Dr Enedi 4weeks class

Question 1

FOOD HYGIENE

Answer 1

The refers to all efforts made to safe guard food from becoming health hazard and prevent Early spoilage and contamination due to poor handling of food

Question 2

MEAT HYGIENE

Answer 2

This consist of scientific concepts applicable to production at the farm level , slaughtering, processing distribution and preparation for consumption of food animals such that the meat and meat products are wholesome for humans and animals consumption

Question 3

ABBATOIR

Answer 3

This is any premise that is approved by the controlling authority in which animals are hygienically slaughtered for human consumption

Question 4

Meat inspection

Answer 4

This is the expert or professional examination of food animals with objective of providing wholesome meat for humans and animals consumption

Question 5

AM Anti mortem Inspection

Answer 5

This is the examination of animals prior to slaughter to access their suitability as a product suited for consumption

Scoring
Palpations of lymph node
Check out it orifices

Question 6

PM POST MORTEM INSPECTION

Answer 6

The examination of carcass and organ to access weather the product is fit for humans consumption

Question 7

Hygiene and Sanitation Inspection

Answer 7

This is the inspection of facilities equipment and processes to access weather the production system is hygienic

Question 8

What are the three steps of Meat inspection

Answer 8

AM
PM
HYGIENE AND SANITATION

Question 9

Meat

Answer 9

This is any part of food animals fit for humans consumption

Question 10

Carcass

Answer 10

This refers to the whole body of the animals after it has been dressed

Question 11

Offal

Answer 11

Meat other than carcass including some naturally attached to the carcass (kidney)

Question 12

Beef

Answer 12

Meat from matured Cattle

Question 13

Visceral

Answer 13

Offal found in the thoracic - abdominal cavity including the trachea and oesophagus

Question 14

Lamb

Answer 14

Meat from lamb

Question 15

Goat

Answer 15

Meat from matured goat

Question 16

Pork

Answer 16

Meat from matured pig

Question 17

Pluck

Answer 17

The internal organs comprising the larynx trachea, lungs , heart and liver
They constitute the pluck when removed Together

Question 18

Edible products

Answer 18

Are defined as product that are fit for humans consumption including meat and certain offal

Question 19

Condemned meat

Answer 19

Meat and meat products which have been found by the inspector not to be fit for human consumption

Question 20

InEdible products

Answer 20

Meat product which are not fit for human consumption
Including Hoofs,Hairs , Hide and skin , Blood

Question 21

Fit for humans Consumption

Answer 21

Food which has been pass appropriately branded by the inspector
In which no subsequent changes has been found due to disease decomposition or contamination

Question 22

SAFE

Answer 22

Food products must be free from any substance which maybe harmful to man such includes both infections agents and toxic substance either endogenous and exogenous origin
Food product must be free from deficiency which may be either endogenous or exogenous microbial or non-microbial adulteration

Question 23

What are the aims of food hygiene

Answer 23

1. To protect food from rist of contamination
2. To prevent bacteria multiplication as levels resulting in ill health
3. Destroying bacterial in food through advocating cooking of processed food

Question 24

What are the benefits of food hygiene

Answer 24

1. Food reputation compliance with the law
2. Re-form of business through satisfied constomer
3. High quality food and uncrease shelf life of food
4. Good working environment for staff
5. Boost staff moral and staff certification

Question 25

What is the cause of poor hygiene Resultant

Answer 25

1. Food poisoning outbreak and sometimes death 2. Wastage of food due to spoilage 3. Infection 4. Suspension of trading local health authority

Question 26

Sources of contamination

Answer 26

1. Through hand , mouth, cloth utensils, especially those used for a long period of time without washing 2. Raw food especially chicken, seafood, vegetable, water 3. Flies and pest 4. Gabbage

Question 27

Prevention

Answer 27

1. Develop and maintain high standards of personal hygiene 2. Avoid cross contamination of food 3. Establish and maintain correct storage condition 4. Clean and sanitize all utensils and equipment used in handling n preparing food T. Control pest

Question 28

Handles are a source of harmful bacteria like?

Answer 28

Staphylococcus Streptococcus E.coli Listeria Campylobacter Yersinia

Question 29

What are spoilage microbes

Answer 29

Thus are microorganisms that alter the appearance texture flavour and odour of food making the food undesirable to eat

Question 30

HACCP

Answer 30

Hazard Analysis Critical Control point

Question 31

What is HACCP

Answer 31

Is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards conducts from raw material, row procurement and handling to manufacture , distribution and consumption of finished product

Question 32

Examples of bioloy harzards

Answer 32

Blood and body fluids Tissue containing body fluid, blood , serum and plasma Airborne pathogen e.g onfluenza , pena virus , insect ,sharp waste and animals waste , fungi

Question 33

Sourses of biological harzard

Answer 33

Bacterial. Viruses. Fungi. Insects. Plants birds animals and humans

Question 34

What are the exampls of chemical hazard

Answer 34

These are set of chemical that have the potential to cause damage to humans and animals when released into the environment They exist either as solid liquid or gas no matter it nature of exists Hazardous chemicals are harmful the the body

Question 35

Classification of chemical

Answer 35

Toxic Harmful explosive Corrosive Example Acid toilet cleaner, disinfectant, glue, paint, pesticide, petroleum product , solvent