Question Paper of Food Quality Management (Subject Code CAE-308) Set 2

 Indira Gandhi National Tribal University

Indian Culinary Institute 

BBA (Culinary Arts)

(2020-21)

Semester End Examinations, Jan 2021

Semester– III 

 Subject – Food Quality Management (Subject Code CAE-308)


Max Marks: 60                                                        Time: 03 Hours


PART – A


Q1. Write short notes on any five (3x5 = 15 Marks)

  1. Food quality control

b)  QMS, TQM, QCC

c)  Quality assurance

d) Importance of quality management in the organization

e)  Advantages of ISO certificate

f)  Role of legal meteorology department

g) Benefits of HACCP in the food industry

h)  Quality control

 

PART – B

 (6x 5 = 30 Marks)

Q2. List the basic tools of quality management and explain anyone.

      OR

       What is PDCA?


Q3. Describe principles of total quality management.

             OR

       Discuss the model of total quality management.

        

Q4. Explain about ISO 9000 history.

OR

       Summarize registration process of ISO.


Q5.  What are the objectives of QCC?  

            OR

         Explain HACCP principles.


   Q6.  Write a short note on consumer protection law.

                       OR

         What are the main benefits of environmental management system?


PART- C

(15X1 = 15 Marks)

Q7. Write an essay with 150 words on FSSAI.

                       OR

Summarize the role and responsibilities of codex Alimentarius commission (CAC).

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