CORK INSTITUTE OF TECHNOLOGY
INSTITIÚID TEICNEOLAÍOCHTA CHORCAÍ
Autumn Examinations 2010/11
Module Title: Principles of Culinary Food Safety
Module Code:
HOSP6003
School:
Humanities
Programme Title:
Bachelor of Business in Culinary Arts – Year 1
Programme Code:
OCULA_7_Y1
External Examiner(s):
Internal Examiner(s):
Mr J. Clancy
Ms A. Murphy
Instructions:
Answer 4 Questions.
Duration:
2 hours
Sitting:
Autumn 2011
Requirements for this examination:
Note to Candidates: Please check the Programme Title and the Module Title to ensure that you are
attempting the correct examination.
If in doubt please contact an Invigilator.
Page 1 of 4
Q. 1 (a) Describe in detail three of the main factors that are necessary for the growth of
bacteria.
(9 marks)
(b) List the main powers of authorised officers on entering a food premises.
(6 marks)
(c) List the main hygiene points to check for when receiving food deliveries into the
kitchen.
(5 marks)
(d) Describe briefly the main functions of the Food Safety Authority of Ireland
(FSAI) in monitoring and controlling food safety.
(5 marks)
Q. 2 (a) Write a brief note on two of the following enforcement orders which may be
served on a catering premises by the Food Safety Authority of Ireland:
(i)
Improvement Order
(ii)
Closure Order
(iii) Prohibition Order
(6 marks)
(b) As according to the I.S. 340:2007, state the foods that much reach
a core temperature of 75oC during cooking. Explain briefly why these
foods must reach this core temperature.
(6 marks)
(c) State the main methods of preventing pest infestation in the kitchen.
(7 marks)
(d) State the main hygiene reasons why staff may be excluded from working in
a kitchen.
(6 marks)
Q. 3 (a) Write a note on the Food Safety Training Programmes offered by the Food
Safety Authority of Ireland to include the time scale of delivery and the
levels of skills involved in each programme.
(6 marks)
(b) Define the term food safety hazard. List the three main groups of
hazards and give one example of each.
(5 marks)
(c) According to the I.S.340:2007, outline the main methods of defrosting
food safely in the kitchen.
(4 marks)
Page 2 of 4
(d) Define the term Cross Contamination. Distinguish between Direct and Indirect
Cross Contamination.
(6 marks)
(e) Write a brief note on the Danger Zone in relation to bacterial growth in the
kitchen.
(4 marks)
Q. 4 (a) State the main factors that can increase the risk of Staphylococcus aureus food
poisoning when preparing salads in the kitchen.
(5 marks)
(b) Describe four of the following terms in relation to microbiology and food
hygiene:
(i) Pathogen
(ii) Binary Fission
(iii) Rotavirus
(iv) Incubation/Onset Period
(v) Osmosis
(10 marks)
(c) Outline briefly how the Food Safety Promotion Board promotes a food safety
culture in Ireland.
(5 marks)
(d) As according to the I.S.340: 2007, list the main hygiene requirements in relation
to wearing protective clothing or uniforms in the kitchen.
(5 marks)
Q. 5 (a) At each step in the following flow chart for the production of Chicken Casserole
identify
(i) The main hazard that can occur.
(ii) The main preventative/control measure that should be in place to prevent
the occurrence of the identified hazard
(iii) The appropriate monitoring method to be used to assess if the preventative or
control measure in place is operating correctly.
Page 3 of 4
Flow chart for Chicken Casserole
Purchase
↓
Delivery
↓
Decanting
↓
Refrigerated Storage
↓
Preparation
↓
Cooking
↓
Hot Holding
↓
Service
(16 marks)
(b) List the main prerequisites that need to be place in the kitchen for HACCP to
work effectively.
(5 marks)
(c) Outline the main reasons that HACCP fails in a catering establishment.
(4 marks)
Q. 6 (a) Describe briefly the importance of sensory analysis in the kitchen.
(5 marks)
(b) Outline briefly the main costs of poor hygiene practices to employers and
employees of a catering business.
(8 marks)
(c) Discuss E coli or Salmonella under the following headings:
(i) Incubation Period
(ii) Symptoms
(iii) Sources
(iv) Prevention Methods
(8 marks)
(d) As according to the I.S. 340:2007, list the main hygiene points in relation to
reheating of food in the kitchen.
(4 marks)
Page 4 of 4