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