Food Science And Technology(Dhtm 056) Question Paper
Food Science And Technology(Dhtm 056)
Course:Education
Institution: Kenya Methodist University question papers
Exam Year:2011
TIME : 2 HOURS
Instructions:
Answer any FOUR questions in the answer booklet provided
Question One
Define the following terms;
(5mks)
Hygiene
Safety
Food
Food contaminants
Food spoilage
Outline five general hygiene rules
(5mks)
Explain personal hygiene in relation to food safety
(5mks)
Question two
State and explain five rules to show how food safety is achieved (5mks)
Explain the Food Safety Act of 1990, stating four offenses sited in the act (5mks)
Discuss Legislation regarding food contaminants and intoxicants (5mks)
Question Three
Giving a reason for each, outline five characteristics of food fit for consumption
(5mks)
One of the most important ways of preventing contaminations of food is the correct storage of food. Explain
(3mks)
Frequency of rubbish and dirt disposal should be checked always. Explain briefly why this is important
(2mks)
Outline and briefly discuss five different foods that require special attention when preparing
(5mks)
Question Four
Discuss food contaminants under the following headings:
Agricultural contamination
(2mks)
Contamination from packaging materials
(3mks)
Define food poisoning
(2mks)
Discuss chemical and bacteria food poisoning
(8mks)
Question five
Discuss briefly four conditions favorable for the growth of bacteria (8mks)
Give three reasons for preserving food
(3mks)
Giving a reason for each, state four methods of preserving food to avoid decay
(4mks)
Question Six
Discuss five reasons leading to food poisoning incidences
(10mks)
Discuss five ways of reducing risks of food poisoning
(5mks)
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