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Anhe 00351: Public Health And Animal Products Question Paper
Anhe 00351: Public Health And Animal Products
Course:Certificate In Animal Health And Production
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
SECOND YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN ANIMAL HEALTH AND PRODUCTION
ANHE 00351: PUBLIC HEALTH AND ANIMAL PRODUCTS
STREAMS: CERT (ANHE) Y2S1 TIME: 2 HOURS
DAY/DATE: THURSDAY 15/8/2013 8.30 A.M. – 10.30 A.M.
INSTRUCTIONS:
Answer all questions in Section A andany two in Section B.
SECTION A (40 MARKS)
1. Interventions to safeguard Public Health can be achieved through surveillance of cases, promotion of healthy behaviors and disease prevention activities.
(a) State the benefits of surveillance of cases. [2 marks]
(b) Under the topic of promotion of healthy behaviors, state what to do to milk, eggs and meat and give 1 example of a disease controlled that way. [6 marks]
(c) Under the topic of disease prevention activities, state 3 types of interventions and 1 example of the diseases or conditions prevented that way. [6 marks]
2. Water can be an important source of contamination in Public Health because it has the potential to transmit water borne diseases which include microbial infections, parasitic infestations and toxic agents and also to support disease vectors. Give 1 example of the types of organisms or poisons involved in each category. [4 marks]
3. Milk requires to be handled hygienically although it is sterile when injected into the udder, it is an excellent medium for microbial growth for 2 important reasons. Mention them. [6 marks]
4. The 2 types of milk contaminants include microbial and toxicant contaminants. List 3 possible sources of each type. [6 marks]
5. State 6 good hygiene principles for meat processing plants. [6 marks]
6. Define “animal byproducts”. [2 marks]
7. List any 2 sources of solid waste water in red meat abattoirs. [2 marks]
SECTION B (30 MARKS)
8. (a) Food Carriers can be an important source of contamination or spoilage during the
transportation of food products. Discuss this under the following titles:
(i) Design [1 mark]
(ii) Inspection [1 mark]
(iii) Temperature control [3 marks]
(b) The personnel working in food processing plants can be important sources of contamination. Discuss personal hygiene practices under the following titles:
(i) Cleanliness conduct [3 marks]
(ii) Clothing [2 marks]
(iii) Jewelry [2 marks]
(iv) Infected or sick persons [3 marks]
9. (a) List the 4 stages of the “dirty” and the 4 stages of the “clean” process operations
in a slaughterhouse. [8 marks]
(i) “Dirty” stage operations
(ii) “Clean” stage operations
(b) Explain why personnel movements may only be from the clean operations zone to the dirty operations zone of a slaughterhouse but not vice versa. [7 marks]
• The dirty zone is contaminated by:
• From the dirty to the clean zone:
10. The Tables below summarize slaughterhouse wastes and byproducts. Fill the gaps.
[15 marks]
(a) Summary of Source and types of slaughterhouse waste.
Source Waste
Stockyard
Killing floor
De-hairing
Gut contents
Stick [press] liquor
Flesh, grease, blood, bone
By-products
(b) Summary of utilization of slaughterhouse byproducts.
Byproduct Source
Biogas
Compost manure
Ingredients for producing soap & greases
Ingredients for producing fertilizers
Ingredients for producing animal feeds
Glands, Serum
Hides and skins, fur/hair, feathers
Cartilage, horny tissue
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