IGNOU MAM 69 SOLVED ASSIGNMENT
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MAM 69: Food Safety and Quality Management
| Title Name | IGNOU MAM 69 SOLVED ASSIGNMENT |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | MASTER DEGREE PROGRAMMES |
| Course Code | MBAABM |
| Course Name | Master of Business Administration (Agribusiness Management) |
| Subject Code | MAM 69 |
| Subject Name | Food Safety and Quality Management |
| Year | 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | MAM 69/Assignment-1/2026 |
| Product Description | Assignment of MBAABM (Master of Business Administration (Agribusiness Management)) 2026. Latest MAM 069 2026 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- January 2026 Session: 31st March, 2027
- July 2026 Session: 30th September, 2026
Why Choose Our Solved Assignments?
• Guidelines: Strictly follows 2025-26 official word limits.
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📋 Assignment Content Preview
MAM 069 (January 2026 - July 2026) - ENGLISH
ASSIGNMENT
CourseCode
: MAM-069
Course Title
Food Safety and Quality Management :
: :
Assignment Code
MAM-069/2026
Coverage
: All Blocks
Note:
Attempt any FIVEquestions and submit this assignment to the Coordinatorof your studycentre. Each answer may contain approx. 500 words.
Evaluation of the assignment follows the letter grading system. Grade A, B, C, D, or E will be awarded in order of performance of learners based on highest (A grade) to lowest (E grade). For details, go through the MBAABM programme guide.
1) Discuss the different types of food hazards. Explain biological, chemical, and physical hazards with examples.
2) Define Risk Management. Give the various principles of Risk Management.
3) Discuss personnel hygiene and training requirements under GHP. Why are they critical for food safety?
4) Give the principles of HACCP. Discuss the HACCP implementation plan in the food industry.
5) Discuss the functions of FSSAI as mandated under the Food Safety and Standards Act, 2006.
6) Explain the structure of ISO 9001:2015 based on the High-Level Structure (HLS). Discuss the importance of clauses in developing an effective Quality Management System.
7) Describe the procedures involved in managing an audit programme. Explain how audit programme records are maintained and reviewed.
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