Exam Details
| Subject | Introduction to Food Safety | |
| Paper | ||
| Exam / Course | Certificate Programme in Food safety | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBFN-0011
CERTIFICATE PROGRAMME IN FOOD
SAFETY Term-End Examination
N
o December, 2016
o
BFN-001 INTRODUCTION TO FOOD SAFETY
Time Hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt any five questions in all.
(iii) All questions carry equal marks.
1. Explain in two-three sentences each the significance of following in the context of food safety Food Hygiene
(ii) Layout design
(iii) Sampling
Contaminants in foods
Pest control
(vi) Temperature Danger Zone
(vii) Water activity
(viii) Botullism
(ix) Prions Salmonella Typhi
2. Define a hazard. What are the various types of hazards associated with the food What are the routes of entry of different hazards in food? How can they be controlled
3. List the different types of pathogens associated with food. Explain the role of heat as an agent of food preservation.
4. What are the various agents used in the food industry for cleaning and sanitizing purposes Explain giving suitable examples.
(b) 'Good Hygienic Practises' contribute to "Food Safety". Justify.
5. "Moulds and Fungi are a threat to food safety". Elaborate on the statement.
(b) What is Safe Disposal of Waste? Describe the measures taken by the food industry to ensure safe waste disposal.
6. Briefly explain the following: BSE Hurdle Technology FIFO Food Irradiation
7. Write short notes on any four of the following:
(a) HACCP 5 5 5 5=20 Organic Foods Food Adulteration Veterinary Drug Residues Food Infections
CERTIFICATE PROGRAMME IN FOOD
SAFETY Term-End Examination
N
o December, 2016
o
BFN-001 INTRODUCTION TO FOOD SAFETY
Time Hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt any five questions in all.
(iii) All questions carry equal marks.
1. Explain in two-three sentences each the significance of following in the context of food safety Food Hygiene
(ii) Layout design
(iii) Sampling
Contaminants in foods
Pest control
(vi) Temperature Danger Zone
(vii) Water activity
(viii) Botullism
(ix) Prions Salmonella Typhi
2. Define a hazard. What are the various types of hazards associated with the food What are the routes of entry of different hazards in food? How can they be controlled
3. List the different types of pathogens associated with food. Explain the role of heat as an agent of food preservation.
4. What are the various agents used in the food industry for cleaning and sanitizing purposes Explain giving suitable examples.
(b) 'Good Hygienic Practises' contribute to "Food Safety". Justify.
5. "Moulds and Fungi are a threat to food safety". Elaborate on the statement.
(b) What is Safe Disposal of Waste? Describe the measures taken by the food industry to ensure safe waste disposal.
6. Briefly explain the following: BSE Hurdle Technology FIFO Food Irradiation
7. Write short notes on any four of the following:
(a) HACCP 5 5 5 5=20 Organic Foods Food Adulteration Veterinary Drug Residues Food Infections
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Food Safety and Quality Assurance
- Hazards to Food Safety
- Introduction to Food Safety