List few ways by which food handlers may act as an important source of transmitting food borne illnesses.

a) Briefly elaborate on the following food regulations/agreements in the area of food standardization and quality control.

i. Food Safety and Standard Regulation, 2011

ii. Voluntary Based Product Certification

Explain briefly the natural occurring toxicants in plant foods.

What are “Prions”? Discuss any two diseases caused by prions?

Chicory in coffee

Artificial sweeteners

Enumerate the factors that make a food unacceptable in the context of food safety