EXAMINATION COUNCIL OF HEALTH SCIENCES / UNZA
FINAL EXAMINATIONS
ENVIRONMENTAL HEALTH TECHNOLOGISTS
MIZ 212: MEAT INSPECTION AND ZOONOSIS I
29TH SEPTEMBER 2017
TIME: 08:00 HRS - 10:00 HRS
Candidate’s Examination Number: ……………………………………………………………………
Examination Centre…………………………………………………………………………………..….
INSTRUCTIONS TO CANDIDATE
1. Time allowed is TWO hours,
2. Write your Examination Number in the spaces provide,
3. Read the questions very carefully before attempting to answer,
4. There are FOUR (4) sections in this paper, A, B, C and D,
5. Read instructions on each section carefully,
CELLPHONES & PROGRAMMABLE CALCULATORS ARE NOT ALLOWED IN THE EXAMINATION ROOM
DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO BY THE INVIGILATOR
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SECTION A: MULTIPLE CHOICE QUESTIONS: (Answer ALL questions by circling the
correct answer for each.
1. Emergency slaughter can be due to
A. Difficult parturition
B. Small slight healing bruises in the neck
C. Slaughtering of fat animals to prevent them lose weight
D. The abattoir wants to process meat
2. Thoracic inlet is bounded by the:
A. First thoracic vertebra, the first pair of ribs and the manubrium
B. The forelimbs, first pair of ribs and manubrium
C. The last cervical vertebrae, ribs and manubrium
D. The forelimbs, last cervical vertebrae and manubrium
3. Name the lymph node easily identified after locating the parotid salivary gland in cattle
A. Submandibular lymph node
B. Parotid lymph node
C. Lateral retropharyngeal lymph node
D. Medial retropharyngeal lymph node
4. Which of the following is a palpable lymph node in cattle during ante-mortem inspection
A. Sub-mandibular lymph node
B. Retropharyngel lymph node
C. Bronchial lymph node
D. Hepatic lymph node
5. The purpose of meat inspection include among other:
A. Feedback communication with animal suppliers for appropriate action
B. Safeguarding Public Health
C. Improving international trade
D. All of the above
6. The following are the objectives of ante-mortem inspection except:
A. Screening all animals destined for slaughter
B. Identifying and excluding sick animals
C. Ensuring animals are rested properly
D. Treatment of sick animals
7. Professional and technical knowledge during ante-mortem inspection utilizes among them:
A. Incision, palpation, records and olfaction
B. Palpation, olfaction, records and vision
C. Incision, observation, palpation and records
D. Olfaction, vision, incision and observation
8. What percentage of blood is lost during bleeding
A. 40 - 60%
B. 30 – 50%
C. 3 – 5%
D. 80 – 90 %
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9. In cattle slaughter abattoirs, the region formed by intersection of the diagonals joining the lateral
angles of the eyes to the nearest parts of the opposite horn bases is the:
A. Target spot for stunning
B. Target region for assessing facial asymmetry
C. An area prone to traumatic injuries especially during bull fights
D. Can be used for age estimation
10. Shechita is ritual killing among
A. Jews
B. Muslims
C. Christians
D. Hindus
SECTION B: Answer ALL questions in this section.
1. Bleeding of an animal is regarded as the true killing of animal
A. True
B. False
2. An animal is condemned once there is a nick to a knife in halaal ritual killlings
A. True
B. False
3. Once it sets in, rigor mortis never disappears
A. True
B. False
4. Animals are slaughtered in the lairage
A. True
B. False
5. Notifiable diseases should not be reported to the higher authoritiess
A. True
B. False
SECTION C: SHORT ANSWER SECTION (Answer Any FOUR questions only in this section.
1. State the objectives of meat inspection and how their achieved (5 Marks)
2. State the professional and technical knowledge a meat inspector must utilize during meat
inspection (5 Marks)
3. What are the objectives of ante-mortem inspection in sheep in your local district (5 Marks)
4. List while giving examples of some of the abnormalities observed in goats during ante-mortem
inspection (5 Marks)
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5. Explain why good farm hygienic practices are important in passing ‘apparently health animals’
during meat inspection
SECTION D: LONG ANSWER QUESTIONS: Answer ANY TWO questions from this section.
1. Describe how you would conduct an ante-mortem inspection in cow at an abattoir in Kalabo
District
2. Describe the slaughter process of cattle and indicate the flow diagram
3. Concisely, state the factors to be considered before erecting an abattoir in Manyinga district of
Zambia
