Q. The prevention of food adulteration act established on ____________
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. Calcium stearate is used as an
Q. Fruit pieces before processing are dipped into sugar syrup
Q. Ethylene and propylene oxide are used in
Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Which of the following ingredients will change the PH level of a food product
Q. Which is the sweetest known substance
Q. What is the objective of ISO 22000
Q. Causes of hand dermatitis
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. ____________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. Foaming nature of protein is
Q. The full form of IUU fishing is
Q. FAO/WHO committee dealing with Food additive
Q. Which of the following is used as bread improver
Q. Which of the following is false
Q. HACCP has defined CCP as:
Q. Which of these is a class I recall
Q. Choose the true statement
Q. BIS has their own laboratory for checking quality of product at_____________
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which method/s of food preservation are used in making jam
