FOOD-SAFETY-OFFICER---FOOD-SAFETY Related Question Answers

1. Pick out the wrong statement:

2. Choose the correctly spelt word :

3. Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:

4. In a standard fruit jam preparation the content of total soluble solids should not be less than :

5. The safe level of irradiation for foods, which presents no toxicological hazard is :

6. Subjecting rice to higher degree of polishing is associated with following :

7. The browning occurring in cut apples on aeration is due to the presence of:

8. KSSAI stands for:

9. Identify the correct group of stimulating constituents present in tea :

10. Acceptable daily intake level of additives is derived from following :

11. Identify the cluster of essential fatty acids for humans from the following :

12. Aseptic packaging refers to :

13. The latest indicator organism for proper pasteurisation is :

14. Rasagolla is prepared using:

15. Aseptic packaging is used after which among the following processing method?

16. The water percentage of cow milk is approximately :

17. Which among the following practice reduces the occurrence of Mastitis?

18. Which among the following is used to test fat in milk?

19. The bacterial culture used to prepare Yoghurt contains Streptococcus thermophilus

20. Which among the following is used to sterilize milk cans in dairies?

21. The base material for preparing Shrikhand is :

22. ‘Outlines of Dairy Technology’ is written by :

23. The pink colour characteristic of cured meat is due to :

24. Natural casing for sausage preparation is derived from:

25. PSE condition of pork is caused due to :

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