CRAFT CERTIFICATE COURSE EXAMINATION,
NOVEMBER 2017
Food Production
HYGIENE AND FOOD SCIENCE
(Upto 2015 Batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. Explain Food group and their role in balance diet.
2. Explain food adulteration as the public health hazard.
3. What do you means food handlers habits?
4. What is meaning by food poisoning and infection?
5. Explain food storage.
6. What is means pest control and inseset control
techniques?
7. Explain hygiene attitude.
8. Explain positive good health and habit.
Sub. Code
13
CP-8404
2
Wk 10
Part B 15 60)
Answer any four questions.
9. Write short note factors that affect daily requirement.
10. Explain method of food preservation.
11. What are essential step kitchen hygiene diswashing
method?
12. Explain infection and mode of infection.
13. Explain food storage and technique.
14. Write short note pest control and control technique.
15. Explain storage temperature of different commodities to
prevent backegal or contamination food.
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