Exam Details
| Subject | Introduction to Food Safety | |
| Paper | ||
| Exam / Course | Certificate Programme in Food safety | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBFN-001 I
CERTIFICATE PROGRAMME IN FOOD
o SAFETY Term-End Examination
o
o
June, 2016
BFN-oOl INTRODUCTION TO FOOD SAFETY
Time Hours Maximum Marks: 100
Note: Attempt five questions in all.
Question No.1 is compulsory.
All questions carry equal marks.
1. Define the following: 2x10=20
Food Safety
CCP
Risk Analysis
Mycotoxins
Food Infection
Temperature Danger Zone
Adulterant
Sampling
B.O.D.
Sanitation
2. What is Safe Food?
What are the various types of hazards associated with the food? Explain giving examples.
3. What are the factors responsible for the spoilage of food? Explain.
State the different methods by which the food can be preserved. Emphasise the role of preservatives in extending the shelf life of food products.
4. Give the significance of any four of the following with respect to food safety:
Layout design of food establishment
Pest Control
Waste Water Treatment
Sanitizers
GMPs
GHPs
5. Justify the following statements giving appropriate examples
Food handlers are critical to food safety.
HACCP is a process approach.
Chemical hazards are also unintentional in nature.
Food packaging can be threat to food safety.
Sea food can sometimes be hazardous because of heavy metals.
6. Write short notes on any four of the following:
Emerging pathogens of concern
TQM
Genetically Modified Foods
Water activity
Pesticide residues in foods
7. Give the role of the following micro organisms in food borne diseases:
Clostridium botulinum
Salmonella typhi
Bacillus Cereus
Staphylococcus aureus
Hepatitis A Virus
CERTIFICATE PROGRAMME IN FOOD
o SAFETY Term-End Examination
o
o
June, 2016
BFN-oOl INTRODUCTION TO FOOD SAFETY
Time Hours Maximum Marks: 100
Note: Attempt five questions in all.
Question No.1 is compulsory.
All questions carry equal marks.
1. Define the following: 2x10=20
Food Safety
CCP
Risk Analysis
Mycotoxins
Food Infection
Temperature Danger Zone
Adulterant
Sampling
B.O.D.
Sanitation
2. What is Safe Food?
What are the various types of hazards associated with the food? Explain giving examples.
3. What are the factors responsible for the spoilage of food? Explain.
State the different methods by which the food can be preserved. Emphasise the role of preservatives in extending the shelf life of food products.
4. Give the significance of any four of the following with respect to food safety:
Layout design of food establishment
Pest Control
Waste Water Treatment
Sanitizers
GMPs
GHPs
5. Justify the following statements giving appropriate examples
Food handlers are critical to food safety.
HACCP is a process approach.
Chemical hazards are also unintentional in nature.
Food packaging can be threat to food safety.
Sea food can sometimes be hazardous because of heavy metals.
6. Write short notes on any four of the following:
Emerging pathogens of concern
TQM
Genetically Modified Foods
Water activity
Pesticide residues in foods
7. Give the role of the following micro organisms in food borne diseases:
Clostridium botulinum
Salmonella typhi
Bacillus Cereus
Staphylococcus aureus
Hepatitis A Virus
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 Safety and Quality Assurance
- Hazards to Food Safety
- Introduction to Food Safety