Get premium membership and access revision papers, questions with answers as well as video lessons.

Food Inspection And Hygiene 1 Question Paper

Food Inspection And Hygiene 1

Course:Bachelor Of Science In Public Health

Institution: Jomo Kenyatta University Of Agriculture And Technology question papers

Exam Year:2011

SECTION A ANSWER ALL QUESTION EACH QUESTION HAS 6 MARKS

1. explain the importance of general process flow facilities in the inspection of primary production facilities.(6marks)

2. Outline the objectives of inspecting food processing facilities (6marks)

3. i.What is meant by critical control point (CCP) (3marks)
ii.Briefly describe three examples of CCP (3marks)

4. i.List the key inspection tools required to inspect an icecream processing facilities (3marks)
ii.Give justification for the selection of tools (3marks)

5.Write short notes on:
i.food-borne disease risk factors based approach in the inspection of food processing facilities (3marks)
ii.product based approach in the inspection of food processing facilities (3marks)

6. Discuss how the following affect or influence hygiene a food processing establishment
i.product residue (2marks)
ii.condensation (2marks)
iii.filters (2marks)

7. Explain the uses of the following in the determination of food-borne disease risk factors
i.contamination monitoring program (2marks)
ii.environmental considerations (2marks)
iii.product and producer history (2marks)

8. Describe how location of a food processing facility may affect the quality of food products (6marks)

SECTION B:ANSWER ANY ONE QUESTION. EACH QUESTION HAS 22MARKS

9. Discuss the facility assessment procedure of a food processing facility

10. Discuss hygiene measures at primary production that are required to produce wholesome milk for human consumption

11. Discuss the importance of product labeling with regard to food safety

Food Inspection And Hygiene 1 Question Paper

More Question Papers

Popular Exams