1. Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
2. Q. Water inside coconut is
3. Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
4. Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
5. Q. Pellagra is caused by the deficiency of
6. Q. Which of the following Aspergilus species produces aflatoxin?
7. Q. An individual office – holder of CODEX commission may be re – elected how many times:
8. Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
9. Q. Safe moisture content for storage of cereal grains is
10. Q. Which is the richest source of vitamin E
11. Q. Among the following animal foods, the fat content is least in b Chicken meat
12. 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
13. Q. Sugar and salt are examples of preservatives
14. Q. Standards laid for product is given by
15. Q. The protein of egg white known for it's antibiotic activity is
16. Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
17. Q. As per GHP water used in food processing units should meet the:
18. 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.
19. Q. Decrease in smoke point is the indication of
20. Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
21. Q. The rate of gas production by yeast in dough is increased by adding
22. Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
23. Q. Which of the following does not give a silver mirror test with Tollen's reagent?
24. Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
25. Q. Pineapple comes under which category of food
26. Q. ISO 9001 is which kind of management system
27. Q. ISO-17025 deals with:
28. Q. Sodium free product should contain less ________________mg of sodium per serving
29. Q. The enzyme that hydrolyzes starch to maltose is
30. Q. In cola soft drinks the common colorant is
31. Q. Green tea is considered to be a more healthy option than black tea because it
32. Q. FAO/WHO committee dealing with Food additive
33. Q. Total fat content of table butter should not be less than……% 70
34. Q. Nitrate and Nitrite along with Sodium Chloride is called as
35. Q. In which type of drying, overall volume of the produet remains the same after drying
36. Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
37. Q. The importance of Food Law is to
38. Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
39. Q. According to US FDA, irradiation comes under the category of
40. Q. Carboxymethyl cellulose is used as
41. Q. Rigor mortis is caused due to
42. Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
43. Q. The thin surface layer of proteinaceous material act as protective layer in egg is
44. Q. Multiple effect evaporation leads to
45. Q. Which property of hydrogen peroxide makes it the effective preservative
46. Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
47. Q. Match the following
48. Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
49. Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
50. Q. What is the proposed mode of action of citric acid
52. Q. Minimum fat % in double toned milk is
53. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
54. 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?
55. 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 ______
56. Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
57. Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
58. 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
59. Q. ISO 9001: 2008 has how many clauses
60. Q. Which of the following can survive at the lowest moisture content?
61. Q. Which food constituent makes the food astringent?
62. 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
63. Q. Which of the following is used as the monitor in the pasteurization of milk
65. Q. Bread staling is caused by
66. Q. Which one of the following is NOT a component of an evaporator?
67. Q. SPS under WTO stands for
68. Q. Codex General Principles of Food Hygiene introduces the use of the:
69. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
70. Q. In which part of the cereal grain, protein and fat content is maximum?
71. Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
72. Q. Food Safety and Standard Act was passed on
73. Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
74. Q. Which one of the following is a food additive?
75. Q. The oil, which experiences flavor reversion even at the lower peroxide value is
76. Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
77. Q. Sugar more than —-------— acts as preservative
78. Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
79. Q. Spray drying is used to dry
80. Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
81. Q. The bacteria of greatest concern in canning is
82. Q. According to FSSA, Penalty for misleading advertisement may be extended to
83. Q. The preservation technique using radiation is also known as
84. Q. The grades of tea in the increasing order of their leaf size are
85. Q. A substance intentionally added that preserves flavor and improves taste is called
86. Q. According to CODEX standards, which of the following food item is hypersensitive?
87. Q. What is the objective of ISO 22000
88. Q. The reaction between Amino acid and reducing sugar is known as:
89. Q. Osmophilic yeast can grow at ____________ water activity
91. Q. Soxhlet method is used for the determination of...
92. Q. Which of the following preservative would you prefer to prevent rope formation in bread
93. Q. Which of the following sugars is/ are non-reducing?
94. Q. Which one of the following is a fat insoluble vitamin?
95. Q. Yeast can't act on which of the following?
96. Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
97. Q. Standard pasteurisation protocol for milk is adequate for destroying
98. Q. Barfoed's test is for
99. Q. The most hygienic way of drying hands is by using
100. 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
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