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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. Discuss five specific functions of the quality assurance department in a food industry. (5 Marks)
b. i. Explain hazard analysis and critical contra points HACCP. (2 Marks)
ii. Discuss the seven HACCP principles. (7 Marks)
c. Discuss three benefits of implementing ISO programs to a food company. (3 Marks)
d. Briefly discuss PERSONNEL as a key area in good manufacturing practices in a food industry.
(6 Marks)
e. Explain codex ALIMENTARIUS. (2 Marks)
f. Explain good manufacturing practices. (2 Marks)
g. Discuss the functions of codex alimentarius commission. (3 Marks)
QUESTION TWO – 20 MARKS
a. A food company intends to implement ISO programme in order to improve the quality of its
products:
i. Explain what is ISO (2 Marks)
ii. Briefly discuss the eight ISO quality management principles. (12 Marks)
b. Discuss food safety management system as stipulated by ISO 22,000 on food safety management.
(6 Marks)
QUESTION THREE – 20 MARKS
a. Good manufacturing practices (GMP) are the minimum sanitary and processing requirements for
food companies. Discuss the following key GMP areas:
i. Building and facilities (8 Marks)
ii. Equipment (4 Marks)
b. Discuss three benefits of Good Agricultural practices. (3 Marks)
2
c. Briefly discuss three good agricultural practices that enhance food safety related to animal
production welfare and health. (5 Marks)
QUESTION FOUR – 20 MARKS
a. Explain the following terms:
i. Food standard. (2 Marks)
ii. Food legislation (2 Marks)
iii. KEPHIS (3 Marks)
iv. Traceability system (3 Marks)
b. Explain the importance of food legislation in a country. (4 Marks)
c. Discuss any four objective of Kenya Bureau of Standards that are related to safety of food and
food products. (6 Marks)

Iph2204:Food Preservation Question Paper

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