Iph2204:Food Preservation Question Paper
Iph2204:Food Preservation
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) State the maximum acceptable temperatures for keeping perishable foods giving
temperature range for fruits (except bananas) meat, poultry, fish, dairy products, and
frozen foods. (6 Marks)
(b) Differentiate between antemortem and postmortem inspection, given the importance in
each case. (4 Marks)
(c) Differentiate between captive bolt and electric method of stunning animals.
(4 Marks)
(d) Briefly explain when evisceration in cattle, sheep and pigs in done. (4 Marks)
(e) You are the Public Health Officer in Maara district. Complaints reach your office to the
effect that unscrupulous people adulterate milk by adding water in the local market.
Briefly explain how you would deal with it. (7 Marks)
(f) As a Public Health expert, explain how knowledge on anatomy of fish can aid you carry
out fish inspection. (5 Marks)
QUESTION TWO – (20 MARKS)
Differentiate between canning and pickling in fish preservation. (20 Marks)
2
QUESTION THREE – (20 MARKS)
Discuss the characteristics of a sound food import control system. (20 Marks)
QUESTION FOUR – (20 MAKS)
Using acquired knowledge in food hygiene and inspection, discuss factors affecting composition
of milk from different cows. (20 Marks)
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