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FMH612S - FOOD AND MEAT HYGIENE 2B - 2ND OPP - JANUARY 2024 |
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nAmlBIA UnlVERSITY
OF SCIEnCEAnDTECHnOLOGY
Facultyof Health,Natural
ResourceasndApplied
Sciences
Schoool f HealthSciences
Departmenot fPreventative
HealthSciences
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'N:www.11ust.na
QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOHS
COURSE:FOOD AND MEAT HYGIENE 2B
DATE: JANUARY 2024
DURATION: 3 HOURS
LEVEL:6
COURSECODE: FMH612S
SESSION: 2
MARKS: 100
SECOND OPPORTUNITY: SUPPLEMENTARY EXAMINATION QUESTION PAPER
EXAMINER:
MODERATOR:
MR IMMANUEL ZERIAPI
MR JOSHUA HID/NWA
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
QUESTION 1
(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
Anaemia is due to lack of protein in diet, leading to failure of neural development.
(1)
1.2 Herbicide tolerance is scientifically proof to be time-consuming and expensive process. (1)
1.3 Nutrient deficiency diseases occur when there is an absence of nutrients which are
(1)
essential for growth and health.
1.4 Microbiologist continues sampling until the whole consignment is offloaded from
(1)
the ship during pre-shipment inspection of foodstuffs.
1.5 Undernourishment is most often due to enough high-quality food available to eat.
(1)
1.6 Deficiency diseases are diseases which occur due to lack of nutrients.
(1)
1.7 Essential Amino acids cannot be created and are only obtain through food.
(1)
1.8 Goiter is caused by lack of iodine during pregnancy.
(1)
1.9 There are claims that many children in Africa have developed life-threatening allergies (1)
to peanuts and other foods.
1.10 Combining several sources of proteins allow one to obtain complete coverage of all
(1)
essential Amino acids.
2
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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 Carbohydrate
2.3 Potential environmental
impacts
2.4 Ethics
2.5 Marasmus
COLUMNB
A. Provided to protect food from contamination.
B. Consist of simple and complex carbohydrates.
C. It is softening and weakening of bones from release
of calcium from bones.
D. It provides cells with energy while amino acid
provide cells with building material for growth and
maintenance.
E. Violation of natural organisms' intrinsic values.
2.6 Ceilings
2.7 Rickets
2.8 Malnutrition
2.9 Anaemia
2.10 Fats
F. Cause of 49% of the 10.4 million deaths occurring in
children younger than 5 years in developing countries.
G Symptoms includes fatigue, irritability, shortness of
breath, constant headache.
H. It is including unintended transfer of transgenes
through cross-pollination, unknown effects on other
organisms (e.g., soil microbes), and loss of flora and
fauna biodiversity.
I. Results in poor wound healing, bone deformities,
dwarfism, hyperpigmentation, fetal abnormalities,
immune system failure.
J. Demand from owner or person in charge of the
premise any information.
QUESTION 3
3.0 Define the following terms:
3.1 Food poisoning
3.2 Hazards Analysis Critical Control Point Plan
[10 MARKS]
(10)
(5)
(5)
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SECTION B
(25 MARKS)
QUESTION 4
[25 MARKS]
4. 1 Recall Six (6) preventative measures to control pest at the Diary plant.
(6)
4.2
Name Six (6) bacteria which is known as most causative agents for food poisoning.
(6)
4.3
Elaborate on the important of implementing Food Safety Management System at all (13)
registered food establishments in Namibia.
SECTION C
{45 MARKS)
QUESTION 5
[20 MARKS]
5.0
Briefly explain the purpose of Food Safety as stipulated under Namibia Food Safety
(20)
Policy of 2015.
QUESTION 6
[25 MARKS]
6.0
Discuss the World Health Organisation Golden Rules for Food Safety preparation.
(25)
GOOD LUCK
4