CFP 23(N)

*CFP23N*

Certificate Programme in Food Preservation Examination, August 2014

Course I : INTRODUCTION TO FOOD SAFETY
(New Scheme)
Time : 3 Hours

Max. Marks : 80

Instruction : Answer all the questions following their internal choice.

PART A
Answer any ten of the following in 2-3 sentences.

(102=20)

a. Secondary water treatment.

b. Chemical dosing.
c. Artificial Pollutants.
d. Malfunction of nutrients.
e. PFA.
f. Nutrient fortification.
g. Functions of Vitamin K.
h. Flavour.
i. List the toxins of natural origin.
j. Food poisoning.
k. Salmonella.
l. Carriers.
PART B
Answer about any eight of the following questions.

(85=40)

a. Food borne microbes.

b. Hands as a source of contamination.
P.T.O.

CFP 23(N)

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*CFP23N*

c. Aeration and coagulation.

d. Role of consumer forum.
e. Objectives of ISO.
f. SWMA and SPS.
g. Misbranded foods.
h. Functions, deficiency and food sources of Vitamin K and E.
i. Hydrologic cycle.
j. Residual chlorine.
PART C
Answer any two of the following questions.

(210=20)

a. Explain water waste and its preliminary treatment.

b. Discuss the functions, deficiency and food sources of calcium and phosphorus.
c. Discuss on ISO 9000 and ISO 14000.
d. Explain the digestion and absorption of proteins.
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