1.
Q. Sodium free product should contain less ________________mg of sodium per serving
2.
Q. Match the following
3.
Q. FAO/WHO committee dealing with Food additive
4.
Q. Decrease in smoke point is the indication of
5.
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
7.
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
8.
Q. Osmophilic yeast can grow at ____________ water activity
9.
Q. Green tea is considered to be a more healthy option than black tea because it
10.
Q. In which part of the cereal grain, protein and fat content is maximum?
11.
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
12.
Q. Standard pasteurisation protocol for milk is adequate for destroying
13.
Q. Minimum fat % in double toned milk is
14.
Q. Oxygen is permeating through an EVOH film of thickness 't' and solubility coefficient "> If diffusivity of oxygen through the film is 'D', then permeability of oxygen through u the film will be
15.
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
16.
Q. Standard Committee of Parliament on Agriculture in its 12th Report submitted in ___________ desired that much needed legislation on integrated Food Law should be Expedited
17.
Q. According to FSSA, Penalty for misleading advertisement may be extended to
18.
Q. Spray drying is used to dry
19.
Q. Among the following animal foods, the fat content is least in b Chicken meat
20.
Q. Which is the richest source of vitamin E
21.
Q. The preservation technique using radiation is also known as
22.
Q. Pineapple comes under which category of food
23.
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
24.
Q. The grades of tea in the increasing order of their leaf size are
25.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
26.
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
27.
Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
28.
Q. Sugar and salt are examples of preservatives
29.
Q. Multiple effect evaporation leads to
30.
Q. Which of the following can survive at the lowest moisture content?
31.
Q. The protein of egg white known for it's antibiotic activity is
32.
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
33.
Q. In which type of drying, overall volume of the produet remains the same after drying
34.
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
35.
Q. Which food constituent makes the food astringent?
36.
Q. Sugar more than —-------— acts as preservative
37.
Q. Which of the following does not give a silver mirror test with Tollen's reagent?
38.
Q. Safe moisture content for storage of cereal grains is
39.
Q. Which one of the following is a fat insoluble vitamin?
40.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
41.
Q. What is the proposed mode of action of citric acid
42.
Q. Barfoed's test is for
43.
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
44.
Q. The thin surface layer of proteinaceous material act as protective layer in egg is
46.
Q. The most hygienic way of drying hands is by using
47.
Q. If a license is not issued within _____________ months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period
48.
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
49.
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
50.
Q. Food Safety and Standard Act was passed on
51.
Q. As per GHP water used in food processing units should meet the:
52.
Q. Total fat content of table butter should not be less than……% 70
53.
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
54.
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
55.
Q. The reaction between Amino acid and reducing sugar is known as:
56.
Q. The bacteria of greatest concern in canning is
57.
Q. An individual office – holder of CODEX commission may be re – elected how many times:
58.
Q. The importance of Food Law is to
59.
Q. Pellagra is caused by the deficiency of
60.
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
61.
Q. Which of the following is used as the monitor in the pasteurization of milk
62.
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
63.
Q. Standards laid for product is given by
64.
Q. Soxhlet method is used for the determination of...
65.
Q. ISO-17025 deals with:
66.
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
67.
Q. Which of the following sugars is/ are non-reducing?
68.
Q. According to CODEX standards, which of the following food item is hypersensitive?
69.
Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive.
70.
Q. Yeast can't act on which of the following?
71.
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
72.
Q. Bread staling is caused by
73.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
74.
Q. 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 ______
75.
Q. ISO 9001 is which kind of management system
76.
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
77.
Q. The rate of gas production by yeast in dough is increased by adding
78.
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
80.
Q. A substance intentionally added that preserves flavor and improves taste is called
81.
Q. Which of the following Aspergilus species produces aflatoxin?
82.
Q. According to FSSA, Compensation shall be paid at the earliest and in no case later than _____ months from the date of occurrence of the incident
83.
Q. Carboxymethyl cellulose is used as
84.
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
85.
Q. What is the objective of ISO 22000
86.
Q. Nitrate and Nitrite along with Sodium Chloride is called as
87.
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
88.
Q. The enzyme that hydrolyzes starch to maltose is
89.
Q. Which one of the following is a food additive?
90.
Q. According to US FDA, irradiation comes under the category of
91.
Q. Rigor mortis is caused due to
92.
Q. Which one of the following is NOT a component of an evaporator?
93.
Q. Water inside coconut is
94.
Q. Codex General Principles of Food Hygiene introduces the use of the:
95.
Q. In cola soft drinks the common colorant is
96.
Q. ISO 9001: 2008 has how many clauses
97.
Q. Which property of hydrogen peroxide makes it the effective preservative
98.
Q. Which of the following preservative would you prefer to prevent rope formation in bread
99.
Q. SPS under WTO stands for
100.
Q. The oil, which experiences flavor reversion even at the lower peroxide value is
