may2012

PRS1023

May/June 2012

Question 1:

1.1 5 1.11 4 1.21 5
1.2 4 1.12 4 1.22 4
1.3 5 1.13 1 1.23 2
1.4 2 1.14 4 1.24 2
1.5 2 1.15 2 1.25 5
1.6 1 1.16 2 1.26 5
1.7 4 1.17 5 1.27 5
1.8 4 1.18 2 1.28 5
1.9 1 1.19 4 1.29 5
1.10 4 1.20 3 1.30 4


Question 2:

2.1. (Page 428 8th edition)

 Personnel and especially food handlers - must meet health standards and take great
care to maintain a high level of personal health.
- Hands should be washed thoroughly before handling food.
- Injuries on hands covered with waterproof plasters.
- Use gloves and hair nets.
 Safe food handling techniques should be practised.
 Keep kitchen and kitchen equipment clean and sanitised.
 Food service area should be kept clean and sanitised.
 Tables should be washed and disinfected before and after meals.
 Traffic through the kitchen should be minimised to reduce the amount of dirt and
bacteria that are brought in.
 Dishes: - should be washed with hot water and detergent
- Rinse dishes in hot ,clear, water
- Sanitise dishes with chlorine bleach solution
- Air dry
 Food that has been on the tables should not be saved.
 In fridge, store raw meat in covered containers away from veggies, fruit, milk, etc.
 Milk fridge for baby foods and bottles.
 All raw produce should be inspected for spoilage upon delivery and should be
thoroughly washed before use.
 Sanitise spills from raw meats, fish and poultry and wipe all spills immediately.
 Dry foods stored in rodent-proof covered containers (cereals, flour, sugar, etc.)
 Food items stored separately from non-food items.
 Tops of cans should be washed before opening.
 Can opener should also be washed daily.
 All dairy products must be pasteurised.
 Kitchen sink and faucet handles should be kept clean and sanitised frequently.
 Safe water supply.
 Frozen foods should only be thawed – in the refrigerator
- in cold water
- in microwave oven