Exam Details
| Subject | Food Safety and Quality Assurance | |
| 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-0031
o CERTIFICATE PROGRAMME IN FOOD
SAHITY
o Term-End Examination
o
June, 2016
BFN-ClO3 FOOD SAFETY AND QUALITY
ASSURANCE
Time Iwurs Maximum Marks: 100
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Explain the following in 2 sentences 10 each:
Sampling
Acceptable Quality Level
Chemical Analysis
Microbiological Analysis
Temporary Food Service
List the various types of packaging material used in food industry.
List any five key messages you would advocate on food safety.
2. Explain the considerations in design and maintenance of a premise to make it food safe facility.
List down the characteristics of the equipment and utensils to be used for safe food production.
3. What steps must be taken to make the food safe, while selling through vending machines and temporary food stalls
Briefly explain the toxicological effect of interaction between food and packaging material.
4. Explain the three tier approach followed in India to ensure food quality and safety.
What is Agmark certification? How does it help the consumer?
5. What is the significance of SPS and TBT in the food trade
Explain the concept and process of risk analysis.
6. List the advantages and disadvantages of commonly used training aids, you would use for training workers in food establishments.
Explain the methods to prevent food contamination and ensure food hygiene.
7. Write short notes on any four of the following:
HACCP
TQM
Codex Alimentarius
Good Kitchen Layout
Consumer Education
ILAC
o CERTIFICATE PROGRAMME IN FOOD
SAHITY
o Term-End Examination
o
June, 2016
BFN-ClO3 FOOD SAFETY AND QUALITY
ASSURANCE
Time Iwurs Maximum Marks: 100
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Explain the following in 2 sentences 10 each:
Sampling
Acceptable Quality Level
Chemical Analysis
Microbiological Analysis
Temporary Food Service
List the various types of packaging material used in food industry.
List any five key messages you would advocate on food safety.
2. Explain the considerations in design and maintenance of a premise to make it food safe facility.
List down the characteristics of the equipment and utensils to be used for safe food production.
3. What steps must be taken to make the food safe, while selling through vending machines and temporary food stalls
Briefly explain the toxicological effect of interaction between food and packaging material.
4. Explain the three tier approach followed in India to ensure food quality and safety.
What is Agmark certification? How does it help the consumer?
5. What is the significance of SPS and TBT in the food trade
Explain the concept and process of risk analysis.
6. List the advantages and disadvantages of commonly used training aids, you would use for training workers in food establishments.
Explain the methods to prevent food contamination and ensure food hygiene.
7. Write short notes on any four of the following:
HACCP
TQM
Codex Alimentarius
Good Kitchen Layout
Consumer Education
ILAC
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