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