1.
Q. What is the tagline of Eat Right India?
3.
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
4.
Q. Which of the following is not true about FSSAI
5.
Q. Which of the following are not the themes on which the codex standards are set
6.
Q. ___________is used for inhibiting fungal growth and non-enzymatic browning in fruit juices
7.
Q. Which ministry approved the formulation of standards for any food article through a proper channel?
8.
Q. _________ were the first to deal with the liberalization of trade in agricultural products
9.
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
10.
Q. Double fortified salt is new fortified food product delivering small but crucial amount of iodine and ……………….. to humans through their diet.
11.
Q. In milk which additive is permitted
12.
Q. During milling of wheat, nutrient losses occur, fortification helps in adding back those nutrients……………………………… when added to wheat flour is important for fighting anemia and blood formation.
13.
Q. Which of the following is not the part of key theme of “The Eat Right Movement”?
14.
Q. Food Safety and Standards Authority of India (FSSAI) is a statutory body established under
16.
Q. FSSAI has launched an initiative, an ecosystem to enable the collection and conversion of used cooking oil to bio-diesel, which is good for the health of people and the planet named as
17.
Q. To avoid spoilage of fatty substance, which of the following is used
18.
Q. FSSAI operationalised the Food Safety and Standards (Fortification of Foods) Regulations, 2016 for fortifying staples. Which of the following is fortified with Vitamin A and D?
19.
Q. The Marine Products Export Development Authority is a statutory body functioning under the Department of
20.
Q. The major reason for deterioration in partially frozen food is due to
21.
Q. Food Safety Management System consists of:
22.
Q. Food Authority has commissioned 21 scientific panels that comprises of ………. vertical and ………. horizontal panels.
23.
Q. Eat Right India is aligned to thethe National Health Policy 2017 with its focus on preventive and promotive healthcare and flagship programmes like
24.
Q. Sugar and salt are examples of preservatives
25.
Q. The efficacy of HACCP system relies on
26.
Q. According to US FDA, irradiation comes under the category of
27.
Q. An individual office – holder of CODEX commission may be re – elected how many times:
28.
Q. The reaction between Amino acid and reducing sugar is known as:
29.
Q. For tenderization of meat, the enzyme is used:
30.
Q. T.S.S of jam is(ºBrix)
31.
Q. Safe moisture content for storage of cereal grains is
32.
Q. According to PFA, modified starches are used at maximum extent in food ___________.
33.
Q. Fat content in toned milk
34.
Q. This is / are function of food authority_____________.
35.
Q. Which of the following methods refers to deactivation of microbes in food using electricity?
36.
Q. The principal microorganism for yogurt is ______________________
37.
Q. Meat food products order contains _______________ number of schedules
38.
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
39.
Q. Which acid is used in non fruit beverages
40.
Q. Which is the sweetest sugar
41.
Q. The rate of freezing depends upon
42.
Q. Preservative used in squash is
43.
Q. Mold on dehydrated food can result from
44.
Q. Temperature is measured in degree ______________.
45.
Q. Causes of hand dermatitis
46.
Q. Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.
47.
Q. In HTST method of milk pasteurisation milk is heated at ___________
48.
Q. Food Regulation 1985 has ____________ components.
49.
Q. Hydrogen peroxide is used as the preservative ion for which of the following food commodity
50.
Q. Sugar free product should contain:
51.
Q. Potassium metabisulfite is a/an
52.
Q. The Central Government should make reference to the Selection Committee within how much time of occurrence of any vacancy in FSSAI on grounds other than superannuation or completion?
53.
Q. The rate of gas production by yeast in dough is increased by adding
54.
Q. Generally the ‘% Daily Value’ is based on a 2000 – 2500 cal diet.
55.
Q. 2. Statement 1: Codex Alimentarius is an international commission for food labeling. Statement 2: Coffee, Tea and Spices have been exempted from food labeling
56.
Q. Which of the following additive is being derived from Thaumatococcus daneilli
57.
Q. Which of the following coloring agent have limited use in confectionery because of its flavor
58.
Q. SPS under WTO stands for
59.
Q. Recall procedure applied for
60.
Q. In aseptic canning, the sterilization temperature of food may be as high as 150C and sterilization takes place in
