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MCQs

Total Questions : 64 | Page 4 of 7 pages
Question 31. Which of the following is a use of food additive?
  1.    Maintenance of nutritional quality of food and providing essential aids in food processing
  2.    Enhancement of keeping quality or stability with resulting reduction in food losses
  3.    Making food attractive to the consumer in a manner which does not lead to deception
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 32. Which of the following undesirable quality pertains to the undesirable use of additives?
  1.    To disguise the use of faulty processing and handling techniques
  2.    To deceive consumers and result in a substantial reduction of the nutritive value of the food
  3.    When the desired effect can be obtained by good manufacturing practices which are economically feasible
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 33. Which of the following terms/ food items are NOT included in the definition of a food additive?
  1.    Food items that find their way accidentally or unintentionally
  2.    Pesticides, color additives
  3.    New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 34. Which of the following is a function of a chemical additive?
  1.    Preservation
  2.    Serve as nutritional supplement
  3.    Color modifiers
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 35. The outbreaks traced to foods from food processing plants are contributed due to which of the following factor?
  1.    Inadequate refrigeration
  2.    Preparing food items too far in advance
  3.    Food items re-infected after final heat processing
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 36. Which of the following techniques are used by the FDA in determining the manner in which industry accepts its responsibilities?
  1.    Establishment inspection
  2.    Sample Collection and analysis of product in process
  3.    Surveillance intended to identify new problems
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 37. Which of the following is useful in trouble shooting for physical systems hazard?
  1.    Developing and maintaining flow diagrams to cover all food processing and physical systems and environment
  2.    Identifying all physical system hazards to safety and integrity of products
  3.    Establishing systems of control for all hazards and maintaining records of the same
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 38. Which of the following is a major role for the industry?
  1.    GMP compliance
  2.    Product recall System
  3.    Costumer service
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 39. Which does the following task come under? – Maintaining inventory of food processing systems and their environments.
  1.    Product specifications
  2.    Physical systems hazards control
  3.    Purchasing requirements
  4.    All of the mentioned
 Discuss Question
Answer: Option B. -> Physical systems hazards control
Answer: (b).Physical systems hazards control
Question 40. ‘A company must be on guard against violations’. This is covered under _____
  1.    Inspections and safety incidents
  2.    Auditing
  3.    Product integrity
  4.    All of the mentioned
 Discuss Question
Answer: Option C. -> Product integrity
Answer: (c).Product integrity

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