Download PTU B.Tech 2020 March FT 3rd Sem BTFT 306 Food Hygiene And Plant Sanitation Question Paper

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Roll No. [ TTTTTT] [ ] Total No. of Pages : 02
Total No. of Questions : 09

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INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

SECTION-A

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Q1. Answer briefly :

1. Write about components of personal hygiene
2. How physical pest control differs from chemical pest control?
3. What do you mean by sanitary-aspects of building plant design?
4. Write about need and requirements of pest control.

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5. Name key sanitary points requirements for a canning line.
6. Write quality requirement for potable water.
7. Write about the sources of contaminations in milk handling operations.
8. How perfect are the mechanized sanitary operations in prevention of contamination?
9. Name effective cleaning agents required for a beverage plant.

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10. How optimum sanitary level of industrial waste water can be achieved?

SECTION-B

Q2 Enlist hygienic practices involved in food handling. Discuss their importance.

Q3 a) In a meat processing plant highlight the sanitary requirements. How these help in maintaining high quality product?

b) What is chemical pest control? Elaborate

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Q4 Indicate uses of water for the dairy industry. How the quality of water is important for the industrial operations? Explain with example.

Q5 Write about general sources of contamination in a food industry and their preventive techniques.

Q6 a) Write the properties of an effective sanitizer and cleaning agent

b) How the sanitary requirements for a food plant are evaluated?

SECTION-C

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Q7 a) Write about selection of indicator microorganisms for a particular process control.

b) What are classes of extraneous matter in food and their removal technique?

c) Write about sources of safe water supply for food industry.

Q8 Write the importance of following in the sanitation requirement for a food processing plant operation.

1. Personal hygiene

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2. Sanitary design of a plant
3. Waste water disposal
4. Pipes and fittings, fixtures
5. Sanitizing agents

Q9 a) What is value of cleaning practice for the effective cleaning and sanitation? Elaborate.

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b) Write about use of sanitizers in food cleaning a) Chlorine compounds b) Iodophors or Iodine compounds c) Chlorine dioxide.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.