Exam Details
| Subject | Hazards 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 | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBFN-0021
CERTIFICATE PROGRAMME IN FOOD
SAFETY
Term-End Examination
June, 2016
BFN-002 HAZARDS TO FOOD SAFETY
Time hours Maximum Marks 100
Note: Question No. 1 is compulsory. - Attempt five questions in all.
(iii) All questions carry equal marks.
1. Define the following Food Safety Mycotoxin Adulteration Intoxication ADI GRAS Hazard Additive Contaminant Alkaloids
2. What is the impact of following on safety of foods? Veterinary Drug Residues
(ii) Shell Fish Poisoning
Enlist the various steps you would adopt ensuring safe food.
3. Classify the type of hazards associated with food and emphasize the role of biological hazards in food safety.
Explain the relationship between OR potential temperature and water activity with microbial growth.
4. What are Food Additives Explain their functions in the food industry.
List any five common adulterants found in foods. State the common methods which can be used for detecting these adulterants.
5. Justify any four of the following statements Chemicals are a threat to food safety if not used judiciously. Emulsifiers have a functional role in processed foods. Certain strains of E. coli are very harmful to human beings. Emergence of new food borne pathogens is always a concern. Antioxidants are used for extending the shelf life of foods.
6. Differentiate between Food Infection and Food Intoxification giving examples.
Explain the route, sources of contamination, symptoms and preventive measures of common food infections caused by gram negative rods.
7. Write short notes on any four of the following:
(a) Physical hazards Food borne viruses Plant toxicants Antinutritional factor Source of contamination
CERTIFICATE PROGRAMME IN FOOD
SAFETY
Term-End Examination
June, 2016
BFN-002 HAZARDS TO FOOD SAFETY
Time hours Maximum Marks 100
Note: Question No. 1 is compulsory. - Attempt five questions in all.
(iii) All questions carry equal marks.
1. Define the following Food Safety Mycotoxin Adulteration Intoxication ADI GRAS Hazard Additive Contaminant Alkaloids
2. What is the impact of following on safety of foods? Veterinary Drug Residues
(ii) Shell Fish Poisoning
Enlist the various steps you would adopt ensuring safe food.
3. Classify the type of hazards associated with food and emphasize the role of biological hazards in food safety.
Explain the relationship between OR potential temperature and water activity with microbial growth.
4. What are Food Additives Explain their functions in the food industry.
List any five common adulterants found in foods. State the common methods which can be used for detecting these adulterants.
5. Justify any four of the following statements Chemicals are a threat to food safety if not used judiciously. Emulsifiers have a functional role in processed foods. Certain strains of E. coli are very harmful to human beings. Emergence of new food borne pathogens is always a concern. Antioxidants are used for extending the shelf life of foods.
6. Differentiate between Food Infection and Food Intoxification giving examples.
Explain the route, sources of contamination, symptoms and preventive measures of common food infections caused by gram negative rods.
7. Write short notes on any four of the following:
(a) Physical hazards Food borne viruses Plant toxicants Antinutritional factor Source of contamination
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