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Hfn 414: Food Hygiene, Safety And Legislation Question Paper

Hfn 414: Food Hygiene, Safety And Legislation

Course:Bachelor Of Science In Food, Nutrition And Dietetics

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF SCIENCE (FOODS, NUTRITION AND DIETETICS)
HFN 414: FOOD HYGIENE, SAFETY AND LEGISLATION
DATE: TUESDAY 31ST MARCH 2009 TIME: 8.00 A.M. – 10.00 A.M.
INSTRUCTIONS
• Read the following instructions carefully.
• Answer all the Questions (70 marks)
1. Below are some of the major food borne diseases that have occurred in Kenya recently:
i) Cholera
ii) Typhoid
iii) Anthrax
iv) Aflatoxin

Please discuss each of them under the following heading:

a) Causative agent and symptoms. (0.5 marks for each)
b) Agency of transmission and possible means of control (2 marks for each)
c) Populations most affected (0.5 marks for each)
d) Conditions that favour outbreak (2 marks for each)
(Total Marks for Question 1 = 20 marks)

2. You are approached by a Kiosk owner who wants to adopt the HACCP system. He asks you several questions.

a) What is HACCP? (1 mark)
b) What is quality? (2 marks)

c) How does one adopt an HACCP system in a street food trade? (Hint: Give the various principles that lead to an effective HACCP system) (3.5 marks)
d) What are some of the disadvantages of developing an HACCP system for the street food trade? (3.5 marks)
Total Marks for Question 2 = 10 marks

3.a) Give a typical growth curve of microorganisms in food. (2 marks)

b) What do you understand by the term “danger zone” (4 marks)

c) There is food-borne disease outbreak in your workstation. What will you do? (Hint; Explain in terms of sampling, ---- all the way to colony forming units)
Total Marks for Question 3 = 10 Marks

4. Give any ten common reasons why food becomes unsafe. (Each correct answer is 1 mark)

Total Marks for Question 4 = 10 Marks

5. a) Give any two food laws used in Kenya. Give reasons why they are different. (4 marks)
b) State any four functions of the Kenya Bureau of Standards.
c) Give any four strategies used for enforcing food laws (or compliance in Kenya. (4 marks)
Total Marks for Question 35 = 10 Marks

6. Explain the following terms giving examples to support your arguments;

a) Soil (1 mark)

b) Clean in Place procedures food sanitation. (1 mark)
c) Food hygiene (1 mark)
d) Intoxication (1 mark)
e) Infection (1 mark)
f) Cross contamination (1 mark)
g) Threshold (1 mark)
h) Nescent oxygen (1 mark)
i) Bioaccumulation (1 mark)
j) Standard Sanitation Operation Procedures (SSOP) ( 1 mark)
Total Marks for Question 6 = 10 Marks

Hfn 414: Food Hygiene, Safety And Legislation Question Paper

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