Food Hygiene And Preservation Question Paper

Food Hygiene And Preservation

Course: Environmental Science (Science)

Institution: Nakuru Medical Training Centre question papers

Exam Year:2009

FOOD HYGIENE AND PRESERVATION

Q1.a) Explain the meaning of the following:
(i) Thermal Death Time(TDT) Micro-organisms. (2 marks)
(ii) Thermal Death Point(TDP)
b)List down seven precautions that must be observed during the process of chilling of foods.
C) Explain the nine (9) methods employed in food preservation.
(9 marks)
Q2.a) Discuss the principles of Hazard Analysis Critical Control points. (14 marks)
(b) List six (6) importance of food processing. (6 marks)