IGNOU BPVC-108 Assignment 2026-27
Food Safety and Quality Management System
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:45 pm.
| Course code | BPVC-108 |
|---|---|
| Course title | Food Safety and Quality Management System |
| Programme | Bachelor of Science (Food Safety and Quality Management) (BSCFFSQM)BSCFFSQM |
| School | School of Agriculture |
| Session | July 2026 and January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 30 Mar 2027 |
| Last date (December exam) | 30 Sept 2027 |
| Medium | English |
About the BPVC-108 assignment
The BPVC-108 assignment covers food safety risk analysis, Good Agricultural Practices, HACCP, refrigeration emergencies and food industry waste management. Its practical activities explore hazard identification, risk assessment, hygiene, manufacturing practices, sanitation, recalls, traceability and food safety policies.
Both parts are compulsory. Part A has five questions worth 10 marks each, with answers of about 500 words each. Part B requires students to perform all nine activities and submit evidence for any five, carrying 50 marks in total. Students should consult the Block 5 Activities Manual for activity details.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Part A — Q1 | 10 | Explain how the three linked components of food safety risk analysis support scientific decisions and protect consumer health. |
| Part A — Q2 | 10 | Discuss how Good Agricultural Practices can reduce food safety risks while supporting sustainable farming. |
| Part A — Q3 | 10 | Apply HACCP to guava juice production, covering hazard control through critical limits, monitoring, validation and verification. |
| Part A — Q4 | 10 | Recommend immediate food safety measures following a refrigeration breakdown in a frozen food warehouse. |
| Part A — Q5 | 10 | Discuss food industry waste categories and handling methods, including their effects on food safety and environmental sustainability. |
| Part B — Activity 1 | — | Identify biological, physical, chemical and allergen hazards associated with processing a food product. |
| Part B — Activity 2 | — | Develop a risk assessment chart for a food safety hazard. |
| Part B — Activity 3 | — | Create a HACCP flowchart for either apple juice or liquid milk processing. |
Assignment details and PDFs come from IGNOU's official website; the guide is a summary of the official PDF. Always check the latest instructions and last dates on ignou.ac.in or with your Regional Centre before submitting.