FSSAI-MCQs (1)

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FSSAI Exam MCQs

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FSSAI – MCQs Free static e-book
FSSAI Exam
Multiple Choice Questions (MCQs) for Technical Officers
and Central Food Safety Officers Post
1. Vanaspati ghee is obtained from oil by which of the following processes?
(1) Substitution
(2) Oxidation
(3) Hydrogenation
(4) All of the above
Answer key: 3
Explanation:
• Vanaspati ghee is a saturated compound.
• It is obtained from desi vegetable oil by hydrogenation of Carbon-carbon double and triple
bonds of vegetable oil.
2. Which of the following is a preliminary operation in food processing?
(1) Sorting
(2) Cleaning
(3) Grading
(4) All of these
Answer key: 4
Explanation:
• Preliminary operations include cleaning, sorting, peeling, cutting, or grinding and

grading, among others.
• The raw material must be processed as soon as possible (between 4 and 48 hours after it
is harvested), to prevent spoilage.
3. Aspiration and flotation sorting techniques use differences in ______ to sort food.
(1) Colour
(2) Density
(3) Shape
(4) Size
Answer key: 2
Explanation: Aspiration and flotation sorting use differences in density to sort food and are
similar in principle and operation to aspiration and flotation cleaning.
4. High-Temperature Short-Time (HTST) processing is a method of heat pasteurization of

perishable beverages at ________.
(1) 63°C for 30 minutes

(2) 90°C for 0.5 sec
(3) 94°Cfor 0.1 sec
(4) 72°C for 15 sec
Answer key: 4
Explanation: The High-Temperature Short-Time (HTST) pasteurization process is a continuous

process accomplished by heating the product to 72°C for 15 sec.
5. Which of the following is/are heat resistant enzymes?
(1) Lipoxygenase
(2) Catalase
(3) Peroxidase
(4) 1 & 2
Answer key: 4
Explanation
• Enzymes which cause loss of quality include Lipoxygenase, Polyphenoloxidase,

Polygaacturonase and Chlorophyllase.
• Heat resistant enzymes include Catalase and Peroxidase.
6. In pasteurisation, the time required, at a given temperature, to reduce the number of micro-
organisms to one-tenth of their initial value is known as ___.
(1) D value
(2) F value
(3) Z value
(4) None of the above
Answer key: 1
Explanation: The extent of heat treatment required is determined by the D value (Decimal
reduction time or time to reduce numbers by a factor of 10 or 90% of the initial load) of most
heat resistant enzymes or micro-organisms that may be present
7. The Ionising Radiation dose delivered to foods is measured in ______.
(1) becquerel
(2) kilo grays
(3) Sievert
(4) millirem
Answer key: 2
Explanation: The Ionising Radiation dose delivered to foods is measured in kilo grays (kGy).
8. In food processing, which of the following mixers is used for mixing low viscosity liquids?
(1) Pan mixers

(2) Z- blade mixer
(3) Screw and Ribbon mixer
(4) Impeller/ agitator
Answer key: 4
Explanation: Following are the different mixers that are used for handling various fluids and solids.
• Low viscosity fluids: Impeller/ agitator
• Semi-solid/paste: Pan mixers, Z- blade mixer
• Dry solids: Tumbler, Screw and Ribbon mixer
9. In the chilling process, the temperature of food is maintained between ______.
(1) -4 and 10 °C
(2) −1 and 8 °C
(3) −2 and 12 °C
(4) −8 and 15 °C
Answer key: 2
Explanation: In the chilling process, the temperature of foods is maintained between −1 and 8 °C.
10. Which of the following term is used for the time taken to lower the temperature of the
product from its initial temperature to a given temperature at its thermal centre?
(1) Growth time

(2) Freezing time
(3) Nucleation time
(4) Chilling time
Answer key: 2
Explanation: Freezing time is defined as the time required to lower the initial temperature of a
product to a given temperature at its thermal centre.
11. Which of the following is/are examples of Fluids?
(1) Liquids
(2) Gases
(3) Particulate materials
Answer key: 4
Explanation: Liquids, gases and some solids (for example powders and particulate materials) are
termed ‘fluids’ and can flow without disintegration when a pressure is applied to them.
12. How does temperature effects the density of food materials?
(1) Higher temperatures reduce the density of materials

(2) Higher temperatures increase the density of materials
(3) Temperatures do not affect the density of material
Answer key: 1
Explanation: The density of materials is not constant and changes with temperature (higher
temperatures reduce the density of materials) and pressure.
13. The transition from solid to fluid and back is known as _____.
(1) Glass transition

(2) Phase transition
(3) field transition
Answer key: 2
Explanation: The transition from solid to fluid and back is known as a phase transition and this is
important in many types of food processing.
• Water to water vapour in evaporation

• Distillation method.
14. Which of the following is/are example(s) of phase transition?
(1) Crystallisation of Fats

(2) Distillation
(3) Dehydration
Answer key: 4
Explanation: Phase transition is important in many types of food processing, for example.
• dehydration
• freeze-drying
• crystallisation of fats
15. Which of the following processes are influenced by the transition of food to an amorphous
glass state?
(1) Aroma retention

(2) Crystallisation
(3) Enzyme activity
Answer key: 4
Explanation: Processes that are significantly influenced by the transition to a glassy state include
aroma retention, crystallisation, enzyme activity, microbial activity, non-enzymic browning,
oxidation, agglomeration, and caking.
16. The density of_____ is a straightforward measure of mass/volume at a particular temperature.
(1) Liquids
(2) Plasma
(3) Air
Answer key: 1
Explanation: The density of liquids is a straightforward measure of mass/volume at a particular

temperature, but for particulate solids and powders there are two forms of density: the density of
the individual pieces and the density of the bulk of the material.
17. In food processing, the term porosity is calculated by ____.
(1) volume of air/ volume of a bulk sample

(2) mass of bulk sample /volume of a bulk sample
(3) volume of bulk sample /volume of a bulk sample
Answer key: 1
Explanation: The fraction of the volume that is taken up by air is termed the porosity and is
calculated by:
= Va/Vb
where Va volume of air (m3) and Vb volume of bulk sample (m3).

18. Chemicals that reduce the surface tension in the surface of a liquid are termed surface-active
and are known as______.
(1) Bleaching agents

(2) Emulsifying agents
(3) Conditioning agents
(4) thickening agents
Answer key: 2
Explanation: Chemicals that reduce the surface tension in the surface of a liquid is termed surface-
active and are known as ‘surfactants’, ‘emulsifying agents’ or ‘detergents.
19. Which of the following is a secondary textural character of the food?
(1) Chewiness
(2) Hardness
(3) Adhesiveness
(4) Elasticity
Answer key: 1
Explanation: The mechanical characteristics of food are subdivided into the primary parameters of
hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of
brittleness, chewiness, and gumminess.
20. Mass transfer of gases and vapours is a primary factor in which of the following processes?
(1) Evaporation
(2) Dehydration
(3) Baking
Answer key: 4
Explanation: Mass transfer of gases and vapours is a primary factor in evaporation, dehydration,
baking and roasting, frying, freeze-drying, the cause of freezer burns during freezing and a cause of
loss in food quality in chilled, MAP and packaged foods.
21. Which of the following schedules of FSSAI introduces the concept of FSMS based on
implementation of Good Manufacturing Practices (GMP) by food businesses?
(1) Schedule 2
(2) Schedule 4
(3) Schedule 1
(4) Schedule 3
Answer key: 2
Explanation: Schedule 4 introduces the concept of FSMS based on implementation of Good

Manufacturing Practices (GMP)by food businesses.
22. Which of the following parts of schedule IV describes the General hygienic and sanitary
practices to be followed by food business operators applying for license- Manufacturing/
processing/ packaging/ storage/ distribution?
(1) Part 1
(2) Part 3
(3) Part 2
(4) Part 3
Answer key: 3
Explanation: Part 2- General hygienic and sanitary practices to be followed by food business
operators applying for license- Manufacturing/ processing/ packaging/storage/distribution.
23. Under Good Manufacturing Practices, Location and Surroundings should be:
(1) Facility shall be situated away from environmentally polluted areas

(2) The site boundaries shall be clearly identified
(3) The manufacturing premise shall not have direct access to any residential area
Answer key: 4
Explanation:
The facility shall be situated away from environmentally polluted areas.
• The site boundaries shall be clearly identified with appropriate access control.
• The manufacturing premise shall not have direct access to any residential area.
24. Under Good Manufacturing Practices, hygienic design features may include:
(1) Pipes shall be sloped, with no dead-legs or right-angled bends

(2) Domed tops, curved sides, conical bases should be used for vessels/tanks
(3) Flexible hoses shall have a smooth (not ribbed) internal surface
Answer key: 4
Explanation: Hygienic design features may include:

• Pipes shall be sloped, with no dead-legs or right-angled bends,
• Domed tops, curved sides, conical bases for vessels/tanks.
• Flexible hoses shall have a smooth (not ribbed) internal surface and have fittings that
are sanitary and easy to connect/disconnect hoppers.
25. Under Good Manufacturing Practices, Potable water quality shall be as specified in the latest
edition of which BIS standard on drinking water?
(1) IS 10500
(2) IS 16020
(3) IS 16550
Answer key: 1
Explanation: Potable water quality shall be as specified in the latest edition of BIS standard on
drinking water (IS 10500).
26. Under Good Manufacturing Practices, Personal should be
(1) Instructed about hand washing

(2) Instructed about hand drying and sanitizing facility
(3) Instructed about lavatories
Answer key: 4
Explanation: Personnel should be instructed about hand washing, Hand drying and sanitizing facility,
lavatories, changing facility, rest, and refreshment room.
27. Under Good Manufacturing Practices, temperature control systems should consider:
(1) The nature of the food, e.g., its water activity, pH, and likely initial level and types of micro-
organisms.
(2) The intended shelf-life of the product
(3) the method of packaging and processing
Answer key: 4
Explanation: Temperature control systems should consider:
• the nature of the food, e.g., its water activity, pH, and likely initial level and types of micro-
organisms.
• the intended shelf-life of the product.
• the method of packaging and processing; and
• how the product is intended to be used, e.g., further cooking/processing or ready-to-eat.
28. Under Good Manufacturing Practices, the Air temperature of delivery vehicles should be
maintained at ______for chilled foods and –18°C for frozen food.
(1) 0°C to +5°C

(2) -2°C to +8°C
(3) -4°C to +5°C

(4) -4°C to +8°C
Answer key: 1
Explanation: Under Good Manufacturing Practices, the Air temperature of delivery vehicles should
be 0°C to +5°C for chilled foods and –18°C for frozen food.
29. Under Good Manufacturing Practices, the packaging materials used shall be:
(1) Able to Provide protection to all products to prevent contamination, damage.

(2) Able to accommodate required labelling as laid down under the FSS Act & the Regulations
thereunder
(3) Used for all packaging materials coming in direct contact with the food.
Answer key: 4
Explanation:
• The packaging materials used shall be able to provide protection to all products to prevent
contamination, damage.
• It shall be able to accommodate required labelling as laid down under the FSS Act & the
Regulations thereunder.
• Food grade packaging materials shall be used for all packaging materials coming in direct
contact with the food.
• Packaging materials like aluminium, tin and plastic shall conform to BIS standards as
mentioned under the FSS Regulations.
30. Under Good Manufacturing Practices, the dispatches of finished goods must follow_______
system.
(1) First Expiry First Out

(2) Last Expiry First Out
(3) Last In First Out
Answer key: 1
Explanation: The dispatches of finished goods must follow FIFO or FEFO (First Expiry First Out)
system.
31. 1. Which of the following statements is/are correct about Food Preservation?
(1) Preservation ensures that the quality, edibility, and the nutritive value of the food
(2) Preservation involves sealing to prevent re-entry of microbes

(3) Preservation reduces the waste of food
Answer key: 4
Explanation: Food Preservation-Preservation ensures that the quality, edibility, and the nutritive
value of the food and involves sealing to prevent re-entry of microbes. It also Preservation reduces
the waste of food.
32. Which of the following is/are the biological method of Food Preservation?
(1) Refrigeration
(2) Souring (fermentation) lactic and acetic acid
(3) Canning
(4) Frying
Answer key: 2
Explanation: Biological Methods-Souring (fermentation) lactic and acetic acid, e.g., cheese and
cultured milk.
33. During the thermal process, all kind of spores can be destroyed by:
(1) boiling water at 100°c for 15 min

(2) Heating food at 83°c for an hour
(3) Heating food at 92°c for an hour
Answer key: 4
Explanation: Many bacterial spores are destroyed at 100 °C in 30min, but some bacterial spores
are not destroyed by boiling (100°C) for 24 h. All spores whether bacterial or molds are destroyed
at 121°C in 15–20 min by moist heat.
34. Which of the following factors affect the Heat Resistance of Microorganisms?
(1) Water activity of microbes
(2) Presence of fat
(3) Presence of salts
Answer key: 4
Explanation: Factors Affecting Heat Resistance of Microorganisms include Water activity of

microbes, presence of fats, presence of salts etc.
35. Bacterial cells tend to be most resistant to heat while in the _____of growth (old cells).
(1) stationary phase

(2) logarithmic phase
(3) Lag phase
Answer key: 1
Explanation: Bacterial cells tend to be most resistant to heat while in the stationary phase of
growth (old cells) and less resistant during the logarithmic phase
36. Which of the following statements is /are correct about the factors and their effects on heat
resistance in microbial cells?
(1) The presence of sugars in the suspending menstruum causes an increase in the heat resistance
(2) Higher will be the quantity of Proteins in the heating menstruum, the lower is the degree of
heat resistance
(3) The larger the number of organisms, the lower is the degree of heat resistance
Answer key: 1
Explanation: Higher will be the quantity of Proteins in the heating menstruum, the higher is the
degree of heat resistance. The larger the number of organisms, the higher is the degree of heat
resistance.
37. The function of blanching is/are:
(1) To destroy enzyme activity in fruit and vegetables.

(2) To reduce surface microbial contamination
(3) To soften vegetable tissues to facilitate filling into containers
Answer key: 4
Explanation: The function of blanching is/are:
• To destroy enzyme activity in fruit and vegetables.

• To reduce surface microbial contamination.
• To soften vegetable tissues to facilitate filling into containers.
38. Thermal Death Time is defined as ____.
(1) The time required to destroy 90% of the organisms

(2) Refers to the degrees Fahrenheit required for the thermal destruction curve to traverse one log
cycle
(3) The time necessary to kill a given number of organisms at a specified temperature
Answer key:3
Explanation: Thermal death time (TDT) is the time necessary to kill a given number of organisms
at a specified temperature. By this method, the temperature is kept constant and the time
necessary to kill all cells is determined.
39. The minimum heat process should reduce the probability of survival of the most resistant C.
botulinum spores to 10−12is known as ______.
(1) 12-D Concept

(2) Fo value
(3) z Value
(4) D Value
Answer key: 1
Explanation: The 12-D concept refers to the process lethality requirement long in effect in the
canning industry and implies that the minimum heat process should reduce the probability of
survival of the most resistant C. botulinum spores to 10−12.
40. Quick or fast freezing is the process by which the temperature of foods is lowered to
about____ within 30 minutes.
(1) −100C
(2) −200C
(3) −400C
(4) −300C
Answer key: 2
Explanation: Quick or fast freezing is the process by which the temperature of foods is lowered to
about −20◦C within 30 minutes.
41. Which of the following is/are roles of food Packaging?
(1) It helps to restore the benefits of the food after the process.
(2) It provides the necessary information to the customers also
(3) It reduces food wastage throughout the supply chain
Answer key: 4
Explanation: Role of food packaging is as follows-

• It helps to restore the benefits of the food after the process.
• It provides the necessary information to the customers also
• It reduces food wastage throughout the supply chain
42. Indian Standards IS: 10146, is a specification for _________ in contact with foodstuffs.
(1) Polyethylene
(2) Polyvinyl Chloride
(3) Polypropylene
(4) Ionomer Resins
Answer key: 1
Explanation: IS: 10146 is a specification for Polyethylene in contact with foodstuffs.
43. All pre-packaged commodities imported should have which of the following information in
labels?
(1) Name and address of the importer

(2) Generic or common name of the commodity packed
(3) Month and year of packing in which the commodity is manufactured, packed, or imported
Answer key: 4
Explanation: All pre-packaged commodities imported should have the following labels:
• Name and address of the importer
• Generic or common name of the commodity packed
• Net quantity in terms of the standard unit of weights and measurement
• Month and year of packing in which the commodity is manufactured, packed, or imported.
• The MRP at which the commodity in packaged form may be sold to the end consumer.
44. In respect of Tin containers for packaging edible oils and fats shall conform to IS No. ______as
amended from time to time.
(1) 10325 or 10339

(2) 1993 or 13955
(3) 9025 or 13954
(4) 13954 or 11325
Answer key: 1
Explanation: In respect of Tin containers for packaging edible oils and fats shall conform to IS No.
10325 or 10339as amended from time to time.
45. In the packaging of Tomato Ketchup and Sauces pack, clean bottles shall be used. If acidity
does not exceed ____as acetic acid, open-top sanitary cans may also be used.
(1) 1.5%
(2) 0.1%
(3) 0.5%
(4) 2%
Answer key: 3
Explanation: For Tomato Ketchup and Sauces packaging, clean bottles shall be used. If acidity does
not exceed 0.5% as acetic acid, open-top sanitary cans may also be used
46. As per FSSAI packaging rules, which of the following is the packaging requirements for Drinking
Water?
(1) It shall be packed in clean, hygienic, and tamperproof bottles/containers made of polyethene/
polyvinyl chloride/ polyalkylene terephthalate/ or food-grade polycarbonate or sterile glass bottles
(2) All packaging materials of plastic origin shall pass the prescribed overall migration and colour
migration limits
(3) The packaging should be colourless and transparent.
Answer key: 4
Explanation: Packaging requirements for Drinking Water:

• It shall be packed in clean, hygienic, colourless, transparent, and tamperproof
bottles/containers made of polyethylene (PE) (conforming to IS:10146 or polyvinyl chloride
(PVC) conforming to IS: 10151 or polyalkylene terephthalate (PET and PBT) conforming to
IS: 12252 or polypropylene conforming to IS: 10910 or food-grade polycarbonate or sterile
glass bottles suitable for preventing possible adulteration or contamination of the water.
• All packaging materials of plastic origin shall pass the prescribed overall migration and colour
migration limits
47. As per the general requirement of food packaging and labelling, the particulars of declaration
required under these Regulations to be specified on the label shall be in which of the following
languages?
(1) English
(2) Hindi in Devnagri script
(3) Local language in the area
(4) Either 1 or 2
Answer key: 4
Explanation: The particulars of declaration required under these Regulations to be specified on the
label shall be in English or Hindi in Devnagri script.
48. As per Food Safety and Standards (packaging and labelling) Amendment Regulation,2013,
_____ shall be displayed on the principal display.
(1) Manufacturer’s logo

(2) Supplier’s logo
(3) License number
(4) 2 & 3
Answer key: 3
Explanation: As per Food Safety and Standards (packaging and labelling) Amendment
Regulation,2013, the License number shall be displayed on the principal display Provided that the
existing products of a unit shall comply with the requirement of this clause on and after the of
commencement Food Safety and Standards (packaging and labelling) Amendment Regulation,2013.
49. Food Safety and Standards (Packaging and Labelling) Regulations, 2011, Nutritional
Information or nutritional facts per ____ of the product shall be given on the label.
(1) 100 gm or
(2) 100ml
(3) per serving
(4) Any one of the above
Answer key: 4
Explanation: Nutritional information

• Nutritional Information or nutritional facts per 100 gm or 100ml or serving of the product
shall be given on the label.
50. Recently, FSSAI has transformed the symbol of non-vegetarian food to a ____.
(1) brown triangle

(2) brown circle
(3) Black triangle
(4) brown square
Answer key: 1
Explanation: FSSAI has transformed the symbol of non-vegetarian food from a brown circle to a
brown triangle to help colour blind people separate it from the brown, denoting non-vegetarian
food.
51. The _____ can be defined as the enclosing of an individual item (or several items) in a package
or container.
(1) packaging
(2) labelling
(3) packing
(4) packet
Answer key: 3
Explanation: “Packing" can be defined as the enclosing of an individual item (or several items) in a
package or container
52. The packaging in which subsidiary constituents have been deliberately included in or on either
the packaging material or the package headspace to enhance the performance of the package
system is known as ____.
(1) Active packaging

(2) Intelligent packaging
(3) Smart packaging
(4) Green packaging
Answer key: 1
Explanation: Active packaging is accurately defined as “packaging in which subsidiary constituents

have been deliberately included in or on either the packaging material or the package headspace to
enhance the performance of the package system”
53. Active packaging techniques for preservation and improving quality and safety of foods can be
classified into which of the following categories?
(1) Scavengers
(2) Emitters or releasers
(3) Adaptors
Answer key: 4
Explanation: Active packaging techniques for preservation and improving quality and safety of foods
can be divided into three categories; absorbers (i.e., scavengers), releasing systems and other
systems.
54. Which of the following is the most commonly used moisture absorbers for food packaging?
(1) Calcium hydroxide

(2) silica gel
(3) Ferro-compounds
(4) glucose oxidases
Answer key: 2
Explanation: The most commonly used moisture absorbers are those based on silica gel.
55. The purpose of UV - light absorbers in active food packaging is to _____.
(1) Restrict light-induced oxidation

(2) Control of excess moisture in packed food
(3) Prevention of too fast ripening and softening
Answer key: 1
Explanation: UV - light absorbers

• Purpose: Restricting light-induced oxidation
• Applications in: Light-sensitive foods such as ham, Drinks
• Examples: Polyolefins like polyethylene and polypropylene doped with a UV-absorbent

agent.
56. In ethylene scavengers, the effective systems utilise _____immobilised on an inert mineral
substrate such as alumina or silica gel to accelerate the respiration rate and subsequent
senescence of horticultural products.
(1) Calcium hydroxide

(2) Potassium permanganate
(3) Sulphur dioxide
(4) Sodium hydroxide
Answer key: 2
Explanation: Ethylene (C2H4) is a plant hormone that accelerates the respiration rate and
subsequent senescence of horticultural products such as fruit, vegetables, and flowers.
• Effective systems utilise potassium permanganate (KMnO4) immobilised on an inert mineral
substrate such as alumina or silica gel.
• KMnO4 oxidises ethylene to acetate and ethanol and in the process changes colour from
purple to brown and hence indicates its remaining ethylene scavenging capacity.
57. Which of the following is an example of antioxidants emitters in food products used for food
packaging?
(1) vitamin C
(2) vitamin E
(3) resveratrol
Answer key: 4
Explanation: Examples of antioxidants in food products are vitamin C, vitamin E (tocopherol),

resveratrol and citric acid.
58. In active packaging of food materials, cholesterol removal is used to Immobilise _____in the
packaging material.
(1) cholesterol synthetase

(2) cholesterol oxidase
(3) cholesterol reductase
Answer key: 3
Explanation: In active packaging of food materials, cholesterol removal is used to Immobilise

cholesterol reductase in the packaging material.
59. In active packaging of food materials, lactose remover is used in which of the following
industries?
(1) fruits and vegetables

(2) Meat & fish products
(3) Milk and other dairy products
Answer key: 3
Explanation: Lactose remover

• Working principle: Immobilise lactase in the packaging material.
• Purpose: Serving Milk and other dairy products to people suffering from Lactose Intolerance.
• Applications in: Milk and other dairy products
• Example: Milk and other dairy products.
60. In Intelligent packaging techniques, which of the following indicators is placed inside the
package, either to the headspace of the package or attached to the lid?
(1) Carbon dioxide indicator

(2) oxygen indicators
(3) Gas indicator
Answer key: 4
Explanation: In Intelligent packaging techniques, internal indicators are placed inside the package,
either to the headspace of the package or attached to the lid (oxygen indicators for indication of
oxygen or package leak, carbon dioxide indicators, microbial growth indicators and pathogen
indicators).
@To solve complete set of MCQs for all the chapters, subscribe to Oliveboard’s FSSAI course.
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FSSAI Exam MCQs

1. Vanaspati ghee is obtained from oil by which of the following processes?

• Vanaspati ghee is a saturated compound.

2. Which of the following is a preliminary operation in food processing?

• Preliminary operations include cleaning, sorting, peeling, cutting, or grinding and

4. High-Temperature Short-Time (HTST) processing is a method of heat pasteurization of

(1) 63°C for 30 minutes

Explanation: The High-Temperature Short-Time (HTST) pasteurization process is a continuous

5. Which of the following is/are heat resistant enzymes?

• Enzymes which cause loss of quality include Lipoxygenase, Polyphenoloxidase,

• Heat resistant enzymes include Catalase and Peroxidase.

7. The Ionising Radiation dose delivered to foods is measured in ______.

(1) Pan mixers

9. In the chilling process, the temperature of food is maintained between ______.

(1) Growth time

11. Which of the following is/are examples of Fluids?

12. How does temperature effects the density of food materials?

(1) Higher temperatures reduce the density of materials

(1) Glass transition

• Water to water vapour in evaporation

14. Which of the following is/are example(s) of phase transition?

(1) Crystallisation of Fats

(1) Aroma retention

16. The density of_____ is a straightforward measure of mass/volume at a particular temperature.

Explanation: The density of liquids is a straightforward measure of mass/volume at a particular

17. In food processing, the term porosity is calculated by ____.

(1) volume of air/ volume of a bulk sample

where Va volume of air (m3) and Vb volume of bulk sample (m3).

(1) Bleaching agents

19. Which of the following is a secondary textural character of the food?

Explanation: Schedule 4 introduces the concept of FSMS based on implementation of Good

(1) Facility shall be situated away from environmentally polluted areas

The facility shall be situated away from environmentally polluted areas.

(1) Pipes shall be sloped, with no dead-legs or right-angled bends

Explanation: Hygienic design features may include:

26. Under Good Manufacturing Practices, Personal should be

(1) Instructed about hand washing

Explanation: Temperature control systems should consider:

(1) 0°C to +5°C

(3) -4°C to +5°C

(1) Able to Provide protection to all products to prevent contamination, damage.

(1) First Expiry First Out

(2) Preservation involves sealing to prevent re-entry of microbes

(1) boiling water at 100°c for 15 min

Explanation: Factors Affecting Heat Resistance of Microorganisms include Water activity of

(1) stationary phase

37. The function of blanching is/are:

(1) To destroy enzyme activity in fruit and vegetables.

Explanation: The function of blanching is/are:

• To destroy enzyme activity in fruit and vegetables.

38. Thermal Death Time is defined as ____.

(1) The time required to destroy 90% of the organisms

(4) None of the above

(1) 12-D Concept

41. Which of the following is/are roles of food Packaging?

Explanation: Role of food packaging is as follows-

Explanation: IS: 10146 is a specification for Polyethylene in contact with foodstuffs.

(1) Name and address of the importer

(1) 10325 or 10339