BA Culinary Arts SEM I 2022 2023 Nov 2023 FOOD SAFETY AND HYGIENE Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 Attempt all the questions
   • a) the Blanks Milk is preserved by __ preservation method 5
2. Q2 Danger Zone temperature is ranging from oC,
3. Q3 Spherical Shaped bacteria is known as
4. Q4 Transferring of bacteria from one place to another is known as
5. Q5 FPO Stands for
   • b) Define the terms. 5
6. Q2 Carrier
7. Q4 Aerobes
8. Q5 Hygiene
   • c) State True and False Bacteria is helps to ferment the Idali, Dosa batter 5
9. Q2 Contaminated food is good for health
10. Q3 Food Preservation is done to increase its shelf life
11. Q4 Aerobic microorganism requires carbon dioxide to survive
12. Q5 Moisture is not required to growth of bacteria
13. Q2 Attempt any three 15 marks
14. Q1 What is HACCP? List and explain the 7 principles of HACCP
15. Q2 Write a short note on Yeast
16. Q3 What are the 7 critical control points in HACCP system?
17. Q4 Explain the various shapes of bacteria along with diagram
18. Q5 What are the factors affecting on growth of microbes?
19. Q6 Explain the various phases of growth of bacteria
20. Q3 Attempt any three Write a note on Salmonellosis 15 marks
21. Q2 State any 5 Indian food standards
22. Q3 What are the Flavouring agents used in food industry? Explain in detail
23. Q4 Differentiate between food infection and food poisoning
24. Q5 Explain the various Natural toxins with their effects
25. Q6 What are the adulterants used in the following foods and how to detect it
26. Q4 Attempt any three : What are the sanitary practices should be followed by the food handler? 15 marks
27. Q2 Explain the 3-sink method of dishwashing in detail
28. Q3 Write a note on “Blast
29. Q4 What are the guidelines needs to follow while handling Storage
30. Q5 Explain the Pasteurization method of food Preservation
31. Q6 Explain any two methods of waste disposal
32. Q5 Attempt any three 15 marks
33. Q1 Explain the Food poisoning caused by Lead
34. Q2 State the guidelines to be followed while storing the food in Dry storage area
35. Q3 State and explain the beneficial uses of bacteria in food industry
36. Q4 What are the control measures of cockroaches?

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