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

N-oO

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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.

- o 0 o -

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