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. The enzyme that hydrolyzes starch to maltose is

2. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

3. 
Q. Multiple effect evaporation leads to

4. 
Q. The oil, which experiences flavor reversion even at the lower peroxide value is

5. 
Q. Which food constituent makes the food astringent?

6. 
Q. Barfoed's test is for

7. 
Q. FAO/WHO committee dealing with Food additive

8. 
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit

9. 
Q. Bread staling is caused by

10. 
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

11. 
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under

12. 
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety

13. 
Q. ISO-17025 deals with:

14. 
Q. The importance of Food Law is to

15. 
Q. The grades of tea in the increasing order of their leaf size are

16. 
Q. NCCP stands for

17. 
Q. CAPA applied in

18. 
Q. Safe moisture content for storage of cereal grains is

19. 
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?

20. 
Q. Sugar and salt are examples of preservatives

21. 
Q. Which one of the following is a fat insoluble vitamin?

22. 
Q. Which of the following preservative would you prefer to prevent rope formation in bread

23. 
Q. Which of the following Aspergilus species produces aflatoxin?

24. 
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis

25. 
Q. ISO 9001 is which kind of management system

26. 
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________

27. 
Q. The thin surface layer of proteinaceous material act as protective layer in egg is

28. 
Q. Soxhlet method is used for the determination of...

29. 
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to

30. 
Q. Which is the richest source of vitamin E

31. 
Q. Which of the following does not give a silver mirror test with Tollen's reagent?

32. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

33. 
Q. Sugar more than —-------— acts as preservative

34. 
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO

35. 
Q. Rigor mortis is caused due to

36. 
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?

37. 
Q. SPS under WTO stands for

38. 
Q. Nitrate and Nitrite along with Sodium Chloride is called as

39. 
Q. Pellagra is caused by the deficiency of

40. 
Q. Green tea is considered to be a more healthy option than black tea because it

41. 
Q. In cola soft drinks the common colorant is

42. 
Q. Yeast can't act on which of the following?

43. 
Q. The bacteria of greatest concern in canning is

44. 
Q. BOPP stands for

45. 
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods

46. 
Q. According to FSSA, Penalty for misleading advertisement may be extended to

47. 
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)

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. What is the proposed mode of action of citric acid

50. 
Q. Standards laid for product is given by

51. 
Q. A substance intentionally added that preserves flavor and improves taste is called

52. 
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.

53. 
Q. The protein of egg white known for it's antibiotic activity is

54. 
Q. The rate of gas production by yeast in dough is increased by adding

55. 
Q. Pineapple comes under which category of food

56. 
Q. According to CODEX standards, which of the following food item is hypersensitive?

57. 
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

58. 
Q. As per GHP water used in food processing units should meet the:

59. 
Q. In which part of the cereal grain, protein and fat content is maximum?

60. 
Q. Osmophilic yeast can grow at ____________ water activity

61. 
Q. Codex General Principles of Food Hygiene introduces the use of the:

62. 
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?

63. 
Q. What is the objective of ISO 22000

64. 
Q. ISO 9001: 2008 has how many clauses

65. 
Q. An individual office – holder of CODEX commission may be re – elected how many times:

66. 
Q. Carboxymethyl cellulose is used as

67. 
Q. Which of the following can survive at the lowest moisture content?

68. 
Q. Which one of the following is a food additive?

69. 
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?

70. 
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.

71. 
Q. Spray drying is used to dry

72. 
Q. The reaction between Amino acid and reducing sugar is known as:

73. 
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________

74. 
Q. Match the following

75. 
Q. Which property of hydrogen peroxide makes it the effective preservative

76. 
Q. Standard pasteurisation protocol for milk is adequate for destroying

77. 
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.

78. 
Q. Total fat content of table butter should not be less than……% 70

79. 
Q. Among the following animal foods, the fat content is least in b Chicken meat

80. 
Q. Water inside coconut is

81. 
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2

82. 
Q. Minimum fat % in double toned milk is

83. 
Q. Which of the following sugars is/ are non-reducing?

84. 
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

85. 
Q. The most hygienic way of drying hands is by using

86. 
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because

87. 
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

88. 
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is

89. 
Q. The preservation technique using radiation is also known as

90. 
Q. Decrease in smoke point is the indication of

91. 
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?

92. 
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:

93. 
Q. Sodium free product should contain less ________________mg of sodium per serving

94. 
Q. Food Safety and Standard Act was passed on

95. 
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?

96. 
Q. In which type of drying, overall volume of the produet remains the same after drying

97. 
Q. According to US FDA, irradiation comes under the category of

98. 
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 ______

99. 
Q. Which of the following is used as the monitor in the pasteurization of milk

100. 
Q. Which one of the following is NOT a component of an evaporator?

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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