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