Introduction to Food Safety — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

1. Briefly answer any six of the following: (6x3=18) (ii) Potentially Hazardous Food (iii) Growth curve of bacteria 8. Describe any three of the following (3x6=18) (i) Any three food borne infections of bacterial origin (ii) Green food processing (iii) Consumer Protection Act (iv) Personnel Hygiene for food safety (v) Food intoxication d e ee; 7. Describe the main features of Food Safety and Standards (FSS) Act and Regulations, 2006. Explain the food recall procedure as given by FSSAI regulation (v) Physical hazards in food (vi) Metallic contaminants (vii) Food infections by parasites (viii) Food Handler 2. Explain the factors which influence food safety. Discuss any five emerging concerns of food safety. (8+10= 18) 3. With the help of suitable examples, explain the General Principles of Food Hygiene. (18) 4. Discuss the factors that influence the growth of microorganisms in food. (18) 5. What is contamination? Describe the origin and health consequences of biological and metallic contaminants present in food. (18) 6. Describe the term 'food spoilage'. Discuss the causes and prevention of spoilage of following foods: (a) Milk and milk products (b) Canned foods (18)