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2 marksFood Production, Spoilage, and Safety

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

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.

State TWO symptoms of food poisoning that a person may experience if the chowder is consumed.

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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)(ii)Explain THREE factors that may contribute to food contamination of the chowder.[6 marks]
  4. 5(c)(iii)Suggest FOUR factors of hygiene and food safety one should consider when purchasing the milk and fish for the chowder.[4 marks]

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