Question Paper
Module 7: Flour Milling Management
Date: Time: Duration:
14 May 2015 09:30 – 12:30 3 hours
You should have the following for this examination: one answer book; pencil, pen and ruler.
All questions carry equal marks. The maximum marks for each section within a question are shown.
Answer ALL NINE questions, starting each question (1-9) on a new page of the answer book.
1. a) List THREE nabim committees and describe briefly their terms of
reference. (6 marks)
b) Describe briefly THREE services directly related to the flour milling
industry that Campden BRI can provide. (6 marks)
2. a) List THREE key factors which can influence the volatility of the global
wheat market. (3 marks)
b) Explain briefly the reasons for the growth and decline in flour
consumption in North America over the last 50 years. (3 marks)
c) Explain the meaning of the following terms, giving ONE example of each:
i) Fixed costs;
ii) Variable costs;
iii) Semi-variable costs. (6 marks)
3. a) Explain the term “performance measurement”, stating its TWO key
objectives. (3 marks)
b) Define the term “dirty wheat extraction rate”, and describe briefly
THREE factors within a batch of wheat which influence this calculation. (4 marks)
c) Describe briefly THREE other examples of “Key Performance Indicators”
(KPIs) in a flour mill. (3 marks)
d) Explain the term “least cost gristing”. (2 marks)
4. a) Explain the terms ”standard costing” and “budgetary control”. (6 marks)
b) Describe briefly what is meant by the term “bad debt” and list THREE
precautions a milling company may take in order to minimise
its occurrence. (4 marks)
c) List TWO different means by which a flour milling company can
maximise profitability. (2 marks)
continued overleaf
© nabim 2015
5. a) Explain THREE reasons why food safety is so important to a flour
milling company. (3 marks)
b) List THREE pieces of UK food legislation relevant to the flour milling
industry. (3 marks)
c) Define the term “Critical Control Point” (CCP). (2 marks)
d) List the shortened, commonly used terms for TWO mycotoxins of
concern to the UK flour milling industry, and describe the reasons for
controlling and monitoring their presence. (4 marks)
6. a) Describe briefly SIX factors that should be considered before developing
a new mill. (6 marks)
b) Sketch and label the layout of a typical port mill. (6 marks)
7. a) List EIGHT factors which may influence staffing levels within a flour mill. (4 marks)
b) Describe briefly FOUR requirements which must be fulfilled when
purchasing new equipment. (4 marks)
c) Describe briefly TWO sets of UK environmental protection regulations
which apply to the flour milling industry. (4 marks)
8. a) Describe briefly FOUR ways by which management can improve the
health and safety culture. (4 marks)
b) Describe briefly FOUR design features in a flour mill which would
minimise the damage caused by a dust explosion. (4 marks)
c) Describe briefly FOUR key points which should be covered in the
health and safety training of managers and supervisors. (4 marks)
9. a) Describe briefly the key requirements of the Working Time Directive. (3 marks)
b) Describe briefly THREE legal rights that a newly recruited employee
has in a UK flour mill. (3 marks)
c) List EIGHT pieces of information which must be included within
a UK contract of employment. (4 marks)
d) List FOUR reasons provided under UK legislation which would justify
the dismissal of an employee. (2 marks)
© nabim 2015
