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Iph 2307: Food Inspection And Hygience Ii Question Paper

Iph 2307: Food Inspection And Hygience Ii

Course:Bachelor Of Science In Public Health

Institution: Jomo Kenyatta University Of Agriculture And Technology question papers

Exam Year:2012

JOMO KENYATTA UNIVERSITY
OF AGRICULTURE AND TECHNOLOGY

University Examinations 2012/2013
YEAR III SEMESTER II EXAMINATION FOR THE DEGREE OF BACHELOR OF SCIENCE IN PUBLIC HEALTH

IPH 2307: FOOD INSPECTION AND HYGIENCE II

DATE: AUGUST 2012 TIME: 2 HOURS

INSTRUCTIONS: ANSWER ALL QUESTION IN SECTION A AND ONLY ONE QUESTION IN SECTION B

SECTION A – ANSWER ALL QUESTIONS

1. a) Outline the major objectives of meant inspection. (3 marks)

b) Explain how the above objectives are achieved. (3 marks)

2. Outline the specific roles of a meat inspector. (6 marks)

3. Outline the factors that determine the location of a slaughter house. (6 marks)

4. The hazard analysis and critical control point (HACCP) protocol is applied in
logical sequence. Outline the sequence. (6 marks)

5. a) Outline factors that facilitate spoilage of fish. (3 marks)

b) What are the major objectives of antemortem inspection of meat? (3 marks)

6. The human animal-link is of special relevance to public health in developing
countries. Describe in reasonable details. (6 marks)

7. a) Differentiate between a localized and generalized condition in the
judgement of an animal carcass. (3 marks)

b) Briefly describe six meat – borne diseases of great public health concern. (3 marks)

8. a) Describe the “Ruralnization of urban areas” in relation to public health. (3 marks)

b) Explain the basis for public health concerns in relation to street foods. (3 marks)

SECTION B – ANSWER ONLY ONE QUESTION

1. Discuss spoilage of fish. (22 marks)

2. a) Outline the general layout of a slaughter house identifying the respective
activities that occur in specific areas. (8 marks)

b) Describe how a comprehensive post moterm inspection
of a bovine carcass, is carried out. (14 marks)

3. a) Using milk as an example, differentiate, foodinfections, food toxi-infections
and food intoxications giving specific methods for their control. (11 marks)

b) Describe the various strategies employed in the preservation of fish. (11 marks)

Iph 2307: Food Inspection And Hygience Ii Question Paper

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