Question 3
Based on information from excerpts of two press releasees, answer the questions below:
a. Suggest two purposes of using preservatives in food. (2 marks)
1. 2.
b. Is use of sulphur dioxide in chilled pork legal in Hong Kong? (1 mark)
c. Is use of sulphur dioxide in egg noodles legal in Hong Kong? (1 mark)
d. Name the regulation that governs the use of preservatives in food under the Hong Kong legislation. (1 mark)
e. Apart from sulphur dioxide, sulphite is also regulated. Name the regulation in which sulphite is regulated. (1 mark)
f. Name one food substance that is also regulated in the regulation in part (e). (1 mark)
g. According to legislation, if food is found to contain risk to the public, suggest an action that government should take to protect food safety? (2 marks)
h. Name the ordinance that empowers the government to take such action described in part (g). (1 mark)
Section B
Long Answer Questions
Ÿ Answer ALL question in Section B (20 marks each, total 40 marks)
Ÿ Answer Section B in the space provided.
Ÿ Include a reference list.
Question 1
In about 500 words, discuss the food hygiene and safety issues with street food in Hong Kong, suggest ways to control street food.
Question 2
Buffet restaurants serve foods that are usually regarded as high risk to food poisoning. Based on the newspaper clipping, answer the questions below.
74 suspected cases of food poisoning at Harbour Grand hotel cafe in North Point
Hong Kong’s Crowne Plaza Hotel will assist the city’s health department with its investigation into a suspected food poisoning incident at its in-house restaurant Kudos that sickened 13 people.
Deven Leung, the hotel’s senior marketing communications manager, told Business Traveller Asia-Pacific that the hotel will “keep in close contact” with the authorities and assist in their investigations.
Those affected by the incident include six men and seven women aged between 24 and 42, who developed abdominal pain, nausea, fever, diarrhea and vomiting around 14 to 61 hours after they had a dinner buffet at the hotel’s in-house restaurant Kudos on February 16, according to Hong Kong’s Centre for Health Protection (CHP).
10 sought medical attention, but none needed to be hospitalised. All the affected people are in a stable condition.
The CHP warned diners to be “discerning” when “choosing cold dishes, including sashimi, sushi and raw oysters”. The Crowne Plaza Hong Kong has since suspended offerings of oysters and Boston lobsters, Leung said.
~~Business Traveller Asia Pacific
In your opinion, what caused the food poisoning outbreak. (4 marks) If you were a quality assurance manager at the hotel, suggest four strategies to prevent outbreak? (16 marks)
