Answer ALL Questions
1. Discuss the quality requirements of water for cleaning and sanitization in food processing plants. (12 marks)
2. (a) State FOUR properties of an ideal chemical (4 marks)
(b) Briefly discuss TWO factors that affect sanitizer effectiveness (5 marks)
3. One of the principles of sanitary design of food processing equipment is “validation of cleaning and sanitary protocols”. Explain (4 marks)
4. Explain the process of coagulation and flocculation. (5 marks)
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