Exam prep

Know what's coming

Paper pattern

A · answer 10 of 12 · 2 marks each · about 30 words20

B · answer 5 of 7 · 5 marks each · about 200 words25

C · answer 3 of 5 · 10 marks each · about 500 words30

External total75

Usual 75-mark UG pattern (10 × 2, 5 × 5, 3 × 10). Confirm against your own college's question paper.

Mock paper

Make a full practice paper in the same shape as the exam, picked from our question bank. Write your answers on paper, timed, then check them against the sheets.

Likely questions

Written by us from your syllabus, not copied from any exam paper. Tap one to open its sheet.

Section A · 2 marks · define or list

Define food safety.Unit I What is misbranded food?Unit I Expand HACCP. What is a critical control point?Unit I What is a critical limit? Give an example.Unit I Differentiate hazard and risk.Unit I Define quality assurance.Unit II What is GAP?Unit II Expand TQM and PDCA.Unit II What is AGMARK?Unit II What is Codex Alimentarius?Unit II What is cross-contamination? Give an example.Unit III Who is a carrier? Why should a carrier not handle food?Unit III Differentiate cleaning and sanitising.Unit III What is a grease trap?Unit III Define an adulterant as per the FSS Act.Unit III What is lathyrism?Unit III What is FSSAI?Unit IV Who is a food business operator?Unit IV What is FoSCoS?Unit IV Draw the vegetarian and non-vegetarian symbols used on food labels.Unit IV Define traceability.Unit IV What is FoSTaC?Unit IV What is a quality policy?Unit V Define standard operating procedure (SOP).Unit V Differentiate FIFO and FEFO.Unit V What is the danger zone?Unit V What is a HACCP-based checklist?Unit V Distinguish cleaning and sanitising.Unit V

Section B · 5 marks · explain

Distinguish between food quality and food safety.Unit I Explain the importance of quality control in the food processing industry.Unit I List and explain the seven principles of HACCP.Unit I Explain the CCP decision tree with an example.Unit I Explain the components of risk analysis.Unit I Distinguish between quality assurance and quality control.Unit II Explain the theoretical considerations in quality control.Unit II Distinguish between ISO 9001 and ISO 22000.Unit II Differentiate voluntary and obligatory food standards with examples.Unit II Write a short note on the Codex Alimentarius Commission.Unit II Explain the physical, chemical and biological hazards in food with examples.Unit III Write short notes on chemical sanitisers used in food units.Unit III Explain integrated pest management in a food establishment.Unit III Give simple tests to detect any five common food adulterants.Unit III Write a short note on epidemic dropsy.Unit III Write the salient features of the Food Safety and Standards Act 2006.Unit IV Distinguish FSSAI registration and licence.Unit IV Differentiate 'Use by' and 'Best before' date marking.Unit IV Write a short note on food recall.Unit IV Write short notes on ISO 22000 and FSSC 22000.Unit IV Write a quality policy and two quality objectives for a dairy or bakery.Unit V Explain the format of an SOP.Unit V Write an SOP for receiving raw materials.Unit V Explain the two-stage cooling rule and the safe methods of thawing.Unit V Prepare a checklist for waste disposal and pest control.Unit V

Section C · 10 marks · describe with diagram

Explain the principles of HACCP and the steps involved in applying it in a food industry.Unit I Prepare a HACCP plan for pasteurised milk.Unit I Explain the general food laws and food safety regulations in India.Unit I Explain the importance and functions of quality control in the food industry.Unit II What is GMP? Explain the steps in preparing a GMP manual for a food processing unit.Unit II Explain the voluntary and obligatory food standards in India.Unit II Discuss the factors contributing to physical, chemical and biological contamination in the food chain and the measures to prevent food-borne hazards.Unit III Discuss the personal hygiene practices to be followed by food handlers.Unit III Define food adulteration. Explain the common adulterants and simple tests to detect them.Unit III Describe the structure, organisation and functions of FSSAI.Unit IV Explain the process and requirements for FSSAI registration and licensing of a food business.Unit IV List and explain the mandatory labelling requirements for pre-packaged foods.Unit IV Explain the duties and responsibilities of a food business operator and the liability for defective products.Unit IV Write SOPs for hot holding, cold holding, cooling, thawing and reheating of food.Unit V Prepare HACCP-based SOP checklists for food preparation, hot holding and cold holding.Unit V Prepare an audit checklist for a food industry of your choice.Unit V Explain the scope, quality policy and quality objectives of a food processing company.Unit V

Answer frames

How to lay out a long answer, with a write-up check. 30 frames so far.