CONTEST 1 admin No Comment 02Jun Share Welcome to your CONTEST 1 Name Email Phone 1. Q. FAO/WHO committee dealing with Food additive JEMRA JECFA JEFA PEFA 2. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to Reaction of reducing sugars with e-amino group of lysine Increased binding of lectins to intestinal mucosal cells Thermolabile nature of lectins and Kunitz type protease inhibitors Thermolabile nature of Bowman-Birk type of inhibitors 3. Q. Standard pasteurisation protocol for milk is adequate for destroying Clostridium sporogenes Listeria monocytogenes Clostridium botulinum Bacillus cereus 4. Q. Which of the following Aspergilus species produces aflatoxin? A. niger A. flavus A. oryzae A. ustus 5. Q. Sodium free product should contain less ________________mg of sodium per serving 0.5 1 2 5 6. Q. Green tea is considered to be a more healthy option than black tea because it Has high content of polyphenols Is richer I thearubigin Does not require any sweetner during tea preparation Has no microbial load 7. Q. SPS under WTO stands for Standards, Prevention and Specifications Sanitary and Phytosanitary measures Specifications for Products and Supplements Safety and Prevention of Sickness 8. Q. Pineapple comes under which category of food high acid medium acid low acid None of the above 9. Q. The rate of gas production by yeast in dough is increased by adding More yeast Sugar or amylase bearing malt Dough conditioner within limit All of them 10. Q. Which property of hydrogen peroxide makes it the effective preservative Oxidative Reductive Ability to chelate metals Ability to decrease water activity 11. Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under Consumer protection act Prevention of food adulteration act Food hygiene and sanitation act Essential commodities act 12. Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit Food Safety Officer Assistant Commissioner Commissioner Food Authority 13. Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures? 0 10 50 100 14. Q. ISO 9001: 2008 has how many clauses 5 6 9 8 15. Q. Match the following P-2, Q-1, R-4, S-3 P-3, Q-1, R-4, S-2 P-3, Q-4, R-2, S-1 P-1, Q-2, R-3, S-4 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 April 1998 April 2004 April 2005 April 2006 17. Q. Which food constituent makes the food astringent? Protein Carbohydrate Alkaloid fat 18. Q. ___________ of MFPO deals with application for license or renewal of license under MFPO Schedule – I Schedule – II Schedule – III Schedule – IV 19. Q. According to FSSA, Penalty for misleading advertisement may be extended to 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 10 Lakh rupees 20. 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. True, False True, True False, False False, True 21. Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________ Land revenue Equipment revenue Raw material revenue All of these 22. Q. Enzyme responsible for the conversion of sugar to alcohol and CO2 Amylase Fermentase Zymase None of the above 23. Q. Codex General Principles of Food Hygiene introduces the use of the: FSMS HACCP QMS ISMS 24. Q. CAPA applied in GHP ISO 9001 GMP None of the above 25. Q. Rigor mortis is caused due to Unavailability of ATP which is necessary to break the link between actin and myosin Rupturing of tissue due to unavailability of oxygen Decrease in body temperature Breakage of rigid protein molecules in sarcoplasm 26. Q. According to US FDA, irradiation comes under the category of Food preservative Food additive Food processing None of the options 27. Q. Which one of the following is NOT a component of an evaporator? Vacuum separator Heat exchanger Cyclone separator Condenser 28. Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because Water soluble pectin interacts with calcium Hemicellu!ose prevents decrease in viscosity Lignin prevents decrease in viscosity Pectin methyl esterase is inactivated 29. Q. Which of the following preservative would you prefer to prevent rope formation in bread Calcium alginate Calcium propionate Calcium pectate Calcium acetate 30. Q. Osmophilic yeast can grow at ____________ water activity 0.6 0.85 0.76 0.91 31. Q. Spray drying is used to dry liquids solids liquids with solids all of the above 32. Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption: JECFA JEMRA JMPR JEMNU 33. Q. Which of the following can survive at the lowest moisture content? Mold Yeast Bacteria All of the above 34. Q. Barfoed's test is for Detecting the presence of triglycerides in the sample Detecting the presence of dipeptide in the sample Detecting the presence of monosaccharides in the sample Detecting the presence of Vitamin K in the sample 35. Q. The importance of Food Law is to To increase customer level of confidence To improve food safety and enhance process control To expand market potential/access and maximize profit to protect the public against health hazards and fraud in the preparation, sale and use of food 36. Q. ISO 9001 is which kind of management system Quality management Food Safety Environment Food security 37. Q. Carboxymethyl cellulose is used as Stabilizer Colouring agent Detergent Emulsifier 38. Q. ISO-17025 deals with: Testing Laboratory Quality Control System Quality Management System Inspection, Testing & Calibration and Product Certification System Environment Management System 39. Q. In cola soft drinks the common colorant is cola tar tannins caramel charcoal 40. Q. Soxhlet method is used for the determination of... Crude fat Crude protein Crude fiber None of the above 41. Q. The grades of tea in the increasing order of their leaf size are Souchang. pekoe and orange pekoe Pekoe, souchang and orange pekoe Orange pekoe, souchang, and pekoe Orange pekoe, pekoe, and souchang 42. Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods JMPR JEMRA JECFA JMERA 43. Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________ 3 months and 1 Lakh rupees 3 months and 2 Lakh rupees 6 months and 1 Lakh rupees 1 year and 2 Lakh rupees 44. Q. Food Safety and Standard Act was passed on 16th October 2006 16th August 2006 23rd October 2006 23rd August 2006 45. Q. What is the proposed mode of action of citric acid Dehydration Osmosis Chelation None of the above 46. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to Reaction of reducing sugars with e-amino group of lysine Increased binding of lectins to intestinal mucosal cells Thermolabile nature of lectins and Kunitz type protease inhibitors Thermolabile nature of Bowman-Birk type of inhibitors 47. Q. According to CODEX standards, which of the following food item is hypersensitive? Cereals Nuts Milk Products All of the mentioned 48. Q. Undesirable bitterness frequently encountered in cured cheese is due to the a. Presence of naringen Formation of limonin Overall hydrophobicity of amino acid side chains in peptides Conversion of humulone to isohumulone 49. Q. The reaction between Amino acid and reducing sugar is known as: Sugar inversion Enzymetic browning Maillard reaction neutralization reaction 50. 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 1 2 3 6 51. Q. The protein of egg white known for it's antibiotic activity is Conalbumin Lysozyme Ovalbumnin Avidin 52. Q. The preservation technique using radiation is also known as Cold sterilization Dry sterilization Heat sterilization Uperization 53. Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter? 2 4 8 16 54. Q. As per GHP water used in food processing units should meet the: Non portability test Drinkability test Portability test Cleaning test 55. 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? Induces the synthesis of certain health promoting compounds Resistance against pathogens DNA damage All of the mentioned 56. Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis Food Safety Officer Designated Officer Assistant Commissioner Commisioner 57. Q. Total fat content of table butter should not be less than……% 70 70 80 90 100 58. Q. Which of the following sugars is/ are non-reducing? Sucrose Maltose Cellubiose All of the above 59. Q. Minimum fat % in double toned milk is 3.5 . 1.5 2.5 0.5 60. 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 ______ Minimal Optimization None of the mentioned Minimal Processing All of the mentioned 61. Q. Nitrate and Nitrite along with Sodium Chloride is called as Curing agent Emulsifier Anticaking agent Fumigating agent 62. Q. The bacteria of greatest concern in canning is Salmonella EColi Clostridium botulinum All of the above 63. Q. Which one of the following is a food additive? Hydrochloric acid Sulphuric acid Phosphoric acid Nitric acid 64. Q. Decrease in smoke point is the indication of high shelf life of oil low quality of oil high quality of oil It has no relation with the quality of oil 65. Q. Multiple effect evaporation leads to Reduction in operating cost and reduction in capital cost Increase in operating cost and increase in capital cost Increase in operating cost and reduction in capital cost Reduction in operating cost and increase in capital cost 66. Q. BOPP stands for Biaxially oriented polypropylene Biodegredable oxidized polypropylene Biodegredable & oriented polypropylene None of the above 67. Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to 1 Lakh rupees 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 68. Q. The safety of which of the following substances must be demonstrated prior to their introduction into food? Pesticide chemicals Substances migrating from food packaging Colour additives All of the above 69. Q. Standards laid for product is given by BIS ISO ISI WHO 70. 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 1 2 3 6 71. Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste) Antioxidant Color Flavor None of the above 72. Q. Water inside coconut is Rain water that might have leached in to its centre Endosperm Juice of the mesoderm Molten seed 73. Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy? Thiamine Niacin Iron Fat 74. Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety Food Safety Officer Designated Officer Commissioner Food Authority 75. Q. A substance intentionally added that preserves flavor and improves taste is called Food material Food contaminant Food adulterant Food additive 76. Q. Pellagra is caused by the deficiency of Vitamin B1 Vitamin B3 Vitamin B 6 Vitamin B12 77. Q. Sugar more than —-------— acts as preservative 10% 40% 70% 95% 78. Q. Which of the following is used as the monitor in the pasteurization of milk Bovine Phosphatase Bovine Bovine catalase Peroxidase 79. Q. Which of the following does not give a silver mirror test with Tollen's reagent? Sucrose Glucose Fructose Lactose 80. Q. Sugar and salt are examples of preservatives True False 81. Q. Safe moisture content for storage of cereal grains is 6-8% 9-10% 12-13% 14-16% 82. Q. NCCP stands for National Codex Contact Point National Codex Committee Point National Committee Contact Point National Committee Codex Point 83. Q. In which part of the cereal grain, protein and fat content is maximum? Endosperm Germ Bran Seed coat 84. Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________. 1998 2000 2006 2003 85. Q. What is the objective of ISO 22000 To establish a food safety management Certification for production plant Minimize resource None of the above 86. Q. Yeast can't act on which of the following? Fructose Lactose Sucrose Maltose 87. Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children? DART book Yellow Book Pink Book Orange Book 88. 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 D/t D/S D x S S/D 89. Q. The oil, which experiences flavor reversion even at the lower peroxide value is Mustard Soybean Palm Sesame 90. Q. Which is the richest source of vitamin E Wheat germ oil Palm oil Sunflower oil Mustard oil 91. Q. The thin surface layer of proteinaceous material act as protective layer in egg is Cuticle chalazae Vitelline membrane shell membranes 92. Q. In which type of drying, overall volume of the produet remains the same after drying sun drying spray drying vacuum drying freeze drying 93. Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is FSM FBO PRP All of the above 94. Q. An individual office – holder of CODEX commission may be re – elected how many times: 2 4 1 None of these 95. Q. The most hygienic way of drying hands is by using A warm air drier a hand towel the dish cloth the lab coat 96. Q. Among the following animal foods, the fat content is least in b Chicken meat Beef Lamb flesh Pork Chicken meat 97. Q. The enzyme that hydrolyzes starch to maltose is alpha-amylase Beta-amylase Cyclodextrin glucanotransferase Glucoamylase 98. Q. Which one of the following is a fat insoluble vitamin? Vitamin A Vitamin C Vitamin D Vitamin K 99. Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public” Food Act 1983 Food Regulation 1985 Food Hygiene Regulations 2009 Food Irradiation Regulations 2011 100. Q. Bread staling is caused by Gelatinisation Caramelisation Aggregation Retrogradation Please fill in the comment box below. 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