Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 1st Sem 72698 Hygiene, Sanitation And Safety Question Paper

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Roll No. Total No. of Pages : 02
Total No. of Questions : 09

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B.Sc.(Catering & Culinary Arts) (2015 & Onwards) (Sem.-1)
HYGIENE, SANITATION AND SAFETY
Subject Code : BSCCA-103
M.Code : 72698
Time : 3 Hrs. Max. Marks : 60

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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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1. Write short notes on :
   1. FSSAI
   2. Danger zone
   3. HACCP
   4. FIFO
   5. Sanitation

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   6. Adulteration
   7. First-Aid
   8. Fire safety
   9. Hygiene
   10. First-Aid Kit

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SECTION-B

1. Elaborate the importance of hygiene in culinary operations.
2. Explain the basic principles of the system of safety signs.
3. What is contamination? Explain.

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4. Explain the major causes of food poisoning.
5. List the food businesses falling under FSSAI?

SECTION-C

1. Explain in details the process of licensing and registration of food business by FSSAI?
2. In the modern culinary world kitchen operations have become highly mechanical and involves a lot of tools and equipments. Relate the importance of their cleaning and maintenance with suitable examples.

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3. Discuss in detail the preventive measures to be taken to avoid pest and insect infestation in hotel kitchens.

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

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