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This particular Assignment references the syllabus chosen for the subject of Food Safety and Quality Management, for the January 2024 - July 2024 session. The code for the assignment is MVP-03 and it is often used by students who are enrolled in the MSCFSQM, PGDFSQM Degree.
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Q.1. 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.
Q.2. Differentiate between quality control and quality assurance. Describe the dimensions of food quality with respect to manufactured food and for a service.
Q.3. Explain the principles and practical aspects of risk communication.
Q.4. Discuss the benefits and barriers in implementing HACCP and write its seven principles.
Q.5. Define GAP and write its principles, objectives, potential benefits, challenges and elements.
Q.1. Write notes on: (i) Food Hazards and (ii) Total Quality Management.
Q.2. 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 Petty Food Business Operators applying for Registration.
Q.3. Explain the responsibilities of risk managers in food safety risk management. List various principles of risk communications.
Q.4. Define food safety objectives. Narrate the principles of HACCP. Q.5. What are the benefits of Good Agricultural Practices (GAP)? Describe the elements of GAP.
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