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FMH612S - FOOD AND MEAT HYGIENE 2B - 1ST OPP - NOVEMBER 2023 |
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nAmlBIA UnlVERSITY
OF SCIEn(E AnDTECHnOLOGY
Facultyof HealthN, atural
ResourceasndApplied
Sciences
Schoool f HealthSciellces
Departmenot fPreventative
HealthSciences
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F: -264 512J7 9S7J
Windhoek
E: dphs@nu~Lna
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W: www.nust.n;i
QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOHS
LEVEL:6
COURSE:FOOD AND MEAT HYGIENE 2B
COURSECODE: FMH612S
DATE: NOVEMBER 2023
SESSION: 1
DURATION: 3 HOURS
MARKS: 100
FIRST OPPORTUNITY: QUESTION PAPER
EXAMINER:
MODERATOR:
MR IMMANUEL ZERIAPI
MR JOSHUA HIDINWA
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHEMENTS
1. None
2. This paper consists of 4 pages including this front pages.
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SECTION A
(30 MARKS)
QUESTION 1
[10 MARKS]
1.0 Indicate if the below statements are true or false by writing "True" or "False" next to the
corresponding question in your answer book.
1.1
Food poisoning is a chronic illness, which is caused by consumption of contaminated
(1)
food.
1.2 Butcher means any premises used for the sale of butcher's meat and for keeping,
(1)
storing, preparing or exposing butcher's meat intended for sale.
1.3 Non-essentials Amino acid is created by the body out of other chemicals that found in (1)
the human body.
1.4 Vitamins Bis a fat-soluble vitamin which means that the fat in foods helps the intestines (1)
absorb these vitamins into the body.
1.5 Pellagra condition is associated with Dermatitis, weakness, intestinal distress neurologic (1)
neurologic manifestations, organ failure.
1.6 Inadequate food safety measures in any country hinders trade in agricultural or animal (1)
produce and this results in lack of income at farmer level, which exacerbates poverty.
1.7 Cell body absorbs glucose through haemoglobin, cell convert glucose to energy.
(1)
1.8 Any product with healing or medical claims needs to be registered at the Medical
(1)
Control Council (MCC}.
1.9 Bacillus thuringiensis, is a naturally occurring bacterium that produces crystal proteins (1)
that are lethal to insect larvae.
1.10 Introducing foreign genes into food plants may have a positive impact on human health. (1)
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QUESTION 2
[10 MARKS]
2.0
Match the term in Column A with the correct description/definition in Column B.
(10)
COLUMNA
2.1 Foodstuff, Cosmetics and
Disinfectant Act No 54 of
1972
2.2 General Health Regulation
GN 121of 1969 as amended
2.3 Amino acid
2.4 Sign of pest infestation
2.5 Design of Food Premise
2.6 Sanitizer
2.7 Simple Carbohydrate
2.8 Genetic Engineering
2.9 Maltose
2.10 Pellagra
COLUMNB
A. Small molecule that acts as the building block
of cell.
B. Help streamline work practices, reduce
cleaning and maintenance and prevent cross
contamination.
C. Heat speeds up chemical reactions, reduces
surface tension, and decreases viscosity.
D. Powers and duties of Environmental Health
Practitioners.
E. Found in malt, cereal products, such as
Oshikundu.
F. Lack of Vitamin B3
G. Footprints and tail marks in dust or food
powders
H. Ensure that no live animal or poultry or any
other bird is kept in any part of the butchery.
I. Create plants with the exact desired trait very
rapidly and with great accuracy.
J. Referred to as blood sugar and dextrose.
QUESTION 3
3.0 Define the following terms:
3.1 Hazards Analysis Critical Control Point
3.2 Food security
3.3 Food poisoning outbreak
[10 MARKS]
(10)
(3)
(2)
(5)
SECTION B
QUESTION 4
4.1
Recall the specific objectives of Namibia Food Safety Policy of 2015.
4.2
Discuss the factors that affect proper cleaning of an Industrial Kitchen.
3
{30 MARKS)
[30 MARKS]
(S)
(7)
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4.3
Elaborate on the macroscopic evidence of pest infestation at a flight catering
(8)
establishment at Hosea Kutako International Airport.
4.4
Discuss the minimum standards pertaining to the design and purpose of
(10)
handwash facilities in the food premises.
SECTION C
(40 MARKS)
QUESTION 5
[15 MARKS]
5.0
Briefly explain health risks associated with Malnutrition to community members
(15)
in rural Namibia.
QUESTION 6
[25 MARKS]
6.0
You are assigned by Health Director of Hardap Region to investigate an outbreak of
(25)
Food poisoning at Aranos district, describe the steps to follow during enquiry process.
GOOD LUCK
4