Write the source, toxic actions, symptoms and prevention of any one natural toxin and one process induced toxin.

Describe the sample preparation techniques used for analysis of toxicants.

Discuss the distribution and metabolism of toxicants in our body.

Explain the role of IAF, ILAC, APLAC, QCI and NABL in the laboratory accreditation.

Describe the technical requirements of laboratory management system (clause 5) of ISO 17025.

Explain the key elements and benefits of ISO 22000 and describe its documentation structure.

Give the documentation structure and clauses of ISO-9001: (2008).

Describe all the audit activities followed for certifying a food industry.

Define GAP and write its principles, objectives, potential benefits, challenges and elements.

Discuss the benefits and barriers in implementing HACCP and write its seven principles.

Explain the principles and practical aspects of risk communication.

Differentiate between quality control and quality assurance. Describe the dimensions of food quality with respect to manufactured food and for a service.

Visit www.fssai.gov.in and read Food safety and Standards (Licensing and Registration of Food Business) Regulations 2011. Comment on the General Hygienic and Sanitary practices to be followed by Food Business Operator engaged in catering.

What is WTO agreement? Explain the similarities and differences between the SPS and TBT agreements.

Discuss the FSSAI’s food import procedures.

Explain the role of BIS and AGMARK standards in maintaining Food Quality Standards.

Visit www.fssai.gov.in and list the Food Safety And Standard Regulations. Describe important features of the Food Safety and Standard (Labeling and Display) Regulation, 2020.

Explain immunological methods of rapid detection techniques for food microorganisms.

Discuss the methods of detection of E.Coli.

Define and classify food borne diseases. What are the emerging food borne disease?