Exam Details
| Subject | Quality Assurance | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Describe the main elements of Standard Sanitation Operation Procedure (SSOP).
2. Define organoleptic quality characteristics. Why it is done? Explain the important organoleptic indices of spoilage of fish.
3. Define adulterant. List any eight characteristics based on which a food article is considered to be adulterated.
4. Write short notes on the following:
Standards stipulated by ISI for fresh fish.
Benefits of ISO 22000
Define critical control point with examples.
What are the major benefits of HACCP
6. According to ISO 17025, describe the basic requirements of a laboratory.
7. Discuss in detail the different types of sensory assessment of quality of fish.
8. Write short notes on the following:
Rancidity Test
Freshness meter
2. Define organoleptic quality characteristics. Why it is done? Explain the important organoleptic indices of spoilage of fish.
3. Define adulterant. List any eight characteristics based on which a food article is considered to be adulterated.
4. Write short notes on the following:
Standards stipulated by ISI for fresh fish.
Benefits of ISO 22000
Define critical control point with examples.
What are the major benefits of HACCP
6. According to ISO 17025, describe the basic requirements of a laboratory.
7. Discuss in detail the different types of sensory assessment of quality of fish.
8. Write short notes on the following:
Rancidity Test
Freshness meter
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
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance