InterSCIENd....Exam questions
Diploma in Environmental Health
FOS 212: Food Safety 1 QUESTIONS
SECTION A: MULTIPLE CHOICE QUESTIONS—40 Marks
ANSWER ALL MULTIPLE CHOICE QUESTIONS. CIRCLE THE CORRECT ANSWER
1. Which of the following is true about staphylococcus aureus?
a) It’s able to survive under the moisture content of about o.86 to 0.88 when growing aerobically
b) Its able to grow or survive in less than 18 percent sodium chloride solution. Hihttp://
c) It’s a poor competitor.
d) All the above
2. Which of the following is an example of antimicrobial constituents in food?
a)Eugenol in cloves
b)Allicin in Garlic
c)Lysozyme in egg white
b) All of the above
3. At what temperature should high risk foods be kept in order to prevent the growth of food poisoning bacteria?
a) 350 C
b) 630 C
c) 200 C
d) 450 C
4. Which section of Food and Drugs Act Cap 303 prohibits the storage and preparation of food under insanitary conditions?
a)Section 24
b) Section 7
c)Section 5
d) Section 20
5. The minimum water activity for most spoilage bacteria is:
a) 0.99
b) 0.91
c)0.75
d)0.60
6.Which regulation of Food and Drugs Act CAP 303 of the laws of Zambia deals with training of personnel handling food?
a)Regulation 479
b)Regulation 480
c)Regulation 487
d)Regulation 490
7.The optimum temperature for mesophiles microorganisms is:
a)Between 55 -65 degrees
b) Between 30—40 degrees
c)Between 20—30 degrees
d)Between 10—20 degrees
8.Which of these mycotoxins causes kidney damage?
a) Fusarial toxins
b)Ochratoxins
c)Yellow rice toxins
d)All of the above
9. Tetrodotoxin is a toxin produced in the eggs of fish causing:
a)Scombrotoxin poisoning
b)Ciguatera poisoning
c)Puffer fish poisoning
d)Gambierdiscustoxicus
10.Which of the following article of the constitution of Zambia chapter 1 gives powers to the Authorized officers to take samples for analysis for free of charge?
a)Article 20 part 3
b) Article 18 part 2
c)Article 21 part 1
d)Article 24 part 2
11.The minimum water activity for most spoilage yeast is:
a) 0.99
b) 0.91
c) 0.88
d)0.60
12.The presence of micro- organisms in food can cause:
a)Food spoilage
b)Food borne illness
c)Transformation of a food property in a beneficial way
d)All of the above
13.Which of the following food poisoning microorganisms produces toxins which affect the nervous system of humans?
a)Salmonella
b)Clostridium botulinum
c)Bacillus cereus
d)Clostridium perfringens
14. Which of the following Ministries/Institutions is responsible for the development of Food standards and certification of food products?
a) Local Authorities
b) Ministry of Health
c) Zambia Bureau of Standards
d) Ministry of Local Government and Housing
15. The incubation period for Clostridium botulinum is:
a) 6 to 22 hours after ingestion of contaminated food
b) 2 hours to 8 days after ingest ion of contaminated food
c) 6 to 16 hours after ingestion of contaminated food
d) 18 to 48 hours after ingestion of contaminated food.
16. Which of the following Food and Drugs Act Regulations stipulates the provision for sanitary conveniences and control in food premises?
a) Regulation 482
b) Regulation 483
c) Regulation 484
d) Regulation 490
17. The following bacteria cause intoxication type of food poisoning except one:
a) Bacillus cereus
b) Clostridium botulinum
c) Staphylococcus aureus
d) Salmonella
18. The acronyms HACCP stands for:
a) Hazards and Analytical Critical Control Point
b) Hazard Analysis Critical Control Point
c) Hazardous Analysis Critical Control Point
d) Hazards Analysis Crisis Control Point
19. Which of the following Food and Drugs Act Regulations gives powers to authorized officers to take photographs?
a) Regulation 8
b) Regulation 12
c) Regulation 19
d) Regulation 10
20. The minimum water activity for most spoilage moulds is:
a) 0.80
b) 0.91
c)0.88
d)0.60
21. Which of the following statement is true about Oxidation- Reduction potential?
a) It is written as Eh
b) A highly oxidized substrate has a negative Oxidation –Reduction potential
c) It is written as eH
b) Bacillus requires a negative redox- potential
22. An inspection of a food premises following receipt of a complaint about existence of a nuisance in that premises is called:
a) A routine inspection
b) An informal inspection
c) A formal inspection
d) An inspection on account of a court order
23. Verification procedures in HACCP system are used to:
a) Identify hazards and control them
b) Agree on what should be done when results of monitoring indicate a loss of control
c) Check the effectiveness of the HACCP sytem
d) All of the above
24. The incubation period for Clostridium Perfringesis:
a) 6 to 22 hours after ingestion of contaminated food
b) 2 hours to 8 days after ingest ion of contaminated food
c) 8 to 16 hours after ingestion of contaminated food
d) 18 to 48 hours after ingestion of contaminated food.
25. The following bacteria cause infection type of food borne disease except one:
a) Compyrobaterjejuni
b) Clostridium botulinum
c) vibriocholerae
d) Salmonella
26. The acronyms HACCP stands for:
a) Hazards and Analytical Critical Control Point
b) Hazard Analysis Critical Control Point
c) Hazardous Analysis Critical Control Point
d) Hazards Analysis Crisis Control Pointcccc
27. The general objective of learning Food Safety one is:
a)To equip students with knowledge and skills in inspections and identifications of other foods.
b) To enable the students acquire knowledge and skills in food hygiene and food premises inspection
c)To equip students with knowledge and skills in Food control, Law administration and inspection of meat products.
d)All of the above
28.Which of the following is an example of a critical limit in a HACCP system?
a) Levels of chlorine in water
b)Mixing of spices in sausages product
c)Grinding of meat
d)All of the above
29. The letters “GMP” in control of food contamination stands for:
a) Good Manufacturing Process
b) Good Manufacturing Practice
c) Good Manufacturer Practice
d) Goods Manufacturing Process
30. The incubation period for the Emetic type Bacillus cereus food poisoning is:
a) 1 to 6 hours after ingestion of contaminated food
b) 30 minutes to 6 hours after ingestion of contaminated food
c) 6 hours to 16 hours after ingestion of contaminated food
d) 6 to 22 hours after ingestion of contaminated food.
31.What section of food and drugs act gives powers of entry to any food premises to authorized officers at any reasonable our for the proper performance of their duties?
a)Section 30
b)Section 7
c)Section 24
d)Section 31
32. The optimum temperature for thermophiles microorganisms is:
a) Between 55 -65 degrees
b)Between 30—40 degrees
c)Between 20—30 degrees
d)Between 10—20 degrees
33. Which of the following are the intrinsic factors in food affecting microbial growth and survival?
a)PH
b)Water activity
c)Nutrient content
d) all of the above
34. What section of the Public health Act chapter 295 gives powers to authorized officers to seize unwholesome food articles?
a) Section 77
b) Section 80
c) Section 67
d) Section 70
35. The optimum temperature for psychrotrophs microorganisms is:
a) Between 55 -65 degrees
b) Between 30—40 degrees
c) Between 20—30 degrees
d) Between 10—20 degrees
36. Which one of the following bacteria requires positive redox potential for growth initiation?
a) Bacillus
b) Clostridium botulinum
c) Clostridium perfringens
d) All of the above
37. Which section of the Public Health Act Cap 295 stipulates construction of buildings used for storage of foodstuffs?
a) Section 76
b) Section 77
c) Section 78
d) Section 79
38. Which of the statement below is true about hot smoking as a method of food preservation?
a) The product smoked has a short storage shelf life because moisture content remains high
b) The smoked food product is cooked while being saturated with smoke
c) The product smoked is full of flavor and juicy
d) All of the above
39. Which of the following are the contributing factors to food poisoning outbreak?
a) Preparation of food too far in advance
b)Storage at ambient temperatures
c) Inadequate cooling
d)Inadequate reheating
40. Which section of food and drugs act chapter 303 of the laws of Zambia prohibits the sale of food which is not of nature, quality and substance demanded by the purchase?
a) Section 30
b) Section 7
c) Section 24
d) Section 6
SECTION B: ANSWER ALL QUESTIONS-10 MARKS
CIRCLE THE CORRECT ANSWER
1. Moulds can grow over a wide range of PH values than most yeast and bacteria.
TRUE / FALSE
2. Fruits, Vegetables, Tea, Molasses contain hydroxycinnamicacid derivatives which show antibacterial activity. TRUE / FALSE
3. In a HACCP system, Critical Control Points are the same as target levels. TRUE /FALSE
4. Section 80 of the Public Health Cap 295 (Part IX) gives powers to authorized officers to seize unwholesome food. TRUE / FALSE
5. The incubation period for Salmonella is 1-6 hours after consuming contaminated food. TRUE / FALSE
6. The minimum water activity value of most spoilage yeast is 0.88. TRUE /FALSE
7. The Food and Drugs Regulation 10 demands language on the label to include English. TRUE /FALSE
8. Food handlers are encouraged to eat sweets and chew gums in food premises in order to discourage them from eating food whilst cooking. TRUE /FALSE
9. A food with inherently low PH tends to be more stable microbiologically than neutral food. TRUE / FALSE
10. When a food product is labeled ‘Sell by date 10th February, 2017’ it means the date of offer for sale to the consumer after which there remains a reasonable storage period in the home.
TRUE / FALSE
SECTION C. Filling in the blanks
-----------------------------is obtaining evidence that all elements in the Haccp plan are working effectively.
Regulation --------------------------of the food and drugs act provides for training of food handlers
--------------------------------------is a criterion which separates acceptability from uncceptability
Section----------------------------------of the food and drugs act prohibits selling, preparation and storage of food under insanitary conditions.
Regulation --------------------------of the food and drugs act provides for licensing of all food establishments in the country
--------------------------------------is the step where control measures can be applied to prevent, eliminate or reduce food safety hazards to acceptable levels
---------------------------------Is the late date of offer for sale to the consumers after which there remains a reasonable period in the hofoodme
Regulation-------------------------------- of the food and drugs act stipulates provision of sanitary facilities to all food establishments
Section--------------------------------of the food and drugs act gives powers to the authorized officers
------------------------------------------is the assurance that food will be acceptable to the consumer when eaten according to its intended use.
SECTION D: MATCHING QUESTIONS (cross match the terms below with their appropriate definition)
Food safety:The introduction of harmful substances in food or food environment
HACCP : A step at which control can be apllied and is essential to prevent or eliminate food safety hazards
FOOD SAFETY :Obtaining evidence that elements in the HACCP plan are working effectively
FOOD SAFETY HAZARDS : Application of methods , tests and other evaluations in addition to monitoring to determine compliance with the HACCP plan
CRITICAL LIMIT : Conditions and measures necessary to ensure the safety and suitability of food
FOOD SUITABILITY: Assurance that food will be acceptable to the consumers when eaten according to its intended use.
FOOD HYGIENE :Assurance that food will not cause harm to the consumer when eaten according to its intended use.
VERRIFICATION : Food safety control system
VALIDATION : A biological, chemical, physical or conditions of food with potential to cause adverse health effects
CONTAMINATION : A criterion that separates acceptability from unceptability
SECTION E: Short notes
2. Write brief notes on the following:
a) Best before date
b) Sell by date
c) Expired date
D) Good manufacturing practices
SECTION F (question one is compulsory)
With reference to food safety control system, write on the following:
The Acronyms and definition of HACCP
In detail the process of conducting Hazard analysis
Determination of critical control points
Critical limits
Monitoring system
Corrective action
Verification and validation
Describe the characteristics of food types that include milk, eggs, meat, fish and plants products indicating important characteristics that are significant in food microbiology and Microbial growth.
With reference to Food safety legislation, write on the general provisions by stipulating clearly the relevant sections..
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