Ques 1.

Enumerate the various physical, chemical and biological hazards that may be present in our food.

Ques 2.

List the factors which affect the growth of microorganisms. Explain briefly any two of these factors.

Ques 3.

Describe the chemical changes due to spoilage with respect to nutrients present in the food when bacteria acts upon them

Ques 4.

Give the different types of spoilage in the following foods, giving the microorganisms involved:

(i) Fruits and Vegetables

(ii) Fish

Ques 5.

Define food borne diseases. Enumerate the various food born infections, food intoxications, food borne toxic infections affecting food safety, giving examples.

Ques 6.

Define the term 'food contamination'. Briefly discuss the different types of environmental contaminants that impact food safety.

Ques 7.

Write a brief review on naturally occurring toxicants in plant foods.

Ques 8.

What is a food additive? Give the functional role of any two food additives.

Ques 9.

Explain the role of Codex Alimentarius Commission in food regulations.

Ques 10.

What is adulteration ? What are reasons for adulterations?

Ques 11.

Give any four adulterants giving their harmful effects.

Ques 12.

Explain the factors to be considered for ensuring safety of street foods

Ques 13.

Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.

Ques 14.

What are the personal hygiene guidelines for employees of a food service unit?

Ques 15.

Health status of food handlers and its impact on food safety.

Ques 16.

The various cleaning agents and waste disposal used for sanitation in food industry.

Ques 17.

What is food packaging? What are various methods of packaging employed in the food industry? Enumerate, giving examples.

Ques 18.

Briefly describe some toxicity hazards which result from interactions between packaging and food.

Ques 19.

What do you understand by risk communication? List the various agencies which are responsible for the process of risk communication.

Ques 20.

Discuss the need and relevance of HACCP in the context of food safety.

Ques 21.

Probiotics

Ques 22.

Facultative anaerobes

Ques 23.

Putrefaction

Ques 24.

Neurotoxin

Ques 25.

Polychlorinated biphenyls

Ques 26.

GRAS food additives

Ques 27.

Exhausted spices

Ques 28.

Iodophors

Ques 29.

Shrink wrapping

Ques 30.

Acceptable Daily Intake

Ques 31.

Nutrition labeling and Nutrition claim

Ques 32.

Prions and Dioxins

Ques 33.

Hazard and Toxicity

Ques 34.

Food Contaminations and Food Adulteration

Ques 35.

Gram positive cell wall and Gram negative cell wall

Ques 36.