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