CERTIFICATE PROGRAMME IN FOOD SAFETY Term-End Examination
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December, 2014 BFN-003 : FOOD SAFETY AND QUALITY ASSURANCE Maximum Marks : 100
Time : 3 Hours
Note : Attempt any five questions in all. All questions carry equal marks. Question No. 1 is compulsory.
1.
5x2 (a) Define/Explain the following : (i) Food Quality (ii) Adulterant (iii) Critical Control Point (iv) Sampling (v) Edible Film (b) List the advantages and disadvantages of 5+5 the following training aids : (i) Posters (ii) Films
2.
Explain what is Food Safe Facility and what are the key features of such facility ?
20
3.
(a) What are the safety measures to be taken by the following to ensure safe food : (i) Street Food Vendor (ii) Temporary Food Service Vendors
10
BFN-003
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P.T.O.
(b) (c)
What is the role of packaging in ensuring safe food ? List the types of packaging materials used in food industry for ensuring the safety of foods.
5 5
4.
(a) What is Risk Analysis ? (b) What are the various components of Risk Analysis and their significance in food safety ?
5.
(a) Explain the role of any two of the following 5+5 organizations in food safety : (i) Codex Alimentarious (ii) ISO JECFA (iv) WTO (b) What are the critical factors to be taken care 10 of while collecting food samples for chemical and microbiological analysis ?
6.
(a) What are the key features of a successful health programme ? (b) Enumerate the food legislations and their role in food safety.
7.
5 15
10 10
Write short notes on any four of the following : 4x5 (a) HACCP (b) Sanitary facility and disposal of waste in a food service unit (c) Consumer Education (d) TBT (e) Food Hazards (f) TQM
BFN-003 No. of Printed Pages : 2 CERTIFICATE PROGRAMME 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 ensure safe food : (i) Street Food Vendor. (ii) Temporary Food Service Vendors. BFN-003.
5. 4. (a) Explain the use of ICT in e-Learning. 5. (b) Explain medical transcription process with. 5 the help of a diagram. 5. Explain MIS as an integrated application. Also 10 explain Do's and Don'ts in development of MIS. 6. What is embedded operat
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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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ASSURANCE. Time : 3 hours. Maximum Marks : 100 ... safety in a temporary food service unit ? BFN-003 ... service establishment ? Describe the provisions for ...
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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
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