CERTIFICATE PROGRAMME IN FOOD SAFETY Term-End Examination
C
June, 2016 BFN-003 : FOOD SAFETY AND QUALITY ASSURANCE
Time : 3 hours
Maximum Marks : 100
Note : (i) Question No. 1 is compulsory. (ii) Attempt five questions in all. (iii)
All questions carry equal marks.
1.
(a) Explain the following in 2 - 3 sentences 10 each : (i) Sampling (ii) Acceptable Quality Level (iii) Chemical Analysis (iv) Microbiological Analysis (v) Temporary Food Service (b) List the various types of packaging material 5 used in food industry. 5 (c) List any five key messages you would advocate on food safety.
2.
(a) Explain the considerations in design and 10 maintenance of a premise to make it food safe facility. (b) List down the characteristics of the 10 equipment and utensils to be used for safe food production.
BFN-003
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P.T.O.
3. (a) What steps must be taken to make the food safe, while selling through vending machines and temporary food stalls 7 (b) Briefly explain the toxicological effect of interaction between food and packaging material.
12
8
Explain the three tier approach followed in 15 India to ensure food quality and safety. What is Agmark certification ? How does 5 it help the consumer ? 5.
(a) What is the significance of SPS and TBT in 10 the food trade ? (b) Explain the concept and process of risk 10 analysis.
6.
(a) List the advantages and disadvantages of 10 commonly used training aids, you would use for training workers in food establishments. (b) Explain the methods to prevent food 10 contamination and ensure food hygiene.
7.
Write short notes on any four of the following : (a) HACCP 5+5+5+5=20 (b) TQM (c) Codex Alimentarius (d) Good Kitchen Layout (e) Consumer Education (f) ILAC
Certain strains of E. coli are very harmful to human beings. (d). Emergence of new food borne pathogens is always a concern. (e). Antioxidants are used for extending the shelf life of foods. 6. (a) Differentiate between Food Infection and. 6. Food In
... 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
breather, 3 weeks of inter- semester break, and one week of final examinations. at the end of each semester). The first 9 months ... Total direct cost for one. student 1,093,000 1,093. 4. ... Main menu. Displaying ADMISSION INTO THE CERTIFICATE PROGR
Time : 3 hours. Maximum Marks : 100. Note : (i) Answer any two questions from Section I. Each question carries 20 marks. (ii) Answer any four questions from Section II. Each question carries 10 marks. (iii) Answer any four questions from Section III.
ties to meet long term goals of sustainable devel- opment and poverty alleviation within the context of food security using a sustainable livelihoods ap- proach.
'Small business operators face many barriers in ... 'micro-enterprise' in the informal section that you ... young people how to establish and operate a small.
... a Behavior-Based Food Safety Management System (Food Microbiology and ... scientific literature on these topics are noticeably absent in the field of food ...
ternational Development (USAID). FOOD SECURITY ... food stockpiles, the development of evacuation plans ... technology to better organize and manage its ...
PDF Books Food Safety Culture: Creating a Behavior-Based Food. Safety Management System (Food Microbiology and Food Safety) -. Read Online. Book detail.
There was a problem loading more pages. Retrying... Whoops! There was a problem previewing this document. Retrying... Download. Connect more apps... Try one of the apps below to open or edit this item. Training Food Safety and Food Handling.pdf. Trai
