Exam Details
| Subject | Food Safety and Quality Management Systems | |
| 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.
PDCA
OHSMS
Audit (Audit) Evidence
Electiveness and efficiency
Codex Alimentarius
CCP
Standard Reference Material
Limit of Detection
Laminar Flow
BRC
India GAP(GAP)
Explain the important features of ISO 140001 140001).
Explain the need, scope, benefits and procedure for laboratory accreditation.
Describe the "Quality Management"principles on which Quality Management Standard (QMS -ISO 9000) are based.
Describe and explain the different hierarchical level as outlined in ISO: 9001/2000(2008) documentation structure.
Explain two major clauses (and sub-clauses therein and their description) pertaining to management clauses in ISO 9001 (2000/2008).
Explain the salient features of ISO 22000 standards.
Describe the eight main clauses and sub clauses and their function in ISO 22000.
Explain the key elements in control of non-conformity under clause 7 of ISO: 22000.
Describe the technical requirements under the ISO 17025.
Explain the importance of "Method of validation" in the field of analysis. Describe the process of validation.
Explain the salient features of SQF-2000 standards.
Describe in detail the aspects which are reviewed by an auditor during assessment of Quality Management System under International Food Standards (IFS).
PDCA
OHSMS
Audit (Audit) Evidence
Electiveness and efficiency
Codex Alimentarius
CCP
Standard Reference Material
Limit of Detection
Laminar Flow
BRC
India GAP(GAP)
Explain the important features of ISO 140001 140001).
Explain the need, scope, benefits and procedure for laboratory accreditation.
Describe the "Quality Management"principles on which Quality Management Standard (QMS -ISO 9000) are based.
Describe and explain the different hierarchical level as outlined in ISO: 9001/2000(2008) documentation structure.
Explain two major clauses (and sub-clauses therein and their description) pertaining to management clauses in ISO 9001 (2000/2008).
Explain the salient features of ISO 22000 standards.
Describe the eight main clauses and sub clauses and their function in ISO 22000.
Explain the key elements in control of non-conformity under clause 7 of ISO: 22000.
Describe the technical requirements under the ISO 17025.
Explain the importance of "Method of validation" in the field of analysis. Describe the process of validation.
Explain the salient features of SQF-2000 standards.
Describe in detail the aspects which are reviewed by an auditor during assessment of Quality Management System under International Food Standards (IFS).
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