MODULE 1 – PART 2 Q & A
Question 1: Multiple Choice
Choose the correct answer from the options provided.
1.1) The common time/temperature combination used in the cleaning of dairy factories is…
A) 70°C for 5 min
B) 85°C for 10 min
C) 30°C for 30 min
1.2) The common time/temperature combination in the destroying of heat resistant cultures is …
A) 70°C for 5 minutes
B) 85°C for 10 minutes
C) 100°C for 10 minutes
1.3) The most suitable finish for work surfaces in a food service unit is …
A) plastic
B) wood
C) stainless steel
1.4) The best effective cleaning method for vitreous enamel is to …
A) Scrub with a bristled brush, rinse in hot water and dry.
B) Clean with a damp cloth and dry, avoid abrasives.
C) None of the above
Question 2: True or False
Write only TRUE or FALSE next to the statement in the spaces provided.
STATEMENT ANSWER
2.1 Aluminum cannot be washed in water containing soda. TRUE
2.2 Milk stone is a deposit derived from the thermal processing of milk. TRUE
2.3 Routine cleaning of furniture and fabric must be undertaken on a daily basis. TRUE
2.4 Deep cleaning is usually undertaken at three or six monthly intervals. TRUE
2.5 Aluminum should be cleaned with steel wool. FALSE
2.6 Food handlers must always clean the toilets as well after use. FALSE
2.7 A marble surface can be easily scratched. TRUE
Question 3: Short and Long Questions
Answer each of the following questions as instructed.
3.1) State the factors that influence the hygiene of an establishment. (7)
1) The construction and condition of the building
2) The construction and condition of the surrounding areas
3) The water supply
4) Cleaning and housekeeping
5) Employee facilities
6) The handling of food and other stock
7) Working methods and procedures in food preparation and serving of food
3.2) Describe the requirements of the food service premises according to the
Food Hygiene Regulation of 1970. (8)
(Discuss the construction and condition of the buildings used as food service units.)
There must be hot and cold water for cleaning, cooking and other processes.
There must be good lighting which ensures proper cleaning, efficiency and safety in the kitchen.
The building must be rodent and insect proof.
There must be a waste-water disposal system.
There must be emergency exits and firefighting equipment.
The outside areas and bin areas should be paved or cemented.
There must be enough space for all activities and fixtures needed in the kitchen.
The materials used must be suitable for the activities in the kitchen, e.g. easy to clean and durable.
3.3) Water is a vital substance in the food industry. Discuss correct water supply in and around
the food service premises that will meet all regulations. (6)
Potable water (clean water) is used in all cleaning and production activities.
A constant high volume supply of water is required.
The water pressure should be normal to high.
There must be hot and cold water.
All plumbing must be insulated and boxed in.
The stopcock must be easy to access and visible to all staff.
3.4) Kitchen floors have to withstand a considerable amount of wear and tear. Mention the
requirements of a good commercial kitchen floor. (5)
The material on the floor, e.g. tiles, must be easily cleaned.
It must be smooth but not slippery.
It must be even without cracks or open joints.
It must be impervious and water proof.
It must have a round angle at the junction where the floor and the wall meets for easier cleaning.
It must be resistant to acids, fats and grease.
There must be no loose parts to slip on or trip over.
The floor must slope evenly towards drainage outlets.
3.5) Explain the importance of ventilation and the means of creating adequate ventilation in
a food service unit. (5)
Ventilation provides fresh air, it removes smells, it removes steam and grease particles.
Ventilation can be created by the use of windows, doors, extractor fans and air conditioning.
3.6) Hygienic facilities must be provided for employees in the food service unit.
State the requirements of employee facilities to ensure good hygiene and sanitation. (7)
(Explain the requirements of hygienic employee ablution facilities.)
The restrooms must be hygienic and well ventilated.
There must be toilet paper and paper towel in the restrooms; sanitary disposable services; hand
washing basin, anti-bacterial liquid soap, hand sanitizer and hand washing posters.
In the cloakroom, there must be a full-length mirror so that workers can check their appearance
and separate storing spaces for clean and dirty uniforms.
3.7) The most suitable finish for work surfaces in the food service unit is stainless steel.
State four advantages of this finish. (4)
It is durable.
It is impact- and scratch resistant
It is smooth / crevice-free and therefore easy to clean
It is corrosion resistant
It is non-porous and non-absorbent
3.8) It is advisable to use stainless steel equipment in the kitchen.
Explain the correct cleaning method for stainless steel equipment. (3)
Wash stainless steel in warm water with a mild detergent using a cloth or soft sponge.
Do not use a scourer to scrub stainless steel. The surface will scratch and dull.
3.9) When selecting equipment for commercial kitchens, which qualities should the construction
materials possess? (5)
(Describe the properties of good kitchen equipment.)
It must be durable, rust resistant and chemical resistant.
It must be easy to clean, non-porous and non-absorbent.
It must be scratch and chip resistant.
It must be heat resistant and dishwasher safe.
3.10) List 5 examples of equipment used in the kitchen. (5)
Spatula, whisk, knives, chopping boards, mixing bowls, graters, pots and pans