Exam Details
| Subject | food safety & quality | |
| Paper | ||
| Exam / Course | b.sc. in hospitality and hotel administration | |
| Department | ||
| Organization | National Council For Hotel Management And Catering Technology | |
| Position | ||
| Exam Date | November, 2016 | |
| City, State | uttar pradesh, noida |
Question Paper
SUBJECT CODE: BHM207 EXAM DATE: 22.11.2016
FSQ/NOV/ODD/16-17/03/NC Page 1 of 1
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Safety Quality
TIME ALLOWED 02 Hours MAX. MARKS: 50
(Marks allotted to each question are given in brackets)
Q.1. Define food contaminants. Discuss the various types of food contaminants.
OR
Define food adulteration. Discuss the simple tests used for detection of commonly
used adulterants in foods.
Q.2. List different national and international food laws and regulations. Discuss FSSA,
2006 in detail.
OR
Enlist the general principles of food hygiene. Discuss the GHP for various
commodities and equipment used in kitchen.
Q.3. What do you understand by HACCP? Discuss the principles of HACCP.
OR
What is HACCP? Discuss the potential benefits of implementation of principles of
HACCP by a catering establishment.
Q.4. Write short notes on any two:
Genetically modified foods Characteristics of a food label
Types of a food storage Food hazards
Q.5. Discuss the role of micro-organisms in the fermentation of foods.
OR
List the measures to be adopted to prevent food borne diseases.
Q.6. What do you understand by food additives? Discuss the role of food
preservatives in the preparation of food.
OR
Discuss any five methods of food preservation
FSQ/NOV/ODD/16-17/03/NC Page 1 of 1
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Safety Quality
TIME ALLOWED 02 Hours MAX. MARKS: 50
(Marks allotted to each question are given in brackets)
Q.1. Define food contaminants. Discuss the various types of food contaminants.
OR
Define food adulteration. Discuss the simple tests used for detection of commonly
used adulterants in foods.
Q.2. List different national and international food laws and regulations. Discuss FSSA,
2006 in detail.
OR
Enlist the general principles of food hygiene. Discuss the GHP for various
commodities and equipment used in kitchen.
Q.3. What do you understand by HACCP? Discuss the principles of HACCP.
OR
What is HACCP? Discuss the potential benefits of implementation of principles of
HACCP by a catering establishment.
Q.4. Write short notes on any two:
Genetically modified foods Characteristics of a food label
Types of a food storage Food hazards
Q.5. Discuss the role of micro-organisms in the fermentation of foods.
OR
List the measures to be adopted to prevent food borne diseases.
Q.6. What do you understand by food additives? Discuss the role of food
preservatives in the preparation of food.
OR
Discuss any five methods of food preservation
Other Question Papers
Subjects
- accommodation management i
- accommodation operations
- advance food & beverage operations i
- advance food production operations i
- application of computers
- financial management
- food & beverage controls
- food & beverage service i
- food & beverage service operations
- food production operations
- food safety & quality
- foundation course in accommodation operations i
- foundation course in food production i
- foundation course in front office operations i
- front office management i
- front office operations
- hotel accountancy
- hotel engineering
- nutrition
- strategic management