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

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-72698 (S2)-640
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write short notes on :
a) FSSAI
b) Danger zone
c) HACCP
d) FIFO
e) Sanitation
f) Adulteration
g) First-Aid
h) Fire safety
i) Hygiene
j) First-Aid Kit


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1 | M-72698 (S2)-640
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Write short notes on :
a) FSSAI
b) Danger zone
c) HACCP
d) FIFO
e) Sanitation
f) Adulteration
g) First-Aid
h) Fire safety
i) Hygiene
j) First-Aid Kit


2 | M-72698 (S2)-640
SECTION-B
2. Elaborate the importance of hygiene in culinary operations.
3. Explain the basic principles of the system of safety signs.
4. What is contamination? Explain.
5. Explain the major causes of food poisoning.
6. List the food businesses falling under FSSAI?

SECTION-C
7. Explain in details the process of licensing and registration of food business by FSSAI?
8. 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.
9. 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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