Exam Details
| Subject | food safety in food service establishments | |
| Paper | ||
| Exam / Course | post graduate diploma in dietetics & hospital food service | |
| Department | ||
| Organization | National Council For Hotel Management And Catering Technology | |
| Position | ||
| Exam Date | 2016 | |
| City, State | uttar pradesh, noida |
Question Paper
SUBJECT CODE: DHFS16 EXAM DATE: 03.12.2016
FSFSE/NOV-DEC/ODD/16-17/01/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of Post Graduate Diploma in
Dietetics Hospital Food Service
SUBJECT Food Safety in Food Service Establishment
TIME ALLOWED 02 Hours MAX. MARKS: 50
(Marks allotted to each question are given in brackets)
Q.1. How micro-organisms can be utilised for improving the shelf life of food products?
Explain.
Q.2. What are food preservatives? Name Class-I and Class-II preservatives commonly
used.
OR
Give an account of the different types of food additives used in food items.
Q.3. Briefly enlist the different hazards associated with food.
OR
What is food fermentation? Name any five fermented food commonly consumed.
Q.4. What is the process of pasteurisation? How LTHT is different from HTST?
OR
Which type of foods are fit for irradiation? Differentiate between radappertisation,
radicidation and radurisation.
Q.5. Elaborate on plant food toxicants OR anti-nutritional factors.
OR
What are the objectives/functions of food packaging?
Q.6. Briefly enlist the basic principles of food safety risk management.
SUBJECT CODE: DHFS16 EXAM DATE: 03.12.2016
FSFSE/NOV-DEC/ODD/16-17/01/NC Page 2 of 2
Q.7. What are the different stages in the food chain at which food adulteration occurs?
Q.8. Fill in the blanks:
GMP refers to
Fermented soybean is
causes botulism.
Bacterial growth cycle consists of phase, phase,
phase and phase.
Example of lactic acid bacteria is
Aspergillus is a
HDPE and can be used for packaging.
Alcoholic fermentation is carried by
Presence of starch in milk can be detected with the help of
can be called as an adulterant in pulses.
(10x1=10)
FSFSE/NOV-DEC/ODD/16-17/01/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of Post Graduate Diploma in
Dietetics Hospital Food Service
SUBJECT Food Safety in Food Service Establishment
TIME ALLOWED 02 Hours MAX. MARKS: 50
(Marks allotted to each question are given in brackets)
Q.1. How micro-organisms can be utilised for improving the shelf life of food products?
Explain.
Q.2. What are food preservatives? Name Class-I and Class-II preservatives commonly
used.
OR
Give an account of the different types of food additives used in food items.
Q.3. Briefly enlist the different hazards associated with food.
OR
What is food fermentation? Name any five fermented food commonly consumed.
Q.4. What is the process of pasteurisation? How LTHT is different from HTST?
OR
Which type of foods are fit for irradiation? Differentiate between radappertisation,
radicidation and radurisation.
Q.5. Elaborate on plant food toxicants OR anti-nutritional factors.
OR
What are the objectives/functions of food packaging?
Q.6. Briefly enlist the basic principles of food safety risk management.
SUBJECT CODE: DHFS16 EXAM DATE: 03.12.2016
FSFSE/NOV-DEC/ODD/16-17/01/NC Page 2 of 2
Q.7. What are the different stages in the food chain at which food adulteration occurs?
Q.8. Fill in the blanks:
GMP refers to
Fermented soybean is
causes botulism.
Bacterial growth cycle consists of phase, phase,
phase and phase.
Example of lactic acid bacteria is
Aspergillus is a
HDPE and can be used for packaging.
Alcoholic fermentation is carried by
Presence of starch in milk can be detected with the help of
can be called as an adulterant in pulses.
(10x1=10)