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FMH621S - FOOD AND MEAT HYGIENE 2B - 2ND OPP - JAN 2023 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURALRESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATIONCODE: 08BOHS
COURSECODE: FMH612S
COURSENAME: FOOD AND MEAT HYGIENE 2B
SESSION:JANUARY 2023
DURATION: 3 HOURS
PAPER:THEORY
MARKS: 100
SECONDOPPORTUNITY/SUPPLEMENTARYEXAMINATION 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
PERMISSIBLEMATERIALS:NONE
THIS QUESTION PAPERCONSISTSOF 4 PAGES{Including this front page}
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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 11 or "False11 next to the
corresponding question in your answer book.
1.1
Vegetable sources have high essential Amino acids.
(1)
1.2 Introducing foreign genes into food plants may have an unexpected and negative
(1)
impact on human.
1.3 Combining several sources of proteins allow one to obtain complete coverage of all
(1)
essential Amino acids.
1.4 Some nutrients are required on a regular basis, while others are needed less frequently. (1)
1.5 Engineering technologies and GM plants have been patented; patent infringement is a (1)
big concern of agribusiness.
1.6 Any product with slimming or muscle enhancement claims needs to be registered at the (1)
Allied Health Professional Council of Namibia.
1.7 Essential Amino acids cannot be created and are only obtain through food.
(1)
1.8 Gaitor is caused by lack of iodine during pregnancy.
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
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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
Genetically- modified food
3.2
Import
3.3
Labelling
3.4
Butcher's meat
[10 MARKS]
{10)
(2)
(2)
(2)
(4)
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SECTIONB (30 MARKS)
QUESTION 4
[30 MARKS]
4. 1 Recall Five (5) preventative measures to control pest at the Diary plant.
(5)
4.2
Name the characteristic of detergent used in food industry.
(5)
4. 3 List the Problems caused by SPI [stored products insects] in food industry.
(5)
4.4
Compile efforts in controlling Malnutrition.
(5)
4.5
Discuss the minimum standards pertaining to the design and purpose of
(10)
handwash facilities in the food premises.
SECTIONC (40 MARKS)
QUESTION 5
[20 MARKS]
5.1
Give a short discussing 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
[20 MARKS]
6.0
Describe the purposes of labelling of Food packages in Namibia.
(20)
GOOD LUCK
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