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FMH611S - FOOD AND MEAT HYGIENE 2A -1ST OPP - JUNE 2022 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURALRESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOHS
LEVEL: 6
COURSE CODE: FMH611S
COURSE NAME: FOOD AND MEAT HYGIENE 2A
SESSION: JUNE 2022
DURATION: 3 HOURS
PAPER: THEORY
MARKS: 100
EXAMINER{S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
MR. IMMANUEL ZERIAPI
MODERATOR: MR. JOSHUA HIDINWA
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Mark all answers clearly with their respective question numbers.
4. No books, notes and other additional aids are allowed
PERMISSIBLE MATERIALS: NONE
THIS QUESTION PAPER CONSISTS OF 4 PAGES (Including this front page)
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QUESTION 1
SECTION A {30 MARKS)
[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
Milk can be contaminated at critical control point in the milk production process.
(1)
1.2 Best before date on food package is about safety and not quality of the food
(1)
content.
1.3 Contamination does not arise spontaneously.
(1)
1.4 Preventative Health is the science of preserving or promoting science.
(1)
1.5 Listeria monocytogenes are often a problem in refrigerated food products like
(1)
cheese because of their psychotropic growth parameter.
1.6 Use before date on food package is about quality and the most important date to
(1)
remember.
1.7 Under abnormal conditions, microbes feed on the food in which they live and
(1)
reproduce.
1.8 Contamination is anything that threatens the wholesomeness of the food.
(1)
1.9 Teats, udders and adjacent parts must be clean before and after milking.
(1)
1.10 First-ever World Food Safety Day, 07 June 2019 elevates attention to dangerous
(1)
foodborne diseases in Africa.
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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)
Column A
Column B
2.1 Mesophiles
A. Raw milk
2.2 Log Phase.
B. Ready to eat food
2.3 Bacillus cereus
2.4 Clostridium botulinum
C. It grows at hot temperatures above
45°C.
D. Meat
2.5 Thermophiles
2.6 Bacterial growth is exponential
2.7 Perishable foods
2.8 Campylobacter jejuni
E. Bacteria can double every few
minutes.
F. It grows at or near refrigeration
temperatures of 0°C-30°C.
G. When conditions are right, rapid
growth commences.
H. Home preserved foods.
2.9 Yersinia enterocolitica
I. All prepared menu items.
2.10 Psychrophiles
J. It grows at or near room
temperatures, 10°C-43.3°C.
QUESTION 3
[10 MARKS]
3.0
Identify the purposes of primary production in terms of Food and Meat Hygiene.
(10)
SECTION B {30 MARKS)
QUESTION 4
[30 MARKS]
4. 1 Briefly explain keys sources of contamination in the milk production process.
(10)
4.2
Elaborate on the classification of food according to perishability of food products.
(10)
4.3
Recall the food spoilage and how it relates to shelf life.
(10)
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SECTION C (40 MARKS)
QUESTION 5
[20 MARKS]
5.1
Give a short discussion in terms of environmental hygiene and personal hygiene
(10}
during food production.
5.2
Confirm the power, duties, and functions of Environmental Health Practitioner in terms (10}
of Foodstuff, Cosmetics and Disinfectant Act No. 54 of 1972.
QUESTION 6
6.0
Describe the purposes of labelling of Food packages.
[20 MARKS]
{20)
GOOD LUCK
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