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