MVP-3 EM 2024 SOLVED ASSIGNMENT

Description

PG DIPLOMA
IN
FOOD SAFETY AND QUALITY MANAGEMENT
(PGDFSQM)
Academic Session : January 2024 and July 2024
Assignment – 4
Course Code: MVP-003
https://webservices.ignou.ac.in/assignments/PG-Diploma/SCHOOLS/SOA/PGDFSQM/2023/PGDFSQM%20Assignments%202024.pdf
Maximum marks: 50
Note: Attempt all the questions.
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.
10
Q.2. Differentiate between quality control and quality assurance. Describe the dimensions
of food quality with respect to manufactured food and for a service.
10
Q.3. Explain the principles and practical aspects of risk communication. 10
Q.4. Discuss the benefits and barriers in implementing HACCP and write its seven
principles.
10
Q.5. Define GAP and write its principles, objectives, potential benefits, challenges and
elements.