Mock Test 1

Q. ISO stands for_______

International Organization for Schools

International Organisation for Statistics

International Organisation for Standardization

None of the above

Q. What is the objective of ISO 22000

To establish a food safety management

Certification for production plant

Minimize resource

None of the above

Q. Enzymes responsible for browning are destroyed by freezing

True

False

Q. ISO stands for_______

International Organization for Schools

International Organisation for Statistics

International Organisation for Standardization

None of the above

Q. Which of the following is used as bread improver

Chlorine dioxide

KBrO

Chlorine

All of the above

Q. Fruit pieces before processing are dipped into sugar syrup

To minimize the oxidative browning reactions

To prevent the losses of nutrients

To improve the flavor of fruits

To increase the shelf life of fruits

Q. Formula for KMS

KS2O5

K2SO5

K2S5O5

K2S2O5

Q. NABL stands for

National Analytical Board for Laboratories

National Accreditation Board for Testing and Certification of Laboratories

National Analytical Board for Testing and Calibration of Laboratories

National Accreditation Board for Testing and Calibration of Laboratories

Q. Causes of hand dermatitis

Wet handler

Detergent handler

Food additive handler

All of the above

Q. The prevention of food adulteration act established on ____________

1955

1954

2006

2000

Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission

Food Code

Codex Alimentarius

Both of the above

None of the above

Q. HACCP has defined CCP as:

Critical Care Points

Critical Control Points

Critical Control Process

Coded Control Points

Q. The full form of IUU fishing is

Illegal, Unreal and Unregulated

Imported, Unreported and Unregulated

Illegal, Unreported and Unregulated

Illegal, Unreported and Unregistered

Q. Which of these is a class I recall

Hazard that causes serious health consequences or death effect

Food will not or is not likely to cause adverse health consequences

Probability of adverse health consequences from eating the food

All of the above

Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving

0.5

1

2

5

Q. Calcium stearate is used as an

Anticaking agent

Antifungal agent

Antifoaming agent

Antibacterial agent

Q. Which method/s of food preservation are used in making jam

Removal of oxygen

Modifying moisture levels

Temperature

All of the above

Q. Ethylene and propylene oxide are used in

Sterilization of packaging material

Preservation of jam fruits and vegetables

Acceleration of ripening of fruits and vegetables

Wine making

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

Dehydro freezing

Quick freezing

Plate freezing

All of the options

Q. BIS has their own laboratory for checking quality of product at_____________

Hyderabad

Mysore

Patna

Pune

Q. Full Form of FSSAI

Q. Choose the true statement

Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there

Proteins are held in an emulsion state in a water system

Fats are in colloidal state

None of the above

Q. FAO/WHO committee dealing with Food additive

JEMRA

JECFA

JEFA

PEFA

Q. Foaming nature of protein is

maximum at isoelcetric point

maximum at alkaline pH

maximum at acidic pH

maximum at neutral Ph

Q. Which of the following ingredients will change the PH level of a food product

Basil

Salt

Vinegar

Oyster sauce

Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %

4.5 and 8.5% resp.

3 and 8.5% resp.

1.5 and 9% resp.

2.5% and 9% resp.

Q. Which is the sweetest known substance

Talin

Monellin

Fructose

Saccharin

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

Risk Assessment

Risk

Risk Analysis

Risk Communication

Q. Which of the following is false

Shelf life is the period between processing to retail purchase to consuming of the food product

As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half

Polished rice is just as nutritious as unpolished rice

Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called

Botulism

Cross – contamination

Hygiene

Food – borne illness