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IGNOU PGDFSQM MVP 3 Solved Assignment 2024
IGNOU PGDFSQM MVP 3 Solved Assignment 2024|
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| Title Name | IGNOU PGDFSQM MVP 3 Solved Assignment 2024 |
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| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | PG DIPLOMA PROGRAMMES |
| Course Code | PGDFSQM |
| Course Name | Post Graduate Diploma in Food Safety and Quality Management |
| Subject Code | MVP 3 |
| Subject Name | Principles of Food Safety and Quality Management |
| Year | 2024 |
| Session | - |
| Language | English Medium |
| Assignment Code | MVP-03/Assignmentt-1//2024 |
| Product Description | Assignment of PGDFSQM (Post Graduate Diploma in Food Safety and Quality Management) 2024. Latest MVP 03 2024 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU MVP-03 (PGDFSQM) 2024 Assignment is for January 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). Semester Wise January 2024 Session: 30th March, 2024 (for June 2024 Term End Exam). July 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). |
| Assignment Code | MVP 3/2024 |
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Questions Included in this Help Book
Ques 1.
Visit www.fssai.gov.in and read Food safety and Standards (Licensing and Registration of Food Business) Regulations 2011. Comment on the General Hygienic and Sanitary practices to be followed by Food Business Operator engaged in catering
Ques 2.
Differentiate between quality control and quality assurance. Describe the dimensions of food quality with respect to manufactured food and for a service.
Ques 3.
Explain the principles and practical aspects of risk communication.
Ques 4.
Discuss the benefits and barriers in implementing HACCP and write its seven principles.
Ques 5.
Define GAP and write its principles, objectives, potential benefits, challenges and elements.
Ques 6.
Visit www.fssai.gov.in and read Food safety and Standards (Licensing and Registration of Food Business) Regulations 2011. Comment on the General Hygienic and Sanitary practices to be followed by Food Business Operator engaged in catering.
Ques 7.
Differentiate between quality control and quality assurance. Describe the dimensions of food quality with respect to manufactured food and for a service.
Ques 8.
Explain the principles and practical aspects of risk communication.
Ques 9.
Discuss the benefits and barriers in implementing HACCP and write its seven principles.
Ques 10.
Define GAP and write its principles, objectives, potential benefits, challenges and elements.
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