1. Which of the following organisms is used in alcoholic fermentation?
Comment 2. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 3. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
Comment 4. Choose the true statement.
Comment 5. ____________ of MFPO deals with application for license or renewal of license under MFPO
Comment 6. Sugar free product should contain
Comment 7. Which of the following is a factor that affects the storage stability of food?
Comment 8. Saffron is obtained from
Comment 9. AGMARK comes in
Comment 10. Choose the true statement.
Comment 11. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
Comment 12. The aim of Swastha Bharat Yatra is?
Comment 13. Trichoderma harzianum is useful for
Comment 14. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
Comment 15. Saffron is obtained from
Comment 16. Which among these is not a GFSI Approved scheme?
Comment 17. Sodium free product should contain less ________________mg of sodium per serving
Comment 18. How does dehydration work to preserve food
Comment 19. Objectives of IFSA?
Comment 20. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
Comment 21. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
Comment 22. Which of the following statement with respect to food preservation is true?
Comment 23. What is the purpose of Eat Right Awards?
Comment 24. Sugar free product should contain
Comment 25. Syneresis is a defect seen in
Comment 26. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 27. Find the incorrectly matched pair
Comment 28. Which of the following is a factor that affects the storage stability of food?
Comment 29. Aluminium foil acts
Comment 30. Which food preservation technique works by providing an acidic environment
Comment 31. Sugar free product should contain
Comment 32. Which of the following organisms is used in alcoholic fermentation?
Comment 33. Aluminium foil acts
Comment 34. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 35. What effect do salting have on food such as meat
Comment 36. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
Comment 37. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 38. 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 ______
Comment 39. Choose the true statement.
Comment 40. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
Comment 41. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 42. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
Comment 43. ISO TS-22002-1 is a standalone standard and can be audited independently.
Comment 44. How does dehydration work to preserve food
Comment 45. Low sodium product should contain less than _______ mg or less sodium per serving
Comment 46. Indians need to be more conscious and mindful of our diets because?
Comment 47. Who is known as ‘The Father of Microbiology’?
Comment 48. Which of the following are not examples of food preservation techniques
Comment 49. ISO TS-22002-1 is a standalone standard and can be audited independently.
Comment 50. Meat Food Products Order 1973 was promoted under the act:
Comment 51. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
Comment 52. Eat Right India movement is built on two broad pillars?
Comment 53. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 54. Cereals are a major source of carbohydrates.
Comment 55. AGMARK comes in
Comment 56. Syneresis is a defect seen in
Comment 57. Which among these is not a GFSI Approved scheme?
Comment 58. Find the incorrectly matched pair
Comment 59. Preservation of food means
Comment 60. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
Comment 61. Who is known as ‘The Father of Microbiology’?
Comment 62. What is the scope of ISO/IEC 17025:2017?
Comment 63. What effect do salting have on food such as meat
Comment 64. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 65. What is the purpose of Eat Right Awards?
Comment 66. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 67. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
Comment 68. Sodium free product should contain less ________________mg of sodium per serving
Comment 69. What effect do salting have on food such as meat
Comment 70. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
Comment 71. Indians need to be more conscious and mindful of our diets because?
Comment 72. Which food preservation technique works by providing an acidic environment
Comment 73. The prevention of food adulteration act established on
Comment 74. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 75. The aim of Swastha Bharat Yatra is?
Comment 76. How does freezing work to preserve food
Comment 77. ____________ of MFPO deals with application for license or renewal of license under MFPO
Comment 78. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 79. Extraction of aromatic compound into fat is called
Comment 80. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
Comment 81. What is the primary focus of food microbiology?
Comment 82. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
Comment 83. What is the scope of ISO/IEC 17025:2017?
Comment 84. Which among these is not a GFSI Approved scheme?
85. Eat Right India movement is built on two broad pillars?
Comment 86. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
Comment 87. Cereals are a major source of carbohydrates.
Comment 88. Aluminium foil acts
Comment 89. Low sodium product should contain less than _______ mg or less sodium per serving
Comment 90. Extraction of aromatic compound into fat is called
Comment 91. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
Comment 92. What is the primary focus of food microbiology?
Comment 93. Syneresis is a defect seen in
Comment 94. Which of the following organisms is used in alcoholic fermentation?
Comment 95. Which of the following statement with respect to food preservation is true?
Comment 96. Trichoderma harzianum is useful for
Comment 97. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 98. Which of the following types of radiation are used for food preservation
Comment 99. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 100. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 101. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
Comment 102. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
Comment 103. 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 ______
Comment 104. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 105. Which of the following statement with respect to food preservation is true?
Comment 106. Which of the following is a factor that affects the storage stability of food?
Comment 107. Saffron is obtained from
Comment 108. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 109. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
Comment 110. How does freezing work to preserve food
Comment 111. Preservation of food means
Comment 112. Objectives of IFSA?
Comment 113. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
Comment 114. Which of the following types of radiation are used for food preservation
Comment 115. Extraction of aromatic compound into fat is called
Comment 116. Meat Food Products Order 1973 was promoted under the act:
Comment 117. The prevention of food adulteration act established on
Comment 118. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 119. The prevention of food adulteration act established on
Comment 120. Which of the following are not examples of food preservation techniques
Comment 
