Central Food Safety Officer (CFSO) Quiz or Mock test

Mock Tests 14 Comments
mock test or online exam
02
Jun

Welcome to the CFSO Quiz or Mock test.

Total question -100

Total Marks – 100

🎉 Congratulations, Contest winner…

🥇1st – Anjali
🥇2nd – Payal Masram
🥇3rd – Areeba
🥇4th- Mahesh Ambadas Khose
🥇5th – Surekha Patil & Muskan

Welcome to your CONTEST 1

Name
Email
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1. 
Q. Sugar more than —-------— acts as preservative

2. 
Q. According to US FDA, irradiation comes under the category of

3. 
Q. Sodium free product should contain less ________________mg of sodium per serving

4. 
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”

5. 
Q. Which one of the following is a food additive?

6. 
Q. Minimum fat % in double toned milk is

7. 
Q. What is the objective of ISO 22000

8. 
Q. According to CODEX standards, which of the following food item is hypersensitive?

9. 
Q. As per GHP water used in food processing units should meet the:

10. 
Q. Standards laid for product is given by

11. 
Q. Carboxymethyl cellulose is used as

12. 
Q. What is the proposed mode of action of citric acid

13. 
Q. Match the following

14. 
Q. Total fat content of table butter should not be less than……% 70

15. 
Q. A substance intentionally added that preserves flavor and improves taste is called

16. 
Q. Soxhlet method is used for the determination of...

17. 
Q. Which of the following preservative would you prefer to prevent rope formation in bread

18. 
Q. Food Safety and Standard Act was passed on

19. 
Q. An individual office – holder of CODEX commission may be re – elected how many times:

20. 
Q. The protein of egg white known for it's antibiotic activity is

21. 
Q. Yeast can't act on which of the following?

22. 
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________

23. 
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)

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. The safety of which of the following substances must be demonstrated prior to their introduction into food?

26. 
Q. ISO-17025 deals with:

27. 
Q. The most hygienic way of drying hands is by using

28. 
Q. In which type of drying, overall volume of the produet remains the same after drying

29. 
Q. Multiple effect evaporation leads to

30. 
Q. In which part of the cereal grain, protein and fat content is maximum?

31. 
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

32. 
Q. Nitrate and Nitrite along with Sodium Chloride is called as

33. 
Q. The enzyme that hydrolyzes starch to maltose is

34. 
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?

35. 
Q. NCCP stands for

36. 
Q. Spray drying is used to dry

37. 
Q. Water inside coconut is

38. 
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2

39. 
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to

40. 
Q. According to FSSA, Penalty for misleading advertisement may be extended to

41. 
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?

42. 
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:

43. 
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis

44. 
Q. Pineapple comes under which category of food

45. 
Q. Safe moisture content for storage of cereal grains is

46. 
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO

47. 
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?

48. 
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.

49. 
Q. ISO 9001 is which kind of management system

50. 
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?

51. 
Q. The preservation technique using radiation is also known as

52. 
Q. Rigor mortis is caused due to

53. 
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under

54. 
Q. Which of the following is used as the monitor in the pasteurization of milk

55. 
Q. Codex General Principles of Food Hygiene introduces the use of the:

56. 
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________

57. 
Q. The bacteria of greatest concern in canning is

58. 
Q. In cola soft drinks the common colorant is

59. 
Q. Decrease in smoke point is the indication of

60. 
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods

61. 
Q. Which of the following Aspergilus species produces aflatoxin?

62. 
Q. Which one of the following is a fat insoluble vitamin?

63. 
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

64. 
Q. The importance of Food Law is to

65. 
Q. Standard pasteurisation protocol for milk is adequate for destroying

66. 
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 ______

67. 
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?

68. 
Q. The thin surface layer of proteinaceous material act as protective layer in egg is

69. 
Q. The rate of gas production by yeast in dough is increased by adding

70. 
Q. Which property of hydrogen peroxide makes it the effective preservative

71. 
Q. SPS under WTO stands for

72. 
Q. The oil, which experiences flavor reversion even at the lower peroxide value is

73. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

74. 
Q. Green tea is considered to be a more healthy option than black tea because it

75. 
Q. Which is the richest source of vitamin E

76. 
Q. Which of the following can survive at the lowest moisture content?

77. 
Q. Osmophilic yeast can grow at ____________ water activity

78. 
Q. Bread staling is caused by

79. 
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is

80. 
Q. FAO/WHO committee dealing with Food additive

81. 
Q. Sugar and salt are examples of preservatives

82. 
Q. The grades of tea in the increasing order of their leaf size are

83. 
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety

84. 
Q. ISO 9001: 2008 has how many clauses

85. 
Q. BOPP stands for

86. 
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

87. 
Q. Which of the following sugars is/ are non-reducing?

88. 
Q. Among the following animal foods, the fat content is least in b Chicken meat

89. 
Q. Pellagra is caused by the deficiency of

90. 
Q. CAPA applied in

91. 
Q. Which food constituent makes the food astringent?

92. 
Q. Which one of the following is NOT a component of an evaporator?

93. 
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.

94. 
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit

95. 
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

96. 
Q. The reaction between Amino acid and reducing sugar is known as:

97. 
Q. Barfoed's test is for

98. 
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.

99. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

100. 
Q. Which of the following does not give a silver mirror test with Tollen's reagent?

June 1, 2023
June 3, 2023

Comments

  • D.Alvin Arockia Samy
    June 2, 2023
    Reply

    Ok it’s good.

  • Suresh
    June 2, 2023
    Reply

    Nice

  • Suresh kumar
    June 2, 2023
    Reply

    Nice quzz

  • ABIRAMI K
    June 2, 2023
    Reply

    It’s a very useful session

  • Suresh kumar
    June 2, 2023
    Reply

    Nice quzzzzssss

  • Ravula Bhavani
    June 2, 2023
    Reply

    All the questions you have given are very interested and those make me to revise all the topics….

  • Suresh kumar
    June 2, 2023
    Reply

    Nice one thanks

  • ABIRAMI K
    June 2, 2023
    Reply

    It’s a very useful quiz… I’m eager for the next quiz programme

  • Ravula Bhavani
    June 2, 2023
    Reply

    But some where I felt confused, and once I think about the question and I answered

  • Pooja
    June 2, 2023
    Reply

    Done

  • Vaishali
    June 2, 2023
    Reply

    Thank you so much

  • Vaishali
    June 2, 2023
    Reply

    Thank you so much for organising this test

  • Suresh kumar
    June 2, 2023
    Reply

    Super

  • Neha Jadhav
    June 9, 2023
    Reply

    Nice

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