DIPLOMA EXAMINATION, APRIL 2018
Second Year
Fire and Industrial Safety Engineering
HEALTH ASPECTS, FOOD HYGIENE AND SAFETY
(HACCP)
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is body mass index?
2. Write the benefits of Physical Activities
3. What is micro organism?
4. What is HACCP
5. Write about food additives.
6. Explain briefly about food labeling.
7. Write about solid, liquid and gaseous wastes.
8. Briefly explain about common faults in food preparation.
9. Write the Hazards water pollution.
10. Write about the special rules for dining room waiters.
Sub. Code
23
CP-8702
2
Wk 7
Part B X 5 25)
Answer ALL questions.
11. Briefly explain about water and Sanitation related
disease.
Or
Write a short note on Bird Flu and prevention.
12. Discuss in detail about methods of food
preservation.
Or
Explain the Beneficial Role of Micro organisms.
13. Briefly explain about Freezer Store.
Or
What are the important points to be observed while
receiving and inspecting deliveries?
14. Explain in detail about Ventilation and lighting.
Or
Discuss in detail about Pest Control.
15. Discuss in detail about ISO 14000.
Or
Write short notes on ISO 22000.
Part C X 10 30)
Answer all questions.
16. Explain in detail about building interiors.
Or
Write short notes on HACCP.
17. Discuss in detail about Food Contamination.
Or
Write short notes on occupational Stress
management.
18. Briefly explain about Food Allergies.
Or
Explain in detail about Bacterial Food poisoning
and Bacterial Food Infections.
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