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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
Define/Explain the following in sentences each:
Acceptable Quality Level
Street foods
Agmark
Hazard characterization
Sanitary and Phytosanitary Measures
Exposure assessment
Critical Control Point
What do you understand by 'Risk Analysis'? List three elements of the process of risk analysis.
How would you sample foods for bacteriological purposes
What points would you keep in mind ensuring food safety in a temporary food service unit?
List some precautions to be taken during crop cultivation and livestock rearing in order to ensure food safety.
What are the most commonly used modes for consumer education programmes
What considerations would you keep in mind while designing the premises of a food service establishment? Describe the provisions for kitchen layout and storage.
Discuss the guidelines for the application of HACCP principles.
Describe the different types of food packaging materials available stating their relative advantages and limitations.
"Developing knowledge and skills of workers in food establishments is of critical importance". Justify the statement giving the need and scope for education and training.
Discuss the advantages and disadvantages of using radio broadcasts as Training Aids.
Compile a list of five key messages on Food Safety which you would like to communicate to consumers in India. Explain how these can help ensure safety of food.
What would you keep in mind while 10 developing and using Training Material
Describe the strategies for health communication for attitudinal changes.
What is the role of FAO and WHO in the area of food standards
7. Write short notes on any four of the following:
Total Quality Management
Essential Commodity Act
Chemical Analysis of Foods
Bureau of Indian Standards
Prevention of contamination by Moulds/Fungi
Acceptable Quality Level
Street foods
Agmark
Hazard characterization
Sanitary and Phytosanitary Measures
Exposure assessment
Critical Control Point
What do you understand by 'Risk Analysis'? List three elements of the process of risk analysis.
How would you sample foods for bacteriological purposes
What points would you keep in mind ensuring food safety in a temporary food service unit?
List some precautions to be taken during crop cultivation and livestock rearing in order to ensure food safety.
What are the most commonly used modes for consumer education programmes
What considerations would you keep in mind while designing the premises of a food service establishment? Describe the provisions for kitchen layout and storage.
Discuss the guidelines for the application of HACCP principles.
Describe the different types of food packaging materials available stating their relative advantages and limitations.
"Developing knowledge and skills of workers in food establishments is of critical importance". Justify the statement giving the need and scope for education and training.
Discuss the advantages and disadvantages of using radio broadcasts as Training Aids.
Compile a list of five key messages on Food Safety which you would like to communicate to consumers in India. Explain how these can help ensure safety of food.
What would you keep in mind while 10 developing and using Training Material
Describe the strategies for health communication for attitudinal changes.
What is the role of FAO and WHO in the area of food standards
7. Write short notes on any four of the following:
Total Quality Management
Essential Commodity Act
Chemical Analysis of Foods
Bureau of Indian Standards
Prevention of contamination by Moulds/Fungi
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