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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
Match the following item in Column A with Column B.
A B
Aflatoxin Lindane
Lathyrism Biogenic amine
(iii) Vibrio Chicory
(iv) Scombroid poisoning Citric Acid Nickel Hands
Ergot Hydrogenated Vegetable Oil
(vii) Sequestrant Aspergillus Flavus
(viii) Organo chlorine pesticide Kesari Dal
Coffee Asiatic Cholera
Staphylococcus Claviceps Give the significance of any two of the following in Food Safety: Danger Zone
(ii) Food Additives
(iii) Sanitation
2. Justify any four of the following statements: Natural toxicants are present in animal foods. Moisture and the growth rate of micro organisms are inter related. Hazards need to be controlled to ensure food safety. Stock Rotation is important in controlling the food quality. Heavy metals can cause damage to human health.
3.(a) What is Food Adulteration? List the common adulterants found in foods.
What are the methods used for the detection of common food adulterants in milk and turmeric Enumerate the common toxicants found in plant foods highlighting their harmful effects.
4. What are the common bacterial pathogens found in food? List the source of entry, symptoms of disease and the preventive measures of any four of the bacterial pathogens mentioned.
5.(a) What are the safety measures to be undertaken while handling potentially hazardous foods State the significance of sanitizers in food industry giving appropriate examples.
6.(a) Explain with examples how water acts as vehicle of food borne disease.
Differentiate between food infections and food intoxication giving examples.
7. Write short notes on any four of the following Pesticide Residues in Foods Shell fish poisoning Food packaging and role in extension of shelf life Good Food Storage Area Emerging pathogens of concern
A B
Aflatoxin Lindane
Lathyrism Biogenic amine
(iii) Vibrio Chicory
(iv) Scombroid poisoning Citric Acid Nickel Hands
Ergot Hydrogenated Vegetable Oil
(vii) Sequestrant Aspergillus Flavus
(viii) Organo chlorine pesticide Kesari Dal
Coffee Asiatic Cholera
Staphylococcus Claviceps Give the significance of any two of the following in Food Safety: Danger Zone
(ii) Food Additives
(iii) Sanitation
2. Justify any four of the following statements: Natural toxicants are present in animal foods. Moisture and the growth rate of micro organisms are inter related. Hazards need to be controlled to ensure food safety. Stock Rotation is important in controlling the food quality. Heavy metals can cause damage to human health.
3.(a) What is Food Adulteration? List the common adulterants found in foods.
What are the methods used for the detection of common food adulterants in milk and turmeric Enumerate the common toxicants found in plant foods highlighting their harmful effects.
4. What are the common bacterial pathogens found in food? List the source of entry, symptoms of disease and the preventive measures of any four of the bacterial pathogens mentioned.
5.(a) What are the safety measures to be undertaken while handling potentially hazardous foods State the significance of sanitizers in food industry giving appropriate examples.
6.(a) Explain with examples how water acts as vehicle of food borne disease.
Differentiate between food infections and food intoxication giving examples.
7. Write short notes on any four of the following Pesticide Residues in Foods Shell fish poisoning Food packaging and role in extension of shelf life Good Food Storage Area Emerging pathogens of concern
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