Exam Details
| Subject | Food Microbiology and Safety | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| 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: 3 IMFN-0031
MASTER OF SCIENCE (DIETETICS AND
FOOD SERVICE MANAGEMENT)
N
Term-End Examination
6 December, 2016
MFN-003 FOOD MICROBIOLOGY AND SAFETY
Time: 2V2 hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
Attempt all parts of a question together.
All questions carry equal marks.
1. Give one example of each of the following
Causative agent of BSE
Biogenic amine
Sea food toxin
Mycotoxin
Food borne virus
Cleaning agent used in food industry
Pathogenic protozoa
(viii)Heavy metal in food
Coliforms
Spore former
Give the full form of
HACCP
PRP's
TTX
TMA
FSMS
2. Define any five of the following: 5x2=10
Food safety
Food Adulteration
Risk Management
PRP's
Food Intoxication
Antioxidant
What are the factors which affect the safety of food?
3. What food safety measures should be followed in a food service establishment for ensuring food safety
State the significance of personal hygiene in food safety
4. What is Risk Analysis?
What are the components of Risk Analysis? Explain.
5. What is the need of HACCP in the food industry
What is the role of food laws and standards in maintaining food safety? Explain giving examples.
6. State the significance of any three of the following in food safety: 3x5=15
Biological hazards
Veterinary Drug Residues
Food Adulteration
GHP's
Plant Toxicants
7. Write short notes on any three of the following:
Bacterial Growth Curve
Spoilage of Canned Foods
Seafood toxins
Sources of contamination of food
Heavy metals and their impact on health
MASTER OF SCIENCE (DIETETICS AND
FOOD SERVICE MANAGEMENT)
N
Term-End Examination
6 December, 2016
MFN-003 FOOD MICROBIOLOGY AND SAFETY
Time: 2V2 hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
Attempt all parts of a question together.
All questions carry equal marks.
1. Give one example of each of the following
Causative agent of BSE
Biogenic amine
Sea food toxin
Mycotoxin
Food borne virus
Cleaning agent used in food industry
Pathogenic protozoa
(viii)Heavy metal in food
Coliforms
Spore former
Give the full form of
HACCP
PRP's
TTX
TMA
FSMS
2. Define any five of the following: 5x2=10
Food safety
Food Adulteration
Risk Management
PRP's
Food Intoxication
Antioxidant
What are the factors which affect the safety of food?
3. What food safety measures should be followed in a food service establishment for ensuring food safety
State the significance of personal hygiene in food safety
4. What is Risk Analysis?
What are the components of Risk Analysis? Explain.
5. What is the need of HACCP in the food industry
What is the role of food laws and standards in maintaining food safety? Explain giving examples.
6. State the significance of any three of the following in food safety: 3x5=15
Biological hazards
Veterinary Drug Residues
Food Adulteration
GHP's
Plant Toxicants
7. Write short notes on any three of the following:
Bacterial Growth Curve
Spoilage of Canned Foods
Seafood toxins
Sources of contamination of food
Heavy metals and their impact on health
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
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications