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Anhe 00351: Public Health &Amp; Animal Byproducts Question Paper

Anhe 00351: Public Health &Amp; Animal Byproducts

Course:Certificate In Animal Health And Production

Institution: Chuka University question papers

Exam Year:2012

CHUKA UNIVERSITY

COLLEGE

UNIVERSITY EXAMINATIONS

SECOND YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN ANIMAL HEALTH & PRODUCTION

ANHE 00351: PUBLIC HEALTH & ANIMAL BYPRODUCTS

STREAMS: CERT. ANHE Y2S2 TIME: 2 HOURS
DAY/DATE: TUESDAY 11/12/2012 11.30 A.M – 1.30 P.M.
INSTRUCTIONS:

Answer all questions in Section A and any two in Section B.

SECTION A: Answer all questions in this Section – 30 Marks

1. In Public Health, we refer to food production as a chain from “food to fork”. List 3 important stages in which the introduction of components harmful to public health
can occur. [6 marks]

2. List 4 common sources of milk contamination.

3. State five Good Hygiene Practices that minimize contamination in milk production.

4. List 3 methods of enhancing the effectiveness of detergents. [6 marks]

5. State 2 purposes for which detergents are used in milk hygiene. [4 marks]

SECTION B (40 Marks)

6. (a) List 3 uses of water with regard to public health. [6 marks]

(b) Water hygiene involves precautions to protect it from contamination through 4 important stages of handling it. List them. [8 marks]

(c) Mention 2 categories into which water is classified with regard to public health.
[6 marks]

7. (a) Mention the various stages of meat and meat by-products handling at which
inadequate hygiene measures can affect the quality of processed meat products.
[12 marks]

(b) List 4 good hygiene principles for meat processing plants. [8 marks]

8. (a) Outline five (5) important recommendations for the site of a slaughterhouse.
[10 marks]

(b) Mention five (5) important products from slaughterhouse animal byproducts.

[10 marks]

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Anhe 00351: Public Health &Amp; Animal Byproducts Question Paper

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