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10000FT407122002 Pages: 1

Reg No.: Name:

APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY

Seventh Semester B.Tech Degree Examination (Regular and Supplementary), December 2020

Max. Marks: 100

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Course Code: : 11407
Course Name: FOOD QUALITY, SAFETY AND REGULATIONS
PARTA
Answer any two full questions, each carries 15 marks.
Explain the factors to be considered while designing the layout of food industry.

List out the importance of following personal hygiene by workers in food
industry for ensuring food safety.
Define hazard and explain different types with example.

Give an account of control measures for preventing physical contamination.
Explain the role of linear work flow in preventing cross contamination.
Discuss the risk management process followed in food industry.

Explain the pest control management in food industry.
PART 8
Answer any two full questions, each carries 15 marks.
Differentiate quality control and quality assurance.

Give an account of antinutritional factors in food.
Explain any two methods of protein quality evaluation.
Explain the instrumentation of E Nose with a neat diagram.
Discuss the importance of sensory evaluation of food.
Define food fraud. Explain the methods of identification of food fraud.
PART C
Answer any two full questions, each carries 20 marks.
Explain the different component parts of ISO 22000.
Explain PDCA Cycle.
Describe in detail 12 steps of HACCP with relevant example.

What is the process of developing a standard by the Codex? Enlist all the steps
involved.
Functions of Codex India and National Codex Contact Point.

Role of BIS in ensuring food standards ?

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Duration: 3 Hours

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