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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:2010

1
INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE (30 MARKS)
a) In industrial manufacturing practices, quality can have several definitions. Briefly
explain the four common definitions. (8 Marks)
b) List and explain the three groups of food product attributes. (9 Marks)
c) Briefly explain the objective methods for determining food quality. (5 Marks)
d) Explain how weather affects food quality. (4 Marks)
e) State and briefly explain the two types of quality audits. (4 Marks)
QUESTION TWO (20 MARKS)
a) Explain the following terms
i. Quality assurance (3 Marks)
ii. Quality control (3 Marks)
iii. Quality audit. (4 Marks)
b) List and explain three differences between quality assurance and quality control.
(6 Marks)
c) Explain any two functions of food quality assurance department. (4 Marks)
QUESTION THREE (20 MARKS)
a) Explain HACCP. (3 Marks)
b) Explain any three benefits of implementing an HACCP program in food
manufacturing. (3 Marks)
2
c) List and briefly explain the seven principles of a HACCP program. (14 Marks)
QUESTION FOUR (20 MARKS)
a) Explain the following terms as used in food quality assurance;
i. Sampling (2 Marks)
ii. Laboratory sample. (3 Marks)
b) Samples are analyzed for a number of different reasons in the food industry. Explain
this statement. (15 Marks)
QUESTION FIVE (20 MARKS)
a) Explain the importance of statistical process control (SPC) in food quality assurance.
(6 Marks)
b) Describe the two types of control charts. (6 Marks)
c) In food manufacturing, when is a process in control? (8 Marks)

Iph2211:Food Inspection Question Paper

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