 |
FMH711S - FOOD AND MEAT HYGIENE 3 - 2ND OPP - JULY 2022 |
|
|
1 Page 1 |
▲back to top |
nAm I BI A un IVERS ITV
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH, APPLIEDSCIENCESAND NATURALRESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION : BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOHS
LEVEL: 7
COURSE CODE: FM H 711S
SESSION:
July 2022
COURSE NAME: FOODAND MEAT HYGIENE 3
PAPER: THEORY
DURATION: 3 HOURS
MARKS:120
SUPPLEMENTARY/ SECOND OPPORTUNITY EXAMINATION
EXAMINER(S) MS. CHARMAIN JANSEN
MODERATOR: MR IMMANEUL ZERIAPI
INSTRUCTIONS
1. Answer ALL the questions.
PERMISSIBLEMATERIALS:NONE
THIS QUESTION PAPERCONSISTSOF 5 PAGESINCLUDING THE COVERPAGE
1
|
|
2 Page 2 |
▲back to top |
SECTIONA [40 MARKS]
QUESTION 1 (10 MARKS)
1.0 Choose the most appropriate alternative for each of the following:
1.1 Carcassis conditionally approved for human consumption if it is affected with:
[1]
A.
Actinomycosis
B.
Foot and Mouth Disease
C.
Rabies
D.
Light infestation with C .bovis
E.
TB
1.2 One of the following could not be detected during ante mortem inspection:
[1]
A.
Cysticercosis.
B.
None of the above
C.
Blackleg.
D.
Actinomycosis.
E.
Actinobacillosis
1.3 In an abscessone can find the following:
[1]
A.
Clostridium Tetani and Salmonella spp.
B
Shigel!a Dysenteriae and Clostridium Perfringens
C.
Corynebacterium and Pseudomonas spp.
D.
E Coli and staphylococcus spp.
E.
Clostridium Botulinum and Bacilli cereus spp
1.4 What is the condition characterized by low red blood cells counts calls?
[1]
A.
Bleeding
B.
Anaemia
C.
Ebola
D.
Diarrhoea
E.
None of the above
1.5 The pigsty should be ....... meters away from a dairy.
[1]
A.
1 meter
B.
100 meter
C.
10 mm
D.
10 meter
E.
50 meter
1.6 White spots resulted from migration of larvae of:
[1]
A.
Ascaris Zuum larvae in the liver of pig.
B.
Hydatid cyst in a liver of a dog)
C.
Stilechia hepatica in ovine liver.
D.
Fasciola in bovine liver.
E.
None of the above
2
|
|
3 Page 3 |
▲back to top |
1.7 Which of the following would help to prevent Cross-Contamination?
[1]
A.
Wear suitable hats in the food preparation area
B.
Keep all meat stored together at the correct temperature
C. Use wooden chopping boards
D. Separate areas for raw and cooked meat
E.
None of the above
1.8 Which of the following foods is most associated with E Coli 0157?
[1]
A.
Raw beef mince
B.
Salad Dressing
C.
Pasteurized Milk
D.
Cooked Carrots
E.
Raw chicken
1.9 A disease of cattle on post-mortem characterized by the development of fibrous
tissue which causes enlargement and hardening of tongue:
[1]
A.
Cattle plague.
B. Actinobacillosis.
C. Cysticercosis
D. Actinomycosis
E.
Foot and Mouth Disease
1.10 What is the ideal temperature for Pathogens to flourish?
[1]
A.
37 degrees.
B.
55 degrees
C.
10 degrees
D.
90 degrees
E.
110 degrees
QUESTION2 ( 10 MARKS)
2.0 Indicate which statement is true or false.
2.1 Swine flu is one of the Notifiable diseases among pigs worldwide.
[1]
2.2 Water used for washing the hands can be also used to wash the knives used for
inspection of meat.
[1]
2.3 For a calf, the minimum time allowed for bleeding is five minutes, and the amount of
Blood is 13-15 liters of blood.
[1]
2.4 Valvular pericarditis requires total condemnation of a carcass.
[1]
2.5 Free projectile means shooting the animal with a firearm.
[1]
2.6 According to the requirements for the surface of an abattoir the interior wall should be
smooth, tiled for at least. 3 metres.
[1]
3
|
|
4 Page 4 |
▲back to top |
2.7 lcterus is also referred to as jaundice.
[1]
2.8 Calcification of the brisket occurs after degeneration of the fat due to pressure.
This is common in pigs because they like to lie down.
[1]
2.9 Flatworms in the intestines of the pig are called Taenia saginate
[1]
2.10 Although a zebra has a natural resistance to FMD it could be artificially infected and
acts as a carrier.
[1]
QUESTION 3
(10 MARKS)
3.0 Give one word for the inflammation of the following parts in a bovine carcass:
3.1 Heart
3.2 Peritoneum
3.3 Pleura
3.4 Skin
3.5 Eyes
3.6 Lungs
3.7 Reticulum
3.8 Lymph nodes
3.9 Endometrium
3.10 Abomasums
QUESTION 4 (10 MARKS)
4.0 Match Column A with Column B .
COLUMNA
4.1 A Nematodes, Roundworms Ascaris suum.
4.2 Usually common with post-calving females
especially dairy cows.
4.3 The parasites cause marked irritation and
hardening of the bile ducts
4.4 Burn the carcass of the dead animal or bury
it in lime to a depth of 1.5 m.
4.5 HACCP
4.6 Hyperaemia
4.7 Disinfect the abattoir
4.8 Echinococcus granulose
4.9 These Cestodes/ Tapeworms can
be removed from the bile ducts with suction.
4.10 Green carcass
[1]
[1]
[1]
[1]
[1]
[1]
[1]
[1]
[1]
[1]
[10 MARKS]
COLUMNB
A Trematodes Fasciola hepatica
B. The food safety system is in place at the
abattoirs.
C Anthrax is a notifiable zoonotic disease
D.Rabies diagnoses
E.The cystic stage called hydatid cyst
F Gangrene or septicaemia
G Silesia hepatica
H Causes pneumonia in the lungs
I. Excessive blood supply to any part or organ.
J.Parturient paresis {milk fever)
4
|
|
5 Page 5 |
▲back to top |
SECTIONB [40 MARKS]
QUESTION 5 (10 MARKS)
5.0 Mention the common lymph notes that a meat inspector must know.
QUESTION 6 (30 MARKS)
6.1 Explain to the meat inspectors what measles is and how to treat it and the
danger of it.
6.2 Table the differences between the following:
A. TB and Pneumonia
B. Blood splashing and Melanosis
C. Rigor mortis and arthritis
SECTIONC [40 MARKS]
QUESTION 7 (20 MARKS)
7.0 Differentiate between Actinomycosis and Actinobacollosis.
QUESTION 8 (20 MARKS)
8.0 Explain in detail the requirements for a small-scale abattoir to the owner
of Farm X.
GOOD LUCK
[10]
[15]
[S]
[S]
[S]
[20]
[20]
5