Exam-style Questions: Systems and Control

  1. What do the following terms mean...

    a) HACCPS?

    (1 mark)

    b) CCPs?

    (1 mark)

    c) Critical Limits?

    (1 mark)

    d) Risk Assessment?

    (1 mark)

    (Marks available: 4)

    Answer

    Answer outline and marking scheme for question: 1

    a) Hazard Analysis Critical Control Points.

    (1 mark)

    b) Critical Control Points.

    (1 mark)

    c) Tolerance levels built into Critical Control Points.

    (1 mark)

    d) Involves assessing the risks to a food product during its production.

    (1 mark)

    (Total = 4 marks)

  2. What are the 3 types of experiment conducted on a product to check its progress through the production process?

    Give an example of each method.

    (Marks available: 6)

    Answer

    Answer outline and marking scheme for question: 2

    • Visual.

    (1 mark)

    Good example: Checking decorations on cakes

    (1 mark)

    • Electronic.

    (1 mark)

    Good example: Timing devices.

    (1 mark)

    • Scientific.

    (1 mark)

    Good example: Carrying out microbe checks on equipment.

    (1 mark)

    (Total = 6 marks)

  3. Write a definition for each of the following terms.

    a) Organoleptic?

    (1 mark)

    b) Mouthfeel?

    (1 mark)

    c) Blind tasting?

    (1 mark)

    d) Hedonic Scale?

    (1 mark)

    (Marks available: 4)

    Answer

    Answer outline and marking scheme for question: 3

    a) Characteristics of food, which affect our senses.

    (1 mark)

    b) What food feels like when it is bitten, chewed or swallowed.

    (1 mark)

    c) Blind-folding so the tester is not influenced by the appearance of the food.

    (1 mark)

    d) A scale to show how much someone likes or dislikes a food item.

    (1 mark)

    (Total = 4 marks)

  4. Name 1 advantage and 1 disadvantage of using standard food components.

    (Marks available: 2)

    Answer

    Answer outline and marking scheme for question: 4

    Any 1 from each list...

    Advantages:

    • Products are of a constant quality, size, shape and flavour.
    • It saves time and therefore money.

    (1 mark)

    Disadvantages:

    • Products must be available, in the right quality, whenever they are required.
    • Food production has no input into the quality or production of the standard food component.
    • Prices may rise without warning.

    (1 mark)

    (Total = 2 marks)

  5. What are the 2 main reasons for someone not being allowed to officially test food?

    (Marks available: 2)

    Answer

    Answer outline and marking scheme for question: 5

    • If they are suffering from a condition, which would affect their taste (for example, smoking, a heavy cold, or taking strong medication).
    • If they are allergic to foods or ingredients.

    (Total = 2 marks)