1. Indians need to be more conscious and mindful of our diets because?
2. The aim of Swastha Bharat Yatra is?
3. How does freezing work to preserve food
5. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
6. What is the purpose of Eat Right Awards?
8. Which of the following organisms is used in alcoholic fermentation?
9. Saffron is obtained from
10. Who is known as ‘The Father of Microbiology’?
11. Trichoderma harzianum is useful for
12. How many auditable clauses are there in ISO 22000:2018 Standard?
13. Eat Right India movement is built on two broad pillars?
14. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
15. Which food preservation technique works by providing an acidic environment
16. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
17. What is the primary focus of food microbiology?
18. Which of the following is a factor that affects the storage stability of food?
19. Sodium free product should contain less ________________mg of sodium per serving
20. How does dehydration work to preserve food
21. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
22. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
23. ISO TS-22002-1 is a standalone standard and can be audited independently.
24. Which of the following are not examples of food preservation techniques
25. Find the incorrectly matched pair
26. Choose the true statement.
27. What is the scope of ISO/IEC 17025:2017?
28. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
29. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
30. Sugar free product should contain
31. Which of the following types of radiation are used for food preservation
32. The prevention of food adulteration act established on
33. Which among these is not a GFSI Approved scheme?
34. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
35. Which of the following statement with respect to food preservation is true?
36. Cereals are a major source of carbohydrates.
37. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
38. What effect do salting have on food such as meat
39. Low sodium product should contain less than _______ mg or less sodium per serving
40. ____________ of MFPO deals with application for license or renewal of license under MFPO
41. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
42. The thin surface layer of proteinaceous material act as protective layer in egg is
43. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
44. 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 ______
45. Extraction of aromatic compound into fat is called
46. Preservation of food means
48. Syneresis is a defect seen in
49. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
50. Meat Food Products Order 1973 was promoted under the act:
51. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
