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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IBFN-0011
CERTIFICATE PROGRAMME IN FOOD
00 SAFETY
o o Term-End Examination
December, 2015
BFN-001 INTRODUCTION TO FOOD SAFETY
Time: 3 Hours Maximum Marks: 100
Note: Attempt any five questions in all.
1. Define the following
Mycotoxin
Lathyrism
Ergot
Danger zone
Water activity
Antioxidant
Hygiene
Adulterant
BSE
Exotoxin
2. Justify any four of the following statements:
Low temperature does not ensure the safety of food stored inside the refrigerator.
Spore formers are the most resistant form of microorganisms.
Food serves as an vehicle for the spread of many gastrointestinal diseases.
All the food processing treatments are based on extension of shelf life of food.
Food safety is possible by following Good Hygienic Practises.
3. Differentiate between the following sets of terms:
Food Infection Vs. Food Intoxication
Log Phase Vs. Lag Phase
Sanitizer Vs. Detergent
Mesophile Vs. Psychrophile
High risk food Vs. Low risk food
4. What are the factors which affect the rate of bacterial growth? Explain.
Give the relationship between food spoilage and:
Water activity
Temperature
5. Classify the bacteria on the basis of their morphology, giving examples. Enumerate the diseases caused by each of them.
Explain the role of packaging in ensuring food safety.
6. Define a hazard.
List all the hazards associated with food giving examples.
What are the necessary precautions to be undertaken while storing
Chilled foods
Dry foods
7. Write short notes on any four of the following:
Genetically Modified Food
Pest Control in Food Industry
Browning reactions in food
Emerging pathogens of concern
Natural Plant toxins
CERTIFICATE PROGRAMME IN FOOD
00 SAFETY
o o Term-End Examination
December, 2015
BFN-001 INTRODUCTION TO FOOD SAFETY
Time: 3 Hours Maximum Marks: 100
Note: Attempt any five questions in all.
1. Define the following
Mycotoxin
Lathyrism
Ergot
Danger zone
Water activity
Antioxidant
Hygiene
Adulterant
BSE
Exotoxin
2. Justify any four of the following statements:
Low temperature does not ensure the safety of food stored inside the refrigerator.
Spore formers are the most resistant form of microorganisms.
Food serves as an vehicle for the spread of many gastrointestinal diseases.
All the food processing treatments are based on extension of shelf life of food.
Food safety is possible by following Good Hygienic Practises.
3. Differentiate between the following sets of terms:
Food Infection Vs. Food Intoxication
Log Phase Vs. Lag Phase
Sanitizer Vs. Detergent
Mesophile Vs. Psychrophile
High risk food Vs. Low risk food
4. What are the factors which affect the rate of bacterial growth? Explain.
Give the relationship between food spoilage and:
Water activity
Temperature
5. Classify the bacteria on the basis of their morphology, giving examples. Enumerate the diseases caused by each of them.
Explain the role of packaging in ensuring food safety.
6. Define a hazard.
List all the hazards associated with food giving examples.
What are the necessary precautions to be undertaken while storing
Chilled foods
Dry foods
7. Write short notes on any four of the following:
Genetically Modified Food
Pest Control in Food Industry
Browning reactions in food
Emerging pathogens of concern
Natural Plant toxins
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