Sanitation And Safety N4 — Document
November 2020 — N4 — Sanitation And Safety
N4
2020
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1Which ONE of the statements with regard to bacteria is true? All types of bacteria
1.2At work, th e best way to dry your hands after washing is: Using a warm air dryer Giv ing
1.3
1.4Why is it important to add the chemical to the water and not the water to the chemical? If you add the chemical to water
1.5What does a disinfectant do? Removes dirt and grease Reduces bacteria to a safe level Removes dirt, grease and kills bacteria Kills bacteria
1.6Which groups of people are more at risk from food po isoning or food borne illness es
1.7A fire consisting of ood, lastic and aper is
1.8In the case of an electrical fire which fire extinguisher should be used
1.9Which factors influence the eff ectiveness of chemical
1.10What should food handler with an infected hand
Q2— Section header —
2.6Pregnant women, infants, seniors and people with weakened immune system are at greater risk of developing food borne illness es
2.7
2.8The purpose of detergent, a chemical product, is to kill bacteria.
2.9
2.1010
Q3— Section header —
3.18060094 Copyright reserved Please turn over
3.5(5 4\ [20] TOTAL SECTION A: 50 SECTION B20
Q4— Section header —
4.1Read the following accidents that have taken place in various kitchens and explain in each incident how the situation sh ould have been handled better in order to avoid the acc ident
4.1.1'At one of the restaurants where I was working, we had a newbie that had never worked in the business before. We stuck all new people on the fryers to start off, figuring they could do the least amount of damage ther
4.1.2'It was an extremely busy Friday night; we were getting our tails handed to us and it was time to clean up. Juan, my fry cook, was really know what he was thinking, he put his whole arm in the fry er to get the tongs. All I remember after that was his skin looking like
4.1.3'When I was a young prep cook, I was asked to finish a crab cake project someone else had begun. They had dumped three five pound cans of crab meat in a large mixing bowl, so I washed my hands and swept
4.1.4'Years ago when I was managing a twenty seven seat breakfast/lunch/dinner greasy spoon, I had worked an unusually long open to close shift. At the end of the night during clean up, I may have forgotten to turn off the one table
4.2Name the FIVE main reasons why accidents occur in kitchens and workplaces. (5\
4.3The Occupational Health and Safety Act w as implemented to provide for the health and safety f people at work. Explain FIVE legal obligations the employer must adhere to
4.4All com panies are liable to implement emergency plan . Discuss FIVE important factors one should consider when drafting an emergency plan. (5\
4.5Study the pictures below and name SIX myths related to the fact that you cannot get HIV AIDS (6\
4.6Discuss EIGHT symptoms of HIV. (8\
4.7It is recommend ed that every employer implements a workplace progr amme in case some of his or her
4.8Drug abuse is unfortunately also cause for concern within the food industry. Name FIVE hal lucinogenic drugs. (5\ [50] 806009450
Q5— Section header —
5.1Define the term hygiene (2\
5.2Discuss personal hygiene under the following headings:
5.2.3
5.3Many che fs in the food industry smoke as they feel it alleviates stress and stressful situations owever
5.4Name and explain THREE ways o f preventi ng pests in the food industry. (6\
5.5Read the following passage and answer the questions Death toll in South Afric . Listeria outbreak jumps to 61 JOHANNESBURG (Reuters\ The death toll from an outbreak of listeria in
5.5.1Discuss THREE general characteristics of microorganisms. (3\
5.5.2Food poisoning can be very sever e. Discuss FIVE symptoms of food poisoning. (5\
5.5.3Bacteria can be found in igh risk foods and can cause food poisoning. Name FIVE igh
5.5.4Name SIX factors that influence the growth of microorganisms. (6\
5.5.5dentify FOUR ways in which microorganisms can be destr oyed (4\ [50]50
Q6— Section header —
6.1
6.2Name THREE uses for yeast in the food industry. (3\
6.3Define the following terms
6.3.3
6.4Name THREE reasons why you as a food handler , must promote cleaning. (3\
6.5Discuss THREE disadvantages of using steam as a cleaning method in the food industry. (3\
6.6Explain FOUR objectives and principles of cleaning. (4\
6.7Name THREE qualities a sanitizer should have when used in the kitchen 3\
6.8Microbiological tests are completed to check whether a surface is clean. Discuss s wabbing as one of the tests that can be used. (5\
6.9Caffeine is a stimulant and may cause intoxication of the body. Name FIVE symptoms of intoxication. (5\
6.10Drug abuse does not only have an effect on the body but causes other problems too Name FIVE problems caused by drug abuse. (5\
6.11Define the term tannin (2\ [50] TOTAL SECTION B GRAND TOTAL50
Topics Identified
1
Business Functions
Mark Allocation
Total150 marks
Sections20 + 10 + 20 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectSanitation And Safety
LevelN4
Document typeQuestion paper
Year2020
MonthNovember
Pages11
Downloads6
Examination context
Decade2020s
Years ago6y
SeasonSpring (SH)
Start daySunday
Exam periodNovember 2020
Days since exam2,170
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
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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