CRAFT CERTIFICATE COURSE IN FOOD AND
BEVERAGE SERVICE EXAMINATION, APRIL 2018
Non-Semester
RESTAURANT HYGIENE AND WORK SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. How to care of clothing and shoes?
2. What is cleanliness?
3. Define hygiene.
4. What is body odour? How to avoid it?
5. Write down the pest eradication.
6. Write a short note on waste disposal.
7. How to maintain the sani-bin?
8. How is job safety analysis done by restaurant staff?
9. What is first aid?
10. Where placed dish washing in a restaurant?
Sub. Code
13
CP-8671
2
Wk 14
Part B 5 25)
Answer all questions.
11. How does developed personal hygiene helps in
working in restaurant?
Or
Explain the importance of oral hygiene.
12. What are steps to be followed in establishing
hygiene?
Or
Explain
Food service temperature
Avoid food spoilage.
13. Discuss integrated Garbage disposal management.
Or
Explain the pest control measures.
14. What are the steps to be taken by an employee
during fire emergency?
Or
Discuss about fire extinguisher and fire safety.
15. Explain the types of dish washing.
Or
Explain the advantages of two sink method.
CP-8671
3
Wk 14
Part C 10 30)
Answer all questions.
16. Give a short note on following
Positive good health
Care of skin, hair, hand, teeth.
Or
Draw the layout of hygiene restaurant.
17. Discuss about the Eco friendly method of garbage
disposal.
Or
Write a note on control of the following pests
Moth
Mice and rat
Cockroaches.
18. Classify fire and explain types of fire extinguishers.
Or
Mention the first aid procedure for the following
Burns and scald
Wound
Electric shock.