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FMH811S - FOOD AND MEAT HYGIENE 4 - 2ND OPP - JULY 2022 |
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nAm I 8 IA un IVERSITY
OF SCIEnCE TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION:ENVIRONMENTAL HEALTHSCIENCES
QUALIFICATIONCODE: 08BOHS
LEVEL: 8
COURSECODE: FMH 8115
SESSION:July 2022
COURSENAME: FOOD AND MEAT HYGIENE 4
PAPER:THEORY
DURATION: 3 HOURS
MARKS: 110
SUPPLEMENTARY/ SECOND OPPORTUNITYEXAMINATION PAPER
EXAMINER(S) MS. CHARMAINEJANSEN
MODERATOR: MS MANORIA NIINGO
INSTRUCTIONS
1. Answer ALL the questions.
2. Plagiarism not allowed.
PERMISSIBLEMATERIALS:NONE
THIS QUESTIONPAPERCONSISTSOF 3 PAGESINCLUDINGTHE COVERPAGE
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SECTION A [ 15 MARKS ]
QUESTION 1 (15 Marks)
1.0 Define the following terms in accordance with Food and Meat Hygiene.
1.1 Adulteration of milk
[1]
1.2 Food
[3]
1.3 Poultry
[3]
1.4 Hazardous Critical Control Points {HACCP)
[2]
1.5 Food hygiene
[2]
1.6 Food safety
[2]
1.7 Primary production
[2]
SECTION B [45 MARKS]
QUESTION 2 (15 Marks)
2.1 Indicate the codex general principles of food hygiene.
[5]
2.2 Mention the prerequisite programs required for good hygiene practices.
[7]
2.3 Define the term food quality.
[3]
QUESTION 3 (15 Marks)
3.1 The food safety report of Europe indicates that the UK leads the growth in sales of
organic foods. Explain the reasons for the growth in sales.
[5]
3.2 Write a short summary about the common dieasses in Poutry.
[10]
QUESTION 4 (15 Marks)
4.0 You are new to EHP.Your elder colleagues rely on the method of inspection rather than
auditing. Please explain the differences to your colleague between these two techniques.
Clearly pointing out the similarities and differences between audits and inspections.
[15]
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SECTIONC [ 50 MARKS ]
QUESTION 5 ( 25 Marks)
5.0 Discussthe precautions which should be taken throughout the food chain to prevent
the micro-biological contamination of ready-cooked chicken.
[25]
QUESTION 6 ( 25 MARKS)
6.0 You are appointed by Namibia Standard Institution as an accreditor, The ISO
22000 standards were just adopted, please explain to the factory owners what is
this standard includes its components and implementation and why they should acquire it.
[25]
GOOD LUCK
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