Answer all questions in a word file and submit as attachment

1. (a) Name three basic principles in food hygiene

(6 marks)

(b) Elaborate the importance of time and temperature in handling, preparation and
processing of safe food.
(30 marks)

2. (a) Make a summary on components of risk assessment based on Codex

description
(20 marks)

(b) Identify the information that may need to be included in a risk profile
development
(14 marks)

3. Identify 5 (Five) hazards in packed “Nasi Lemak” sold as breakfast meal at school
canteen for each category stated below:

(a) Biological hazard

1. hepatitis A virus hazard from the foodhandler
2. Alternaria spp fungi hazard from grain.
3. Byssochlamys spp. Fungi hazrd from vegetables
4. Bacillus cereus bacteria hazard from cooked rice
5. Salmonella Enteritidis bacteria hazard from the eggs
(10 marks)
(b) Chemical hazard
1.aflatoxins hazard from the rice
2.histamine hazard from the nuts
3.pesticides residue from vegetables industry
4.chlorein hazard from water
5.aflatoxins hazard from pum oils
(10 marks)
(c) Physical hazard
1.jewelry of physical hazard from rings
2.plastic of physical hazard from packaging
3. insects of physical hazard from premise
4.stone hazard from the wall and ceilings
5.personal effect hazard like hairs from workers

`(10 marks)

END OF QUESTION