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When the water levels of the major dams supplying Cape Town decreased, Day Zero was declared - NSC Hospitality Studies - Question 2 - 2019 - Paper 1

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When the water levels of the major dams supplying Cape Town decreased, Day Zero was declared. Pressure on the sanitation system increased and the spread of life-thre... show full transcript

Worked Solution & Example Answer:When the water levels of the major dams supplying Cape Town decreased, Day Zero was declared - NSC Hospitality Studies - Question 2 - 2019 - Paper 1

Step 1

Name the incubation period of the disease above.

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Answer

The incubation period for Hepatitis A is typically between 14 to 50 days, averaging around 28 days. This is the time between exposure to the virus and the onset of symptoms.

Step 2

List THREE symptoms of this disease.

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Answer

  1. Fatigue and tiredness.
  2. Dark yellow urine and light-colored stools.
  3. Severe stomach pain or discomfort.

Step 3

Discuss how this disease may impact on the productivity and finances of the food and beverage industry in Cape Town.

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Answer

The Hepatitis A outbreak can have significant impacts on productivity and finances in the food and beverage industry. Employees who are infected will be excluded from work for at least a week, leading to a shortage of staff. This could disrupt workflow and reduce the overall quality and quantity of food service. Additionally, the increased need for sanitation measures, such as boiling water and using sanitizers, will elevate operational costs. Furthermore, customer confidence may decline, leading to reduced sales and negative reviews, ultimately affecting the profitability of businesses.

Step 4

Suggest THREE guidelines on how to prevent the transmission of tuberculosis when working with food.

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Answer

  1. Food handlers infected with TB should be put on sick leave until they have received effective treatment.
  2. Employees must practice good hygiene, including wearing face masks and washing hands frequently.
  3. Regular health checks should be implemented to ensure that food handlers are free of communicable diseases.

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