Basics of Food Safety — DU B.A. (Prog) Nutrition and Health Education as Major Previous Year Question Papers

1. Answer briefly on any six of the following questions: 3×6=18 (i) Benefits of Food Additives (ii) Characteristics of Molds and Viruses - (u) Food. Infection (vii) Food Safety (vili) Adulterants in Spices. 2. (a) Discuss the types of Food Hazards with suitable examples. 10+8 (b) Explain in detail the emerging concerns in food safety. 3. Discuss the role of Microbes causing Food Spoilage. Suggest ways to control the growth of such microbes. 18 4. What are Food Additives? Explain different types of additives giving suitable examples. 18 5. Describe the characteristies of a Good Label. Discuss the recent regulations/ (a) Outline certain points to remember for safe food handling by street food vendors. 12 (b) Discuss the various factors affecting food safety. 7. Define adulteration. Describe adulteration in milk, pulses and edible oils and its ill effect on health. 18 8. Write short notes on any three of the following: 6×3=18 Suggestions to ensure Food Safety in Street Vended Foods (io) Safe Food (u) New challenges in Food Safety.