Hygiene, Safety & Food-Borne Diseases is one of 9 topics in the Grade 12 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 cross-contamination in a kitchen context?
Using the same cutting board or utensils for raw meat and ready-to-eat food without proper cleaning between uses
Cooking food to a safe internal temperature
Washing hands correctly after using the toilet
Storing food at the correct refrigerator temperature
Answer: Using the same cutting board or utensils for raw meat and ready-to-eat food without proper cleaning between uses — Cross-contamination occurs when the same cutting board or utensils are used for raw meat and ready-to-eat food without proper cleaning between uses, spreading pathogens.
Easy
2. Which group is generally at greater risk from food-borne illness?
Elderly guests
Healthy young adults with no other risk factors
Guests who never eat at the establishment
No group faces greater risk than any other
Answer: Elderly guests — Young children, elderly guests, pregnant women and anyone with a weakened immune system are at greater risk from food-borne illness.
Medium
3. Name the term for the time between exposure to a pathogen and the first appearance of symptoms.
Answer: incubation period — The incubation period is the time between exposure to a pathogen and the first appearance of symptoms, which varies by illness.
