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NSS Enriching Knowledge for the Tourism and Hospitality Studies Curriculum Series (10): Compulsory Part II Introduction to Hospitality - Food and Beverage Sector (New). Revision. Question 1.

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  1. NSS Enriching Knowledge for the Tourism and Hospitality Studies Curriculum Series (10): Compulsory Part II Introduction to Hospitality - Food and Beverage Sector (New) Revision

  2. Question 1 • ________________is “An acute illness usually of sudden onset, due to the consumption of contaminated or poisonous food” • Contamination • Food Poisoning • Food Hygiene • Hazard

  3. Question 2 • Which of the following statement is correct? • Physical contamination is living organism or agent derived by viruses, bacteria, fungi, and mammal and bird antigens that can cause many health effects. • Physical contamination is both objectionable (because it can be seen by consumer, unlike chemical or biological contamination) and harmful to health. • Physical contamination it may cause serious illnesses in the long term. • Physical contamination may lead to serious illnesses –such as, cancer – and damage to organs such as kidney etc.

  4. Question 3 • Which of the following belongs to biological hazards? • Antibiotics • Food Allergen • Parasites • Pesticides

  5. Question 4 • Clostridium perfringens is a spore-forming bacteria as ________________. • Bacillus cereus • E. coli O157 H7 • Salmonella • Staphylococcus aureus

  6. Question 5 • HACCP-based food safety management systems are used to ____________________. • monitor staff absences due to illness • prevent unnecessary waste and control costs • minimize the risks from food hazards • schedule essential building and maintenance work

  7. Question 6 • Which of the following is a typical examples of chemical contamination • Pathogenic bacteria • Pesticide • Plastic bag • Virus

  8. Question 7 • Contamination is best described as the ___________________________. • presence of any harmful substance or object in food • combination of ingredients in food • removal of stains from a chopping board • process by which milk is heat treated

  9. Question 8 • Why should food handlers are not allowed to wear jewellery in the kitchen? • It might get damaged • It will restrict movement • It carries dirt and bacteria • It could catch in their hair

  10. Question 9 • Which of the following pathogenic bacteria is most commonly found in shellfish? • Clostridium perfringens • Clostridium botulinum • Norovirus • Listeria Monocytogenes

  11. Question 10 • Which of the following is a right condition for bacterial growth? • Cool storage at -18℃ • Chill food at 5℃ • Hot holding on 63℃ • Reheating on 80℃

  12. Question 11 • Cross-contamination is most likely to occur when: • The same knife is used to slice butter and bread • Raw meat and cooked ham are handled using the same tongs • The same ladle is used to serve tomato soup and mushroom soup • Raw meat and cooked chicken are stored in separate, covered containers

  13. Question 12 • Which is the most accurate method to use to ensure that a meat pie is thoroughly cooked? • Cook the pie for the recommended time and oven temperature • Check the temperature of the oven with a thermometer • Check that the pie is hot by touching the surface • Use a probe thermometer to check the core temperature

  14. Question 13 • How does freezing affect most bacteria? • Makes them stay • Completely destroys them • Increases their multiplication • Increases their size

  15. Question 14 • What effect does storing food in a fridge have on bacteria? • Destroys all bacteria • Increases the multiplication of bacteria • Increase toxin production • Slows down the multiplication of bacteria

  16. Question 15 • Which of the following is an example of high-risk food? i. Dry Nuts ii. Seafood Pie iii. Parmesan Cheese vi. Sugar Candy • i and ii only • ii and iii only • i, ii and iii • ii, iii and iv

  17. Case Study • This is what happened the night before the outbreak of foodborne illness at a restaurant. A junior cook worked right away after changing his uniform. He started to prepare the buffet’s set up 4 hours earlier than usual. He brought out a bowl of Caesar salad which hadn’t covered with cling film. He put it on the salad bar, but he forgot to switch on the bar’s display fridge. He went on to prepare beef congee, and he left the cooked congee on the counter at room temperature. He stored the unused raw meats (beef) without covering them in the same fridge with sushi. Time to time, he covered his nose when he sneezes and carries on with food preparation right afterwards. After the investigation into the outbreak of foodborne illness by the officer from the Food and Environmental Hygiene Department, he commanded “KEEP HOT FOOD HOT AND COLD FOOD COLD” • Answer the following questions: • Identify the possible contaminations of the above foodborne illness? (3) • Explain the principles behind the statement “KEEP HOT FOOD HOT AND COLD FOOD COLD”. (4)

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