Download PTU BHMCT 2020 March 3rd Sem 14538 Food Safety And Control Question Paper

Roll No. Total No. of Pages : 02

Total No. of Questions : 09

BHMCT (Sem.-3)

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FOOD SAFETY & CONTROL

Subject Code: BH-215

M.Code : 14538

Time: 3 Hrs. Max. Marks : 30

INSTRUCTION TO CANDIDATES :

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1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
2. SECTION-B contains FIVE questions carrying 2¹/₂ (Two and Half) marks each and students have 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 briefly :

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   1. Salmonella bacteria
   2. Infection
   3. Food born disease
   4. Pathogens
   5. Fermentation

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   6. Virus
   7. UHTS
   8. Danger zone
   9. Pasteurization
   10. Contamination

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SECTION-B

2. How can irradiation used to preserve food?
3. Write the advantages of cook - fridge system.
4. Explain the beneficial role of micro organism in food industry.

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5. Write the different sources of contamination.
6. How food contamination is different from food spoilage?

SECTION-C

7. Describe the different types of food spoilage and its causes.
8. Explain the causes and symptoms of food infections of bacterial origin.

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9. Discuss the basic principles of food preservation.

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.

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