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