1. Q. According to US FDA, irradiation comes under the category of
2. Q. ISO 9001: 2008 has how many clauses
3. Q. Spray drying is used to dry
4. Q. The preservation technique using radiation is also known as
5. Q. Nitrate and Nitrite along with Sodium Chloride is called as
6. Q. Which is the richest source of vitamin E
7. Q. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
8. Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
9. Q. According to CODEX standards, which of the following food item is hypersensitive?
10. Q. Match the following
11. Q. Which of the following is used as the monitor in the pasteurization of milk
12. Q. According to FSSA, Penalty for misleading advertisement may be extended to
13. Q. Carboxymethyl cellulose is used as
14. Q. The bacteria of greatest concern in canning is
15. Q. Which of the following Aspergilus species produces aflatoxin?
16. Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
17. Q. Which one of the following is a fat insoluble vitamin?
18. Q. Pellagra is caused by the deficiency of
19. Q. Which of the following does not give a silver mirror test with Tollen's reagent?
20. Q. The protein of egg white known for it's antibiotic activity is
21. Q. Green tea is considered to be a more healthy option than black tea because it
22. Q. Which of the following can survive at the lowest moisture content?
23. Q. Sodium free product should contain less ________________mg of sodium per serving
24. Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
25. Q. Which one of the following is a food additive?
26. Q. Which one of the following is NOT a component of an evaporator?
27. Q. Total fat content of table butter should not be less than……% 70
28. Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
29. Q. What is the proposed mode of action of citric acid
30. Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
31. Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
32. Q. As per GHP water used in food processing units should meet the:
33. Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
34. Q. Which food constituent makes the food astringent?
35. Q. Yeast can't act on which of the following?
36. Q. According to FSSA, Compensation shall be paid at the earliest and in no case later than _____ months from the date of occurrence of the incident
37. Q. Rigor mortis is caused due to
38. Q. The oil, which experiences flavor reversion even at the lower peroxide value is
39. Q. Standard pasteurisation protocol for milk is adequate for destroying
40. Q. SPS under WTO stands for
41. Q. Food Safety and Standard Act was passed on
42. Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
43. Q. Soxhlet method is used for the determination of...
44. Q. ISO 9001 is which kind of management system
45. Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
46. Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
47. Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
48. Q. Safe moisture content for storage of cereal grains is
49. Q. Standard Committee of Parliament on Agriculture in its 12th Report submitted in ___________ desired that much needed legislation on integrated Food Law should be Expedited
50. Q. The importance of Food Law is to
51. Q. Multiple effect evaporation leads to
52. Q. What is the objective of ISO 22000
53. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
54. Q. The rate of gas production by yeast in dough is increased by adding
55. Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
56. Q. In which type of drying, overall volume of the produet remains the same after drying
58. Q. An individual office – holder of CODEX commission may be re – elected how many times:
59. Q. A substance intentionally added that preserves flavor and improves taste is called
60. Q. The enzyme that hydrolyzes starch to maltose is
61. Q. In cola soft drinks the common colorant is
62. Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
64. Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
65. Q. Bread staling is caused by
66. Q. The thin surface layer of proteinaceous material act as protective layer in egg is
67. Q. Oxygen is permeating through an EVOH film of thickness 't' and solubility coefficient "> If diffusivity of oxygen through the film is 'D', then permeability of oxygen through u the film will be
68. Q. Among the following animal foods, the fat content is least in b Chicken meat
70. Q. The most hygienic way of drying hands is by using
71. Q. The grades of tea in the increasing order of their leaf size are
72. Q. Sugar and salt are examples of preservatives
73. Q. Standards laid for product is given by
74. Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
75. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
76. Q. Water inside coconut is
77. Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
78. Q. Sugar more than —-------— acts as preservative
79. Q. Which of the following sugars is/ are non-reducing?
80. Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
81. Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
82. Q. Which property of hydrogen peroxide makes it the effective preservative
83. Q. Which of the following preservative would you prefer to prevent rope formation in bread
84. Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
85. Q. ISO-17025 deals with:
86. Q. In which part of the cereal grain, protein and fat content is maximum?
87. Q. The reaction between Amino acid and reducing sugar is known as:
88. Q. Osmophilic yeast can grow at ____________ water activity
89. Q. If a license is not issued within _____________ months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period
90. Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
91. Q. FAO/WHO committee dealing with Food additive
92. Q. Pineapple comes under which category of food
93. Q. Decrease in smoke point is the indication of
94. Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
95. Q. Minimum fat % in double toned milk is
96. Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
97. Q. Barfoed's test is for
98. Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
99. Q. Codex General Principles of Food Hygiene introduces the use of the:
100. Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive.
