CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Non-Semester
Food Production
KITCHEN HYGIENE AND FOOD SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. Definition HACCP.
2. Definition contamination food.
3. What meaning temp control?
4. Give two cleaning small equipment.
5. Any four Vitamin A deficiency.
6. What means accident?
7. What means hygiene?
8. What means simple preservation?
9. Write short notes FSSAI.
10. Compile a five courses of balance diet menu.
Sub. Code
13
CP-8662
2
sp6
Part B 5 25)
Answer all questions.
11. Explain storage and good techniques.
Or
Explain role of microbes in food spoilage.
12. Explain food infection and food intoxication.
Or
Write short notes in food safety method.
13. Write short note in structural detail a floor wall
ceilling.
Or
Explain dish washing procedure.
14. Explain accident and any four preventive method.
Or
Short note basic first aid procedure.
15. Explain comfortable and protective clothing.
Or
List of deficiency diseases and symptoms and food
sources vit A.
CP-8662
3
sp6
Part C 10 30)
Answer all questions.
16. Explain different types of sanitary procedure
followed in food production department.
Or
Draw structural detail floor, wall, ceilling drainage
and ventilation.
17. Explain III effects of garbage and eco-friendly
method.
Or
Types of storage technique FIFO, cross stocking,
room hygiene.
18. Explain pest control in hotel industry in various
techniques.
Or
Explain general rules to avoid cross contamination
during handling of food.