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