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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBFN-0031
CERTIFICATE PROGRAMME IN FOOD SAFElY
o o Term-End Examination December, 2015
BFN-003: FOOD SAFETY AND QUALITY ASSURANCE Time: 3 hours Maximum Marks 100
Note: Attempt five questions in all. compulsory. Question No.1 is
1. Define/Explain the following in 2 sentences each.
Proximate Analysis of food
Food Business Operator
Temporary Food Service
Co-extruded Films
Accreditation of Laboratories
Technical Barriers to Trade
Hazard
What is Risk Assessment? Explain the four steps of Risk Assessment.
2. How effective are flipcharts in training workers in a food service establishment?
What do you understand by Total Quality Management
What steps would you follow while using a health communication model for a food safety education campaign
Explain the concept of KAP in the process of behaviour change.
3. What points would you keep in mind for selection, installation and cleaning of equipment and utensils in a food service establishement
Describe the precautions a street food vendor needs to take to ensure the safety of the food he sells.
4. Explain the general principles of food safety risk management.
Discuss the benefits of HACCP for the individual, consumer, the food industry and the Government.
5. What is Job Analysis? Why is it an important aspect in devising an education/ training programme Explain giving examples.
Discuss the advantages and disadvantages of using films as training aids.
6. How can the following be prevented:
Bacterial food poisoning
Contamination by molds and fungi
List any six lessons which have been learnt from successful programmes on health communication from across the world.
Comment on the usefulness of Internet based consumer education on food safety issues.
7. Write short notes on any four of the following:
Microbiological analysis of foods
Codex Alimentarius Commission
Voluntary Product Certification
Prevention of Colour Adulteration
General Guidelines for Sampling of food
CERTIFICATE PROGRAMME IN FOOD SAFElY
o o Term-End Examination December, 2015
BFN-003: FOOD SAFETY AND QUALITY ASSURANCE Time: 3 hours Maximum Marks 100
Note: Attempt five questions in all. compulsory. Question No.1 is
1. Define/Explain the following in 2 sentences each.
Proximate Analysis of food
Food Business Operator
Temporary Food Service
Co-extruded Films
Accreditation of Laboratories
Technical Barriers to Trade
Hazard
What is Risk Assessment? Explain the four steps of Risk Assessment.
2. How effective are flipcharts in training workers in a food service establishment?
What do you understand by Total Quality Management
What steps would you follow while using a health communication model for a food safety education campaign
Explain the concept of KAP in the process of behaviour change.
3. What points would you keep in mind for selection, installation and cleaning of equipment and utensils in a food service establishement
Describe the precautions a street food vendor needs to take to ensure the safety of the food he sells.
4. Explain the general principles of food safety risk management.
Discuss the benefits of HACCP for the individual, consumer, the food industry and the Government.
5. What is Job Analysis? Why is it an important aspect in devising an education/ training programme Explain giving examples.
Discuss the advantages and disadvantages of using films as training aids.
6. How can the following be prevented:
Bacterial food poisoning
Contamination by molds and fungi
List any six lessons which have been learnt from successful programmes on health communication from across the world.
Comment on the usefulness of Internet based consumer education on food safety issues.
7. Write short notes on any four of the following:
Microbiological analysis of foods
Codex Alimentarius Commission
Voluntary Product Certification
Prevention of Colour Adulteration
General Guidelines for Sampling of food
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