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

Describe the Phase feeding method of feeding layers.

. Discuss the FSSAI’s food import procedures.

Prepare a broiler starter ration containing 22% Crude Protein (CP) by mixing Maize (CP=9%) and De-hulled Soybean meal (CP=45%) using the Pearson Square Method.

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.

Define balanced ration. Describe the points to be considered for the formulation of diet.

List the different endogenous toxicants present in the feed. Explain any TWO in detail.

Define nutrients. Identify different nutrients required by poultry. Explain any one in detail.

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?

Describe following registers/records maintained in a poultry farm:

Feed Register

Layer Farm Register  

Broiler Farm Register  

Hatching eggs out turn Register

Egg out turn Register

What beneficial role is played by the microbes in food processing? Explain with examples.

Write a note on food spoilage.

Describe in detail the housing of ducks.

Give the vaccination schedule of broilers and layers.

How would you assess the comfort of chicks during brooding? Depict with the help of a diagram.