Exam Details
| Subject | Principles of Food Safety and Quality Management | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Explain the following terms (Attempt any ten).
Disinfection
Food handler
Primary production
Control measure
Standardization
Strategy
Risk Assessment
Performance objective
ALOP
FSSAI
ADI
Epidemiology
2. Explain the following with examples:
Biological Hazard.
Increased Risks of Food Borne Infection.
TQM and its basic features.
7-S of Project Management.
Describe important general occupation health hazards faced by the workers in industry with probable causes.
How project's manager role differs from the line manager
Explain general principles of food safety risk management.
Give examples of information to be included in risk profile.
Explain HACCP principles with examples.
Describe benefits and barriers in implementing HACCP.
What do you understand by GAP? Give its principles, objectives, benefits and challenges related to it.
Define Traceability. Explain its objective and rationale.
7. Explain the following:
Nutrition labelling
Good Retail Practices
Main elements of GMP
Pest control
Disinfection
Food handler
Primary production
Control measure
Standardization
Strategy
Risk Assessment
Performance objective
ALOP
FSSAI
ADI
Epidemiology
2. Explain the following with examples:
Biological Hazard.
Increased Risks of Food Borne Infection.
TQM and its basic features.
7-S of Project Management.
Describe important general occupation health hazards faced by the workers in industry with probable causes.
How project's manager role differs from the line manager
Explain general principles of food safety risk management.
Give examples of information to be included in risk profile.
Explain HACCP principles with examples.
Describe benefits and barriers in implementing HACCP.
What do you understand by GAP? Give its principles, objectives, benefits and challenges related to it.
Define Traceability. Explain its objective and rationale.
7. Explain the following:
Nutrition labelling
Good Retail Practices
Main elements of GMP
Pest control
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Food Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management