namib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY

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1 namib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY Faculty of Health and Applied Sciences Department of Health Sciences QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES QUALIFICATION CODE: 08 BEHS LEVEL: 6 COURSE: Food and Meat Hygiene 2 A COURSE CODE: FMH 611S DATE: July 2016 SESSION: semester one, 2016 DURATION: 2 Hours MARKS: 100 SECOND OPPORTUNITY EXAMINATION QUESTION PAPER EXAMINER(S) Ms. Ndinomholo Hamatui MODERATOR: Prof. Omotayo Awofolu THIS QUESTION PAPER CONSISTS OF 5 PAGES (Including this front page) INSTRUCTIONS 1. Answer ALL the questions. 2. Write clearly and neatly. 3. Number the answers clearly.

2 SECTION A [10 MARKS] QUESTION 1 [10 MARKS] 1. Evaluate the statements in each numbered section and select the most appropriate answer or phrase from the given possibilities. write in the appropriate letter next to the number of the statement/phrase in the ANSWER BOOK. 1.1 If an enforcement officer consider that a restaurant pose an imminent risk to health, which of the following actions is most likely? A. Send a letter to the proprietor B. Serve a prohibition order C. Serve an improvement notice D. Serve an Emergency Prohibition notice 1.2 What is the main reason for having accurate and comprehensive documentation and records in a food business? A. To show that the food is safe for consumption B. To show that food safety controls are working effectively C. To provide evidence of compliance with the legal requirements D. To provide evidence of compliance with training requirements 1.3 The bacteria most likely to be on raw poultry are: A. Listeria and Bacillus cereus B. Clostridium perfingens and Staphylococcus aureus C. Clostridium perfingens and Salmonella D. Escherichia and Staphylococcus aureus 1.4 Which food is commonly associated with Scombrotoxic food poisoning? A. Cereals B. Mould C. Fish D. Kidney beans 2

3 1.5 What is the best definition of a food pest? A. Rats and mice which can spread salmonella B. A bacteria which may cause illness in man C. Insects which may physically contaminate food D. Living creatures capable of contaminating food 1.6 Spoilage of food is mainly caused by: A. Salmonella, Clostridium botulinum and Listeria B. Bacteria, moulds and enzyme activity C. Metals, chemicals and poisonous plants D. Viruses, chemicals and pathogens 1.7 High risk foods can be best described as: A. Food containing a high number of bacteria B. Raw food which contains viruses and pathogens C. Unwashed food with soil and dirt on it D. Ready to eat foods which will support bacterial growth 1.8 Staphylococcus aureus food poisoning usually occurs as a result of: A. Inadequate personal hygiene of food handlers B. Incorrect cooking and cooling of meat and poultry C. Inadequate washing of vegetables prior to cooking D. Incorrect canning process for salmon and beef 1.9 In which of the following might bacteria form spores? A. Temperature too high or too low B. Temperature in the danger zone C. During slow cooking D. After slow defrosting 3

4 1.10 The main danger in placing food that is still warm in the refrigerator is: A. The food will cool down too quickly B. Condensation may form on food surfaces C. The refrigerator temperature D. Temperature abuse SECTION B (47 MARKS] QUESTION 2 [21 MARKS] 2.1 Describe measures that can be taken, to ensure that food is not contaminated by bacteria during preparation. [3] 2.2 Discuss the vehicle vector model in food hygiene [4] 2.3 Justify why bacterial food poisoning is not considered to be an infection? [5] 2.4 Demonstrate measures applied to reduce microbial proliferation during the thawing process. [3] 2.5 Name risk factors associated with the contamination of milk at farm level QUESTION 3 [26 MARKS] 3.1 Enumerate the contaminants that are associated with dry food products [3] 3.2 Describe measures employed at supermarkets level to prevent food contamination by contaminants you mentioned in Name food processing technologies used to kill bacteria in food? 3.4 Describe the general purposes of food preservation technologies [2] [4] 3.5 State three microorganisms commonly associated with bakery products and give possible route of contamination. 3.6 Several samples are required to be collected during a food outbreak investigation. Provide a list of samples that will needs to be collected. [5] 4

5 SECTION C [43 MARKS] QUESTION 4 [43 Marks] 4.1 Elaborate how you would measure the holding temperatures of cooked food products to ensure that the products' are kept out of the danger zone. [10] 4.2 Discuss how the risk to a food borne infection by Campylobacter can be reduced. [9] 4.3 Define factors that can lead to food poisoning and the measures that can be taken to prevent it. 4.4 Differentiate between endotoxins and exotoxins 4.5 Describe the toxins associated with finfish. [10] [8] Good luck!! 5

FOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?

FOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? FOODBORNE DISEASES FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? COURSES 1) Causes of foodborne diseases