Download PTU BHMCT 3rd Semester 2019 May 14538 FOOD SAFETY and CONTROL Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 3rd Semester 2019 May 14538 FOOD SAFETY and CONTROL Question Paper.

1 | M-14538 (S5)-2603

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD SAFETY & CONTROL
Subject Code : BH-215
M.Code : 14538
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write a short note on :
a) Pathogens
b) Parasites
c) Food borne diseases
d) Yeast
e) Thermophiles
f) Contamination
g) Souring
h) Penicillium
i) Food handler
j) HACCP.
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1 | M-14538 (S5)-2603

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD SAFETY & CONTROL
Subject Code : BH-215
M.Code : 14538
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write a short note on :
a) Pathogens
b) Parasites
c) Food borne diseases
d) Yeast
e) Thermophiles
f) Contamination
g) Souring
h) Penicillium
i) Food handler
j) HACCP.
2 | M-14538 (S5)-2603

SECTION-B
2. Write a short note on food safety.
3. What is the relevance of safe food for consumers and producers? Explain.
4. What are different methods of food preservation?
5. What are the different sources of food contamination?
6. Differentiate between molds and yeasts.

SECTION-C
7. What are the various causes of food spoilage? Explain.
8. Describe the beneficial role of different microorganisms in food.
9. What is the main role of fermentation in dairy foods? Explain with examples.






.


NOTE : Disclosure of identity by writing mobile number or making passing request on any
page of Answer sheet will lead to UMC case against the Student.

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