ICON ALEPHATA 1

Theory with Weightages (%)

Number Topic Per cent

of Units Covered

1–5 Hazards in food chain: physical, chemical and biological 16

6–9 Toxins in food: naturally occurring, bacterial and fungal 13

10 – 12 Intrinsic toxins produced during processing and storage of food 9

13 – 16 Metals as toxins: Sources, contamination, toxicity and elimination 13

17 – 21 Pesticide residues as toxin: Chlorinated and non-chlorinated 16

22 – 25 Permitted and non-permitted food additives 13

26 – 28 Microbial standards of fresh and processed foods 9

29 – 32 Risk assessment and management during food preparation 13

Total 100

ICON ALEPHATA 2
1)Which concept shows that food will not cause any harm to the consumer when it is prepared or
eaten accordingly to its intended use?

a)food hazard

b)food safety

c)food adulteration

d)food borne disease

2)What is food safety hazard?

a)condition of food ,with the potential to cause an adverse health effect

b)condition of food ,with the potential to cause an favourable health effect

c)both a &b

d)none of the above

3)The substances that are intensionally added to food to maintain or improve its appearance,
texture, flavor and nutritional value ,as well as to prevent microbial spoilage is

a)food additive

b)sucrose

c)common salt

d)none of the above

4)The mycotoxins produced by penicillium patulum is _______

a)ochratoxin

b)aflatoxin

c)patulin

d)none of the above

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5)A Toxic secondary metabolite produced by organism of the fungus kingdom is _____

a)toxinosis

b)mycotoxin

c)allelopathic compounds

d)none of the above

6)Any substances intended for preventing,destroying,repelling or mitigating any pest is known

as_____

a)antibiotics

b)fumgicides

c)pesticides

d)none of the above

7)The fungal toxins produced by penicilium citrinum is___

a)roquefortine

b)aflatoxins

c)citrinin

d)none of the above

8)Food borne illness are most commonly caused by___in foods

a)microbes

b)natural toxins

c)industrial contaminants

d)none of the a

ICON ALEPHATA 4
9)Given below are certain facts about food conatamination by fungus ,which one of the statements
is untrue ?

a)the most common fungus toxin is alpha toxin

b)ergotin is a mycotoxin

c)ochratoxin is a mycotoxin

d)none of the mentioned

10)What is an example of biological hazards ?

a)salmonealla

b)dirt

c)cleaners

d)antibiotics

11)What is the chemical nature of endotoxins?

a)protein

b)polysaccharide

c)lipopolysaccharide

d)lipid

12)A microorganism can cause a disease called?

A)disease causing

b)detrimental

c)pathogens

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d)virulence

13)Which chemical is released in the body in response to allergance?

a)histamine

b)epinephrine

c)thyroxine

d)serotonin

14)Polypeptides that are secreted by the bacterial cell and released outside called______

a)endotoxin

b)exotoxin

c)toxin

d)virulent factor

15)What is food intolerance?

a)an immunologic reaction resulting from the ingestion,contact or inhalation of a food or food
additive.

b)an adverse reaction to a food in which the body immune system is not involved

c)a metabolic food disorder where food borne substances interfere with whre food borne normal
metabolic processes

d)all of the above

16)The botulism intoxification occurs due to___

a)an enterotoxin

b)neurotoxin

c)mycotoxin

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d)all of the above

17)What is food allergies?

a)an immunologic reaction resulting from the ingestion ,contact or inhalation of a food or food
additive

b)an adverse reaction to a food in which the body immune system is not involved

c)a metabolic food disorder where food borne normal metabolic processes.

d)all of the above

18)A bacterial food intoxification refers to ___

a)illness caused by presence of pathogens

b)food borne illeness caused by the presence of a bacterial toxin formed in food

c)both 1 & 2 none of the above

19)What are the most common symptoms of food poisoning?

a)nausea & vomiting

b)constipation

c)joiny pain

d)headache

20)The additive in salt prevents the thyroid condition known as goiter is

a)titanium oxide

b)cochineal extract

c)potassium iodide

d)sodium caseinate

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21)Aflatoxin is produces by____

a)aspergillus sp.

b)salmonella sp.

c)fusarium sp.

d)streptococcal sp

22)Botulism is caused by_____

a)clostridium botulinum

b)clostridium species

c)clostridium tetanai

d)clostridium subtilis

23)How cold should your refrigerator to be minimize the risk of food poisoning…….

a)35 Degre F OR colder

b)40 Degree F OR colder

c)45 Degree F OR colder

d)50 Degree F OR colder

24)Which of the following bacteria are responcible for causing the gretest number of food borne
illenesses ?

a) E coli

b)Salmonella

c)Listeria

d)Indigestion

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25)Which of the following is not a critical factor in the growth of dangers food borne bacteria ?

a)Tempreture

b)Time

c)Moisture

d)Altitude

26)Which are the foods involved in food borne diseases ?

a)Poultry

b)Meat & Meat Products

c)Fruits & Vegetables

d)All of the above

27)Which the most common symptom of food borne illness ?

a)vomiting

b)diarrhea

c)nausea

d)all of the above

28)…….% of the population in industrialized countries may be affected by food borne illeness
each year ?

a)20%

b)40%

c)30%

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d)50%

29)The majority of food borne illenesses are a result of which of the following

a)Improper handling of foods by the consumer

b)Improper handling of foods in restaurant or food service setting

c)Improper processing of foods by the manufacturer

d)None of the above

30)Which are the types of food contaminants ?

a)Bacterial toxins

b)Pesticide residue

c)Chemicals produced during processing

d)All of the above

31)Which the biological agent which is not added intentionally to food but is present in production
of food ?

a)Contamination

b)Toxines

c)Contaminant

d)Pieces of glass

32)Potentially hazardous food (PHF)refers to which category os food ?

a)semi-perishable

b)perishable foods

c)non-perishable foods

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d)none of the above

33)Which are the components of microbiolohical criteria for ready-to-eat food in general ?

a)aerobic colony count(ACC)

b)hygiene indicator organisms

c)specific foodborne pathogens

d)all of the above

34)Which is the scientific and systematic way of defining ,evaluating,and controlling hazards to
ensure the safety of food ?

a)hazard analysis and critical control point (HACCP)

b)food safety objectives(FSO)

c)good hygiene practices(GHP)

d)good manufacturing practices

35)Which is the important standard under formulation?

a)good hygiene practices

b)good manufacturing practices

c)good retail practices

d)all of the above

36)Which is the substance in food which evokes immune system to react?

a)food additives

b)food allergance

c)food hazards

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d)pesticides

37)Factors affecting safety of food ?

A)contamination factor

b)survival factor

c)proliferating factors

d)all of the above

38)Challenges to food safety ?

a)globalization of food supply

b)evolving farm level practices

c)emerging pathogens

d)all of the above

39)Which food commonly causes allergic reaction?

a)wheat

b)peanut

c)milk

d)soyabean

40)What is mean by aerobic colony count(ACC)?

a)total viable count

b)standard plate count

c)total number of bacteria able to grow in an aerobic environment in moderate temperature

d)all of the above

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41)What are the types of food additives?

a)anti-caking agents

b)antioxidents

c)emulsifiers

d)all of the above

42)Which of the following is the WRONG pair?

a)colours-enhance or add colour

b)food acids –maintain the rightv acid level

c)artificial sweetners-decrease the sweetness

d)emulsifiers-stop fats from clotting together

43)Which is the safest food preservative?

a)nitrates and nitrits

b)sulphites

c)EDTA

d)all of the above

44)Which is the traditional food preservative

a)salt

b)sugar

c)sodium benzoate

d)castor oil

ICON ALEPHATA 13
45)Why is it not safe to use non permitted colors in foods?

a)non-permitted food colors have bad odour

b)non-permitted food colors have no test

c)non-permitted food colors have hazardous effects on the health of human being

d)all of the above

46)Which is the natural food preservative?

a)rosemary

b)oregano extract

c)salt

d)all of the above

47)What is TPC in microbiology?

a)TPC is the count of polymerase

b)TPC is a clinical microbiology

c)TPC is a method of estimating the total no.of micro-organisms(mold,yeast,bacteria)in a

material

d)none of the above

48)What kind of micro-organisms can contaminate foof?

a)E-Coli

b)salmonella

c)lactic acid

d)both a & b

ICON ALEPHATA 14
49)Which bacteria are commonly present in food ?

a)E-Coli

b)lactic acid

c)salmonella

d)staphylococcus aureus

50)What is food safety standards?

a)formal documents containing requirements that foods have to comply with to safeguard human
health

b)employed by authorities &enforced by law

c)helps to protect the health of consumers from foodborne illnesses and food poisoning

d)all of the above

51)What is the principle of food safety?

a)clean

b)separate

c)cook

d)all of the above

52)What is the type of hazards in food?

a)chemical

b)microbial

c)physical

d)all of the above

ICON ALEPHATA 15
53)What is the type of quality inspection ?

a) Pre-Production Inspection

b) Pre-shipment inspection

c)Both a & b

d)None of the above

54)What is the method used to identify bacteria ?

a)Gram staining

b)shape

c)Both a & b

d)none of the above

55)How do we classify bacteria ?

a)Spherical (cocci)

b)Rod (bacilli)

c)Spiral (spirilla)

d)all of the above

56)Which is the good bactria ?

a)Algae

b)Lactobacillus

c)Fungi

d)Protozoa

57)Which is not a non permittd food colour?

ICON ALEPHATA 16
a)Orange G

b)Fast Red

c)Sunset Yellow

d)Metanil yellow

58)Which is NOT the factorof menu planning?

a)food cost and budgetary goals of the food service operation

b)production capability

c)types of service and food delivery system

d)availability of products

59)Which is the components of microbiological limits for ready to eat food ?

a)Aerobic colony count (acc)

b)Hygience indicator organisams – E coli

c)Both a & b

d) Streptomyces

60)…..Can be applied to each individual step in a food supply chain from primary production to
consumption ?

a)food law

b)microbiological risk assessment

c)food manufacturing

d)food safety risk

61)What are the challenges facing food safety authorities?

ICON ALEPHATA 17
a)rapidly growing volume

b)rapidly growing diversity of food trade

c)new and emerging food borne hazards

d)all of the above

62) What is the general principle of food safety risk management

a) Risk management should follow structured approach

b) protection of human health should be the primary consideration in risk management desions

c) both a) and b)

d)protection of food

63)_______ is a risk assessment of a food or ingredient incluase hazard identification and

characterisation, explosive assessment and risk characterisation.

a)food risk assessment

b)microbial risk assessment

c)Quantitative risk assessment

d) Both 1) & 2)

64) Which of the following is the step safety assessment

a)hazard identification

b)hazard characterization

c)risk characterization

d)risk assessment

65) Which of the following is the step safety assessment

ICON ALEPHATA 18
a)hazard identification

b)hazard characterization

c)risk characterization

d)risk assessment

66) Which is not method of risk management

a) Avoidance

b) Retention

c) Saving

d) Sharing

67)HACCP defined as codex

a)identifies and evaluates the hazards

b) identifies and controls hazards

c) identifies, evaluates and controls hazards

d) identifies and controls hazards after verification

68)Risk assessment, risk management, risk communication is part of?

a) hazard analysis

b)risk analysis

c)control of non- conformance

d)preventive action

69)The efficacy of HACCP system relies on:

a) management

ICON ALEPHATA 19
b)employee

c) management and employee

4)Lead auditor

70)Risk assessment comprises of

a)hazard identification

b)hazard characterization

c)risk characterization

d)all of the above

71)Which of these is a Prerequisite program?

a) Validation

b)GMP & GHP

c)Codex

d)FSSAI

72)In food factory the ISO 22000 is for ?

a) Increasing profits

b) Managing food safety

c) Employee welfare

d) None of the above

73)ISO stands for...

a)international standards of organization

b)Indian stand of organization

ICON ALEPHATA 20
c)international organization for standards

d)Indian organization of standards

74)BIS stands for...

a)Bureau of Indian standards

b)British international standards

c)Bureau of standard association

d) British association standards

75)Validation of a process to be done after interval of ?

a)2 months

b)3 months

c)6 months

d)9 months

76) The National Codex Contact Point (NCCP) for

India is at:

a) Ministry of Health and Family Welfare

b) Ministry of Commerce

c) FDA

d) Food Safety and Standards Authority of India,

Delhi

77) HACCP means.....

a) Hazard advancement control critical point

ICON ALEPHATA 21
b) Hazard analytical critical control parameter

c) Hazard analysis critical control point

d) Hazard advancement control critical parameter

78)Vehicle inspection during transportation is to?

a) Reduce hazard risk

b) Avoid contamination

c) Safety of product

d) All of the above

79)In codex how many general subject commited are there?

a)10

b)5

c)6

d)20

80)ISO is mostly...

a)process specific certification

b)product specific

c)both a and b

d)none of the above

81)ISO 9001 has how many clauses....

a) 5

b) 6

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c) 9

d) 8

82)Recall Procedure applied for ?

a)Product Manufacturing

b)Raw material intake

c)Finished product with safety issues

d) Quality check

83)Safety Protective gear to wear during entry into manufacturing is part of ?

a)CCP

b)GMP

c)GAP

d)FIFO

84)Traceability of goods done with the help of ?

a)numbering the products

b)batch code

c)barcode system &batch code records

d)document record

85) In Codex Horizontal committees are also called?

a) Vertical committees

b) Quality Check

c) FSM

d) General subject committees

ICON ALEPHATA 23
86) A person by whom the business is carried on or owned and is responsible for ensuring the
compliance is?

a) FSM

b) ZBO

c) PRP

d)all of the above

87) Which of the these is true?

a) critical control point needs to be monitored

b) critical limit is set for CCP to keep in check

c)corrective action to be taken at time of any non confoance

d) all of the above

88) Records help maintain

a)Deviation in the process

b)Nutritional information

c) Control chart

d)CCP critical limit list

89)Quality manual is reviewed periodically by ?

a)administration

b)employee &staff

c)top management

d)none of the above

ICON ALEPHATA 24
90)Which of these is a safety gear?

a)gloves

b)apron

c)safety shoes

d)all of the above

91)Which of these is corrective action for food recall for unsafe food products?

a)destroying of product

b)replacing of product

c)altering of product

d)all of the above

92)BIS is mostly for....

a)product specific standard

b)process specific

c)both a & b

d)none of the above

93)Safety precaution & environment safety guideline is given under ?

a)ISO-9001

b)ISO-14001

c)ISO-18000

d)ISO-23000

ICON ALEPHATA 25
94)Corrective action is?

a)Monitoring indicates a deviation from a critical limit

b) Monitoring indicates a deviation in process of RM

c) Monitoring indicates a shift in production Quality

d) Monitoring indicates a defect in production

95)Preventive action is?

a) Monitoring indicates a deviation from a critical limit

b) Monitoring indicates a deviation in process of RM

c) Monitoring indicates a shift in production Quality

d) Determination of Causes of Potential non-Conformities

96)CAPA applied in ?

a)GHP

b)ISO 9001

c)GMP

d)None of the above

97)Protocol for recall is given in

a)ISO 22000

b)ISO 9001

c)ISO 18000

d)ISO 14001

98)Non comformance of product analysed by...

ICON ALEPHATA 26
a)control chart

b)pareto analysis

c)affinity diagram

d)all of the above

99)Standards laid for product is given by..

a)BIS

b)ISO

c)ISI

d)WHO

100)FSSC 22000 consist of

a)ISO 22000

b)ISO 22002-1

c)FSSC part -1

d)all of the above

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ICON ALEPHATA 27