Q. The prevention of food adulteration act established on ____________
Q. Which of the following is false
Q. FAO/WHO committee dealing with Food additive
Q. Fruit pieces before processing are dipped into sugar syrup
Q. Which of the following is used as bread improver
Q. Which of these is a class I recall
Q. Which method/s of food preservation are used in making jam
Q. Which is the sweetest known substance
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Calcium stearate is used as an
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Ethylene and propylene oxide are used in
Q. BIS has their own laboratory for checking quality of product at_____________
Q. Choose the true statement
Q. Enzymes responsible for browning are destroyed by freezing
Q. Foaming nature of protein is
Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. The full form of IUU fishing is
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. What is the objective of ISO 22000
Q. Causes of hand dermatitis
Q. Which of the following ingredients will change the PH level of a food product
Q. ____________of fruits and vegetable consist of drying the food to about 50% of its original weight and volume and then freezing the food to preserve food
Q. According to FSSA _______________ in relation to any article of food, means a process consisting of three components, i.e., risk assessment, risk management and risk communication
Q. HACCP has defined CCP as:
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