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FMH612S - FOOD AND MEAT HYGIENE 2B - 2ND OPP - JANUARY 2025 |
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nAm I BIA un IVERSITY
OF SCIEnCE AnDTECHnOLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoolof HealthSciences
Department ofPreventative
Health Sciences
13Jackson Kaujeua Street
Private Bag 13388
Windhoek
NAMIBIA
T: +264 61207 2970
F: +264 61207 9970
E: dphs@nust.na
W: www.nust.na
QUALIFICATION : BACHELOR of ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 0SBOHS
LEVEL: 6
COURSE:FOOD AND MEAT HYGIENE 2B
COURSECODE: FMH612S
DATE: JANUARY 2025
SESSION: 1
DURATION: 3 HOURS
MARKS: 100
SECOND OPPORTUNITY/SUPPLEMENTARY EXAMINATION: QUESTION PAPER
EXAMINER:
MODERATOR:
MS. BERNOLDA BENJAMIN
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
This paper consists of 6 pages including this front page
Food and Meat Hygiene 28 (FMH612S)
2nd Opportunity January 2025
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SECTIONA
. (30 MARKS]
QUESTION 1
[10 MARKS]
Assess the following statements and choose the correct one, only write the
question number and the correct letter next to it.
[10]
1.1 An Environmental Health Practitioner shall enter any premises at a reasonable
time, this is according to the following legislations:
(1)
a)
Environmental Management Act, 2007, No. 7 of 2007
b)
Public and Environmental Health Act, 2015, No. 1 of 2015 and Foodstufss,
Cosmetics and Disinfectants Ordinance 18 of 1979
c)
Public and Environmental Health Act, 2055, No. 10 of 2015 and Foodstufss,
Cosmetics and Disinfectants Ordinance 81 of 1879
d)
Labour Act 2007, No 11 of 2007
1.2 Water supply in a food establishment should be:
(1)
a)
Clean, room temperature, available
b)
Stored in a drainage system, Potable and Luke warm
c)
Adequate quantity and quality, Potable water, Appropriate temperature
d)
Adequate quantity and quality, Non-potable water, Appropriate
temperature
1.3 Frozen food should be kept at:
(1)
a)
10°C to l8°C
b)
S°C to 7°C
c)
S°Cto 6S°C
d)
-l0°C to -l8°C
1.4 A clean surface is:
(1)
a)
A surface that is chemically and bacteriologically clean
b)
A surface free of soil
c)
A surface which bacteriological counts and chemical contents are unknown
d)
A surface which is presentably shining and clean
1.5. Food handlers are not allowed to wear the following while handling food:
(1)
a)
Long nails, clean garments, sandals
b)
Rings, watches, hairnets
c)
Jewelry, painted nails, loose hair, dirty garments
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Food and Meat Hygiene 2B (FMH6125)
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d)
PPE, Hairnets, jewelry
1.6. Food handlers are prohibited from handling food if they suffer from any
of the following:
(1)
a)
Diarrhea, vomiting, sore throat, fever
b)
Osteoporosis, Pellagra, Malnutrition
c)
Growth retardation
d) All of the above
1.7 There are three (3) types of food contamination methods.
(1)
a)
Mould and growth, Fungi and Virus, Bacteriological contamination
b)
Physical contamination, Rodent contamination, Biochemical contamination
c)
Biochemical contamination, Biological contamination, Chemical
contamination
d)
Physical contamination, Chemical contamination, Biological contamination
1.8 The common name for an Environmental Health Practitioner is:
(1)
a)
Health Inspector
b)
Health and Safety Inspector
c)
Safety Office
d)
Public Officer
1.9 Which of the following statements best distinguishes between saturated and
unsaturated fat:
(1)
a)
Unsaturated fats are unhealthy when compared to saturated fats.
b) Saturated fats are solid at room temperature, while unsaturated fats
are liquid at room temperature.
c)
Unsaturated fats are derived from plants, while saturated fats are derived
from animal products.
d)
Band C.
1.10 What is the danger zone in food safety?
(1)
a)
S°Cto 7S°C
b)
S°Cto 60°C
c)
2°C to 160°C
d) - S°Cto -60°C
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QUESTION 2
[10 MARKS]
State whether the following statements are True or False. Each question carries
one (1) mark.
1. A carrier of an infectious or contagious disease, employed as a food
handler shall not be permitted to enter or handle foodstuffs or food products
at any given time.
(1)
2. Wall interior can be of any material, paint and colour in a food preparation
area with limited lighting.
(1)
3. There shall only be one (1) change room in any food preparation establishment
for both genders.
(1)
4. All Certificates of Registration/Fitness Certificates shall be renewed on or before
31 March of each year.
(1)
5. In order to run a business from a premises at a home/house, the business owner
intending to start the business needs to obtain a consent letter from the neighbours
as part of the requirements for obtaining a Certificate of Registration.
(1)
6. It is recommended by relevant legislation that any living room and or bedroom may
be linked with direct door access to any part of a butchery.
(1)
7. All drains, whether connected to the municipal sewage system or other system,
shall be always situated outside the butchery.
(1)
8. In a barbershop or hair salon, the hairdresser should make no provision for
disinfecting boxes and any disinfection for the sterilization of hair equipment.
(1)
9. The ratio of handwashing basins in a butchery is to be 1:15 with an addition of
sufficient soap, nail brush and towels provided.
(1)
10. Butchers meat includes meat or offal of any bovine, calf, sheep, lamb, goat, pig,
human flesh or bird that is intended for human consumption.
(1)
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QUESTION 3
[10 MARKS]
3. Give the full meaning of the following abbreviations:
3.1 MoHSS
(1)
3.2 FCD
(1)
3.3 HACCP
(1)
3.4 CCP
(1)
3.5 GMO
(1)
3.6 BB
(1)
3.7 EHP
(1)
3.8 HWB
(1)
3.9 PPE/C
(1)
3.10 Vit A
(1)
SECTIONB
[30 MARKS]
QUESTION 4
[20 MARKS]
4.1 Elaborate the meaning of the following and why it is important in food safety.
[8]
4.1.1 Use by Date:
(2)
4.1.2 Sell by Date:
(2)
4.1.3 Best Before Date:
(2)
4.1.4 Expiry Date:
(2)
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4.2 What is the difference between a butcher and a butchery?
(2)
4.3 Indicate are the hygiene requirements for a hair salon/barbershop?
(5)
4.4 Outline and briefly discuss the requirements for a milk producer.
(5)
QUESTION 5
(10 MARKS]
5.1 The Foodstuffs, Cosmetics and Disinfectants Ordinance prohibits articles from
being imported if the items do not meet the requirements of the said legislation.
What would lead to the prohibition of sale, manufacture or importation of
articles that do not meet the standard requirements.
(5)
5.2 List the general requirements that is required for any business premises.
(5)
SECTIONC
[40 MARKS]
QUESTION 6
6.1 During hygiene inspections conducted by you. What should the structural
requirements of a Bakery be?
[10 MARKS]
QUESTION 7
[30 MARKS]
7.1 According to the WHO guidelines on food safety, there are ways to keep food
safe. Mention the five (5) Keys to Safer Food.
(5)
7.2 Compare the roles and responsibilities of food handlers and management
in the management and control of pest in a food establishment.
(10)
7.3 Identify the benefits of Vitamin A in the human diet.
(5)
7.4 Compare saturated and unsaturated fatty acids in terms of their shelf-life
stability and nutritional composition.
(7)
7.5 List the dangers of improper storage of food waste and general waste in a
food premises.
(3)
End of Examination
Total 100
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Food and Meat Hygiene 2B (FMH612S)
2nd Opportunity January 2025