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Iph 2303: Food Quality Assurance Ii Question Paper

Iph 2303: Food Quality Assurance Ii

Course:Bachelor Of Science In Public Health

Institution: Jomo Kenyatta University Of Agriculture And Technology question papers

Exam Year:2012

JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY
UNIVERSITY EXAMINATIONS 2012/2013
EXAMINATION FOR THE DEGREE OF BACHELOR OF SCIENCE IN PUBLIC HEALTH
IPH 2303: FOOD QUALITY ASSURANCE II
DATE: AUGUST 2012 TIME: 2 HOURS
INSTRUCTIONS: ANSWER QUESTION ONE AND ANY OTHER TWO QUESTIONS

SECTION A - COMPULSORY
QUESTION ONE
a. Describe three activities at quality assurance systems. [3 marks]
b. Explain the following;
i. ISO 9000:2000 [1 mark]
ii. HACCP plan [1 mark]
iii. GMPs system [1 mark]
c. Describe the composition of HACCP plan. [3 marks]
d. Outline the areas covered in ISO quality management and assurance systems as follows;
ISO 8402: 1994 [1 mark]
ISO 9000 – 1: 1994
ISO 9002 : 1994 [1 mark]
e. Describe the principles of Total Quality Management. [3 marks]
f. Explain the following as used in food drug and chemical substance Act Cap 254
i. Package [1 mark]
ii. Chemical substance [1 mark]
iii. Device [1 mark]
g. Describe challenges encountered in enforcement of food legislation in Kenya. [3 marks]
h. Explain the importance of standards for selected foods. [3 marks]
i. Explain the following terms as used in statistical methods of quality control in the food industry.
i. Factor [1 mark]
ii. Experimental unit [1 mark]
iii. Background variables [1 mark]
j. Describe the roles of traceability in food industry. [3 marks]
k. What is the importance of meet inspection? [2 marks]
SECTION B –ANSWER ANY TWO QUESTIONS
QUESTION TWO
As a manager of a food industry, discuss the principles and statistical methods of total quality management that can be used to achieve quality food acceptable to consumers. [20 marks]
QUESTION THREE
Discuss the parts and contents of food safety Act 1990. [20 marks]
QUESTION FOUR
You are a member of technical committee of International organisation for standardization, discuss the stages involved in developing standards by international organization for standardization (ISO). [20 marks]
QUESTION FIVE
Discuss the standards for fruits and vegetables for exports as recommended by Codex Alimentarius Commision under the following headings
i. Labelling [5 marks]
ii. Code of hygiene practice [5 marks]
iii. Presentation [5 marks]
iv. Transportation [5 marks]

Iph 2303: Food Quality Assurance Ii Question Paper

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