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FMH711S - FOOD AND MEAT HYGIENE 3 - 1ST OPP - JUNE 2022 |
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nAmlBIA unlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURALRESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION:BACHELOR ENVIRONMENTAL HEALTHSCIENCES
QUALIFICATIONCODE: 08BOHS
LEVEL: 7
COURSECODE: FMH 711S
SESSION: JUNE 2022
COURSENAME: FOOD AND MEAT HYGIENE 3
PAPER:THEORY
DURATION: 3 HOURS
MARKS:130
FIRSTOPPORTUNITYEXAMINATION PAPER
EXAMINER(S) MS. CHARMAINE JANSEN
MODERATOR: MR IMMANUEL ZERIAPI
THIS QUESTION PAPERCONSISTSOF 5 PAGES
(including this front page)
INSTRUCTIONS
1
Answer ALL the questions.
2
Write clearly and neatly.
3
Number the answers clearly.
PERMISSIBLEMATERIALS
NONE
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SECTION A [40 MARKS]
QUESTION 1 (10 MARKS)
1.0 Select The best possible answer.
1.1 A muscular tube joined to the trachea runs from the pharynx to the stomach.
A.
Omentum
B.
Urethra
C.
Oesophagus
D.
Glands
E.
None of the above
1.2 The following bones do belong to the Hind leg except for.
A.
Pelvic bone and femur
B.
Patella and phalanges
C.
Tibia and fibula
D.
Tarsal bones and
E.
Carpal and Metacarpal bones
1.3 What is the condition characterized by low red blood cells counts calls?
A. Diarrhoea
B. Bleeding
C. Anaemia
D. Ebola
E. None of the above
1.4 The visceral pleura:
A. Is the fluid around the lungs
B. Is the thinnest portion of the peritoneum
C. Is the membrane lining the wall of the thoracic cavity?
D. Is the membrane lining the surface of the lungs?
E. None of the above
1.5 The stiffness of muscle tissue in rigor mortis partially results from:
A. Excessive contraction of the fibers
B. Excessive acetylcholine activity on muscle
C. Excessive calcium release in muscle
D. Excessive lactic acid builds up
E. None of the above
1.6 The small intestines includes all of the above except:
A. Jejunum
B. Colon
C. Ileum
D. Mesenterium
E. Duodenum
[1]
[1]
[1]
[ 1]
[1]
[ 1]
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1.7 Where are red blood cells produced?
[1]
A. Bone marrow of long bones
B. Saliva
C. Blood pallets in long bones
D. Lymph in long bones
E. Semen
1.8 The space in the middle of the thoracic cavity where the heart resides is the:
[1]
A. Dorsal cavity
B. Pericardia! cavity
C. Pleural cavity
D. Pericardium
E. Mediastinum
1.9 The last five (5) ribs which are connected to the sternum with cartilage are known as:
[1]
A. Real ribs
B. False ribs
C. Muscled ribs
D. Cartilage ribs
E. None of the above
1.10 The cartilaginous rings lined with mucous membrane are named:
[1]
A. Lobes
B. Septum
C. Larynx
D. Trachea
E. None of the above
QUESTION 2 (10 MARKS)
2.0 The following diseases and conditions are caused or related to .......... organisms:
2.1 Brucellosis in cattle
[ 1]
2.2 Cysts
[1]
2.3 Cysticercosis cellulose
[1]
2.4 Mastitis
[ 1]
2.5 Erysipelas
[1l
2.6 Lympy skin disease
[1l
2.7 Botulism
[1]
2.8 Anthrax
[1l
2.9 Tetanus
[1l
2.10 Pimply gut
[1l
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QUESTION 3 (10 MARKS)
3.0 "the meat Inspector shall when inspecting a carcass - (l)have regard to - "
Mention the points to consider when you do a post-mortem inspection.
[10]
QUESTION 4 (10 MARKS)
4.0 Match the concept in column A with the corresponding description in column B.
In your answer book, only write down the number in column A and the
corresponding letter in column B.
[10]
COLUMN A
4.1.Red blood cells
COLUMN B
A. the same as the ones in single stomach animals
4.2 Smooth muscles
B. Muscular and elastic walls
4.3 Vein
C. Found in internal organs
4.4 Reticulum
D. Transport oxygen from the lungs to the rest of the body
4.5 Arteries
E. Honeycomb shape
4.6 Synovial membrane
Manufactured in the spleen and bone marrow.
4.7 Omasum
4.8 Blood
G. Found in the knee.
H.Contol body temperature
4.9 White blood cells
I. Leaf stomach
4.10 Abomasum
J.Transport blood from tissue to heart
SECTION B [40 MARKS]
QUESTION 5 (20 MARKS)
5.1 Define the following food and meat hygiene-related terms:
[3]
5.2 Illustrate by means of a table the difference in the kidney between the four
different animals (bovine, ovine, and porcine)
[9]
5.3 Educate first-year students on the digestive system of ruminants.
[8]
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QUESTION 6 (20 MARKS)
6.0 Mention the general pathological conditions as well unsatisfactory conditions
of the following parts and list the lymph node (s) present in these parts.
6.1 Spleen
[2]
6.2 Heart
[3]
6.3 Intestines
[3]
6.4 Liver
[6]
6.5 Lungs
[6]
SECTION C [50]
NB!!Select only one question in Section C
QUESTION 7 (50 MARKS)
7 .1 Explain to the students how to do the thoraxic cavity inspection of bovine.
7.2 Write detailed notes on Bovine Spongiform Encephalopathy (BSE) (Mad Cow
Disease and Measles (cattle) as well as the final judgment thereof in a
carcase.
7.3 Illustrate by means of a diaphragm the different lymph nodes and allocation on an
ovine carcass, to third year EHS students.
• Head
• Organs
• Carcass
7.4 Explain in detail the requirements for a small-scale abattoir to the owner of arm X.
[10]
[10]
[10]
[20]
QUESTION 8 (50 MARKS)
8.1 Write detailed notes on Foot and Mouth as well as the final judgment thereof.
[1 0]
8.2 Differentiate between Anthrax and Rabies during an ante mortem inspection.
[20]
8.3 Provide Health Education to the farm owners in region A about rigor mortis,
a common condition because they killed the animals with big knives.
[1 0]
8.4 Clarify the symptoms, lesions, and the judgment of swine erysipelas.
[1 0]
GOODLUCK
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