Explain the role of critical control points in the implementation of HACCP.
See Answer →Why is risk assessment important? List the four steps involved in risk assessment.
See Answer →Briefly explain any three disorders of image formation. How are they corrected?
See Answer →List the mandatory labeling requirements of pre-packaged foods.
See Answer →Give one example each of the uses of the following packaging material:
i) Paper
ii) Paper Boards
iii) Polyethylene
iv) Laminated films
See Answer →What is a neurotransmitter. List the characteristics of a neurotransmitter. Name any two neurotransmitters.
See Answer →Discuss the toxicity hazard linked with the interaction between packaging material and food.
See Answer →Draw and label parts of a neuron.
See Answer →Enlist the hygiene requirements for licensing and sale of food items in India.
See Answer →What are the common disinfectants used in food industry?
See Answer →Explain briefly the peripheral nervous system.
See Answer →What is passive transport across cell membranes? Briefly explain any one type of passive transport.
See Answer →What are street foods? How can we ensure safety and quality of raw materials used in preparation of street foods?
See Answer →List the non- excretory functions of kidney.
See Answer →Describe the food safety measures that should be observed on the premises of a catering establishment?
See Answer →What is the functional unit of kidney? Draw its structure and show its major parts.
See Answer →How will you detect the following in the context of adulteration:
i) Artificial colour added to tea leaves.
ii) Silver foil replaced by aluminum foil
iii) Vanaspati added to Ghee
iv) Metanil yellow added to Turmeric powder
See Answer →What are gastrointestinal hormones? List any two gastrointestinal hormones and also give their functions.
See Answer →What are the harmful effects of food adulteration?
See Answer →Explain the chemical factors that affect respiration.
See Answer →