1. Fill in the blanks in the following:

All conditions and measures necessary to ensure the safety and suitability of food at all stages of Food Chain is Food whereas the assurance that food will not­ cause any harm to human health when produced and consumed as per its intended use is Food

Check on the quality of Food is quality whereas providing confidence that quality requirements will be fulilled is quality

Three factors which make milk and milk products special from quality point of view are its perishable nature, and

Three components of quality are Food Safety, and

Food safety management system ISO 22000 2005 integrate the principles of and

A Piece of glass found in Food is a physical hazard whereas the biological and chemical hazards are and respectively.

Framework for setting, reviewing and meeting quality management requirements and commitment of top management for continual improvement is quality whereas the controlled document, which include scope of quality system procedure, description of the sequence and interactions of the processes is quality

The ISO 9001 2005 is Food management system whereas ISO 22000 2005 is a Food management system.

Rancimate is used to check the of Food whereas refractometer is used to determine the adulteration in Biosafety cabinet is used to protect the within the working zone whereas is used to sterilize the media culture.


2. What do you understand by Food Safety and Standards Act-2006? What are its objectives? Which of the enactments and orders related to Food stand repelled due to commencement of this Act?

Name the dairy products for which grade standards have been notified by AGMARK. How many types of grades are there for AGMARK Ghee and which is the colour of their levels?


List any five management systems for which there is BIS certification.

What do you understand by regional preferences of ghee? Give the characteristics of good ghee and at what temperature the ghee should be evaluated for aroma and granulation

Give the score card for sensory evaluation of ice-cream.

Give the definition, importance and uses of sensory evaluation.

Define Food additives. List four natural and 5 4 synthetic colouring material (colourants).

Answer the following

Name the antioxidant permitted in dried milk (whole) and its maximum limit.

Name any two natural antioxidant.

Name the cheapest and very effective antioxidant produced in India.

Is CMC an emulsifier or stabilizer?

Why sodium benzoate is used in Food?


In how many classes the Food packaging material is classified? Give four example of each class with their advantages.

7. Define the following terms (any ten)

Lactometer

Burst factor

NABL

APEDA

Hazard

Food hygiene

Critical limit

Validation

Personal hygiene

ISO

Contaminants

Caramel

8. Write short note on any five of the following:

HACCP

Quality Council of India

EIC

IDF

Primary Senses

Flexible Packaging Material

Grammage