Exam paper (Supplementary Exam) for second semeste

Buys, E.M., Prof.

Dlamini, B., Dr.

Metcalfe, D.J.A., Ms.

Name not available

  
 
 
 
FACULTY OF SCIENCE 
 
 
 
DEPARTMENT OF BIOTECHNOLOGY & FOOD TECHNOLOGY 
BACCALAUREUS TECHNOLOGIAE:  FOOD TECHNOLOGY 
 
 
 
 MODULE FTN1BM4 
   FOOD MICROBIAL ASSURANCE 4 
 CAMPUS DFC 
 
 
DECEMBER EXAMINATION 
 
 
 
DATE: 00/12/2015 SESSION:  00:00 – 00:00 
 
ASSESSOR  MS DJA METCALFE 
 
INTERNAL MODERATOR DR B DLAMINI 
 
EXTERNAL MODERATOR PROF EM BUYS 
 
DURATION    HOURS
  
MARKS    168     
   100% 165 
 
 
 
 
NUMBER OF PAGES:   5 PAGES INCLUDING 1 ANNEXURE. 
 
 
INSTRUCTIONS: HAND IN THE EXAMINATION PAPER TOGETHER WITH THE EXAMINATION 
BOOK. 
 
REQUIREMENTS:  ONE (1) EXAMINATION ANSWER BOOKLET PER STUDENT.  
 
 
 
 
 
 
   /2 ... 
FOOD MICROBIAL ASSURANCE 4 FTN1BM4  - 2 - 
 
 
   
 
INSTRUCTIONS TO CANDIDATES: 
 
1. Answer all the questions in the examination book provided. Questions may be 
answered in any order, but subsections of questions must be answered together.  
2. Number your answers clearly and correctly. 
3. Marks will be deducted for untidy and illegible handwriting. 
4. Good luck! 
 
 
A meat abattoir produces a wide variety of fresh processed meat products which the 
FAO defines (Heinz & Hautzinger, 2010) as: 
“These products are meat mixes composed of comminuted muscle meat (Fig. 125, 
126, 127), with varying quantities of animal fat. Products are salted only, curing is 
not practiced. Non-meat ingredients are added in smaller quantities for improvement 
of flavour and binding, in low-cost versions larger quantities are added for volume 
extension. All meat and non-meat ingredients are added fresh (raw). Heat treatment 
(frying, cooking) is applied immediately prior to consumption to make the products 
palatable. If the fresh meat mixes are filled in casings, they are defined 
as sausages (e.g. frying sausages). If other portioning is customary, the products are 
known as patties, kebab, etc.” 
The company has made use of available Codex standards, guidelines and codes of 
practice to develop and implement prerequisite programmes (PRPs) and is in the 
process of selecting a Global Food Safety Initiative (GFSI) recognised food safety 
management system (FSMS) for implementation and certification.   
 
Heinz, G. and Hautzinger, P. (2010). Meat processing technology for small-to medium-scale 
producers. Food and Agriculture Organization (FAO) of the United Nations. Rap Publication: 
2007/20. ISBN: 978-974-7946-99-4. Available from: 
http://www.fao.org/docrep/010/ai407e/ai407e09.htm 
    
 
QUESTION 1 
 
1.1 Describe and differentiate between the following: 
 
1.1.1 Codex Alimentarius standards, guidelines and codes of practice  (10) 
 
1.1.2 GFSI recognised schemes (6) 
 
1.1.3 FAO publications (2) 
 
1.2. The British Retailer Consortium (BRC) Global Standard for Food Safety is 
a GFSI recognised scheme which is considered for implementation. Write 
notes on and describe the benefits to the company of implementation and 
certification against this food safety management system.  (12) 
   [30] 
 
 
QUESTION 2 OVER THE PAGE 
   /3… 
 
 
 
FOOD MICROBIAL ASSURANCE 4 FTN1BM4  - 3 - 
 
 
   
QUESTION 2 
 
A decision is made to first implement and obtain certification against SANS/ISO 
22000:2005 followed by the implementation and certification against FSSC 22000 
at a future date rather than the BRC Global Standard for Food Safety. 
 
2.1 Differentiate between SANS/ISO 22000:2005 and FSSC 22000 and 
motivate for the implementing ISO 22000:2005 despite the fact that it is not 
a GFSI recognised scheme. (10) 
 
2.2 In order to meet the requirements of SANS/ISO 22000:2005, section 5 
management responsibility must be demonstrated. Describe what is 
required from management using practical examples to demonstrate your 
understanding of management responsibility. (15) 
 
2.3 Describe management review and suggest the types of evidence that you 
would use as input to a management review to meet the requirements of 
SANS/ISO 22000:2005, section 5.8.  (10) 
 
2.4 Describe the requirements for prerequisite programmes (PRPs) as 
required by SAN/ISO 22000:2005, section 7.2. (10) 
 
2.5 Evaluate and comment on the flow diagram provide in annexure 1 against 
 the requirements as outlined in 7.3.5.1 of SAN/ISO 22000:2005. (10) 
    
2.6 SANS/ISO 22000:2005, section 7.4.3 deals with hazard assessment and 
requires that the methodology used is described. Elaborate on this 
requirement and suggest appropriate methodologies. (15) 
 
2.7 After microbial analysis a batch of hamburger patties is found not to meet 
the end product microbial specifications. Summarise the requirements of 
SANS/ISO 22000:2005 section 7.10.3.3 in this regard and provide practical 
examples of how disposition of the nonconforming product could be 
achieved to meet the requirements.  (10) 
 
2.8 Some of the nonconforming hamburger patties have already been 
distributed for sale and requires product withdrawal. Describe the 
requirements of SAN/ISO 22000:2005 section 7.10.4 in this regard and 
provide practical examples of how you would meet the requirements.  (10) 
 
2.9 One of the requirements for verification of SANS/ISO 22000:2005 is the use 
of internal audits (8.4.1). Differentiate between external and internal audits 
and describe, providing example/s and a procedure to demonstrate how 
you will meet the requirement to conduct internal audits. (15) 
 
2.10 The existing Hazard Analysis Critical Control Point (HACCP) plans were 
developed using the guidelines contained in the CAC/RCP 1-1969. 
Describe the major differences you expect to find between the process 
that was followed for CAC/RCP 1-1969 and the requirements of 
SANS/ISO 22000:2005, Section 7.  (8) 
   [113] 
 
    
QUESTION 3 OVER THE PAGE 
   /4… 
 
 
FOOD MICROBIAL ASSURANCE 4 FTN1BM4  - 4 - 
 
 
   
QUESTION 3 
 
Product traceability is important in the recall process. There is currently no 
traceability PRP in place and this must be developed and implemented as one 
of the requirements of ISO 22000:2005. 
 
3.1 Describe product traceability including internal and chain traceability and 
its role in food safety and quality management systems.  (15) 
 
3.2 Describe the specific requirements of ISO 22000:2005 clause 7.9 with 
regard to the traceability system providing practical examples of how you 
would demonstrate compliance.   (10) 
    [25] 
 
 
  FULL MARKS: 168 
100%: 165 
    
 
 
  
FOOD MICROBIAL ASSURANCE 4 FTN1BM4  - 5 - 
 
 
   
Annexure 1 
 
 
    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Figure 1:  Flow Diagram for Cattle Slaughter/Beef Production 
RECEIVING 
PACKAGING 
MATERIALS 
RECEIVING LIVE CATTLE 
TRIMMING 
STUNNING  
VISCERA 
PROCESSING 
BLEEDING 
SKINNING 
FINAL WASH 
2.5% ANTIMICROBIAL 
350 PSI 
STORAGE 
PACKAGING 
MATERIALS 
EVISCERATION 
CHILLING (4°C)/FREEZING (-
23° TO –29°C) 
SPLITTING 
PACKAGING/LABELLING 
 SHIPPING 
VARIETY 
MEATS  
PRODUCTION 
FINISHED PRODUCT STORAGE (COLD) 
4°C OR (FROZEN) –10°C 
HEAD/SHANK REMOVAL 


Food Microbial Assurance 4

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Food Microbial Assurance 4

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