Food Safety and Quality Previous year Question papers
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| Food Safety and quality question paper 2014-15 |
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| Food Safety and quality question paper 2014-15 |
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| Food Safety and quality question paper 2015-16 |
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| Food Safety and quality question paper 2016-17 |
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| Food Safety and quality question paper 2016-17 |
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| Food Safety and quality question paper 2017-18 |
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| Food Safety and quality question paper 2018-19 |
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| Food Safety and quality question paper 2018-19 |
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| Food Safety and quality question paper 2019-20 |
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ReplyDeletefood and beverage design agency
Question --explain various cleaning and disinfection method with along agent commonly used in hospitality
ReplyDeleteAns--Many disinfectants are used alone or in combinations (e.g., hydrogen peroxide and peracetic acid) in the health-care setting. These include alcohols, chlorine and chlorine compounds, formaldehyde, glutaraldehyde, ortho-phthalaldehyde, hydrogen peroxide, iodophors, peracetic acid, phenolics, and quaternary ammonium compounds
They include washing-up liquids, dishwasher detergents and rinse- aids, drain-cleaning products, oven cleaners, disinfectants, toilet cleaners, bleach, sanitisers and descalers.
Cleaning is defined as the process of removing soil, food residue, dirt, deposits, slime and microbes from the surface by physical, chemical or mechanical means.
ReplyDeleteCleaning agents such as detergents are generally mixed with other components such as water, surfactants,etc.
Cleaning procedures are an integral part of the sanitation plan in a food processing unit. Floors, walls, ceilings and drains are cleaned generally during shutdown period by either dry cleaning or wet cleaning. Dry cleaning comprises of mechanical removal of soil by sweeping, wiping, brushing and vacuum cleaning. Among these, vacuum cleaning is the most preferable option as it removes dust, without spreading.
Wet cleaning of equipment can be carried out in two ways:
1-Clean in place
2-Clean out of place
Common agents used:
1-High temperature is a good sanitizer because it has high penetration, is non-corrosive and leaves no residue.
2-chemical sanitizers are more suitable and cost-effective for open surfaces such as conveyor belts.
Answer to question 5 of 2014-15 question paper
DeleteCleaning is defined as the process of removing soil, food residue, dirt, deposits, slime and microbes from the surface by physical, chemical or mechanical means.
ReplyDeleteCleaning agents such as detergents are generally mixed with other components such as water, surfactants,etc.
Cleaning procedures are an integral part of the sanitation plan in a food processing unit. Floors, walls, ceilings and drains are cleaned generally during shutdown period by either dry cleaning or wet cleaning. Dry cleaning comprises of mechanical removal of soil by sweeping, wiping, brushing and vacuum cleaning. Among these, vacuum cleaning is the most preferable option as it removes dust, without spreading.
Wet cleaning of equipment can be carried out in two ways:
1-Clean in place
2-Clean out of place
Common agents used:
1-High temperature is a good sanitizer because it has high penetration, is non-corrosive and leaves no residue.
2-chemical sanitizers are more suitable and cost-effective for open surfaces such as conveyor belts.
3-commonly used sanitizers include chlorine releasing compounds, ammonium compounds, iodophors, force bromine compounds, acid sanitizers, ozone and peroxides.
Q. Explain various dearing and dis-infection methods alongwith agents commonly used in the hospitality industry
ReplyDeleteiodophors, peracetic acid, phenolics, and quaternary ammonium compounds. Commercial formulations based on these chemicals are considered unique products and must be registered with EPA or cleared by FDA. In most instances, a given product is designed for a specific purpose and is to be used in a certain manner. Therefore, users should read labels carefully to ensure the correct product is selected for the intended use and applied efficiently.
*Methods of Disinfection
•Chemical Disinfectants
•Alcohol
•Chlorine and chlorine compounds
•Formaldehyde
•Glutaraldehyde
•Hydrogen peroxide
•Iodophors
•Ortho-phthalaldehyde (OPA)
•Peracetic acid
•Peracetic acid and hydrogen peroxide
•Phenolics
•Quaternary ammonium compounds
*Miscellaneous Inactivating Agents
•Other germicides
•Metals as microbicides
•Ultraviolet radiation
•Pasteurization
•Flushing- and washer-disinfectors
Cleaning is the most important and primary aspect of housekeeping. It is a process of removing dirt, dust and grime by using methods such as dusting, shaking, sweeping, mopping, washing or pol- ishing. There are certain areas you may clean daily, whereas you may clean other areas occasionally or once /twice in a year.
ReplyDeleteDISINFECT: Destroy germs on contact by eradicating them where they live and inhibiting their spread at the source.
[ Cleaning Method ]
Sweeping. Sweeping is performed to collect the dust from the floor when the surface is too uneven for a dust mop. ...
Dusting. . ...
Damp Dusting. ...
Dust Mopping/ Dry Mopping/ Mop Sweeping. ...
Spot Mopping. ...
Wet Mopping/ Damp Mopping. ...
Manual Scrubbing. ...
Manual Polishing.
[ Disinfection Method ]
BACK. Sterilization.
Steam Sterilization.
Flash Sterilization.
Low-Temperature Sterilization Technologies.
Ethylene Oxide “Gas” Sterilization.
Hydrogen Peroxide Gas Plasma.
Peracetic Acid Sterilization.
Microbicidal Activity of Low-Temperature Sterilization Technologies
[ Cleaning Agents ]
Alcohol.,Chlorine and chlorine compounds.
Formaldehyde..,Glutaraldehyde.Hydrogen peroxide.,odophors.,Ortho-phthalaldehyde (OPA),Peracetic acid.washing-up liquids,
dishwasher detergents and rinse- aids, drain-cleaning products, oven cleaners, disinfectants, toilet cleaners, bleach, sanitisers and descalers.
Thankyou sirr😀
ReplyDelete