WJEC Level 3 Certificate in Food Science and Nutrition

Test your knowledge Section A (short-answer practice questions) 1. Explain what the following terms mean: a) Micro-organisms. b) Optimum conditions. c) Danger zone. (3 marks) 2. Explain, with examples, the definitions of high-risk and low-risk foods. (4 marks) 3. Describe the function of: a) A bacterial spore. (1 mark) b) A mould spore. (1 mark) 4. Give two examples of physical spoilage. (2 marks) Section B (extended-answer practice questions) 1. Explain, with details and examples, the ways in which enzymes act on foods after harvest/slaughter. (8 marks) 2. Describe and explain how moulds and fungi spoil foods and make them harmful to eat. (10 marks). 3. Discuss, giving details, explanations and examples, the impact of food poisoning and foodborne diseases on consumers, food businesses and their employees. (10 marks) Section C (case study with practice questions) A routine inspection of a restaurant kitchen by Environmental Health Officers reveals a number of food safety issues: • Evidence of mouse/rat droppings at the back of food storage cupboards and on the floor. • Evidence of fly larvae in containers of dry rice and flour. • A refrigerator with a loose door seal and an internal temperature of 10 ° C. • Evidence of cooked food being held at 59 ° C before serving. • Evidence of dampness in the dry foods storage area. Write a report about this inspection, in which you: a) Explain the implications of each of the five food safety issues listed above, for the health and safety of customers who eat food at the restaurant. (5 marks) b) Explain the improvements that the restaurant owner would need to make to the kitchen premises, equipment and food handling, preparation and cooking practices, in order to reach a good standard of food safety. (5 marks) c) Discuss, with reasons, the implications of the results of this inspection for customers of the restaurant, the employees and the future of the business. (4 marks) To find out more about bacterial food poisoning and foodborne diseases, visit websites, e.g.: Highfield – food safety training and information company: highfield.co.uk Chartered Institute of Environmental Health: www.cieh.org Food Standards Agency: www.food.gov.uk Extend your knowledge 19 Test your knowledge