2Yeast and moulds are regarded as microorganisms. Discuss yeasts and moulds by answering /discussing the following FOUR spects on each. YEASTS
4.2.1Do they cause food poisoning?
4.2.5Do they cause food poisoning?
4.2.2Structure
4.2.6Structure
4.2.3Reproduction process?
4.2.7Reproduction process?
4.2.4Useful in to produce in the in dustry?
4.2.8Useful in to produce in the industry? (8\
4.3Name and briefly explain FIVE factors that microorganisms need for grow th (10\
4.4Name the FOUR microorganisms that caus food poisoning. (4\
4.5Define the term antibiotic. (3\
4.6Complete the following table for cleaning to remove visible and invisible contamination: REMOVAL OF VISIBLE CONTAMINATION REMOVAL OF INVISIBLE CONTAMINATION
4.6.1Pre lean ing (2\
4.6.4Saniti ation (4\
4.6.2Main cleaning (2\
4.6.5Post rinse/final rinse (3\
4.6.3Inter rinse (2\ (13\
4.7Name and discuss THREE ways of testing a surface to check whether it is clean. (6\
4.8Name ONE example of a detergent used for domestic use. (1\ [50] 806009450
Q5— Section header —
5.1Define the term anitiser (2\
5.2Discuss TWO advantages of using steam as a cleaning agent (2\
5.3Discuss FIVE safety measures to be followed when handling electrical appliances. (5\
5.4Study the picture below and identify the safety hazards shown in this particular kitchen. (5\
5.5Personal hygiene of kitchen staff is extremely important. Discuss this statement under the following headings:
5.5.1Care of the hair.
5.5.2Care of the teeth.
5.5.3Care of hands and nails.
5.5.4Foot care. (4 4\ (16\
5.6Design a cleaning schedule for a restaurant kitchen t o run for seven days. Indicate TEN areas/ equipment that need to be cleaned. Draw up this cleaning schedule in your AN
5.7Name THREE unhygienic habits. (3\ [50] 806009450
Q6— Section header —
6.1Household pests can spoil food and cause food poisoning. Name EIGHT rules to control household pests. (8\
6.2Most stock is kept in a dry store therefore it must be kept and maintained correctly. Name TWO rules to ab
6.3The employer must provide good staff facilities on site for his/her employees. Discuss FOUR facilities that are required (4\
6.4How would you handle the situation if an employee of yours has TB? (5\
6.5Explain the term etal alcohol syndrome (4\
6.6Discuss FIVE ways in which one CANNOT contract AIDS. (5\
6.7Discuss FIVE ways in which one CAN contract AIDS. (5\
6.8Name SEVEN habit forming and dependent drugs. (7\
6.9If a coll eague tells you that he ha a drinking problem, w
6.10What effect does too much caffeine have on the organs of the body? (3\ [50] TOTAL SECTION B: 50 GRAND TOTAL:50
Topics Identified
1
Business Functions
Mark Allocation
Sections20 + 20 + 10 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectSanitation And Safety
LevelN4
Document typeQuestion paper
Year2019
MonthNovember
Pages8
Downloads7
Examination context
Decade2010s
Years ago7y
SeasonSpring (SH)
Start dayFriday
Exam periodNovember 2019
Days since exam2,535
About Sanitation 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
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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.
understanding question requirements
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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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