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Biometric Essay

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Below is an essay on "Biometric" from Anti Essays, your source for research papers, essays, and term paper examples.

CONFIDENTIAL

HM/APR2009/HTF110

UNIVERSITI TEKNOLOGI MARA FINAL EXAMINATION

COURSE COURSE CODE EXAMINATION TIME

FOOD HYGIENE HTF110 APRIL 2009 3 HOURS

INSTRUCTIONS TO CANDIDATES

1.

This question paper consists of five (5) parts :

PART A (20 Questions) PART B (20 Questions) PART C (20 Questions) PART D (5 Questions) PART E (2 Questions)

2.

Answer ALL questions from PART A, B, C, D and only ONE (1) question from PART E. i) ii) iii) Answer PART A in the True/False Answer Sheet. Answer PART B in the Objective Answer Sheet. Answer PART C, D and E in the Answer Booklet. Start each answer on a new page.

3.

Do not bring any material into the examination room unless permission is given by the invigilator. Please check to make sure that this examination pack consists of: i) ii) iii) iv) the Question Paper an Answer Booklet - provided by the Faculty a True/False Answer Sheet - provided by the Faculty an Objective Answer Sheet - provided by the Faculty

4.

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO
This examination paper consists of 12 printed pages
© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL PART A TRUE and FALSE

2

HM/APR 2009/HTF110

Shade the letter T if the statement is True and 'F' if the statement is False on the True/False Answer Sheet. 1. Some possible causes of foodborne illness come from Salmonella. Hepatitis A and Trichinella Spiralis.

2.

Foodborne illness occurs when people get sick from eating food that contains more fiber, carbohydrate and meat.

3.

Food can become contaminated with germs during the cooking and preparation process.

4.

Germs can grow on foods held at temperatures between 41 °F (5°C) and 175°F (57°C).

5.

Bacteria, viruses and parasites are some of the examples of microorganisms that can cause a foodborne infection.

6.

Potentially Hazardous Food (PHF) is a term for food that is capable of supporting the rapid and progressive growth of harmful germs.

7.

The food flow begins with checking products...

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