Quelpr
4 marksFood Selection, Storage, and Food Label Interpretation

CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 5(c)(iii)

Workers at a cafeteria prepared milk-based fish chowder (soup) at 6:00 a.m. The heat was turned off and the chowder was left on the cooker until it was served at 12:00 noon for lunch.

Suggest FOUR factors of hygiene and food safety one should consider when purchasing the milk and fish for the chowder.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 5(a)List TWO factors that should be considered when choosing a refrigerator.[2 marks]
  2. 5(b)State one small electrical appliance that is suitable for the preparation of any TWO of croutons, fresh citrus fruit punch, mayonnaise, or bread. Select a…[2 marks]
  3. 5(c)(i)State TWO symptoms of food poisoning that a person may experience if the chowder is consumed.[2 marks]
  4. 5(c)(ii)Explain THREE factors that may contribute to food contamination of the chowder.[6 marks]

More practice: the rest of this paper · more Food Selection, Storage, and Food Label Interpretation questions · all CSEC Food and Nutrition past papers