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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IBFN-0021
CERTIFICATE PROGRAMME IN FOOD
SAFElY
Term-End Examination
December, 2015
BFN-D02 HAZARDS TO FOOD SAFETY
Time: 3 hours Maximum Marks: 100
Note: Attempt five questions in all. Question No. 1 is compulsory. All questions carry equal marks.
1. Define/ Explain briefly the following in 2-3 sentences each:
Epidemic dropsy
Giardiasis
Oxidation -Reduction potential of food
OPV
Mad Cow Disease
GRAS substances
Arsenic poisoning
Fill in the blanks:
is the bacteria which causes cholera.
is the fungal toxin found in apple juice produced by some Penicillium species.
Bacteria which are able to grow at low temperatures are called
is the bacterium implicated in causation of gastric ulcers.
is a synthetic non -calorie sweetener which should not be consumed by Phenylketonuria patients.
is the ability of a substance to cause birth defects.
2. Describe the mode of transmission, foods implicated and symptoms of poisoning due to any four pathogenic bacteria.
List some general guidelines for prevention of food -borne illnesses.
3. What are the different types of chemical hazards that can be found in food? Explain giving examples.
What is gastroenteritis? Describe the symptoms, mode of transmission and prevention.
4. What is a food additive? Discuss giving examples the functional role of any four types of food additives.
Describe simple chemical tests which can be used to detect adulteration in any five foods.
5. Describe giving examples the different kinds of toxicants that may be naturally present in foods of animal origin.
What is Ergotism? How will you reduce your exposure to ergot alkaloids
6. What are protozoa? Describe the modes of transmission, foods involved and symptoms of diseases caused by any three parasitic protozoa.
How does Hepatitis A spread Describe the symptoms and explain how this disease can be prevented.
7. Explain briefly the factors which affect multiplication and survival of microorganisms
Give the classification of bacteria based on their requirement for oxygen for growth.
List some general measures for reducing exposure to mycotoxins.
8. Write short notes on any four of the following:
Lathyrism
Aflatoxicosis
Lead poisoning
Anti-nutritional factors in food
Veterinary drug residues
CERTIFICATE PROGRAMME IN FOOD
SAFElY
Term-End Examination
December, 2015
BFN-D02 HAZARDS TO FOOD SAFETY
Time: 3 hours Maximum Marks: 100
Note: Attempt five questions in all. Question No. 1 is compulsory. All questions carry equal marks.
1. Define/ Explain briefly the following in 2-3 sentences each:
Epidemic dropsy
Giardiasis
Oxidation -Reduction potential of food
OPV
Mad Cow Disease
GRAS substances
Arsenic poisoning
Fill in the blanks:
is the bacteria which causes cholera.
is the fungal toxin found in apple juice produced by some Penicillium species.
Bacteria which are able to grow at low temperatures are called
is the bacterium implicated in causation of gastric ulcers.
is a synthetic non -calorie sweetener which should not be consumed by Phenylketonuria patients.
is the ability of a substance to cause birth defects.
2. Describe the mode of transmission, foods implicated and symptoms of poisoning due to any four pathogenic bacteria.
List some general guidelines for prevention of food -borne illnesses.
3. What are the different types of chemical hazards that can be found in food? Explain giving examples.
What is gastroenteritis? Describe the symptoms, mode of transmission and prevention.
4. What is a food additive? Discuss giving examples the functional role of any four types of food additives.
Describe simple chemical tests which can be used to detect adulteration in any five foods.
5. Describe giving examples the different kinds of toxicants that may be naturally present in foods of animal origin.
What is Ergotism? How will you reduce your exposure to ergot alkaloids
6. What are protozoa? Describe the modes of transmission, foods involved and symptoms of diseases caused by any three parasitic protozoa.
How does Hepatitis A spread Describe the symptoms and explain how this disease can be prevented.
7. Explain briefly the factors which affect multiplication and survival of microorganisms
Give the classification of bacteria based on their requirement for oxygen for growth.
List some general measures for reducing exposure to mycotoxins.
8. Write short notes on any four of the following:
Lathyrism
Aflatoxicosis
Lead poisoning
Anti-nutritional factors in food
Veterinary drug residues
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