Iph2204:Food Preservation Question Paper

Iph2204:Food Preservation

Course:Bachelor Of Science In Public Health

Institution: Meru University Of Science And Technology question papers

Exam Year:2011

INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE (30 MARKS)
a) Name three agents of food contamination (3 marks)
b) Define food hygiene and what it covers? (2 marks)
c) Define the following terms as used in meat inspection
(i) Veal (1 mark)
(ii) Hogg (1 mark)
(iii) Porker (1 mark)
(iv) Baconer (1 mark)
d) What is preslaughter care? (2 marks)
e) What is the purpose of ante mortem inspection? (6 marks)
f) Why is it recommended that food animals are stunned and bled? (3 marks)
g) Explain why sanitary practices should be observed during milk production (3 marks)
h) What characteristic changes may be noted in putrefied fish? (3 marks)
i) Briefly describe any one fish disease of your choice (4 marks)
2
QUESTION TWO (20 MARKS)
Give a brief description of each of the following methods of fish preservation
(i) Smoking (1 mark)
(ii) Salting (1 mark)
(iii) Canning (1 mark)
(iv) Drying (1 mark)
QUESTION THREE (20 MARKS)
Discuss the factors that may affect the composition and quality of milk.
QUESTION FOUR (20 MARKS)
Explain various points at which food can be contaminated in the food supply chain.

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