118-120 Great Titchfield Street, London, W1W 6SS

EXAMINATION

CTH Diploma in Hotel Management

Subject: Food Hygiene, Health and Safety (DHM 112)

Series: September 2008

Time Allowed: 2.5 hours

Instructions:
You are allowed TEN MINUTES to read through this examination paper before the
commencement of the examination. Please read the questions carefully, paying particular
attention to the marks allocated to each question or part of a question, and taking account
of any special instructions or requirements laid down in any of the questions.

This Examination Paper contains TWO SECTIONS.

Answer ALL questions in Section A.
Answer any THREE questions in Section B.

On completion of your examination:

Make sure that your name, CTH membership number, and centre number are clearly
marked at the top of each answer sheet and on any other material you hand in.

Marks Allocation
Section A = 40% of the module grade
Section B = 60% of the module grade

©Copyright CTH 2008

DHM 112: Food Hygiene, Health and Safety Examination – September 2008

SECTION A

Answer all questions in this section. This section carries a total of 40 marks.

A1. Give two hand contact surfaces that should be disinfected. (2 marks)

A2. Name two responsibilities that you have under the Health and Safety at
Work Act. (2 marks)

A3. Give two examples of food spoilage. (2 marks)

A4. What should you do if you see something dangerous happening in the
workplace? (2 marks)

A5. What are the legal recommended minimum and maximum temperatures for
a refrigerator? (2 marks)

A6. List two actions that you would take if the fridge temperature remains too
high. (2 marks)

A7. List two factors which may contribute to a food poisoning outbreak. (2 marks)

A8. Give two examples of PPE used in a kitchen. (2 marks)

A9. Name two responsibilities you have if you have been issued with PPE. (2 marks)

A10. Why should you not re-heat foods more than once? (2 marks)

A11. List four ways of reducing the risk of injury when handling chemicals. (4 marks)

A12. Name four ways that chemical substances may cause harm. (4 marks)

A13. What is the correct method for cleaning and sanitising a work surface? (4 marks)

A14. Give four examples of how you would ensure that pest infestation is
minimised in the kitchen environment. (4 marks)

A15. Name four common equipment faults which could lead to accidents in the
workplace. (4 marks)

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DHM 112: Food Hygiene, Health and Safety Examination – September 2008

SECTION B

Answer any 3 questions in this section. Each question carries a total of 20 marks.

B1.
Explain the potential hazards to food from physical, chemical or
microbiological contamination. Give examples of each and how you would
ensure these risks are minimised. (20 marks)

B2.
a) What checks should you complete upon receipt of a food delivery? (5 marks)

b) Explain how foods should be stored to minimise the risk of

contamination. (15 marks)

B3.
a) Describe good workflow and what it does. (5 marks)

b) As an employee you would expect an employer to provide equipment and

premises of a certain standard. State the legal requirements of;
i) Construction of premises
ii) Equipment
iii) Services and facilities . (15 marks)

B4.
Describe what causes slips and trips in the kitchen and restaurant
environment and what action you would take to prevent them.
(20 marks)

B5.
You have received a food poisoning complaint from a customer. As the
Restaurant Manager, what action would you take?
(20 marks)

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