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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IBFN-0021
CERTIFICATE PROGRAMME IN FOOD
SAFETY
Term-End Examination
N o December, 2016
o BFN-002: HAZARDS TO FOOD SAFETY
Time hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt five questiolls ill all.
(iii) All questiOlls enr,..y equal marks.
1. Give one example for each of the following: 10 Mycotoxin
(ii) Antinutritional factors
(iii) Food borne virus
(iv) Water borne food pathogen Antioxidant
(vi) Food Intoxication
(vii) Adulterant in Milk
(viii) Plant toxicant
(ix) Pesticide residue Food color Define the following 10
(i) Food Safety
(ii) GRAS
(iii) ADI
(iv) Food Additive Pesticide Residues
2. Differentiate between Hazard and Risk. 5
What are the different hazards associated with foods, explain giving examples. 15
3. Explain the role of the following with regards to food safety Heavy metals Food additives Shell fish poison Mycotoxin
4. Classify the microorganisms on the basis of their temperature relationships citing examples. Explain the role of hydrogen ion concentration, or potential and nutrient content In the growth of microorgansisms.
5. Explain the role of anti oxidants and preservatives in the food industry. Classify the food contaminants of natural origin. Briefly discuss the toxicants present in plant foods.
6. Explain the food borne disease caused by any four of the following organisms: 5 5 5 5
(a) Hepatitisc Virus EEEC Salmonella sp. Listeria sp. Bacillus sp.
7. Write short notes on Metallic contaminants
(b) Methods for detecting adulterants in spices and condiments
Health hazards of pesticides Antinutritional factors in foods
Gastroenteritis
CERTIFICATE PROGRAMME IN FOOD
SAFETY
Term-End Examination
N o December, 2016
o BFN-002: HAZARDS TO FOOD SAFETY
Time hours Maximum Marks: 100
Note: Question No.1 is compulsory. Attempt five questiolls ill all.
(iii) All questiOlls enr,..y equal marks.
1. Give one example for each of the following: 10 Mycotoxin
(ii) Antinutritional factors
(iii) Food borne virus
(iv) Water borne food pathogen Antioxidant
(vi) Food Intoxication
(vii) Adulterant in Milk
(viii) Plant toxicant
(ix) Pesticide residue Food color Define the following 10
(i) Food Safety
(ii) GRAS
(iii) ADI
(iv) Food Additive Pesticide Residues
2. Differentiate between Hazard and Risk. 5
What are the different hazards associated with foods, explain giving examples. 15
3. Explain the role of the following with regards to food safety Heavy metals Food additives Shell fish poison Mycotoxin
4. Classify the microorganisms on the basis of their temperature relationships citing examples. Explain the role of hydrogen ion concentration, or potential and nutrient content In the growth of microorgansisms.
5. Explain the role of anti oxidants and preservatives in the food industry. Classify the food contaminants of natural origin. Briefly discuss the toxicants present in plant foods.
6. Explain the food borne disease caused by any four of the following organisms: 5 5 5 5
(a) Hepatitisc Virus EEEC Salmonella sp. Listeria sp. Bacillus sp.
7. Write short notes on Metallic contaminants
(b) Methods for detecting adulterants in spices and condiments
Health hazards of pesticides Antinutritional factors in foods
Gastroenteritis
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