According to The Prevention of Food Adulteration Act, 1954; the word "adulterated" is defined as: 1. If the article is obtained from a diseased animal 2. If the article contains any poisonous or other ingredient which renders it injurious to health 3. Any material which is or could be employed for the purpose of adulteration 4. If the article contains any other substance which affects, or if the article is so processed as to affect, injuriously the nature, substance or quality there of Which of the given statements is/are correct:
💡Correct Answer: Option D (1, 2 and 4 are correct)
Under Section 2(i) of the Prevention of Food Adulteration Act 1954, an article of food is deemed to be Adulterated if it is derived from a diseased animal (1), contains poisonous/injurious ingredients (2), or contains foreign matter affecting its nature and quality (4). Statement 3 defines an 'adulterant', not 'adulterated food'. Correct: 1, 2 and 4 are correct.
According to The Prevention of Food Adulteration Act, 1954; an article of food shall be deemed to be "misbranded" 1. if it is falsely stated to be the product of any place or country 2. Any article which ordinarily enters into, or is used in the composition or preparation of, human food 3. if it is so coloured, flavoured or coated, powdered or polished that the fact that the article is damaged is concealed or if the article is made to appear better or of greater value than it really is 4. if it is not labelled in accordance with the requirements of this Act or Rules made thereunder Which of the given statements is/are correct :
💡Correct Answer: Option B (1, 3 and 4 are correct)
Under Section 2(ix) of the PFA Act 1954, food is deemed Misbranded if falsely labeled regarding origin (1), colored/coated to conceal damage or inflate value (3), or violating statutory labeling requirements (4). Statement 2 is the definition of 'Food'. Correct: 1, 3 and 4 are correct.
Consider the following statements: 1. A food inspector shall have power to prohibit the sale of any article of food in the interest of public health with the previous approval of the Local (Health) Authority having jurisdiction in the local area concerned, or with the previous approval of the Food (Health) Authority. 2. A food inspector shall have power to take samples of any article of food from any person selling such article. 3. A food inspector shall have power to prohibit the sale of any article of food in the interest of public health without the previous approval of the Local (Health) Authority having jurisdiction in the local area concerned, or with the previous approval of the Food (Health) Authority. 4. A food inspector shall have power to take samples of any article of food from any person who is in the course of conveying, delivering or preparing to deliver such article to a purchaser or consignee. Which of the given statements is/are correct :
💡Correct Answer: Option C (1, 2 and 4 are correct)
Under Section 10 of PFA Act 1954: A Food Inspector has statutory power to take samples from sellers (2) and transporters/consignees (4), and can prohibit sale in the interest of public health WITH prior approval of Local Health Authority (1). (Statement 3 is false as prior approval is mandatory). Correct: 1, 2 and 4 are correct.
Q4
Food Safety Acts, FSSAI Regulations & StandardsBureau of Indian Standards (BIS)
Bureau of Indian Standards comes under which Ministry of India?
💡Correct Answer: Option A (Ministry of Consumer Affairs)
The Bureau of Indian Standards (BIS, established under the BIS Act, 2016) is the national standards body of India operating under the Ministry of Consumer Affairs, Food and Public Distribution.
Where is the headquarter of Bureau of Indian Standards located?
💡Correct Answer: Option A (New Delhi)
The national headquarters of the Bureau of Indian Standards (BIS) is located at Manak Bhavan, Old Delhi / New Delhi.
Q6
Food Safety Acts, FSSAI Regulations & StandardsSeizure and Disposal of Perishable Foods
If any food article seized is of perishable nature and is deteriorated that is unfit for consumption. In such case, as per The Prevention of Food Adulteration Act, 1954 the food inspector should:
💡Correct Answer: Option B (Destroy the food article after giving notice in writing to the vendor)
Under Section 10(4A) of the PFA Act 1954, if any seized food article is unwholesome, perishable, and deteriorated beyond human consumption, the Food Inspector shall destroy the article with the prior consent of the vendor, or after giving notice in writing to the vendor with the approval of Local Health Authority.
What does the Codex Alimentarius General Standard for Food Contaminants cover?
💡Correct Answer: Option A (Maximum limits for heavy metals in food)
The Codex General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) sets Maximum Levels (MLs) and statutory limits for environmental contaminants, heavy metals (Lead, Cadmium, Arsenic, Mercury), and mycotoxins in food.
Under the WTO Sanitary and Phytosanitary (SPS) Agreement, which of the following is required when setting food safety measures?
💡Correct Answer: Option B (Harmonization with Codex Alimentarius standards)
Under the WTO SPS Agreement (Article 3), member countries are required to base their national food safety regulations on international standards established by the Codex Alimentarius Commission (Harmonization with Codex).
Which organization is responsible for setting international food safety standards?
💡Correct Answer: Option B (Codex Alimentarius Commission)
The Codex Alimentarius Commission (CAC), established jointly by the FAO and WHO in 1963, is the principal international body responsible for developing harmonized international food standards, guidelines, and codes of practice.
What does the term "Maximum Residue Limit (MRL)" refer to in international food laws?
💡Correct Answer: Option C (The upper limit of pesticide residues legally permitted in food)
Maximum Residue Limit (MRL) is the maximum legally tolerated concentration of a pesticide chemical residue (expressed in mg/kg or ppm) permitted in or on food commodities based on Good Agricultural Practice (GAP).
Q11
Food Safety Acts, FSSAI Regulations & StandardsEat Right India Movement
Which of the following initiatives is directly associated with FSSAI to promote food safety awareness?
💡Correct Answer: Option C (Eat Right India)
Eat Right India is FSSAI's flagship nationwide public health movement based on three pillars: 'Eat Safe, Eat Healthy, and Eat Sustainably'.
Which of the following is a key function of FSSAI under the Food Safety and Standards Act, 2006?
💡Correct Answer: Option D (Formulation of standards for articles of food and food additives)
Under Section 16 of the FSSA 2006, the principal statutory function of FSSAI is laying down science-based standards for articles of food, food additives, contaminants, and regulating their manufacture, storage, distribution, sale, and import.
Under which program does FSSAI provide a platform for food businesses to verify compliance with food safety standards?
💡Correct Answer: Option D (FSSAI Food Safety Auditing Program)
Under the FSSAI (Food Safety Auditing) Regulations 2018, FSSAI established the Food Safety Auditing Program by recognizing third-party auditing agencies to inspect and verify food safety compliance of FBOs.
FSSAI's "FSSAI Accreditation" scheme helps food businesses by :
💡Correct Answer: Option B (Ensuring compliance with food safety regulations)
FSSAI recognized auditing and laboratory accreditation schemes assist food business operators by evaluating and ensuring systematic compliance with statutory food safety regulations and Schedule 4 hygienic practices.
The FSSAI regulates food standards under which of the following acts?
💡Correct Answer: Option A (Food Safety and Standards Act, 2006)
FSSAI was established as an autonomous statutory authority under the Food Safety and Standards Act, 2006 (FSSA 2006), which consolidated multiple legacy food orders and laws.
Consider the following pairs: i. Food Fortification Resource Centre (FFRC) ii. Food Safety Training and Certification (FoSTaC) iii. +F Logo iv. Hygiene Rating Scheme
1) Provides certification for fortified foods meeting nutritional standards 2) Builds capacity by training food handlers on food safety practices 3) Promotes fortified food products to address nutritional deficiencies 4) Rates food establishments based on hygiene and safety standards
Which of the pairs given above is/are correctly matched?
💡Correct Answer: Option B (i-3, ii-2, iii-1, iv-4)
i -> 3 (FFRC: promotes fortification to address micro-nutrient malnutrition), ii -> 2 (FoSTaC: training food handlers in food safety), iii -> 1 (+F Logo: certification seal for fortified staple foods), iv -> 4 (Hygiene Rating: star rating for food establishments). Correct match: i-3, ii-2, iii-1, iv-4.
Consider the following pairs : i. Safe Water Initiative ii. Pink Book Initiative iii. School Health and Wellness Program iv. Food Safety Mitra Scheme
1) Empowers trained individuals to assist food businesses in regulatory compliance 2) Provides guidelines for safe and nutritious food in schools 3) Enhances food safety practices for drinking water 4) Offers a manual for safe and nutritious food practices in households
Which of the pairs given above is/are correctly matched?
💡Correct Answer: Option C (i-3, ii-4, iii-2, iv-1)
i -> 3 (Safe Water: drinking water safety), ii -> 4 (Pink Book: safe food guide for Indian households), iii -> 2 (Yellow Book / School Program: safe food in schools), iv -> 1 (Food Safety Mitra: certified individuals aiding FBO licensing/compliance). Correct match: i-3, ii-4, iii-2, iv-1.
Which FSSAI initiative aims to regulate the safe use and disposal of used cooking oil?
💡Correct Answer: Option B (Repurpose Used Cooking Oil)
RUCO (Repurpose Used Cooking Oil) is an FSSAI ecosystem initiative that prevents diverted reuse of degraded toxic frying oil by collecting and converting used cooking oil into Biodiesel.
Q19
Food Safety Acts, FSSAI Regulations & StandardsFSSAI Pink Book
What does the Pink Book released by FSSAI primarily focus on?
💡Correct Answer: Option B (Safe and nutritious food practices for households)
The 'Pink Book: Your Guide for Safe & Nutritious Food at Home' provides comprehensive guidance for home-makers and consumers on buying, storing, preparing, and serving hygienic food in households.
Q20
Food Safety Acts, FSSAI Regulations & StandardsClean Street Food Hubs
FSSAI's "Clean Street Food Hub" certification is granted to:
💡Correct Answer: Option A (Areas where all street food vendors collectively follow safety standards)
The 'Clean Street Food Hub' (CSFH) certification is awarded to designated street food clusters/hubs where a minimum of 80% to 100% of vendors collectively comply with standard food safety, waste management, and sanitary benchmarks.
The Food Safety and Standards Authority of India (FSSAI) operates under the jurisdiction of which government ministry?
💡Correct Answer: Option B (Ministry of Health and Family Welfare)
FSSAI is an autonomous statutory authority established under the administrative jurisdiction of the Ministry of Health and Family Welfare (MoHFW), Government of India.
Which of the following is a key function of the State Food Safety Commissioners in India?
💡Correct Answer: Option B (Ensuring the implementation of FSSAI regulations at the state level)
Under Section 30 of FSSA 2006, the Commissioner of Food Safety of the State is statutory responsible for the efficient implementation and enforcement of the Act, Rules, and FSSAI Regulations throughout the State.
Which of the following agencies is involved in inspecting food safety at the local level in India?
💡Correct Answer: Option B (State Food Safety Authorities)
At the state and district level, State Food Safety Authorities (State FDA / Food Safety Administration headed by Designated Officers and Food Safety Officers) conduct grassroots inspections, sampling, and licensing.
The Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, were designed to :
💡Correct Answer: Option C (Set maximum limits for contaminants, toxins, and residues in food)
The FSS (Contaminants, Toxins and Residues) Regulations 2011 prescribe statutory Maximum Limits for heavy metal contaminants, crop contaminants, mycotoxins (Aflatoxins, Ochratoxin A), and pesticide/antibiotic residues in food.
Which of the following certifications is recognized by FSSAI for food businesses ensuring compliance with food safety norms in India?
💡Correct Answer: Option D (All of the above)
FSSAI recognizes international and national safety quality frameworks including ISO 22000 (Food Safety Management Systems), FSSAI Hygiene Rating, and HACCP certifications (All of the above).
Which of the following Indian states was the first to implement the Food Safety Index introduced by FSSAI in 2018?
💡Correct Answer: Option C (Gujarat)
Gujarat topped and led the implementation in the inaugural State Food Safety Index (SFSI) announced by FSSAI on World Food Safety Day (7 June 2019) for the evaluation year 2018–19.
The "FSSAI's Food Safety and Hygiene Certificate" (FSHC) is aimed at certifying which of the following?
💡Correct Answer: Option A (Street food vendors and small food businesses)
The Food Safety and Hygiene Certificate (and Clean Street Food initiatives) specifically targets petty food business operators, hawkers, and street food vendors to elevate baseline sanitary practices.
Q29
Food Safety Acts, FSSAI Regulations & StandardsFood Research Institutions
Which of the following agencies plays a role in promoting food safety research in India?
💡Correct Answer: Option D (National Institute of Food Technology Entrepreneurship and Management (NIFTEM))
NIFTEM (National Institute of Food Technology Entrepreneurship and Management, Kundli/Thanjavur) under the Ministry of Food Processing Industries conducts apex research, entrepreneurship training, and testing in food science.
Consider the following statements: Which of the following statements about the "Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011" are correct? 1. The regulations specify permissible levels of pesticides in food products 2. The regulations define the maximum allowable levels of toxins such as mycotoxins in food. 3. These regulations are limited to regulating food additives only 4. The regulations apply to both domestic and imported food products in India Which of the given statements is/are correct:
💡Correct Answer: Option D (1, 2 and 4 are correct)
Statements 1, 2, and 4 are correct: The regulations specify MRLs for pesticides (1), mycotoxins like aflatoxins (2), and apply uniformly to both domestic articles and imported consignments (4). Statement 3 is false as food additives are governed by separate Food Additives Regulations. Correct: 1, 2 and 4 are correct.
Consider the following statements : Which of the following statements are true regarding the "FSSAI Food Safety Auditing" process? 1. Audits are conducted by third-party agencies approved by FSSAI 2. Food safety audits are only required for food manufacturers, not for food outlets 3. Food safety audits focus on compliance with FSSAI regulations regarding food handling, storage, and hygiene 4. Non-compliance with audit findings can lead to penalties, including cancellation of FSSAI licenses Which of the given statements is/are correct :
💡Correct Answer: Option A (1, 3 and 4 are correct)
Statements 1, 3, and 4 are correct: Audits are conducted by FSSAI-recognized third-party auditing agencies (1), verify hygiene and sanitary handling (3), and non-compliance can trigger regulatory improvement notices or license suspension (4). Statement 2 is false as audits apply to high-risk catering and retail outlets as well.
Consider the following statements : Which of the following actions are part of FSSAI's regulatory framework to prevent food adulteration in India? 1. Encouraging food businesses to use digital tools for tracking adulteration 2. Strict penalties for food business operators caught selling adulterated food 3. Imposing minimum quality standards on raw materials and food additives 4. Banning the sale of certain food products deemed prone to adulteration without proper certification Which of the given statements is/are correct :
💡Correct Answer: Option D (2, 3 and 4 are correct)
Statutory regulatory anti-adulteration enforcement mechanisms under FSSA 2006 include: Imposing strict legal penalties and imprisonment (2), laying down mandatory quality specifications for raw commodities and additives (3), and prohibiting uncertified sale of adulteration-prone commodities like loose edible oils and mustard oil blends (4). Choice D (2, 3 and 4 are correct).
Consider the following statements : Which of the following factors are considered when determining whether a food product can be marketed as "organic" under FSSAI's organic food regulations? 1. Certification by the National Program for Organic Production (NPOP) or any other FSSAI-recognized certifying agency 2. The exclusion of all synthetic pesticides and fertilizers during the cultivation of the food 3. The product's marketing as organic without the need for any official certification if it meets minimum standards 4. Compliance with international organic certification standards for products that are exported Which of the given statements is/are correct:
💡Correct Answer: Option C (1, 2 and 4 are correct)
Under the FSS (Organic Foods) Regulations 2017: Organic foods must be certified under NPOP or PGS-India (1), completely exclude synthetic agrochemicals/GMOs (2), and comply with export standards (4). Statement 3 is false because self-claiming 'organic' without certification is illegal (Jaivik Bharat logo is mandatory). Correct: 1, 2 and 4 are correct.
Q34
Food Safety Acts, FSSAI Regulations & StandardsFSSAI Statutory Forms (Form C)
What is the purpose of Form C in the context of the Food Safety and Standards Authority of India (FSSAI)?
💡Correct Answer: Option B (It is a certification form for the food products to be marketed in India)
Form C is the statutory License Certificate document issued by the Designated Officer / Licensing Authority to a Food Business Operator upon approval under FSSA 2006 (Form A is Application for Registration, Form B is Application for License).
Which of the following is an online portal developed by FSSAI that provides a centralized platform for consumers to raise concerns related to food safety and hygiene?
💡Correct Answer: Option B (Food Safety Connect)
'Food Safety Connect' is FSSAI's integrated consumer grievance redressal online portal and mobile app empowering citizens to register food adulteration and safety complaints against food establishments.
Q36
Food Chemistry, Nutrition & BiochemistryMacronutrients and Energy
Which of the following macronutrients is the primary source of energy for the human body?
💡Correct Answer: Option D (Carbohydrates)
Carbohydrates are the body's preferred primary energy substrate, metabolized via glycolysis and cellular respiration into glucose to provide 4 kcal/g of energy.
Which of the following vitamins plays a crucial role in calcium absorption?
💡Correct Answer: Option C (Vitamin D)
Vitamin D (1,25-dihydroxycholecalciferol / Calcitriol) acts as a steroid hormone that upregulates the synthesis of calcium-binding protein (Calbindin) in intestinal mucosal cells, facilitating active calcium absorption.
Which type of carbohydrate is digestible by the human body and provides a quick source of energy?
💡Correct Answer: Option B (Starch)
Starch (composed of α-1,4 and α-1,6 glucosidic linkages in amylose and amylopectin) is rapidly hydrolyzed by salivary and pancreatic α-amylase enzymes into maltose and glucose, serving as the main digestible dietary energy source (Cellulose and pectin are non-digestible dietary fibers).
Q39
Food Chemistry, Nutrition & BiochemistryMinerals and Electrolytes
Which of the following minerals is most important for maintaining fluid balance and nerve function in the body?
💡Correct Answer: Option B (Potassium)
Potassium (K+), as the major intracellular cation, together with extracellular Sodium (Na+), generates electrochemical resting membrane potentials across nerve axons and maintains osmotic fluid electrolyte balance.
Which of the following food chemistry principles explains the chemical change that occurs when food is cooked at high temperatures, leading to changes in flavor and texture?
💡Correct Answer: Option A (Maillard Reaction)
The Maillard Reaction is a non-enzymatic browning reaction between the amino group of amino acids/proteins and the carbonyl group of reducing sugars at high cooking temperatures (>140∘C), producing complex melanoidin pigments and savory flavor volatiles.
Which of the following essential fatty acids cannot be synthesized by the human body and must be obtained through the diet?
💡Correct Answer: Option A (Omega-3 fatty acids)
Omega-3 fatty acids (Alpha-Linolenic Acid / ALA) and Omega-6 fatty acids (Linoleic Acid) are strictly essential fatty acids because humans lack Δ12 and Δ15 desaturase enzymes to insert double bonds beyond carbon-9.
Q42
Food Chemistry, Nutrition & BiochemistryPhospholipids Function
Which of the following statements best describes the role of phospholipids in human nutrition and cell function?
💡Correct Answer: Option D (Phospholipids form the structural component of cell membranes and assist in the absorption of fat-soluble vitamins.)
Phospholipids (amphipathic molecules with hydrophilic heads and lipophilic fatty acyl tails) form the lipid bilayer matrix of all biological cell membranes and act as natural emulsifiers in bile for the micellar absorption of dietary lipids and fat-soluble vitamins (A, D, E, K).
Q43
Food Chemistry, Nutrition & BiochemistryGlycemic Index of Foods
The glycemic index (GI) of a food is determined by its ability to increase blood glucose levels after consumption. Which of the following foods has the lowest glycemic index?
💡Correct Answer: Option C (Lentils)
Lentils / Legumes have a very low Glycemic Index (GI≈25–30) due to their high soluble dietary fiber, resistant starch, and protein matrix that slows glucose absorption (White bread has GI=100, baked potato has GI≈85, brown rice has GI≈55).
Which of the following chemical reactions in food chemistry is responsible for the development of trans fats during the partial hydrogenation of vegetable oils?
💡Correct Answer: Option B (Cis-trans isomerization)
During industrial catalytic partial hydrogenation of vegetable oils (using nickel catalysts at high heat), geometric Cis-Trans Isomerization occurs, converting naturally occurring cis-unsaturated double bonds into unnatural, atherogenic Trans-fatty acid isomers (elaidic acid).
The process of protein denaturation involves the uncoiling of the protein's three-dimensional structure. Which of the following is most likely to cause protein denaturation in food?
💡Correct Answer: Option C (High heat or acidic pH)
Protein denaturation (disruption of non-covalent hydrogen bonds, hydrophobic interactions, and ionic bridges stabilizing secondary and tertiary structures) is induced by High Thermal Heat (>60–70∘C), extreme Acidic/Alkaline pH, or organic solvents.
Q46
Food Chemistry, Nutrition & BiochemistryLipid Classification & Energy Reserves
Which of the following lipid classes is most abundant in the human body and serves as a major energy reserve?
💡Correct Answer: Option C (Triglycerides)
Triglycerides (triacylglycerols stored in adipose tissue) constitute over 90–95% of total body fat reserves, providing 9 kcal/g of concentrated metabolic energy.
Which of the following amino acids is considered essential for human nutrition, meaning it cannot be synthesized by the body and must be obtained from the diet?
💡Correct Answer: Option A (Tryptophan)
Tryptophan is one of the 9 nutritionally Essential Amino Acids (along with Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, and Valine). Glycine, Serine, and Alanine are non-essential amino acids synthesized endogenously.
Which of the following minerals is crucial for the activation of enzymes involved in glycolysis and the production of ATP in human cells?
💡Correct Answer: Option A (Magnesium)
Magnesium (Mg2+) is an obligatory cofactor for all kinase enzymes in glycolysis (Hexokinase, Phosphofructokinase, Pyruvate Kinase) because ATP must bind as a biologically active Mg2+-ATP2− complex.
Q49
Food Chemistry, Nutrition & BiochemistryMicronutrients Function Matching
Match the following micronutrients with their main roles in human health: Micronutrients: i. Vitamin D ii. Iron iii. Vitamin C iv. Folate
Role: 1. DNA synthesis and red blood cell formation 2. Antioxidant and collagen synthesis 3. Oxygen transport in the blood 4. Bone health and calcium absorption
Which of the pairs given above is/are correctly matched?
💡Correct Answer: Option C (i-4, ii-3, iii-2, iv-1)
i -> 4 (Vitamin D: bone mineralization & calcium absorption), ii -> 3 (Iron: heme component of hemoglobin for oxygen transport), iii -> 2 (Vitamin C: antioxidant & proline/lysine hydroxylation in collagen), iv -> 1 (Folate / Vitamin B9: one-carbon metabolism, thymidylate DNA synthesis & RBC maturation). Correct match: i-4, ii-3, iii-2, iv-1.
Match the following biochemical processes with their respective role in digestion and food chemistry: Biochemical Process: i. Hydrolysis ii. Glycolysis iii. Glycogenesis iv. Lipid oxidation
Role in digestion / metabolism: 1. Conversion of glucose to glycogen in the liver 2. Breakdown of large molecules into smaller units using water 3. Breakdown of starches/glucose into pyruvate / energy 4. Conversion of fatty acids into energy in mitochondria
Which of the pairs given above is/are correctly matched?
💡Correct Answer: Option D (i-2, ii-3, iii-1, iv-4)
i -> 2 (Hydrolysis: cleavage of bonds by water addition during digestion), ii -> 3 (Glycolysis: cytoplasmic catabolism of glucose to pyruvate), iii -> 1 (Glycogenesis: anabolism of glycogen from glucose), iv -> 4 (Lipid oxidation / β-oxidation: catabolism of fatty acids to acetyl-CoA). Correct match: i-2, ii-3, iii-1, iv-4.
Which of the following microorganisms is commonly associated with foodborne illness caused by raw poultry?
💡Correct Answer: Option B (Salmonella)
Non-typhoidal Salmonella species (Salmonella enterica serovars Enteritidis and Typhimurium) and Campylobacter jejuni are the primary bacterial zoonotic pathogens colonizing the intestinal tracts of poultry and contaminating raw chicken meat and eggs.
Q52
Food Microbiology, Pathogens & Foodborne IllnessesBotulism Prevention in Canning
Which of the following is the best way to prevent foodborne illness caused by Clostridium botulinum in canned foods?
💡Correct Answer: Option A (Ensuring proper acidification of canned foods)
Growth and lethal neurotoxin production by Clostridium botulinum spores is completely inhibited below pH 4.6. Therefore, Acidification of foods to pH<4.6 (or high-temperature pressure canning for low-acid foods) is the fundamental standard preservation control.
Which of the following is the most effective method for preserving food by preventing microbial growth without altering its flavor or texture?
💡Correct Answer: Option D (Irradiation)
Food Irradiation (cold pasteurization using gamma rays, electron beams, or X-rays at approved kilogray doses) eliminates bacteria, parasites, and insects without applying thermal heat, preserving the fresh taste, aroma, and texture.
Q54
Food Processing, Preservation Techniques & PackagingThermal Processing of Low-Acid Foods
Which of the following is the most effective method to destroy foodborne pathogens during home canning of low-acid foods, such as vegetables?
💡Correct Answer: Option B (Pressure cooking)
Low-acid foods (pH>4.6, such as green beans, corn, meat) mandatory require Pressure Canning/Cooking at 121∘C (250∘F) under 15 psi to destroy heat-resistant bacterial endospores of Clostridium botulinum (boiling water at 100∘C cannot kill spores).
Which of the following foodborne pathogens is most likely to grow in dairy products stored at refrigeration temperatures (4∘C) and can cause meningitis?
💡Correct Answer: Option D (Listeria monocytogenes)
Listeria monocytogenes is a psychrotrophic gram-positive bacterium capable of multiplying at cold refrigeration temperatures (0ext−−4∘extC) in soft cheeses, unpasteurized dairy, and cold cuts, causing severe invasive Listeriosis (meningitis, septicemia, spontaneous abortions).
Which of the following is the main cause of spoilage in meat and poultry products, leading to the production of off-odors and slimy textures?
💡Correct Answer: Option A (Pseudomonas spp.)
Pseudomonas species (e.g. P. fluorescens, P. fragi) are psychrotrophic aerobic gram-negative bacteria that rapidly metabolize glucose and amino acids on refrigerated aerobic meat surfaces, producing foul sulfurous/estery off-odors and surface biofilm slime.
Which of the following is a key characteristic of thermophilic bacteria that allows them to survive high temperatures during food processing?
💡Correct Answer: Option A (They can form endospores to resist heat)
Thermophilic spore-forming bacteria (such as Geobacillus stearothermophilus and Thermoanaerobacterium saccharolyticum) produce highly dehydrated endospores enriched with calcium dipicolinate that withstand commercial thermal pasteurization temperatures.
Which of the following is a limiting factor for the growth of Campylobacter jejuni in foods and food environments?
💡Correct Answer: Option B (Oxygen presence)
Campylobacter jejuni is a microaerophilic and capnophilic organism requiring reduced oxygen levels (3ext−−5%O2,10%CO2); exposure to normal atmospheric oxygen (21%O2) causes oxidative stress and limits its vegetative growth.
Q60
Food Microbiology, Pathogens & Foodborne IllnessesMilk Pasteurization Index Pathogens
Which of the following is the most significant microbiological hazard in raw milk that can survive pasteurization if improper procedures are used?
💡Correct Answer: Option D (Mycobacterium bovis)
Historically, Mycobacterium tuberculosis and Mycobacterium bovis (and Coxiella burnetii) were the most heat-resistant non-spore-forming vegetative pathogens in raw milk, serving as the biological index organisms for establishing standard milk pasteurization time-temperature combinations (63∘extC for 30 min or 72∘extC for 15 s).
Which of the following conditions best describes the growth environment of Clostridium perfringens in food?
💡Correct Answer: Option B (Grows optimally at ambient temperatures and in anaerobic conditions)
Clostridium perfringens is an anaerobic, spore-forming, fast-growing foodborne pathogen that multiplies extremely rapidly in temperature-abused cooked meat/gravies in anaerobic cores at warm temperatures (43ext−−47∘extC).
Which of the following microbial control methods is most effective in destroying spores from Clostridium botulinum during low-acid food canning?
💡Correct Answer: Option C (Pressure cooking at temperatures above 121°C for a specific time)
Commercial Sterility in industrial and home canning of low-acid foods mandates applying a '12D Botulinum Cook', heating under steam pressure at temperatures ≥121.1∘extC (250∘extF) for the calculated thermal death time to achieve a 12-log reduction of C. botulinum spores.
Q63
Food Microbiology, Pathogens & Foodborne IllnessesJam and Jelly Spoilage
Which of the following is the primary cause of spoilage in low-sugar jams and jellies?
💡Correct Answer: Option B (Saccharomyces cerevisiae)
Low-sugar preserves have higher water activity (aw) than traditional 65% high-sugar jams, making them susceptible to fermentative spoilage by osmophilic/osmotolerant yeasts such as Saccharomyces cerevisiae and molds.
Which of the following conditions would be most conducive to the growth of Streptococcus thermophilus during yogurt production?
💡Correct Answer: Option B (High temperature (40-45°C))
Streptococcus thermophilus is a thermophilic lactic acid starter bacterium that exhibits optimal growth and metabolic lactic acid fermentation at warm incubation temperatures between 40∘extCextto45∘extC.
Which of the following microorganisms is commonly used in the production of cheese?
💡Correct Answer: Option A (Lactobacillus bulgaricus)
Lactic acid bacteria including Lactobacillus bulgaricus (and Lactococcus lactis, Streptococcus thermophilus) are standard starter cultures used to ferment lactose into lactic acid, coagulate milk caseins, and develop flavor during cheese manufacturing.
Which of the following food groups provides the best source of omega-3 fatty acids?
💡Correct Answer: Option C (Fatty fish)
Cold-water Fatty Fish (such as Salmon, Mackerel, Sardines, Herring, Tuna) are the richest and most bioavailable dietary sources of long-chain Omega-3 polyunsaturated fatty acids: Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA).
Which of the following is a major dietary source of folate (vitamin B9)?
💡Correct Answer: Option C (Leafy green vegetables)
Folate (derived from Latin folium meaning leaf) is found in highest concentrations in dark Green Leafy Vegetables (Spinach, Kale, Fenugreek, Broccoli), legumes, and liver.
Which of the following is the correct function of trypsin in the digestive system?
💡Correct Answer: Option C (It breaks down proteins into smaller peptides in the small intestine)
Trypsin is a pancreatic serine protease secreted into the duodenum as trypsinogen that cleaves peptide bonds on the carboxyl side of lysine and arginine, breaking down dietary proteins into smaller oligopeptides.
Which of the following is an example of a non-essential amino acid?
💡Correct Answer: Option D (Glutamine)
Glutamine is a conditionally Non-Essential Amino Acid synthesized endogenously from glutamate and ammonia. Leucine, Lysine, and Valine are indispensable Essential amino acids.
Which of the following food components are considered antinutrients that can interfere with mineral absorption?
💡Correct Answer: Option D (Phytates and oxalates)
Phytic acid (phytates in unrefined grains) and Oxalic acid (oxalates in spinach) act as strong chelating Antinutrients that form insoluble complexes with multivalent cations (Calcium, Iron, Zinc), inhibiting their intestinal absorption.
Q72
Food Chemistry, Nutrition & BiochemistryRDA Guidelines (Vitamin C)
Which of the following is the RDA (Recommended Dietary Allowance) for vitamin C in a healthy adult male?
💡Correct Answer: Option A (90 mg)
According to ICMR-NIN 2020 and international RDA dietary guidelines, the Recommended Dietary Allowance of Vitamin C (Ascorbic acid) for a healthy adult male is 80 to 90 mg/day (90 mg).
Which of the following phytochemicals found in cruciferous vegetables like broccoli and cabbage are known to have anti-cancer properties?
💡Correct Answer: Option B (Glucosinolates)
Cruciferous vegetables (Broccoli, Cabbage, Brussels sprouts) contain sulfur-rich Glucosinolates that are enzymatically hydrolyzed by myrosinase into potent anticarcinogenic isothiocyanates (Sulforaphane and Indole-3-carbinol).
Which of the following is the first food typically introduced to infants as part of complementary feeding?
💡Correct Answer: Option B (Pureed vegetables)
At 6 months of age, complementary feeding begins with single-ingredient, smooth, easily digestible Pureed Vegetables / root purees or iron-fortified single-grain infant cereals (Honey is contraindicated under 1 year due to infant botulism risk).
Which of the following is a key nutrient that should be monitored in children following a vegetarian diet to ensure optimal growth?
💡Correct Answer: Option A (Vitamin B12)
Vitamin B12 (Cobalamin) is found naturally almost exclusively in animal foods; therefore, strict vegetarian/vegan children are at high risk of B12 deficiency and require close monitoring and supplementation to prevent megaloblastic anemia and irreversible neurological impairment.
Q76
Food Chemistry, Nutrition & BiochemistryFolic Acid in Pregnancy
Which of the following is the recommended daily intake of folic acid for pregnant women to reduce the risk of neural tube defects?
💡Correct Answer: Option B (400 mcg)
WHO, FSSAI, and ICMR guidelines recommend periconceptional and daily gestational supplementation of 400 mcg (400μg) to 800 mcg of Folic Acid to prevent fetal Neural Tube Defects (Spina bifida and Anencephaly).
Q77
Food Chemistry, Nutrition & BiochemistryHydration in Gestation
What is the primary role of water during pregnancy?
💡Correct Answer: Option D (To support amniotic fluid and fetal circulation)
During pregnancy, maternal intravascular plasma volume expands by 40–50% and adequate hydration is essential to maintain placental perfusion, support Amniotic Fluid volume, and sustain fetal circulation.
Which of the following compounds is primarily responsible for the bitter taste in foods like cocoa and coffee?
💡Correct Answer: Option A (Tannins)
Tannins (condensed and hydrolyzable polyphenols) along with methylxanthine alkaloids (caffeine, theobromine) are responsible for the characteristic bitter taste and astringency in cocoa, coffee, and tea (Capsaicin gives pungency to chili).
Which of the following food preservation methods relies on the osmotic pressure to prevent microbial growth?
💡Correct Answer: Option D (Salting and pickling)
Salting (curing) and sugar pickling increase extracellular solute concentration to create a high Hypertonic Osmotic Pressure, drawing water out of microbial cells via plasmolysis and lowering water activity (aw) to arrest microbial reproduction.
Which of the following is the primary function of the hydrocolloid pectin in food science?
💡Correct Answer: Option A (Gelling agent)
Pectin (a structural heteropolysaccharide extracted from citrus peels and apple pomace) functions in the presence of sugar and acid as a premier Gelling Agent in the manufacture of jams, jellies, and confectionery.
Which of the following certifications is used for ensuring organic food quality in India?
💡Correct Answer: Option D (National Program for Organic Production)
The National Programme for Organic Production (NPOP, administered by APEDA/Ministry of Commerce) and PGS-India are the accredited certification systems recognized by FSSAI for authenticating Organic Food in India (Jaivik Bharat logo).
The 'Agmark' certification on food products in India is associated with:
💡Correct Answer: Option C (Quality standards for agricultural and food products)
AGMARK is a certification mark employed on agricultural commodities and blended food products in India, assuring conformity to grade standards established under the Agricultural Produce (Grading and Marking) Act, 1937 by the Directorate of Marketing and Inspection (DMI).
In India, under the Food Safety and Standards (Packaging and Labeling) Regulations, 2011, the labeling of food products must include :
💡Correct Answer: Option C (A mention of the food's shelf life, manufacturing details, and ingredient list)
Under FSS (Labeling and Display) Regulations, all pre-packaged foods must display: Name of Food, Ingredient List in descending order of weight, Nutritional Information, Veg/Non-Veg Logo, FSSAI Logo & License Number, Net Quantity, Batch/Lot Number, Date of Manufacture, and Best Before / Expiry Date (Shelf life).
Q85
Food Quality Assurance, Analysis & InstrumentationNABL Accreditation for Food Labs
What is the main function of the "National Accreditation Board for Testing and Calibration Laboratories" (NABL) in relation to food quality assurance in India?
💡Correct Answer: Option C (To accredit laboratories that perform testing of food products for quality and safety)
NABL provides formal third-party Accreditation to food testing and chemical/microbiological laboratories based on ISO/IEC 17025 conformity, verifying their technical competence to produce reliable test results.
The "FSSAI Food Safety Supervisor" certification program is mandatory for which type of food business?
💡Correct Answer: Option D (Food business operators handling high-risk food products)
Under FSSAI FoSTaC guidelines, having at least one certified Food Safety Supervisor for every 25 food handlers is mandatory for licensed Food Business Operators, particularly those involved in high-risk food sectors (catering, dairy, meat, processing).
Which of the following is true about the Food Safety and Standards Act (FSSA), 2006, in India?
💡Correct Answer: Option A (It replaced the Prevention of Food Adulteration Act, 1954, and the Meat Food Product Order, 1973)
FSSA 2006 repealed and consolidated 8 older disparate food laws, including the Prevention of Food Adulteration Act (1954), Fruit Products Order (1955), Meat Food Products Order (1973), Vegetable Oil Products Order (1947), and Milk and Milk Products Order (1992).
Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, what is required for food additives to be used in food products in India?
💡Correct Answer: Option C (Their use must comply with prescribed limits for safety, and they must be listed by FSSAI)
Food additives are permitted only if explicitly included in the positive lists of the FSSAI Regulations and must strictly adhere to the Maximum Permitted Levels (GMP/numerical limits) without posing health hazards.
ISO 22000:2018 requires organizations to establish a food safety management system (FSMS) based on which of the following principles?
💡Correct Answer: Option A (Hazard Analysis and Critical Control Points (HACCP) principles)
ISO 22000 integrates the management system principles of ISO 9001 with the Hazard Analysis and Critical Control Point (HACCP) principles and prerequisite programs (PRPs) developed by the Codex Alimentarius Commission.
Which of the following is the highest grade of AGMARK for agricultural products?
💡Correct Answer: Option A (Grade I)
Under AGMARK grading rules for agricultural produce (e.g. ghee, butter, pulses, spices), Grade I (or 'Special Grade') designates the supreme commercial quality grade with lowest permissible impurities and moisture.
In the process of food adulteration testing, the use of the "Folin-Ciocalteu reagent" is most commonly associated with the determination of which of the following components?
💡Correct Answer: Option C (Phenolic compounds)
The Folin-Ciocalteu (FC) assay (phosphomolybdic-phosphotungstic acid reagent) measures total reducing capacity and is universally used in food analysis to quantify Total Phenolic Compounds / Polyphenolic antioxidants (and protein nitrogen in the Lowry assay).
Q92
Food Quality Assurance, Analysis & InstrumentationBOD in Food Processing Water
The BOD (Biochemical Oxygen Demand) test is used to determine
💡Correct Answer: Option A (The quality of water used in food production)
Biochemical Oxygen Demand (BOD) measures the amount of dissolved oxygen required by aerobic microorganisms to decompose organic matter in water, serving as a critical environmental index for the organic purity of Water used in food processing and effluent discharge.
Which of the following is the primary objective of "Chromatography" in food analysis?
💡Correct Answer: Option A (To separate food components based on their solubility)
Chromatography (HPLC, GC, TLC) is an analytical separation technique whose primary objective is resolving and separating individual components of complex food mixtures based on differential partitioning and solubility between a stationary phase and a mobile phase.
Which of the following is the most appropriate method for the detection of heavy metals such as lead or mercury in food?
💡Correct Answer: Option C (Atomic absorption spectroscopy)
Atomic Absorption Spectroscopy (AAS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are the gold standard analytical methods for detecting and quantifying trace Toxic Heavy Metals (Lead, Cadmium, Mercury, Arsenic) in food samples.
Q95
Food Quality Assurance, Analysis & InstrumentationKjeldahl Protein Determination
Which food component is measured using the "Kjeldahl method"?
💡Correct Answer: Option A (Proteins)
The classical Kjeldahl Method measures Total Organic Nitrogen through acid digestion (H2SO4), alkaline distillation, and titration, which is converted to Crude Protein percentage using standard conversion factors (typically % Protein=% N×6.25).
Which of the following is the most commonly used reagent for the determination of total sugars in food products?
💡Correct Answer: Option B (Fehling's solution)
Fehling's Solution (and Lane-Eynon volumetric titration) is the standard pharmacopoeial and AOAC reagent method used to quantitatively determine Reducing Sugars and Total Invert Sugars in food products.
Q97
Food Quality Assurance, Analysis & InstrumentationGas Chromatography of Volatiles
Which of the following methods is most appropriate for the determination of "volatile compounds" in food, such as aroma or flavor constituents?
💡Correct Answer: Option A (Gas chromatography)
Gas Chromatography (GC / GC-MS) is the premier analytical technique for separating, identifying, and quantifying Volatile and semi-volatile compounds (aroma, essential oils, flavor volatiles, fatty acid methyl esters).
Q98
Food Quality Assurance, Analysis & InstrumentationMohr's Salt Titration
The "Mohr's method" is primarily used to determine which of the following in food analysis?
💡Correct Answer: Option B (Chloride ions)
Mohr's Method is an argentometric direct precipitation titration that uses standard Silver Nitrate (AgNO3) and potassium chromate indicator to determine Chloride Ions (Sodium Chloride / Salt content) in butter, cheese, and processed foods.
What is the primary purpose of using "HPLC" (High-Performance Liquid Chromatography) in food analysis?
💡Correct Answer: Option A (To separate and quantify the components of complex mixtures)
High-Performance Liquid Chromatography (HPLC) uses high pressure to pass liquid solvent through packed analytical columns, providing high-resolution quantitative separation and identification of non-volatile analytes (vitamins, preservatives, synthetic colors, mycotoxins, pesticide residues).
Q100
Food Chemistry, Nutrition & BiochemistryPrimary vs Secondary Metabolites
The following are considered "Secondary" metabolites that can be analyzed in food? 1. Alkaloids 2. Flavonoids 3. Polysaccharides 4. Fatty acids Which of the given options is/are correct?
💡Correct Answer: Option A (1 and 2 are correct)
Alkaloids (e.g. caffeine, theobromine) and Flavonoids (anthocyanins, quercetin) are Secondary Metabolites produced by plants for defense and pigmentation. Polysaccharides and Fatty acids are primary energy/structural metabolites. Correct: 1 and 2 are correct.
Which of the following is the primary objective of blanching in food preservation?
💡Correct Answer: Option B (To deactivate enzymes that cause spoilage)
Blanching (mild pre-freezing thermal treatment using steam or hot water at 75ext−−95∘extC) is performed primarily to Inactivate endogenous deteriorative enzymes (Polyphenol oxidase, Catalase, Peroxidase, Lipoxygenase) that cause off-flavors, enzymatic browning, and nutrient loss during frozen storage.
Q102
Food Processing, Preservation Techniques & PackagingSodium Chloride in Preservation
Which of the following is the primary role of sodium chloride in food preservation?
💡Correct Answer: Option B (To inhibit the growth of spoilage bacteria by drawing out water)
Sodium Chloride (NaCl) acts by exerting high osmotic pressure that draws water out of microbial cells via plasmolysis, drastically lowering the Water Activity (aw) below the minimum threshold required for bacterial proliferation.
In the context of food preservation, what is the primary purpose of using chemical preservatives like sodium benzoate in products like soft drinks?
💡Correct Answer: Option C (To prevent microbial growth)
Sodium Benzoate is an antimicrobial preservative that, in acidic media (pH<4.5), converts to lipophilic undissociated benzoic acid, penetrating fungal/bacterial cell membranes and inhibiting phosphofructokinase to arrest microbial growth of yeasts and molds.
In osmotic dehydration, what is the primary role of the hypertonic solution used in this process?
💡Correct Answer: Option A (To remove moisture from the food by creating an osmotic gradient)
In Osmotic Dehydration, submerged fruit/vegetable pieces are exposed to a concentrated Hypertonic sugar or salt solution, establishing a driving water chemical potential gradient that draws intracellular water out through semipermeable cellular membranes.
Q105
Food Processing, Preservation Techniques & PackagingMeat Curing with Nitrites
The use of sodium nitrate as a preservative in processed meats mainly serves to
💡Correct Answer: Option C (Prevent microbial contamination, particularly Clostridium botulinum)
Sodium Nitrite/Nitrate added to cured meats (bacon, ham, sausages) specifically inhibits the outgrowth and neurotoxin production of Clostridium botulinum spores while fixing the characteristic pink nitrosyl-myoglobin cured meat color.
Q106
Food Processing, Preservation Techniques & PackagingPasteurization vs Sterilization
What is the main difference between pasteurization and sterilization in food preservation techniques?
💡Correct Answer: Option A (Pasteurization only involves heating to a lower temperature, whereas sterilization involves high temperatures)
Pasteurization applies mild heat treatment (typically <100∘extC, e.g. 72∘extC for 15 s) to destroy all non-spore-forming vegetative pathogens, whereas Sterilization (autoclaving/retorting >100ext−−121∘extC) destroys all viable microorganisms including bacterial endospores.
Which of the following food preservation methods is most effective in inactivating enzymes and microorganisms in foods without altering their texture and flavor?
💡Correct Answer: Option D (High-pressure processing)
High-Pressure Processing (HPP / Pascalization, applying 400–600 MPa of isostatic hydrostatic pressure) disrupts non-covalent bonds in microbial membranes and vegetative cells at room temperature without breaking covalent flavor/color molecules, preserving fresh texture and nutritional flavor.
Which of the following food processing techniques is particularly useful for concentrating fruit juices without applying heat, thereby preserving the volatile compounds and nutrients?
💡Correct Answer: Option B (Reverse osmosis)
Reverse Osmosis (RO membrane hyperfiltration) applies hydraulic pressure exceeding osmotic pressure across dense semipermeable membranes to dewater and concentrate fruit juices at low ambient temperatures without thermal aroma/nutrient loss.
In food processing, saponification is used for the production of which type of product?
💡Correct Answer: Option C (Soap from fats and oils)
Saponification is the alkaline chemical hydrolysis of ester bonds in triglycerides (fats and oils) with sodium/potassium hydroxide (NaOH/KOH) to produce Glycerol and Fatty Acid Carboxylate Salts (Soap).
Which of the following is the main reason high-pressure homogenization is used in dairy products such as milk and cream?
💡Correct Answer: Option B (To improve the emulsification of fat droplets for a smooth texture)
High-pressure homogenization forces milk through a narrow orifice under 15–25 MPa, shearing milk fat globules from 4μextm down to <1μextm, creating a stable uniform emulsion that prevents creaming (gravity separation) and imparts a rich, smooth mouthfeel.
Which of the following is the primary principle behind the controlled atmosphere storage technique in food preservation?
💡Correct Answer: Option D (Reducing oxygen levels and increasing carbon dioxide to slow down respiration rates)
Controlled Atmosphere Storage (CAS) continuously regulates and alters storage gas composition by lowering Oxygen levels (O2≈1–3%) and elevating Carbon Dioxide (CO2≈1–5%) to suppress post-harvest cellular respiration and ethylene ripening in apples and pears.
In the context of food packaging, which type of active packaging system is most commonly used to absorb excess moisture and maintain food quality?
💡Correct Answer: Option D (Desiccants)
Desiccants (moisture-absorbing sachets containing silica gel, molecular sieves, or activated clays) are active packaging components that absorb headspace water vapor, preventing condensation and mold growth in dry snacks and powders.
What is the fundamental principle of using microwave heating in food processing for rapid cooking and sterilization?
💡Correct Answer: Option C (Microwaves generate heat by vibrating water molecules within the food)
Microwaves (2.45 GHz electromagnetic radiation) penetrate food and induce high-frequency Dielectric Dipolar Rotation of polar water and ion molecules (2.45×109 times per second), generating rapid, uniform volumetric frictional heat throughout the food matrix.
In food packaging, the use of biodegradable plastics is primarily aimed at :
💡Correct Answer: Option B (Reducing environmental impact and improving sustainability)
Biodegradable bioplastics (e.g. Polylactic acid / PLA, polyhydroxyalkanoates / PHA, starch polymers) are deployed in sustainable packaging to decompose organically into non-toxic biomass, reducing plastic pollution and municipal landfill waste.
What is the main principle behind the use of cryogenic freezing in food processing?
💡Correct Answer: Option A (Freezing food at a very low temperature with liquid nitrogen to preserve texture and nutrients)
Cryogenic Freezing exposes food directly to cryogenic refrigerants (Liquid Nitrogen at −196∘C or Liquid CO2 at −78∘C), achieving ultra-rapid freezing that forms microscopic intracellular ice crystals without rupturing cell walls, perfectly preserving texture, drip loss, and nutrients.
What is the principle behind enzymatic browning in fruits, and how is it controlled during food processing?
💡Correct Answer: Option C (The oxidation of phenolic compounds by polyphenol oxidase, controlled by acidification or ascorbic acid)
Enzymatic Browning occurs when cut fruit tissue exposes phenolic substrates to Polyphenol Oxidase (PPO) in the presence of oxygen, forming brown quinone pigments. It is inhibited by low pH (Acidification with citric acid), Ascorbic acid (antioxidant reducing agent), blanching, or oxygen exclusion.
Which of the following food packaging techniques is primarily designed to protect sensitive food products from light degradation and preserve their nutritional content?
💡Correct Answer: Option D (UV-absorbing plastic films)
UV-absorbing and amber-tinted barrier plastic packaging incorporates ultraviolet light absorbers/blockers to shield light-sensitive nutrients (Riboflavin/Vitamin B2, Vitamin A, unsaturated lipids) from photo-oxidation and light-induced off-flavors.
Which of the following principles is used in vacuum frying to produce low-fat snacks while maintaining flavor and texture?
💡Correct Answer: Option B (Frying food at low temperatures under reduced pressure, which lowers the boiling point of oil)
Vacuum Frying takes place in a closed chamber under reduced pressure (<50 Torr), which substantially lowers the boiling point of water (<60–80∘C), allowing deep-frying at low oil temperatures (90–120∘C) to minimize oil absorption, acrylamide formation, and thermal degradation.
What is the core principle of thermoform packaging in the food industry?
💡Correct Answer: Option A (Using high temperatures to mold plastics into packaging structures without applying heat to the food)
Thermoforming heats flat thermoplastic polymer sheets (PET, PVC, PP) to pliable forming temperatures and draws them via vacuum or air pressure into rigid contoured trays/blisters, depositing food and heat-sealing a top lidding film.
The preservation method known as pulverization works by :
💡Correct Answer: Option C (Dehydrating food by reducing its size and surface area, which inhibits microbial growth)
Pulverization (mechanical comminution and ultra-fine micro-grinding) dramatically increases specific surface area and particle contact, accelerating moisture removal and desiccation to lower water activity and inhibit microbial proliferation.
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About JKSSB Food Safety Officer 2025 Previous Year Paper
This page provides the full solved question paper for the JKSSB Food Safety Officer examination conducted in 2025. Every MCQ is presented with verified answer keys and detailed bilingual explanations to support concept building.
Key subjects covered in this paper include Food Safety Acts, FSSAI Regulations & Standards, Food Chemistry, Nutrition & Biochemistry, Food Microbiology, Pathogens & Foodborne Illnesses, Food Processing, Preservation Techniques & Packaging, Food Quality Assurance, Analysis & Instrumentation. Practicing authentic previous year questions is the proven way to master question patterns and improve accuracy for upcoming exams across Jammu & Kashmir.
