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:2011
INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE – 30 MARKS
a. State the purpose of food hygiene and inspection and enumerate five agents of food contamination.
(6 Marks)
b. Differentiate between ante mortem and post mortem inspection giving the importance of each one of
them in meat inspection. (4 Marks)
c. In local slaughter houses/slabs and at home, crude methods of slaughter (pole and axe) are employed.
What deleterious effects does it have on the quality of meat? (5 Marks)
d. What factors should be considered when citing a slaughter house. (5 Marks)
e. Briefly explain the principles of post mortem inspection stating when it should start in a slaughter
house. (5 Marks)
f. What five conditions can be noticed through visual examination of meat during post mortem
inspection? (5 Marks)
QUESTION TWO – 20 MARKS
Differentiate between smoking and sun drying methods of fish preservation. (20 Marks)
QUESTION THREE – 20 MARKS
Justify the sensory method of quality assurance during fish inspection. (20 Marks)
QUESTION FOUR – 20 MARKS
Using acquired knowledge in food hygiene and inspection, generate five factors to prove that milk
composition from all cows is not the same. (20 Marks)
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