Iph2211:Food Inspection Question Paper
Iph2211:Food Inspection
Course:Bachelor Of Science In Public Health
Institution: Meru University Of Science And Technology question papers
Exam Year:2012
INSTRUCTIONS: Answer questions one and any other two questions
QUESTION ONE (30 MARKS)
a) Explain importance of food hygiene. (5 Marks)
b) As a “Farm to fork” approach to food hygiene explain the general hygienic practices that
should be done at farm level. (5 Marks)
c) Outline objectives of food inspection. (5 Marks)
d) Explain the “Danger temperature zone” that should be avoided when handling and
storage of food. (5 Marks)
e) The most important aspect of food hygiene is hand washing. Discuss the recommended
way of doing handwashing by food handlers. (5 Marks)
f) Explain roles of consumers in ensuring safe foods. (5 Marks)
QUESTION TWO (20 MARKS)
a) Outline enforcement actions that a food inspector may take against food establishments
implicated in unhygienic practices. (4 Marks)
b) Explain three main types of enforcement notices that a food inspector can serve to a food
establishment. (6 Marks)
c) Discuss techniques/methods that a food inspector may use when carrying out inspection.
(10 Marks)
QUESTION THREE (20 MARKS)
a) Discuss the five keys to safe foods. (10 Marks)
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b) Discuss materials, apparatus, tools and equipments that a food inspector may require for
efficient and proper food inspection. (10 Marks)
QUESTION FOUR (20 MARKS)
Sampling of a food lot for further analysis may be necessary during food inspection.
a) Distinguish between homogenous and heterogeneous populations. (4 Marks)
b) Define a sampling plan. (2 Marks)
c) Distinguish between bulk sampling and acceptance sampling. (6 Marks)
d) Describe sampling by attributes and sampling by variables. (8 Marks)
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