1. What effect do salting have on food such as meat
2. Which of the following are not examples of food preservation techniques
3. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
4. Which among these is not a GFSI Approved scheme?
5. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
6. Indians need to be more conscious and mindful of our diets because?
7. How does dehydration work to preserve food
8. Extraction of aromatic compound into fat is called
9. Syneresis is a defect seen in
10. What effect do salting have on food such as meat
11. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
12. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
13. Indians need to be more conscious and mindful of our diets because?
14. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
15. 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 ______
16. Preservation of food means
17. The thin surface layer of proteinaceous material act as protective layer in egg is
18. Find the incorrectly matched pair
19. 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 ______
20. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
21. Syneresis is a defect seen in
22. Which of the following organisms is used in alcoholic fermentation?
23. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
24. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
25. Extraction of aromatic compound into fat is called
26. Eat Right India movement is built on two broad pillars?
27. Choose the true statement.
28. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
29. Sodium free product should contain less ________________mg of sodium per serving
30. Which among these is not a GFSI Approved scheme?
31. Saffron is obtained from
32. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
33. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
34. Eat Right India movement is built on two broad pillars?
35. Aluminium foil acts
36. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
37. Cereals are a major source of carbohydrates.
38. Aluminium foil acts
39. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
40. The aim of Swastha Bharat Yatra is?
41. Choose the true statement.
42. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
43. Trichoderma harzianum is useful for
44. What is the purpose of Eat Right Awards?
45. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
46. Meat Food Products Order 1973 was promoted under the act:
47. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
48. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
49. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
50. Low sodium product should contain less than _______ mg or less sodium per serving
51. Which food preservation technique works by providing an acidic environment
52. ISO TS-22002-1 is a standalone standard and can be audited independently.
53. Aluminium foil acts
54. Meat Food Products Order 1973 was promoted under the act:
55. The prevention of food adulteration act established on
56. The prevention of food adulteration act established on
57. Syneresis is a defect seen in
58. The aim of Swastha Bharat Yatra is?
59. Who is known as ‘The Father of Microbiology’?
60. ____________ of MFPO deals with application for license or renewal of license under MFPO
61. What effect do salting have on food such as meat
62. How does dehydration work to preserve food
63. How many auditable clauses are there in ISO 22000:2018 Standard?
64. Cereals are a major source of carbohydrates.
65. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
66. Which of the following is a factor that affects the storage stability of food?
67. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
68. Saffron is obtained from
69. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
70. Which of the following statement with respect to food preservation is true?
71. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
72. Sugar free product should contain
73. Which of the following types of radiation are used for food preservation
74. Which of the following are not examples of food preservation techniques
75. How many auditable clauses are there in ISO 22000:2018 Standard?
76. Which of the following types of radiation are used for food preservation
77. Objectives of IFSA?
78. What is the scope of ISO/IEC 17025:2017?
79. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
80. Which of the following statement with respect to food preservation is true?
81. Sugar free product should contain
82. AGMARK comes in
83. Which of the following organisms is used in alcoholic fermentation?
84. ISO TS-22002-1 is a standalone standard and can be audited independently.
85. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
86. What is the scope of ISO/IEC 17025:2017?
87. The prevention of food adulteration act established on
88. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
89. What is the primary focus of food microbiology?
90. Low sodium product should contain less than _______ mg or less sodium per serving
91. Which of the following statement with respect to food preservation is true?
92. Sugar free product should contain
93. AGMARK comes in
94. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
95. Sodium free product should contain less ________________mg of sodium per serving
96. Which of the following organisms is used in alcoholic fermentation?
97. What is the primary focus of food microbiology?
98. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
99. How does freezing work to preserve food
100. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
101. Preservation of food means
102. Who is known as ‘The Father of Microbiology’?
103. ____________ of MFPO deals with application for license or renewal of license under MFPO
104. How does freezing work to preserve food
105. Extraction of aromatic compound into fat is called
106. The thin surface layer of proteinaceous material act as protective layer in egg is
107. How many auditable clauses are there in ISO 22000:2018 Standard?
108. What is the purpose of Eat Right Awards?
109. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
110. Objectives of IFSA?
111. Which of the following is a factor that affects the storage stability of food?
112. Saffron is obtained from
113. The thin surface layer of proteinaceous material act as protective layer in egg is
114. Trichoderma harzianum is useful for
115. Which food preservation technique works by providing an acidic environment
116. Which of the following is a factor that affects the storage stability of food?
117. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
118. Which among these is not a GFSI Approved scheme?
119. Choose the true statement.
120. Find the incorrectly matched pair
