Name: Principles of Food Safety and Quality Management
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IGNOU MVP-03 Principles of Food Safety and Quality Management - Latest Solved Assignment

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IGNOU - MVP-03 (Jan 24 - Jul 24, Jan 23 - Jul 23) Solved Assignment

Are you looking to download a PDF soft copy of the Solved Assignment MVP-03 - Principles of Food Safety and Quality Management? Then GullyBaba is the right place for you. We have the Assignment available in English language. 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. Once students have paid for the Assignment, they can Instantly Download to their PC, Laptop or Mobile Devices in soft copy as a PDF format. After studying the contents of this Assignment, students will have a better grasp of the subject and will be able to prepare for their upcoming tests.

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IGNOU MVP-03 (January 2024 – July 2024) Assignment 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.

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.

IGNOU MVP-03 (January 2023 – July 2023) Assignment Questions

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.

MVP-03 Assignments Details

University	:	IGNOU (Indira Gandhi National Open University)
Title	:	Principles of Food Safety and Quality Management
Language(s)	:	English
Code	:	MVP-03
Degree	:	MSCFSQM PGDFSQM
Subject	:	Food Safety and Quality Management
Course	:	Core Courses (CC)
Author	:	Gullybaba.com Panel
Publisher	:	Gullybaba Publishing House Pvt. Ltd.