BAHAGIAN PEPERIKSAAN DAN PENILAIAN
JABATAN PENDIDIKAN POLITEKNIK DAN KOLEJ KOMUNITI KEMENTERIAN PENDIDIKAN MALAYSIA
JABATAN AGROTEKNOLOGI & BIO INDUSTRI
PEPERIKSAAN AKHIR SESI JUN 2018
DYA6052: DOWNSTREAM INDUSTRY
TARIKH : 31 OKTOBER 2018
MASA : 2.30 PM – 4.30 PM (2 JAM) Kertas ini mengandungi SEMBILAN (9) halaman bercetak.
Soalan Struktur ( 4 Soalan)
Dokumen sokongan yang disertakan : Tiada
JANGAN BUKA KERTAS SOALAN INI SEHINGGA DIARAHKAN (CLO yang tertera hanya sebagai rujukan)
SULIT
2 SULIT
INSTRUCTION:
This section consists of FOUR (4) structured questions. Answer ALL questions.
ARAHAN:
Bahagian ini mengandungi EMPAT (4) soalan berstruktur. Jawab SEMUA soalan.
QUESTION 1 SOALAN 1
(a) Define the term agro products and gives TWO (2) examples of agro products.
Definisikan istilah produk pertanian berserta DUA (2) contoh.
[4 marks]
[4 markah]
(b) Explain the purposes of agro products preservation and give TWO (2) examples.
Terangkan tujuan pemeliharaan produk pertanian berserta DUA (2) contoh.
[5 marks]
[5 markah]
CLO1 C2 CLO1
C1
3 SULIT
(c) Figure 1 shows an office environment in Company X. Apply a system that helps the worker to achieve conducive working environment.
Rajah 1 menunjukkan keadaan pejabat di Syarikat X. Aplikasikan satu sistem yang dapat membantu pekerja syarikat tersebut untuk mencapai persekitaran
kerja yang kondusif.
[8 marks]
[8 markah]
(d)
Demonstrates the hygiene process to minimize the problem stated above from occur.
Demonstrasikan proses higenik untuk meminimakan masalah di atas daripada berlaku.
[8 marks]
[8 markah]
CLO1 C3
CLO1
C3 Kota Bharu, 2 Sept 2016 – Forty-two students of a secondary school in Bachok suffered food poisoning after having their lunch at school canteen yesterday.
They were vomited and had diarrhea after meal and were rushed to the hospital, according to the Kelantan Education Department.
Kota Bharu, 2 Sept 2016 – Empat puluh dua pelajar sekolah menengah di Bachok telah mengalami keracunan makanan selepas makan tengah hari di kantin sekolah semalam. Menurut Jabatan Pendidikan Kelantan, mereka telah dilaporkan mengalami muntah-muntah dan cirit-birit dan dikejarkan ke hospital.
Figure 1: Office environment in Company X.
Rajah 1: Persekitaran pejabat di Syarikat X
4 SULIT
QUESTION 2 SOALAN 2
(a) List FOUR (4) processing equipment that commonly used in agro produce.
Senaraikan EMPAT (4) peralatan pemprosesan yang biasanya digunakan dalam penghasilan pertanian.
[4 marks]
[4 markah]
(b) Explain the proper and safe use of Machine Y.
Terangkan penggunaan yang selamat dan betul bagi Mesin Y.
Figure 2: Machine Y Rajah 2: Mesin Y
[5 marks]
[5 markah]
CLO1 C2 CLO1
C1
5 SULIT
(c) Apply the steps in cleaning and sanitation in agricultural products.
Aplikasikan langkah untuk melakukan pembersihan dan sanitasi terhadap produk pertanian.
[8 marks]
[8 markah]
(b) Carry out the steps to minimize the cross contamination to people and vehicles caused by pests and pathogens.
Jalankan langkah untuk meminimumkan pencemaran silang terhadap manusia dan kenderaan yang disebabkan oleh perosak dan patogen.
[8 marks]
[8 markah]
CLO1 C3
CLO1 C3
6 SULIT
QUESTION 3 SOALAN 3
Questions (a) until (c) are based on figure below.
Soalan (a) hingga (c) adalah berdasarkan rajah di bawah.
Figure 3: Agro product from Brand X
(a) Packaging of Brand X is made of tin and they are commonly used in agricultural product. Summarize its advantages and disadvantages that make it different from other packaging.
Pembungkus Jenama X sering digunakan dalam produk pertanian. Simpulkan kebaikan dan keburukan yang menyebabkan ianya berbeza dengan pembungkus yang lain.
[6 marks]
[6 markah]
(b) Identify the method of packaging that is suitable to be used with the Brand X packaging. Explain your findings.
Kenalpasti kaedah pembungkusan yang sesuai digunakan dengan pembungkus Jenama X. Jelaskan dapatan anda.
[9 marks]
[9 markah]
CLO1 C2
BRAND X
CLO1 C3
7 SULIT
(c) After a few months in the market, some of the batches of brand X were recalled as there was a complaint of blown packaging. Evaluate the causes of the packaging problem and give your opinion on how to prevent the problems in the future.
Selepas beberapa bulan di pasaran, sesetengah batch produk terpaksa ditarik semula kerana telah disyaki pembungkus kembung. Tentukan punca masalah pembungkusan tersebut dan beri cadangan bagi menyelesaikan masalah tersebut.
[10 marks]
[10 markah]
CLO1 C6
8 SULIT
QUESTION 4 SOALAN 4
(a) Explain the purpose of Food Act 1983 and Food Regulations 1985.
Terangkan tujuan Akta Makanan 1983 dan Peraturan Makanan 1985.
[6 marks]
[6 markah]
(b) Sketch a flow chart to show the six preliminary steps before planning in implementing Hazard Analysis and Critical Control Points (HACCP) and explain its importance.
Lakarkan carta alir untuk menunjukkan enam langkah awal sebelum
merancang untuk melaksanakan Analisis Bahaya dan Titik Kawalan Kritikal (HACCP dan terangkan kepentingannya.
[9 marks]
[9 markah]
CLO1 C3 CLO1
C2
9 SULIT
Table Q4 / Jadual Q4 Procedure A
Prosedur A
Procedure B Prosedur B 1. Conduct a Hazard Analysis.
Mengendalikan Analisis Bahaya.
2. Establish Critical Limits.
Menubuhkan Had Kritikal.
3. Identify Critical Control Points.
Kenal pasti Titik Kawalan Kritikal.
4. Establish Corrective Actions.
Menubuhkan Tindakan Pembetulan.
5. Establish Monitoring Procedures.
Menubuhkan Prosedur Pemantauan.
6. Establish Verification Procedures.
Menubuhkan Prosedur Pengesahan.
7. Record Keeping Procedure.
Prosedur Penyimpanan Rekod
1. Conduct a Hazard Analysis.
Mengendalikan Analisis Bahaya.
2. Identify Critical Control Points.
Kenal pasti Titik Kawalan Kritikal.
3. Establish Critical Limits.
Menubuhkan Had Kritikal.
4. Establish Monitoring Procedures.
Menubuhkan Prosedur Pemantauan.
5. Establish Corrective Actions.
Menubuhkan Tindakan Pembetulan.
6. Establish Verification Procedures.
Menubuhkan Prosedur Pengesahan.
7. Record Keeping Procedure.
Prosedur Penyimpanan Rekod
(c) Table Q4 above shows two procedures for implementing the principle of Hazard Analysis and Critical Control Points (HACCP) in food production by a company. Revise which HACCP implementation procedure is correct and elaborate your reasons on why it should be done in the correct order.
Jadual Q4 di atas menunjukkan dua prosedur pelaksanaan prinsip Analisis Bahaya dan Titik Kawalan Kritikal (HACCP) dalam pengeluaran makanan oleh sebuah syarikat. Semak prosedur pelaksanaan HACCP manakah yang betul dan jelaskan alasan anda kenapa ia perlu dilaksanakan mengikut urutan yang betul.
[10 marks]
[10 markah]
SOALAN TAMAT CLO1
C6
![Figure 2: Machine Y Rajah 2: Mesin Y [5 marks] [5 markah] CLO1 C2 CLO1 C1](https://thumb-ap.123doks.com/thumbv2/123dok/2191550.4047209/4.893.106.771.80.1159/figure-machine-rajah-mesin-marks-markah-clo-clo.webp)
