CERTIFICATE PROGRAMME IN FOOD SAFETY Term-End Examination June, 2015 BFN-003 : FOOD SAFETY AND QUALITY ASSURANCE Time : 3 hours
Maximum Marks : 100
Note : Attempt five questions in all. Question No. 1 is compulsory. 1.
(a) Define/Explain the following in 2-3 sentences each : 2x7=14 (i) Acceptable Quality Level (ii) Street foods (iii) Agmark (iv) Hazard characterization (v) Sanitary and Phytosanitary Measures (vi) Exposure assessment (vii) Critical Control Point (b) What do you understand by 6 `Risk Analysis' ? List three elements of the process of risk analysis.
2.
(a) How would you sample foods for bacteriological purposes ? (b) What points would you keep in mind ensuring food safety in a temporary food service unit ?
BFN-003
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5 5
P.T.O.
List some precautions to be taken during crop cultivation and livestock rearing in order to ensure food safety. (d) What are the most commonly used modes for consumer education programmes ?
5
(a) What considerations would you keep in mind while designing the premises of a food service establishment ? Describe the provisions for kitchen layout and storage. (b) Discuss the guidelines for the application of HACCP principles.
10
(a) Describe the different types of food packaging materials available stating their relative advantages and limitations. (b) "Developing knowledge and skills of workers in food establishments is of critical importance". Justify the statement giving the need and scope for education and training.
10
(a) Discuss the advantages and disadvantages of using radio broadcasts as Training Aids. (b) Compile a list of five key messages on Food Safety which you would like to communicate to consumers in India. Explain how these can help ensure safety of food.
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(c)
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6.
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10
10
10
(a) What would you keep in mind while 10 developing and using Training Material ? (b) Describe the strategies for health 6 communication for attitudinal changes. (c) What is the role of FAO and WHO in the 4 area of food standards ?
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7.
Write short notes on any four of the following : (a) Total Quality Management 5+5+5+5 (b) Essential Commodity Act (c) Chemical Analysis of Foods (d) Bureau of Indian Standards (e) Prevention of contamination by Moulds/ Fungi
1 BFN-003 No. of Printed Pages : 3 CERTIFICATE PROGRAMME IN ...
ASSURANCE. Time : 3 hours. Maximum Marks : 100 ... safety in a temporary food service unit ? BFN-003 ... service establishment ? Describe the provisions for ...
... and disadvantages of 5+5 the following training aids : (i) Posters. (ii) Films. 2. Explain what is Food Safe Facility and what are 20 the key features of such facility ? 3. (a) What are the safety measures to be taken 10 by the following to ensur
crop cultivation and livestock rearing in order to ensure food safety. (d) What are the most commonly used modes 5 for consumer education programmes ? 3.
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Yeast grow best under slightly medium. (ii) Bacterial food refers to food borne illness caused by the presence of a bacterial toxin formed in the food. (iii) A disease is said to be when it is common in the certain place. (iv) Free flowing salt has a
registry, and take the snapshot. Then remove the folder and then revert the registry entries and take another snapshot and finally generate the comparison report of the snapshots. 40. 3. Do the website auditing of http: SedulityGroups.in and generate
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interview. 10 . What is cognitive testing ? Discuss the utility of data from tests of cognitive functions. 2 +8. 4. Describe the nature, administration and scoring.
