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Posted By: bharath sudar Member Level: Platinum Posted Date: 01 Jun 2008
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2007 Indira Gandhi National Open University (IGNOU) Certification Food & Nutrition INTRODUCTION TO FOOD SAFETY Question paper
1 . ( a ) E x p l a i n t h e f o l l o w i n g i n t w o t o t h r e e s e n t e n c e s
each : 10
(i) Toxicity
(ii) High risk foods
(iii) Ambient temperature
(iv) Environmental methods of pest control
(v) Water Activity
.
P.T.O. BFN-OO1
(b)
(c)
B FN-OO1
Fill in the blanks :
(i) Food safety can be or relative.
2. (a)
(b)
(ii) There are two types of food-borne diseases
caused by pathogens, infections and
(iii) rotation helps to prevent spoilage
of stored foods.
(iv) Food hygiene ref,ers to all conditions and
measures necessary to ensure the safety and
suitability of food at all stages of the food
(v) Oxidation of fats in the food causes
(c) Describe briefly the relationship between the
following sets of terms in one to two sentences
each :
(i) Waste disposal preventipn of food
contamination
(ii) Packaging prevention of food spoilage
(iii) Prion BSE
(iv) Surfactant cleaning
(v) Heat - food Processing
Why is food safety important to the food industry ? 5
"Food hygiene is an integral part of managing food
safety. " Discuss the statement in brief . 5
What are the factors influencing food safety ?
Explain in detail . 70
3. (al What is food spoilage ? What causes food spoilage ? 5
(b) List the factors influencing rate of food spoilage.
Explain any three factors in detail. 15
4. (a) Differentiate between food processing and food
preseruation- giving suitable examples.
(b) List the three major categories of food processing
treatments based on temperature. Give examples of
methods in each case explaining their application. 10
(c) What is bio-processing ? Explain with examples. 5
5. (a) Differentiate between cleaning and sanitation giving
appropriate examples. 5
(b) List five benefits of a good sanitation programme.
Explain in brief. . 5
(c) Discuss the sources of food contaminationr '10
6. (a) What are the principal food safety hazards associated
with the human body ? Explain giving examples. 10
(b) ' Suggest ways in which employees in food service
, establishmentshould maintain personal hygiene. 10
7. (a) Discuss the issues and challenges to food safety
related to food production, processing, distribution
15 and sale.
(b) Describe the use of organic foods in the Indian
context. 5
BFN OO1 P.T.O.
8. Write short notes on any four of the following : 4x5:20
(a) Minimal processing
(b) Concept of food safety
(c) Genetically modified foods
(d) Storage guidelines
(e) Time-temperature controls
B FN-OO1 1,000
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