Hygiene & Food Safety is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. What is food spoilage?
The natural decay of food over time, generally making it unpleasant to eat without necessarily causing serious illness
Illness caused specifically by consuming food contaminated with harmful micro-organisms or their toxins
A process that only ever occurs in canned food
A process that always causes severe, life-threatening illness
Answer: The natural decay of food over time, generally making it unpleasant to eat without necessarily causing serious illness — Food spoilage is the natural decay of food over time, caused partly by natural biochemical processes and partly by micro-organisms, generally making food unpleasant to eat without necessarily making a person seriously ill.
Easy
2. Which bacterium is commonly associated with poultry, eggs and cross-contaminated food?
Salmonella species
Clostridium botulinum
Bacillus cereus
Moulds
Answer: Salmonella species — Salmonella species are commonly associated with poultry, eggs and cross-contaminated food.
Medium
3. Name the bacterium associated with improperly canned or preserved food that produces a dangerous toxin.
Answer: Clostridium botulinum — Clostridium botulinum produces a dangerous toxin and is associated with improperly canned or preserved food.
