1.
Q. In cola soft drinks the common colorant is
2.
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
3.
Q. Which of the following is used as the monitor in the pasteurization of milk
4.
Q. According to US FDA, irradiation comes under the category of
5.
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?
6.
Q. Safe moisture content for storage of cereal grains is
7.
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
8.
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
9.
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
10.
Q. In which type of drying, overall volume of the produet remains the same after drying
11.
Q. Pineapple comes under which category of food
12.
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
13.
Q. Minimum fat % in double toned milk is
14.
Q. Pellagra is caused by the deficiency of
15.
Q. In which part of the cereal grain, protein and fat content is maximum?
16.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
17.
Q. Match the following
18.
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
19.
Q. Nitrate and Nitrite along with Sodium Chloride is called as
20.
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
21.
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
22.
Q. Which of the following Aspergilus species produces aflatoxin?
23.
Q. Bread staling is caused by
24.
Q. ISO 9001: 2008 has how many clauses
25.
Q. Which one of the following is NOT a component of an evaporator?
26.
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
27.
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
28.
Q. A substance intentionally added that preserves flavor and improves taste is called
29.
Q. The protein of egg white known for it's antibiotic activity is
30.
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
31.
Q. The enzyme that hydrolyzes starch to maltose is
32.
Q. Sugar more than —-------— acts as preservative
33.
Q. Soxhlet method is used for the determination of...
34.
Q. The grades of tea in the increasing order of their leaf size are
35.
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
36.
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
37.
Q. Sugar and salt are examples of preservatives
38.
Q. Which one of the following is a fat insoluble vitamin?
39.
Q. The importance of Food Law is to
40.
Q. Which of the following can survive at the lowest moisture content?
41.
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
42.
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
43.
Q. What is the proposed mode of action of citric acid
44.
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
45.
Q. Which food constituent makes the food astringent?
46.
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
47.
Q. Which of the following does not give a silver mirror test with Tollen's reagent?
48.
Q. The most hygienic way of drying hands is by using
49.
Q. An individual office – holder of CODEX commission may be re – elected how many times:
50.
Q. Which of the following preservative would you prefer to prevent rope formation in bread
51.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
53.
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
54.
Q. Rigor mortis is caused due to
55.
Q. According to CODEX standards, which of the following food item is hypersensitive?
56.
Q. ISO-17025 deals with:
57.
Q. Water inside coconut is
58.
Q. Green tea is considered to be a more healthy option than black tea because it
59.
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
60.
Q. Standards laid for product is given by
61.
Q. Sodium free product should contain less ________________mg of sodium per serving
62.
Q. Food Safety and Standard Act was passed on
63.
Q. Which of the following sugars is/ are non-reducing?
64.
Q. Spray drying is used to dry
65.
Q. What is the objective of ISO 22000
66.
Q. Total fat content of table butter should not be less than……% 70
67.
Q. Standard pasteurisation protocol for milk is adequate for destroying
68.
Q. The oil, which experiences flavor reversion even at the lower peroxide value is
69.
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
70.
Q. Multiple effect evaporation leads to
71.
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
72.
Q. Which is the richest source of vitamin E
73.
Q. Decrease in smoke point is the indication of
74.
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
75.
Q. Osmophilic yeast can grow at ____________ water activity
76.
Q. ISO 9001 is which kind of management system
77.
Q. The thin surface layer of proteinaceous material act as protective layer in egg is
78.
Q. Among the following animal foods, the fat content is least in b Chicken meat
79.
Q. Which one of the following is a food additive?
80.
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.
81.
Q. The preservation technique using radiation is also known as
82.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
83.
Q. As per GHP water used in food processing units should meet the:
85.
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
86.
Q. FAO/WHO committee dealing with Food additive
88.
Q. SPS under WTO stands for
89.
Q. The rate of gas production by yeast in dough is increased by adding
90.
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
91.
Q. According to FSSA, Penalty for misleading advertisement may be extended to
92.
Q. Which property of hydrogen peroxide makes it the effective preservative
93.
Q. The bacteria of greatest concern in canning is
94.
Q. Codex General Principles of Food Hygiene introduces the use of the:
95.
Q. The reaction between Amino acid and reducing sugar is known as:
96.
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
97.
Q. Yeast can't act on which of the following?
98.
Q. Barfoed's test is for
99.
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 ______
100.
Q. Carboxymethyl cellulose is used as
Ok it’s good.
Nice
Nice quzz
It’s a very useful session
Nice quzzzzssss
All the questions you have given are very interested and those make me to revise all the topics….
Nice one thanks
It’s a very useful quiz… I’m eager for the next quiz programme
But some where I felt confused, and once I think about the question and I answered
Done
Thank you so much
Thank you so much for organising this test
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