CRAFT CERTIFICATE COURSE EXAMINATION,
NOVEMBER 2017
Food and Beverage Service
RESTAURANT HYGIENE AND WORK SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define personal hygiene.
2. What is grooming?
3. What is food spoilage?
4. Define smooth workflow.
5. Write about garbage.
6. What is a pest?
7. How to care minor burns?
8. What is the procedure to use fire extinguishers?
9. What is a soiled plate?
10. Write the types of dish washing.
Sub. Code
13
CP-8419
2
Wk 14
Part B x 5 25)
Answer all questions.
11. What is positive good health and how will you care,
skin, hair, hand, feet and teeth?
Or
Explain the importance of good health and
personality.
12. How does the layout of the department influence its
hygiene?
Or
What are the procedures to avoid food spoilage in a
restaurant?
13. What are the ecofriendly methods of garbage
disposal?
Or
How will you control pests and what are all the
diseases caused by pests?
14. What are the basic first aid in emergencies?
Or
Give the general safety rules for a restaurant staff.
15. What are the advantages and disadvantages of
manual and mechanical dish washing?
Or
Explain two sink and three sink method of dish
washing.
CP-8419
3
Wk 14
Part C x 10 30)
Answer all questions.
16. Explain the quality standards for a restaurant staff
to maintain the standard of a restaurant.
Or
Explain the importance of oral hygiene for a
restaurant staff.
17. What is the purpose of maintaining food
temperatures? What is cross contamination?
Or
What is the proper procedure for disposing garbage?
Explain the advantages of ecofriendly garbage
disposal.
18. Explain all the possibilities of accidents in a
restaurant and list the basic first aid procedures
required.
Or
Explain the importance of proper dish washing
system in a restaurant.
————————