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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:2013

INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE (30 MARKS)
Write short notes on;
a) Quality assurance. (5 Marks)
b) Flavor as a sensory attribute of food. (5 Marks)
c) Good manufacturing practices audit. (5 Marks)
d) HACCP. (5 Marks)
e) Sampling plan. (5 Marks)
f) Statistical process control. (5 Marks)
QUESTION TWO (20 MARKS)
a) Briefly explain the four most common quality standards. (12 Marks)
b) List and explain the three groups of food product attributes. (8 Marks)
QUESTION THREE (20 MARKS)
a) Explain the three fundamental functions upon which quality assurance program is
built. (15 Marks)
b) State five functions of a food quality assurance department in a meat processing
company. (5 Marks)
2
QUESTION FOUR (20 MARKS)
How can one prevent changes in a sample before laboratory analyses? (20 Marks)
QUESTION FIVE (20 MARKS)
a) Draw and label a process control chart. (4 Marks)
b) Describe the two types of control charts. (8 Marks)
c) In food manufacturing, when is a process in control? (8 Marks)

Iph2211:Food Inspection Question Paper

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