CRAFT CERTIFICATE COURSE IN FOOD
PRODUCTION EXAMINATION, NOVEMBER 2017.
KITCHEN HYGIENE AND FOOD SAFETY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Write short notes on Micro Organism.
2. Define Food Poisoning.
3. What do you mean by Oral Hygiene?
4. List out any five Non Perishable Food items.
5. Write short notes on Temperature Danger Zone.
6. List out any five Minor Injuries.
7. Abbreviate the terms FIFO LIFO.
8. Write short notes on HACCP, COSHH.
9. Write short notes on Personnel Grooming.
10. List out any five Hazards Found in the Food.
Sub. Code
13
CP-8401
2
WS 20
Part B x 5 25)
Answer all questions.
11. Explain Pest Control with its Various Techniques.
Or
Explain Different types of Sanitary Procedures
followed in Food Production Department.
12. Explain the following
Food Borne Illness
AGMARK
FPO
BIS
PHF.
Or
Explain: First Aid Procedures for Insect bites
13. Classify and explain high risk food and low risk
food.
Or
What are the different type of garbages and
Mention Various Disposal methods?
14. Explain Ventilation and its merits.
Or
Explain Three Sinks dishwashing methods in Food
Production Department.
CP-8401
3
WS 20
15. Explain General Rules to avoid Cross
Contamination during Handling of Foods.
Or
List out 15 Courses of Balanced Menu for a
Birthday Function of Hotel National at Kolkata.
Part C x 10 30)
Answer all questions.
16. List out and Explain Various Types of Foods and
its Storage Temperature.
Or
Explain Balance Diet and Its Importance.
17. Explain Importance of Kitchen Hygiene.
Or
List out the Reasons and Factors involving in Food
Spoilages.
18. Explain Prevention of Food Adulteration Act.
Or
Explain the Importance of Comfortable and
Protective Dress code in Food Production
Department.
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