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FMH621S - FOOD AND MEAT HYGIENE 2B - 1ST OPP - NOV 2022 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHn OLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION : BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOHS
LEVEL: 6
COURSE CODE: FMH612S
COURSE NAME: FOOD AND MEAT HYGIENE 2B
SESSION: NOVEMBER 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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SECTION A (30 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
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 Gaitor 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.
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QUESTION 2
[10 MARKS]
2. 0
Match the term in Column A with the correct description/definition in Column B.
COLUMNA
COLUMNB
2.1 Foodstuff, Cosmetics and
A. Provided to protect food from contamination.
Disinfectant Act No 54 of
1972
2.2 Carbohydrate
B. Consist of simple and complex carbohydrates.
2.3 Potential environmental
C. It is softening and weakening of bones from release
impacts
of calcium from bones.
2.4 Ethics
D. It provides cells with energy while amino acid
provide cells with building material for growth and
maintenance.
2.5 Marasmus
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 Pest
3.2 Test strip
3.3 Simple carbohydrates
3.4 Xerophthalmia
[10 MARKS]
(10)
(2)
(2)
(3)
(3)
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SECTIONB (30 MARKS)
QUESTION 4
[30 MARKS]
4. 1 Recall the causative agent (1 mark) and problems associated {2 marks) with the
{15)
following health conditions.
4.1.1 Anaemia
(3)
4.1.2 Cretinism
(3)
4.1.3 Pellagra
(3)
4.1.4 Osteoporosis
(3)
4.1.5 Rickets
(3)
4.2
Briefly explain health risks associated with Malnutrition to community members
(15)
in rural Namibia.
SECTIONC (40 MARKS)
QUESTION 5
[15 MARKS]
5.1
Discuss the factors that affect proper cleaning of an industrial kitchen.
(7)
5.2
Elaborate on the macroscopic evidence of pest infestation at a flight catering
(8)
establishment at Hosea Kutako International Airport.
QUESTION 6
[25 MARKS]
6.0
You are appointed as an Environmental Health Practitioner at Mata Mata port of entry (25)
in //Karas region, to execute port health services, explain the following procedures in
terms of foodstuffs pre-shipments inspections:
6.1
Pre-shipment inspections of Foodstuffs (Exporters).
{10)
6.2
Pre-shipment inspections of Foodstuffs (Importers).
(15)
GOOD LUCK
4