Past Exam Questions

Question 1

Outline the role of the Health Service Executive in relation to food safety
(2/6 points)

Answer 1

1. Ensures a range of food legislation is implemented through Environmental Health Officers
2. EHO’s carry out routine inspections of establishments where food is handled to ensure high hygiene standards
3. EHO’s issue improvement notices and closure orders to business not adhering to food safety legislation
4. EHO’s respond to rapid alert systems such as mycotoxins in food
5. EHO’s deal with complaints about food businesses or products or a suspected case of food poisoning
6. EHO’s provide information to businesses in relation to compliance with food legislation

Question 2

Outline the role of the food Safety Authority of Ireland in relation to food industry
* Know this off by heart as it comes up often
(2/5 points)

Answer 2

1. It ensures food companies are committed to the production of safe food and comply with all relevant food law
2. It coordinates rapid-alert systems to recall food that has the potential to cause adverse health effects to consumers
3. Takes action against food establishments in breach of food safety legislation by issuing improvement or closure orders
4. Coordinates rapid alert systems to recall food that has the potential to cause adverse effects to consumers
5. Provides information on food safety manners to provide ministers, the food industry and consumer

Question 3

Outline the role of the Department of Agriculture, Food and the Marine in food safety
(5 points on Meat and Meat Products)

Answer 3

1. It ensures the maintenance of abattoirs and meat processing factories throughout Ireland
2. ensure animals are routinely tested for diseases such as TB and BSE
3. monitor the use of antibiotics in animals
4. ensure Illegal substances such as growth hormones are not given to animals
5. It ensures all livestock are identified and their meat is traceable

Question 4

Outline the role of the Department of Agriculture, Food and the Marine in food safety
(4 points on Milk and Milk Products)

Answer 4

1. Ensures that all dairy farms are registered
2. Tests dairy cattle for diseases such as TB
3. Tests milk for bacterial contamination and antibiotic residue
4. Requires dairy farms to observe strict codes of hygiene when transporting, processing and storing milk

Question 5

Outline the role of the Department of Agriculture, Food and the Marine in food safety
(2 points on Eggs)

Answer 5

1. It enforces European Union regulations are implemented such as hen feed must be heat treated to reduce bacterial contamination
2. Ensures farmers complete routine salmonella testing of the hens

Question 6

Outline the role of the Department of Agriculture, Food and the Marine in food safety
(1 point on fruit and vegetables)

Answer 6

Closely monitors for pesticide and insecticide residue on fruit and vegetables

Question 7

Outline the protection provided to the consumer by the Sale of Food and Drugs Act
(2/4)

Answer 7

1. Protects the consumer against fraud and adulteration of food
2. Under this act It is illegal to mix, colour or stain a food with an ingredient or material that makes it hazardous to human health
3. Under this act It is illegal to sell any food that is not of the nature and quality demanded by consumers
4. This act gives the consumer the right to have a food analysed by the Public Analysis lab for a fee

Question 8

State one function of the Food Hygiene Regulations Act (1950-1980)
(1/5)

Answer 8

1. It bans the sale of food that is diseased, contaminated or unfit for human consumption
2. It requires precautions to be taken to prevent the contamination of food at all stages of manufacture, packaging and distribution
3. It requires food premises to maintain hygienic conditions in terms of equipment, food waste and water supply
4. It requires food handlers to maintain the highest standard of hygiene and safety and adhere to a HACCP system
5. It requires mobile food stalls where food is prepared and cooked to obtain a licence