Perspectives in Food Safety — DU B.Sc. (Hons.) Home Science Previous Year Question Papers

Q1. Answer any five of the following briefly: (5*3 = 15 Marks) 2. Name three emerging pathogens in the food industry. 3. What is the significance of "Food Contact Surfaces" in food safety? 4. Mention three physical agents used for cleaning and sanitation. 5. Define "Adulterants" with two examples. 6. What is the full form of FSSAI and its primary role? Q2. Discuss the different types of food hazards (Physical, Chemical, and Biological) and explain their modes of entry into the food chain. (15 Marks) Q3. "Time and Temperature control is the most critical factor in determining food safety." Elaborate on this statement with examples from food processing and storage. (15 Marks) Q4. Explain the seven principles of HACCP (Hazard Analysis and Critical Control Points) and its importance in food safety management. (15 Marks) Q5. Write short notes on any three of the following: (3*5 = 15 Marks) 1. Consequences of unsafe food on the economy. 2. Waste disposal management in food establishments. 3. Role of BIS in food regulation. 4. Mode of entry of hazards in food chain.