Instructions to candidate:

1. Time allowed is three (3) hours.

2. Write your examination number and other details in spaces provided
above.
3. There are four (4) sections in this paper.
4. Read all instructions in each section carefully.
5. Answer all questions in sections A,B and C.
6. Answer two (2) questionsin section D.

DO NOT TURN THE PAPER UNTIL YOU ARE TOLD BY THE INVIGILATOR

SECTION A: MULTIPLE CHOICE QUESTIONS- 40 MARKS

ANSWER ALL MULTIPLE CHOICE QUESTIONS. CIRCLE THE CORRECT ANSWER.

1. 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
2. What are the optimum growth temperature ranges for mesophiles?
a) 50- 650C
b) 28- 430C
c) 20- 300C
d) 10- 150C

3. Tetrodotoxin is a toxin produced in the eggs of fish causing:

a) Scombrotoxin poisoning
b) Ciguatera poisoning
 c) Puffer fish poisoning
d) Gambierdiscus toxicus

4. In sausage making, the following are all critical control points except one:
a) Raw materials
b) Levels of chlorine used in the mixing water
c) Grinding of meat
d) Stuffing

5. The interior surface of tin plate is coated with lacquer to:

a) Prevent oxygen from gaining access into the tin
b) Prevent the tin from corroding
c) Prevent some foods from attacking the tin plate
d) Prevent microorganisms present in the food from multiplying

6. The gas producing pressure in most canned foods causing ‘’blowing’’ is:
a) Oxygen
b) Carbondioxide
c) Nitrogen
d) Hydrogen

7. 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
8. 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

9. The following are examples of physical methods of controlling pests in food premises
except one:

a) Electronic fly-killers
b) Mist nets for birds
c) ‘’Clean as you go’’
d) Ultra- violet

10. A hazard as used in connection with a HACCP system is:

a) Any single step at which contamination could occur.

 b) An estimate of the likely occurrence of a hazard.

c) Any biological, chemical or physical property that can cause unacceptable risk.

d) A point at which loss of control may result in an unacceptable health risk.

11. A risk as used in connection with HACCP system is:

a) Failure to meet a required critical control point.

b) An estimate of the likely occurrence of a hazard.
c) Greatest for non-potentially hazardous foods.
d) Lowest when complex recipes are required to produce a food.

12. 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

13. The minimum water activity for most yeasts to grow is:

a) 0.88

b) 0.75

c) 0.97

d) 0.90

14. Which section of Food and Drugs Act CAP 303 of the laws of Zambia deals with training
of personnel handling food?
a) Section 479
b) Section 480
c) Section 487
d) Section 490

15. 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
 d) Bacillus requires a negative redox- potential

16. The minimum water activity for Halophillic bacteria is:

a) 0.99
b) 0.91
c) 0.75
d) 0.60

17. Which of the following is an example of antimicrobial constituents

a) Lactenins in milk
b) Benzoic acid in cranberries
c) Lysozyme in egg white
d) All of the above

18. 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

19. Which section of Food and Drugs Act Cap 303 stipulates the standard for equipment,
utensils and food contact surfaces?

a) Section 480
b) Section 481
c) Section 482
d) Section 483

20. 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

21. Which of the following statement/s is or are true concerning Nitrites and Nitrates:
a) They have potential to form carcinogenic nitrosamines when preserved food is cooked at
high temperature

b) Their use in Zambia is regulated by Food Regulations

c) They add flavor to food

d) All of the above

22. 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 system

d) All of the above

23. 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

24. 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.

25. 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

26. Which regulation of the Public Health Act Cap 295 stipulates construction of buildings used
for storage of foodstuffs?

a) Regulation 76
b) Regulation 77
c) Regulation 78
d) Regulation 79

27. The incubation period for Clostridium botulinum is:

a) 6 to 22 hours after ingestion of contaminated food
b) 2 hours to 8 days after ingestion of contaminated food
c) 6 to 16 hours after ingestion of contaminated food
d) 18 to 48 hours after ingestion of contaminated food.

28. The minimum working space in food production areas is:

a) 3m3 and 11m high

b) 3m3 and 2m high

c) 11m3 and 3m high

d) 3m3 and 1.8m high

29. Which of the following Food and Drugs Act Regulations stipulates the provision for sanitary
conveniences and control in food premises?

a) Section 482

b) Section 483

c) Section 484

d) Section 490

30. What do you call a situation during inspection of canned food where one ends of the can
bulges when slight pressure is applied in the opposite direction?
a) Flipper
b) Springer
c) Soft swell
d) Hard swell

31. The following bacteria cause intoxication type of food poisoning except one:
a) Bacillus cereus
b) Clostridium botulinum
c) Staphylococcus aureus
d) Salmonella

32. Leaching as a method of salting is a process where:

a) Salt is applied and resulting brine is left until it covers the food product in the container
b) The product is placed in a salt solution
c) Salt is applied to the product and resulting brine flows away.
d) All of the above

33.Which of the following bacteria produces two (2) types of food poisoning syndromes?

a) Bacillus cereus
b) Clostridium botulinum
c) Staphylococcus aureus
d) Salmonella

34. 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

35. 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

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 of the following Ministries/Institutions is responsible for the development of Food
standards and certification of food products?
a) Local Authorities

b) Zambian Bureau of Standards

c) Ministry of Health

d) Ministry of Local Government and Housing

38. During investigation of food poisoning, if the first and predominant symptoms are abdominal
cramps and diarrhea, suspicion should go towards foods eaten:
a) Recently
b) 6- 72 hours after onset of the disease
c) 6- 72 hours before onset of the disease
d) 12 – 72 hours before onset of the disease

39. Illumination or lighting in food premises is measured in:

a) Watts
b) Lux
c) Decibels
d) ppm

40. Food suitability is:

a) Assurance that food is acceptable for human consumption according to its intended use.

b) All conditions and measures necessary to ensure the safety and suitability of food at all stages
of the food chain.

c) Assurance that food will not cause harm to the consumer when it is prepared and or eaten
according to its intended use.

d) A branch of medicine dealing with measures to ensure that food does not cause harm to the
consumer.

SECTION B: ANSWER ALL QUESTIONS-10 MARKS

CIRCLE THE CORRECT ANSWER

1. Food allergic reactions and food intolerance are examples of food poisoning.
TRUE / FALSE
2.In the Zambia according to the Food and Drugs Act, the concentration of nitrate and nitrite
is limited to 200ppm.TRUE / FALSE

3. In a HACCP system, Critical Control Points are the same as target levels.TRUE /FALSE

4.Regulation 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 Clostridium perfringens is 6-22 hours before consuming
contaminated food. TRUE / FALSE

6.“Clean-as-You-go” is a motto in food hygiene indicating that food handlers must clean all the
waste they produce at the end of their shift before they go home. TRUE /FALSE

7.The Food and Drugs Regulations 2001, Section 77 states that no person shall reside or sleep in
any room where food stuffs are stored.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. During investigation of food poisoning, if the first and predominant symptoms arenausea and
vomiting, questions should concentrate on foods eaten recently.TRUE / FALSE

10. When a food product is labeled ‘Sell by date 30th June, 2016’ 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: SHORT ANSWERS -30 MARKS

ANSWER ALL QUESTIONS FROM THIS SECTION. EACH QUESTION CARRIES 6 MARKS

1. With the aid of a diagram, explain in detail the following phases of bacterial growth:
 Lag phase………………there is no growth or occurs very slow because they are
adapting to the new conditions.
 Exponential phase………the population of cells will double with the unit of time,
one cell can be come 2 million in 7 hours.
  Stationary phase…………after exhaustion of available nutrients or accumulation of
waste products of bacteria growth, cells will stop growing.
 Death phase………the cells will die because there are no nutrients on which they
feed on.

2. Write brief notes on the following types of Food poisoning:

(a) Ciguatera fish poisoning……is a food borne illness caused by eating certain reef
fish whose fresh is with a toxin.
(b) Puffer fish poisoning……...is a food borne illness caused by eating spoiled eggs.
(c) Scombroid food poisoning…….is a food borne illness that results from eating
spoiled fish.
3. Outline the objectives of conducting food poisoning investigation.
 To know the causative agent(bacteria or fungal)
 To trace the source of the causative agent(utensils or handler)
 To identify the outbreak location(were the agent is sported)
 To identify the factor that lead to the outbreak (supporting factors)
 to identify the food vehicle(food eaten)

4. 22. Outline the basic three principles in the control of pests in food premises.
 Denial of food
 Denial of shelter
 Denial of security

5. Discuss the following terms as applied to food safety:

a) Hurdle principle. Refers to the reduction and oxidation potential in food preparation.
b) High risk foods. These are ready to eat food which support the growth and
multiplication harmful bacteria and are intended for consumption without
treatment like cooking.
c) Danger zone. Refers to the temperature which may allow the growth and
multiplication of micro-organism.
SECTION D: ESSAY QUESTIONS- 20 MARKS

ANSWER TWO (2) QUESTIONS FROM THIS SECTION. EACH QUESTION CARRIES 10 MARKS.
1. Discuss Staphylococcus aureus food poisoning under the following headings:
a) The disease type (1 mark) intoxication type
b) The Incubation period (1 mark) 1-6hours
c) Four (4)Signs and symptoms (2 marks)nausea, vomiting, weakness and abdominal
cramps
D) Factors determining occurrence of Staphylococcus aureus food poisoning (6
marks)
2. Discuss in detail the following intrinsic factors and how they can affect the growth,
survival and multiplication of microorganisms in food.
a) Redox potential
b) Biological structure
c) Water activity
d) Anti- microbial constituents
e) pH
3. Discuss in detail tasks of the application of HACCP principles as identified in the 12
Logic Sequence for Application of HACCP.
4. (a) Explain to the owner of a restaurant the reasons for inspecting his premises (6
marks)
(b) Explain to him also the different types of inspections that can be conducted at his
premises (4 marks)

GOOD LUCK