Q. Which of the following ingredients will change the PH level of a food product
Q. The prevention of food adulteration act established on ____________
Q. Which method/s of food preservation are used in making jam
Q. BIS has their own laboratory for checking quality of product at_____________
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which is the sweetest known substance
Q. Calcium stearate is used as an
Q. Choose the true statement
Q. HACCP has defined CCP as:
Q. Ethylene and propylene oxide are used in
Q. Enzymes responsible for browning are destroyed by freezing
Q. According to FSSA _______________ in relation to any article of food, means a process consisting of three components, i.e., risk assessment, risk management and risk communication
Q. ____________of fruits and vegetable consist of drying the food to about 50% of its original weight and volume and then freezing the food to preserve food
Q. Which of the following is used as bread improver
Q. FAO/WHO committee dealing with Food additive
Q. What is the objective of ISO 22000
Q. The full form of IUU fishing is
Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Causes of hand dermatitis
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. Which of the following is false
Q. Fruit pieces before processing are dipped into sugar syrup
Q. Foaming nature of protein is
Q. Which of these is a class I recall
Comments