Answer outline and marking scheme for question: 1

a) Hazard Analysis Critical Control Points.

(1 mark)

b) Critical Control Points.

(1 mark)

c) Tolerance levels built into Critical Control Points.

(1 mark)

d) Involves assessing the risks to a food product during its production.

(1 mark)

(Total = 4 marks)

Answer outline and marking scheme for question: 2

• Visual.

(1 mark)

Good example: Checking decorations on cakes

(1 mark)

• Electronic.

(1 mark)

Good example: Timing devices.

(1 mark)

• Scientific.

(1 mark)

Good example: Carrying out microbe checks on equipment.

(1 mark)

(Total = 6 marks)

Answer outline and marking scheme for question: 3

a) Characteristics of food, which affect our senses.

(1 mark)

b) What food feels like when it is bitten, chewed or swallowed.

(1 mark)

c) Blind-folding so the tester is not influenced by the appearance of the food.

(1 mark)

d) A scale to show how much someone likes or dislikes a food item.

(1 mark)

(Total = 4 marks)

Answer outline and marking scheme for question: 4

Any 1 from each list...

Advantages:

• Products are of a constant quality, size, shape and flavour.
• It saves time and therefore money.

(1 mark)

Disadvantages:

• Products must be available, in the right quality, whenever they are required.
• Food production has no input into the quality or production of the standard food component.
• Prices may rise without warning.

(1 mark)

(Total = 2 marks)

Answer outline and marking scheme for question: 5

• If they are suffering from a condition, which would affect their taste (for example, smoking, a heavy cold, or taking strong medication).
• If they are allergic to foods or ingredients.

(Total = 2 marks)