RSPH Level 4 Award in Managing Food Safety and Hygiene - Paper 1

Transcription

1 RSPH Level 4 Award in Managing Food Safety and Hygiene Ofqual Accreditation Number 603/2407/7 Paper One Paper Number: Specimen IMPORTANT READ THE FOLLOWING INSTRUCTIONS CAREFULLY 1. Candidates should complete the candidate details section below. 2. This paper must be left on your desk at the end of the examination. 3. You should write all your answers in the space provided on this exam paper. 4. You are allowed 120 minutes to complete the examination. 5. This exam paper consists of 20 questions. 6. You should answer all of the questions. 7. The Pass mark for this paper is 50%. 8. Where relevant you should attempt to include information from your workplace to help you answer the questions. Candidate details: First name: Surname: Exam date: Cohort number/test series:

2 1 Lack of hygiene awareness amongst management has been identified as an area of concern by Authorised Officers in relation to poor food safety. What are the responsibilities of management in the maintenance of food safety? 2 Describe how poor food safety practices can affect a food business.

3 3 Explain the purpose of TWO actions that an Authorised Officer might take during the investigation of a food poisoning outbreak. 4 Food safety legislation requires that food should be kept at a temperature which maintains its safety and hot food should be kept at 63 C. Outline TWO other points of food safety legislation with regards to temperature control.

4 5 Explain the action that would be taken by an Authorised Officer if unfit food is found at a food business. 6 E. coli is often used as an indicator organism by food manufacturers. What might be indicated if large numbers of E.coli were revealed after swabs were taken from food contact surfaces?

5 7 What conditions in a food preparation area would promote the growth of bacteria? 8 Explain TWO methods or procedures that reduce the risk of physical contamination of cooked food.

6 9 The control of temperature and time is essential in the prevention of food poisoning. With regard to high risk foods, explain how these factors should be controlled when reheating food. 10 Explain the purpose of a stock rotation system.

7 11 Outline how a manager can monitor and assess the effectiveness of hand washing by staff in a food business. 12 List, with a reason for each, TWO methods that managers could use to assess food hygiene standards.

8 13 Explain why managers should monitor the activities of pest control contractors. 14 A walk-in chiller containing cooked meat is found to be operating at too high a temperature. Detail the corrective action(s) that should follow this finding.

9 15 List FIVE actions a food business operator should take when they are notified by the enforcing authority that food produced by their business has been linked to a food poisoning outbreak. 16 Explain the importance of verification in a food safety management system.

10 17 Outline the role of the HACCP team leader in the development of food safety management procedures. 18 Give TWO examples of prerequisite programmes and explain how each contribute to food safety.

11 19 Describe the different roles in food safety that apply to: - Food business operators - Supervisors 20 What are the benefits of a good food safety culture to a food business? END OF PAPER

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