B.Sc. DEGREE EXAMINATION, APRIL 2018
First Year
Culinary Arts and Chef Management
INTERNATIONAL FOOD SAFETY (HACCP)
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer ALL questions.
1. Define Contamination.
2. What are food Allergens.
3. Define Thawing.
4. What is Reheating.
5. Expand HACCP.
6. Give examples of Cleaning agents.
7. What are Walk-ins.
8. Expand FSSA.
9. What is a Hazard.
10. Define holding.
Sub. Code
14
CP-8728
2
sp2
Part B X 5 25)
Answer ALL questions.
11. Write short notes on Chemical Hazards.
Or
What is meant by sea food poisoning.
12. Write short notes on Rejecting shipments.
Or
Write down the receiving criteria for different foods.
13. Write short notes on food preservation.
Or
What is time temperature principle?
14. What is workflow pattern?
Or
Write short notes on Waste Management.
15. Write short notes on factors affecting cleaning
program.
Or
Write short notes on Microbes.
CP-8728
3
sp2
Part C X 10 30)
Answer ALL questions.
16. What are different food safety Hazards? Explain in
detail.
Or
Explain Purchasing guidelines in detail.
17. Write down the procedure to store food safety.
Or
Explain about seven principles of HACCP system.
18. Explain in detail about various food adulterants.
Or
What are the areas you would concentrate during
Microbiological analysis?
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