Exam Details
| Subject | Principles of Food Safety and Quality Management | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
List the general principles of Food Safety Risk Management laid down by the Codex.
What is Risk Analysis? And state its different components.
Describe different components of risk assessment.
What is TQM? How is it applicable in various organizations? List its benefits.
Describe the various dimensions of Quality in reference to a Food Product.
Define "Standard" and categorize them on the basis of the contents of the document.
List the various incidental chemical contaminants gaining entry into the chain along with their sources.
Name the Pathogenic bacteria, parasites and viruses which causes food borne diseases.
Write 7 principles of HACCP.
Describe the type of data required for a HACCP study of a food product.
State the role of verification in the implementation of HACCP.
Explain the HACCP plan for a refrigerated pasteurized guava juice processing plant giving the flow chart.
Develop a HACCP plan worksheet for the pasteurized guava juice processing, highlighting the Critical Control Points.
Describe the various elements of Good Agricultural Practices.
What are the areas where good hygiene practices should applied to attain safe food? Explain briefly.
Discuss the differences in the role of a line manager and project manager.
State the significance of following in relation to Food Safety.
Nutrition Labelling.
Traceability.
What is Risk Analysis? And state its different components.
Describe different components of risk assessment.
What is TQM? How is it applicable in various organizations? List its benefits.
Describe the various dimensions of Quality in reference to a Food Product.
Define "Standard" and categorize them on the basis of the contents of the document.
List the various incidental chemical contaminants gaining entry into the chain along with their sources.
Name the Pathogenic bacteria, parasites and viruses which causes food borne diseases.
Write 7 principles of HACCP.
Describe the type of data required for a HACCP study of a food product.
State the role of verification in the implementation of HACCP.
Explain the HACCP plan for a refrigerated pasteurized guava juice processing plant giving the flow chart.
Develop a HACCP plan worksheet for the pasteurized guava juice processing, highlighting the Critical Control Points.
Describe the various elements of Good Agricultural Practices.
What are the areas where good hygiene practices should applied to attain safe food? Explain briefly.
Discuss the differences in the role of a line manager and project manager.
State the significance of following in relation to Food Safety.
Nutrition Labelling.
Traceability.
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 Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management