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
INSTRUCTIONS: Answer questions one and any other two questions
SECTION A
QUESTION ONE - (30 MARKS)
a) Define the following terms as they apply in quality management systems:
i. Quality management. (2 Marks)
ii. Quality policy (2 Marks)
iii. Quality system (2 Marks)
b) List and briefly explain three quality management systems applied in the food industry.
(6 Marks)
c) Define HACCP as quality management system in the food industry. (2 Marks)
d) Explain the following terms
i. Hazard (2 Marks)
ii. Hazard analysis (2 Marks)
iii. Critical control point (CCP) (2 Marks)
e) Name and explain three main categories of hazards of importance in foods.
(6 Marks)
f) Outline any two gram negative pathogenic bacteria that are notorious in foods.
(2 Marks)
g) Outline any two gram positive bacteria of significance in foods. (2 Marks)
SECTION B
QUESTION TWO – (20 MARKS)
Setting up a HACCP system involves several steps or stages. Discuss in details the seven
principles followed during this undertaking. (20 Marks)
QUESTION THREE – (20 MARKS)
a) What is the role of ISO? (3 Marks)
b) Outline and explain the principles of ISO. (12 Marks)
c) Outline the ISO 9000 series of standards and briefly explain their role. (5 Marks)
QUESTION FOUR – (20 MARKS)
a) What is a ‘code of practice’ as applied in the Kenyan standards Ad Chapter 496 – laws of
Kenya. (2 Marks)
b) Define the term specification. (2 Marks)
c) Explain the role of codex alimerintarious commission (CAC). (3 Marks)
d) What is the role of the Kenyan food law/legislation. (3 Marks)
e) Explain the functions of Kenya Bureau of Standards as outline by the standard act.
(10 Marks)
More Question Papers