1.
State what is meant by food safety. [1]
JD SCIENCE
Safety, quality and legislation in food and drink
Answer all questions. Show working. Answers are in a separate file on the Worksheets page — do not look at them until you have finished.
2.
State what is meant by the Food Standards Agency. [1]
3.
State what is meant by a food business operator. [1]
4.
State what is meant by allergen control. [1]
5.
State what is meant by traceability. [1]
6.
State what is meant by a recall vs a withdrawal. [1]
7.
State what is meant by food hygiene rating. [1]
8.
State what is meant by ethical issues in food. [1]
9.
State what is meant by quality vs safety. [1]
10.
State what is meant by training. [1]
11.
Pat is asked about food safety in a Pearson Food Sciences paper.
(a) Describe food safety. [2]
(b) Explain why food safety is important in this topic. [3]
12.
Pat is asked about the Food Standards Agency in a Pearson Food Sciences paper.
(a) Describe the Food Standards Agency. [2]
(b) Explain why the Food Standards Agency is important in this topic. [3]
13.
Pat is asked about a food business operator in a Pearson Food Sciences paper.
(a) Describe a food business operator. [2]
(b) Explain why a food business operator is important in this topic. [3]
14.
Pat is asked about allergen control in a Pearson Food Sciences paper.
(a) Describe allergen control. [2]
(b) Explain why allergen control is important in this topic. [3]
15.
Pat is asked about traceability in a Pearson Food Sciences paper.
(a) Describe traceability. [2]
(b) Explain why traceability is important in this topic. [3]
16.
Pat is asked about a recall vs a withdrawal in a Pearson Food Sciences paper.
(a) Describe a recall vs a withdrawal. [2]
(b) Explain why a recall vs a withdrawal is important in this topic. [3]
17.
A batch is 240 packs, 12 are hold-back samples. Percentage hold-back? [3]
18.
Chill food must be ≤ 8 °C. A probe reads 9.5 °C. Action? [3]
19.
Hot hold ≥ 63 °C. How many °C above 60 is that? [3]
20.
A recall affects 3 of 15 retailers. Percentage? [3]
21.
Use-by is 22 Aug. Today is 20 Aug. Days remaining? [3]
22.
A label lists 8 allergens present of the 14. How many not used? [3]
23.
Pat carries out a T-Level occupational task on food safety, quality and legislation. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
24.
Pat carries out writing or following an SOP for food safety, quality and legislation. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
25.
Pat carries out a COSHH / risk-assessment review for food safety, quality and legislation. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
26.
Pat carries out data review in a LIMS or quality log for food safety, quality and legislation. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
27.
Compare food safety with allergen control. [4]
28.
Compare the Food Standards Agency with traceability. [4]
29.
Compare a food business operator with a recall vs a withdrawal. [4]
30.
Compare allergen control with food hygiene rating. [4]
31.
Apply your knowledge of food hygiene rating to this situation: published [3]
32.
Apply your knowledge of ethical issues in food to this situation: plus sustainability [3]