FOO2603/101/3/2020
ASSIGNMENT 2, SEMESTER 2
(Unique number: 532434)
DUE DATE: 2020/09/11
INSTRUCTIONS
Give your answers the same numbers as that given to the assignment questions.
You must use your own words in answering all questions and copying answers word for
word from any source will result in loss of marks. Refer to Tutorial Letter 301.
It is advisable to keep a copy of your answers.
NB: This assignment must only be submitted online via myUnisa.
QUESTION 1 [25]
1.1. Distinguish between three different types of storage. (6)
1.2. Discuss six (6) safety procedure that should be followed when transporting (6)
food.
1.3. Explain how you will ensure that time and temperature control is properly (10)
implemented?
1.4. Explain how you would cool food by passing it through the temperature danger (3)
zone as quickly as possible.
QUESTION 2 [25]
2.1. You are given eight (8) journal articles about food handling practices, food (20)
safety, health risks etc. These journal articles are available on myUnisa under
additional resources. These articles are saved as article 1, article 2, article 3,
article 4, article 5, article 6, article 7 and article 8. Choose and read any five
(5) articles, then write a summary of your understanding of food handling
practices (in general) and systems that are used to manage health risks that
may arise from improper food handling practices citing the most vulnerable
group of consumers.
31
, FOO2603/101/3/2020
Your summary should meet the following specifications:
- Length of summary: one (1) page
- Font: Arial,
- Font size: 11
- Line spacing: 1.5
In your summary, please cite the article (by surname/s of author/s and year
of publication) from which you read and extracted the information. E.g.
Listeria monocytogenes remains a significant cause of foodborne illness
(Buchanan, Gorris, Hayman, Jackson and Whiting, 2017). It is a Gram-
positive foodborne bacterial pathogen, is the causative agent for human
and animal listeriosis (Hain, Steinweg and Chakraborty, 2006).
2.2. List (in full) all the references you cited in your summary (3.1). (5)
Example:
References
Buchanan, R.L., Gorris, L.G.M., Hayman, M.M., Jackson, T.C. and Whiting,
R.C. (2017). A review of Listeria monocytogenes: An update on outbreaks,
virulence, dose-response, ecology, and risk assessments. Food Control, 75:
1.13. https://doi.org/10.1016/j.foodcont.2016.12.016
Hain, T., Steinweg, C. and Chakraborty, T. (2006) Comparative and functional
genomics of Listeria spp. J Biotechnol. 126:1–7.
QUESTION 3 [25]
3.1. Briefly discuss the flow of food in an establishment, stating clearly the (18)
different stages in the correct sequence in which food product may flow.
3.2. Receiving goods in your foodservice establishment can become hazardous if (7)
it is not done properly. Set up general guidelines that you will use to improve
the way you receive deliveries in your food service establishment.
QUESTION 4 [25]
4.1. Sequentially discuss seven (7) HACCP principles that you would follow to (14)
implement the HACCP system for your food service establishment.
32
ASSIGNMENT 2, SEMESTER 2
(Unique number: 532434)
DUE DATE: 2020/09/11
INSTRUCTIONS
Give your answers the same numbers as that given to the assignment questions.
You must use your own words in answering all questions and copying answers word for
word from any source will result in loss of marks. Refer to Tutorial Letter 301.
It is advisable to keep a copy of your answers.
NB: This assignment must only be submitted online via myUnisa.
QUESTION 1 [25]
1.1. Distinguish between three different types of storage. (6)
1.2. Discuss six (6) safety procedure that should be followed when transporting (6)
food.
1.3. Explain how you will ensure that time and temperature control is properly (10)
implemented?
1.4. Explain how you would cool food by passing it through the temperature danger (3)
zone as quickly as possible.
QUESTION 2 [25]
2.1. You are given eight (8) journal articles about food handling practices, food (20)
safety, health risks etc. These journal articles are available on myUnisa under
additional resources. These articles are saved as article 1, article 2, article 3,
article 4, article 5, article 6, article 7 and article 8. Choose and read any five
(5) articles, then write a summary of your understanding of food handling
practices (in general) and systems that are used to manage health risks that
may arise from improper food handling practices citing the most vulnerable
group of consumers.
31
, FOO2603/101/3/2020
Your summary should meet the following specifications:
- Length of summary: one (1) page
- Font: Arial,
- Font size: 11
- Line spacing: 1.5
In your summary, please cite the article (by surname/s of author/s and year
of publication) from which you read and extracted the information. E.g.
Listeria monocytogenes remains a significant cause of foodborne illness
(Buchanan, Gorris, Hayman, Jackson and Whiting, 2017). It is a Gram-
positive foodborne bacterial pathogen, is the causative agent for human
and animal listeriosis (Hain, Steinweg and Chakraborty, 2006).
2.2. List (in full) all the references you cited in your summary (3.1). (5)
Example:
References
Buchanan, R.L., Gorris, L.G.M., Hayman, M.M., Jackson, T.C. and Whiting,
R.C. (2017). A review of Listeria monocytogenes: An update on outbreaks,
virulence, dose-response, ecology, and risk assessments. Food Control, 75:
1.13. https://doi.org/10.1016/j.foodcont.2016.12.016
Hain, T., Steinweg, C. and Chakraborty, T. (2006) Comparative and functional
genomics of Listeria spp. J Biotechnol. 126:1–7.
QUESTION 3 [25]
3.1. Briefly discuss the flow of food in an establishment, stating clearly the (18)
different stages in the correct sequence in which food product may flow.
3.2. Receiving goods in your foodservice establishment can become hazardous if (7)
it is not done properly. Set up general guidelines that you will use to improve
the way you receive deliveries in your food service establishment.
QUESTION 4 [25]
4.1. Sequentially discuss seven (7) HACCP principles that you would follow to (14)
implement the HACCP system for your food service establishment.
32
