BFN-001
CERTIFICATE PROGRAMME IN FOODSAFETY
Term-End Examination
December, 2009
BFN-001 : INTRODUCTION TO FOODSAFETY
Time : 3 hours Maximum Marks : 100
Note : Attempt five questions in all. Question number 1 iscompulsory. All questions carry equal marks.
1. (a) Define the following : 10Risk analysisLog phaseAvian InfluenzaControlled Atmosphere Storage
(v) GMP(b) Match the items in Column - A with the 10
items in Column - B.Column - A Column - B
Trichinosis (a) HumansWater activity (b) Heat, fish
canned food
Clostridium (c) 40° F - 1400 F
botulinumStaphylococcus (d) Blackening ofaureus egg
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Transgenics (e) bacterialgrowth
Source of (f) Geneticallycontamination of food modified foodsProteus spp (g) 68° F-113° FFood preservation (h) Parasitic food
borne infectionMesophiles (i) Custard,
cream, bakeryfoods, dairyproducts
Danger zone (j) Canning
2. (a) Explain the concept and importance of safe 10
food and sanitation in the food industry.(b) Discuss the factors which influence the log 10
phase of the bacterial growth curve.
3. Explain the following giving appropriateexamples : 5+5+5+5
Food safety is not limited to microbiologicalsafety.
Hurdle technology combines existing andnew preservation techniques.
(c) Foods are frequently classified on the basisof their stability.
(d) Bacteria are commonly divided into threegroups based on their optimum growthtemperature.
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4. (a) Illustrate the common sources of 5
contamination of food.
(b) Summarize the different types ofspoilage occurring in the following foods,highlighting the microorganism(s) involved :
Bread 3+3+3
Cured meat
(iii) Milk
(c) Enlist the different methods of foodprocessing commonly used with respect tothe following : 2+2+2
Ambient temperature processing
Processing by application of heat
(iii) Processing by removal of heat
5. (a) What are high risk foOds ? What measures/ 5
precautions would you adopt while storingthese foods ?
(b) Enlist the basic requirement of the legislation
and recommendation/ advice for thefollowing : 3+3+3
Chilled food
Hot cooked/reheated food
(iii) Hot held food
(c) "Food additives used in the food industry 6have their uses as well as limitations."Comment on the statement givingappropriate examples.
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6. (a) Briefly describe the effect of temperature on 6
bacteria.(b) What temperature would you recommend
for the following procedures related toensuring food safety ? 2+2+2+2
Cooling foodHolding foodStoring leftoversThawing
(c) Highlight the common hygiene practices and 6bad personal habits which can cause
contamination of food.
7. (a) Discuss the types and properties of different 10cleaning agents used in food industry.
(b) "Methods of waste disposal in any food 10service unit will depend on the materials inthe waste." Comment on the statement,highlighting the various methods of wastedisposal.
8. Write short notes on any four of the following :Physical methods of pest control 5+5+5+5
Facilities for employees to be provided by
the management to ensure food safety.(c) Food preservation methods
Causes of food spoilageGenetically modified foods - a recent threatto food safety.
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