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