…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

HCM342 - Current Issues in Food Safety and Sanitation (october-2019)

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NATIONAL OPEN UNIVERSITY OF NIGERIA
University Village, Nnamdi Azikiwe Expressway,
Plot 91, Cadastral Zone, Jabi, Abuja Faculty of Agricultural Sciences,
Dept. of Agricultural Economics and Extension PoP Exam Question October/November, 2019

Course Code HCM 342
Course Title Current Issues in Food Safety and Sanitation
Credit Unit: 2
Total Score 70 Marks
Time Allowed: – 2 Hrs
Instruction: Answer compulsory question 1 (25 mks) and any three (3) questions (15 mks each)

Current Issues in Food Safety and Sanitation

Question One
a. Define food safety (3 mks)
b. List any five (5) food safety problems identified by USDA in 2009 (5 mks)
c. Briefly Explain the following ownership arrangements in the food service industry.
i. The franchises (3 mks)
ii. The chains (3 mks)
iii. Independent or sole proprietorships (3 mks) (3 marks x 3 = 9 marks total)
d. State two advantages and two disadvantages of:
i. Franchises (4 mks)
ii. The Chains (4 mks)

Question Two
a. Management’s primary responsibility in the food industry is to provide safe food to consumers. State any eight (8) ways of achieving this responsibility (8 mks)
b. Mention seven (7) different types of food service operation in Nigeria (7 mks)

Question Three
a. List any seven (7) symptoms of allergic reactions that may result from consuming contaminated food (7 mks)
b. List any five (5) ways of managing food temperature to avoid contamination (5 mks)
c. Mention three (3) major sources of food contamination (3 mks)

Question Four
a. Explain: Potentially hazardous food. (3 marks)
b. Give six (6) examples of potentially hazardous food (6 mks)
c. Ensuring safety in the kitchen is very important. Discuss extensively (6 mks)

Question Five
a. Define food hygiene (3 mks)
b. Describe any four (4) environmental impacts of food waste (4) mks
c. State and briefly explain four steps to be taken by food service personnel in handling of food (8 mks)

Question Six
a. Enumerate any four (4) guidelines for recruiting manpower services in a food service operation (4 mks)
b. State any seven important elements to be covered when making a job offer. (7 marks)
c. List four (4) problems in pest control (4 mks)


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