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

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 3rd Sem 14538 Food Safety And Control Previous Question Paper

1 | M-14538 (S5)-1380
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 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 :
a) Salmonella bacteria
b) Infection
c) Food born disease
d) Pathogens
e) Fermentation
f) Virus
g) UHTS
h) Danger zone
i) Pasteurization
j) Contamination
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1 | M-14538 (S5)-1380
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 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 :
a) Salmonella bacteria
b) Infection
c) Food born disease
d) Pathogens
e) Fermentation
f) Virus
g) UHTS
h) Danger zone
i) Pasteurization
j) Contamination
2 | M-14538 (S5)-1380
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.
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.
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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