Question 1:
Illustrate the different steps involved in the processing of poultry?
Question 2:
What are the dissimilar quality attributes which make you understand that fresh eggs are fit for use? Briefly illustrate how you would resolve the quality of fresh eggs by the simple tests.
Question 3:
‘Street vended foods comfort food security for low income urban populations however yet it is perceived as a major public health risk’.
Illustrate the different good manufacturing and hygienic practices which should be executed throughout the preparation and sale of street vended foods.
Question 4:
Illustrate the food chain approach to food safety.
Question 5:
‘The Food Law Code of Practice sets out the way local authorities must apply food law, and how they must work with food businesses. The responsibilities of health inspectors in enforcing the Food Act 1998 are vital for continuous monitoring and controlling of food manufacture and sale from farm to fork’.
In light of the above statement, describe the role and powers of health inspectors pertaining to food industry in Mauritius.