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, 2015 | |
| City, State | new delhi, |
Question Paper
Define/ Explain the following in 2-3 sentences each
Goitrogens
Veterinary drug residues
Mycotoxins
Osmophilic yeasts
Food handler
Helicobacter pylori
Bird Flu
Fill in the blanks:
Toxin produced by Aspergillus flavus is called
Amoebiasis is caused by the protozoan
Bacteria which grow best at temperatures above 45°C are called
is used as an anti-foaming agent in fats meant for deep-fat frying.
A substance which has the ability to cause genetic changes is called a
The most common adulterant in black pepper is seeds.
List the precautions we need to take while handling food so that it does not become contaminated.
What are food additives? Why are food additives intentionally added to foods?
Discuss some safety issues associated with the use of colours in foods.
Describe the various factors influencing microbial growth in a food.
What are pesticide residues? What are some of the adverse health effects of pesticides
Describe the symptoms of infection and mode of transmission of Enteropathogenic E coli and Listeria monocytogenes.
What is food adulteration? List four commonly adulterated foods stating the types of adulterants that are likely to be found in them. Give the harmful effects of adulteration.
Describe in detail the sources, health effects and measures for reduction of any four antinutritional factors in foods.
What are water and food associated viruses? How are they transmitted
Describe health hazards of heavy metal exposure giving suitable examples to illustrate your answer.
Define food hazards. Describe the different types of microbiological hazards that may be present in food.
Describe the harmful effects of consuming Kesari dal and how these can be prevented?
Describe some household measures to reduce exposure to contaminants present in foods.
Which micro-organism causes salmonellosis? What is the mode of transmission and the symptoms of this disease?
8. Write short notes on any four of the following:
Botulism
Norwalk virus
Leavening agents
Physical tests for common adulterants in food
Shellfish toxicants
Goitrogens
Veterinary drug residues
Mycotoxins
Osmophilic yeasts
Food handler
Helicobacter pylori
Bird Flu
Fill in the blanks:
Toxin produced by Aspergillus flavus is called
Amoebiasis is caused by the protozoan
Bacteria which grow best at temperatures above 45°C are called
is used as an anti-foaming agent in fats meant for deep-fat frying.
A substance which has the ability to cause genetic changes is called a
The most common adulterant in black pepper is seeds.
List the precautions we need to take while handling food so that it does not become contaminated.
What are food additives? Why are food additives intentionally added to foods?
Discuss some safety issues associated with the use of colours in foods.
Describe the various factors influencing microbial growth in a food.
What are pesticide residues? What are some of the adverse health effects of pesticides
Describe the symptoms of infection and mode of transmission of Enteropathogenic E coli and Listeria monocytogenes.
What is food adulteration? List four commonly adulterated foods stating the types of adulterants that are likely to be found in them. Give the harmful effects of adulteration.
Describe in detail the sources, health effects and measures for reduction of any four antinutritional factors in foods.
What are water and food associated viruses? How are they transmitted
Describe health hazards of heavy metal exposure giving suitable examples to illustrate your answer.
Define food hazards. Describe the different types of microbiological hazards that may be present in food.
Describe the harmful effects of consuming Kesari dal and how these can be prevented?
Describe some household measures to reduce exposure to contaminants present in foods.
Which micro-organism causes salmonellosis? What is the mode of transmission and the symptoms of this disease?
8. Write short notes on any four of the following:
Botulism
Norwalk virus
Leavening agents
Physical tests for common adulterants in food
Shellfish toxicants
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