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