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FMH611S - FOOD AND MEAT HYGIENE 2A - 2ND OPP - JULY 2022 |
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nAm I BI A un IVE RSITY
OF SCIEnCE
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: JULY 2022
DURATION: 3 HOURS
PAPER: THEORY
MARKS: 100
SUPPLEMENTARY/SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) 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 3 PAGES (Including this front page)
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SECTION A (35 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 Every type of bacteria can give people food poisoning.
{1}
1.2 Use before date on food package is about quality and the most important date to
(1)
remember.
1.3 Bread is not a high-risk food, doesn't last long enough to become infected.
(1)
1.4 HACCPis an abbreviation of Hazard Analysis Control Checking Point.
{1}
1.5 Inspection is an effective way of preventing physical contamination of food.
(1)
1.6 Best before date on food package is about safety and not quality of the food
(1)
content.
1.7 4 -10 degrees Celsius should be the ideal temperature to store foodstuffs in the fridge. {1}
1.8 Sanitizer is the effective method to kill bacteria.
(1)
1.9 Raw poultry is most likely to cause Diarrhoea.
1.10 First-ever World Food Safety Day, 07 June 2019 elevates attention to dangerous
(1)
foodborne diseases in Africa.
QUESTION 2
2.0
Define the following terms:
2.1
Death phase
2.2
Stationary phase
2.3
Semi-perishable food
2.4
Perishable food
[10 MARKS]
(2)
(3)
(2)
(3)
2
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QUESTION 3
3.1
List five (5) Intrinsic factors affecting microbial growth in food.
3.1
Name five (5) causes of food spoilage.
3.2
Give a brief explanation of extrinsic factors affecting microbial growth.
[15 MARKS]
(5)
(5)
(5)
QUESTION 4
SECTIONB (20 MARKS)
[20 MARKS]
4. 1 List the conditions that have the potential to destroy bacterial growth.
(10)
4.2 Briefly explain key sources of contamination in the milk production process.
(10)
QUESTION 5
SECTIONC (45 MARKS)
[25 MARKS]
5.1
Give a short discussing in terms of environmental hygiene and personal hygiene
(10)
during food production.
5.2
Identify and define three (3) main types of contaminations which endanger human
(15)
health.
QUESTION 6
[20 MARKS]
6.0 Complete the table below in terms of common Bacterial Food Borne Pathogens.
(20)
Micro-organisms
Primary sources
Associated Food
Listeria monotogenes
(6.1)
(6.2)
Brucillus cereus
Salmonella
Campylobacter jejuni
Escherichia coli
Yersinia enterocolitica
Staphylococcus spp
Shigella spp
Vibrio spp
Clostridium botulinum
(6.3)
(6.5)
(6.7)
(6.9)
(6.11)
(6.13)
(6.15)
(6.17)
(6.19)
(6.4)
(6.6)
(6.8)
(6.10)
(6.12)
(6.14)
(6.16)
(6.18)
(6.20)
GOOD LUCK
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