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Anhe 0351: Public Health &Amp; Animal Byproducts Question Paper

Anhe 0351: Public Health &Amp; Animal Byproducts

Course:Diploma In Animal Health And Production

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
THIRD YEAR EXAMINATIONS FOR THE AWARD OF
DIPLOMA IN ANIMAL HEALTH AND PRODUCTION
ANHE 0351: PUBLIC HEALTH & ANIMAL BYPRODUCTS
STREAMS: DIP (ANHE) Y3S2 TIME: 2 HOURS
DAY/DATE: WEDNESDAY 24/4/2013 11.30 AM – 1.30 PM
INSTRUCTIONS:

Answer All Questions in Section A and any Two in Section B

SECTION A (40 MARKS)

1. Give a simple definition of public health. [8 Marks]

2. List 3 steps to prevent milk contamination due from the udder. [5 Marks]

3. List the 3 fundamental principles of meat hygiene for meat processing operations.
[14 Marks]

4. List the hygiene practices that ensure that water does not get contaminated during production and distribution for consumption. [13 Marks]

SECTION B (30 MARKS)

5. Discuss slaughter house hygiene under the following topics

(a) Site of building for slaughtering and processing. [5 Marks]

(b) Size. [10 Marks]
6. Discuss zoonosis under the following topics

(a) Occupational hazards. [3 Marks]

(b) How zoonoses are transmitted. [6 Marks]

(c) Prevention of zoonoses. [6 Marks]

7. The objectives of meat inspection are to ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly, and to ensure that meat from animals is free from disease, wholesome and of no risk to human health. Discuss meat inspection under the following headings:

(a) Objectives of ante-mortem examination [7 Marks]

(b) Principles of ante-mortem examination. [8 Marks]

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Anhe 0351: Public Health &Amp; Animal Byproducts Question Paper

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