Hazard Analysis and Critical Control Point, Risk Assessment, Food Hygiene and Control Checks

Transcription

1 Hazard Analysis and Critical Control Point, Risk Assessment, Food Hygiene and Control Checks 1. What is HACCP? 2. What is a CCP? 3. What is a Control Check? 4. What is a Quality Control Check? 5. What is meant by Physical Contamination? Give two examples. 6. What is meant by Biological Contamination? Give two examples. 7. What is meant by Chemical Contamination? Give two examples. 8. Explain why some control checks are made by computers. 9. Explain why colour coded equipment is used when preparing beefburgers.

2 10. What is meant by food contamination? 11. Explain how food contamination can be prevented by the correct use and care of equipment. 12. Explain how and why food probes are used when cooking and serving savoury pies. 13. What is the difference between a quality control check and a critical control check? 14. Describe two different control checks used when making ravioli, at each of the preparation stages listed below. Choosing raw ingredients Shaping the ravioli Cooking the ravioli 15. What is meant by the term High Risk Food?

3 16. Give three examples of High risk foods. 17. Name four symptoms of food poisoning. 18. What kinds of bad bacteria do we need to be concerned about? 19. What four things do bacteria need in order to multiply? 20. What temperature should a fridge be? 21. What temperature should a freezer be? 22. What temperature should a burger be cooked to? 23. What temperature range is the danger zone? 24. What is meant by the term danger zone?

4 Choice of Foods Practise Questions World-class sporting events attract many people. Name two different factors that affect the choice of foods made by: I. Competitors (2) II. Spectators (2) Explain how you could modify a product to meet the following needs: 1. Meet the cultural needs of customers from other countries (2) 2. Meet the needs of customers with special dietary needs (2) 3. Meet the needs of customers with strong ethical beliefs (2) 4. Meet the needs of customers who are Vegetarian (2)

5 5. Meet the needs of customers who are concerned about healthy eating (2) 6. Meet the needs of customers with young children (2) 7. Explain how manufacturers could develop food products that are suitable to meet the nutritional and cultural needs of competitors and spectators at world-class sporting events. (9) 8. How could you modify a product to offer sensory appeal? (2)

6 Equipment and the Safe Use of Equipment 1. What are the advantages of using the following equipment when preparing and cooking food products in a test kitchen Digital Scales A microwave oven A food processor A hand blender 2. Give an example of how each item of equipment shown below is used in the test kitchen. Give reasons why the item is used. A grater Example of use Reasons A steamer Example of use Reasons

7 A hand blender Example of use Reasons 3. Making a consistent product is important to food manufacturers. Explain how the following items of equipment can help to give a consistent food product. Equipment Timer How it helps give a consistent product Industrial food mixer Ravioli maker

8 Food Labelling, Packaging and Date Marking 1. Which packaging material would be most suitable for a cook chill pasta product? Explain your answer. (3) 2. Explain why the following materials are often used to package food products. (6) Paperboard Polystyrene Glass 3. Explain why consumers are concerned about the amount of food packaging used by manufacturers. (4)

9 4. What information must, by law, be shown on all food packaging? (5) 5. Why do food manufacturers put nutritional labels of food products? (3) 6. How does GDA labelling help customers make healthy choices? (3) 7. Why do food products need to be packaged? (3)

10 8. How does the following information on food packaging help consumers who have moral and environmental concerns about how their food is produced?(6) FREE RANGE, ORGANIC, FAIRTRADE 9. What do the following labels on food packaging mean? (5) Label Meaning

11 10. What is meant by a Best Before date? (2) 11. What is meant by a Use by date? (2)

12 Product Finish and Function of Ingredients and Nutritional Questions 1. You are developing a pasta product, list the ingredients used and explain the functions of each ingredient in the product. (in your exam this may be based on your design idea.) (6 Marks) Ingredient used Function 2. Describe how a quality finish could be added to a pasta product. (2) 3. Describe one way of developing a pasta product to give an appealing, quality finish. (2) 4. Which ingredient in your pasta product provides fat? (1)

13 5. Which ingredient in your product contains provides? (1) 6. What happens if people consume too much carbohydrate? (2) 7. What happens if people consume too little carbohydrate? (2) 8. What happens if people consume too much fat? (2) 9. What happens if people consume too little fat? (2)

14 Sensory Testing 1. Name and describe one method of sensory testing used to find out consumer preferences for these different types of pasta. 2. Explain why manufacturers use sensory testing. 3. What is meant by the term product specification? 4. Why is it important to evaluate the development of a new design idea against the product specification?

15 5. Sensory testing of food products takes place under controlled conditions. Explain what is meant by controlled conditions. 6. Explain why sensory profiles are used when developing new fillings for ravioli. 7. Describe how to set up a sensory test for three different versions of Lasagne. 8. Explain how you make the test fair.

16 Standard Components and Production Problems 1. What is meant by the term standard component? (2) 2. What are the advantages and disadvantages of using standard components? (6) Advantages Disadvantages 1. Complete the chart below to show a standard component that could be used by a manufacturer. Product Standard Component used Pasta Bake Pizza Sausage Roll Lasagne

17 2. Problems are found during production checks when manufacturing Lasagne, give a cause and a possible way to prevent each of the problems. Problem Cause How to prevent the problem Béchamel Sauce is thin and runny A hair was found in a product A piece of metal was found in a product There was not enough meat sauce in the product Rat dropping were found in the product High levels of pathogenic bacteria were found in samples of the product

18 Using Computers in Food Production 1. How can manufacturers use computers to gather information about the food preference? (4) 2. Explain a control check which could be carried out by a computer. (2) 3. Explain why some control checks are made by computers. (3) 4. What is meant by the term CAD? (1) 5. What is meant by the term CAM? (1) 6. Give examples of how CAD and CAM may be used in pasta production. (4)

19 7. What are the advantages of using a computer to record the results of sensory testing? (2) 8. What are the advantages and disadvantages of using computers in the design and manufacture of food products? (5) 9. What is meant by the term Batch Production? 10. What is meant by the term One of Production? 11. What is meant by the term Mass Production?

20 Food Preservation and Additives 1. How does freezing preserve food? 2. Manufacturers often produce cook chill products. Explain what is meant by a cook chill product. Give examples in your answer. 3. Why is freezing a popular method of food preservation? 4. Why are additives added to food? 5. What are the advantages of using additives in food? 6. What are the disadvantages of using additives in food? 7. Why would food manufacturers look to reduce the amount of additives in their food products?

21 8. Give three examples of types of food additives.