Food Standards and Quality

Glass, Plastic & Metal are the common sources of ....................hazards.

• Biological

• Chemical

• Physical

• Microbial

Full Form of HACCP

• Hazard Analysis and Critical Control Point

• Hazard Assessment and Critical Control Point

• Hazard Analyzing and Critical Control Point

• None of the Above

Nutritive value of food comes under...................

• Sensory Attributes

• Hidden Attributes

• Visible Attributes

• None of the above

Inspection of supplies and materials, scheduling of operations & preparation of specifications & procedures are the functions of .................................

• Quality Control Department

• Quality Management Department

• Customer

• Quality Analysis Department

............................is the composite of those characteristics of food determining the degree of acceptability by the consumer.

• Food Analysis

• Food Assurance

• Food Safety

• Food Quality

GMP stands for...................

• Good Manufactured Practices

• Good Manufacturing Practices

• Good Measuring Practices

• Good Making Practices

.................................. is a broad-ranging set of techniques that are employed to minimize errors throughout an organization.

• Total hazard control

• Total quality control

• Total quantitative control

............................. is a certification mark for agricultural produce.

• FSSAI

• ISO

• AGMARK

• BIS

PFA stands for.........................

• Prevention of Food Acidity

• Prevention of Food Adulteration

• Prevention of Food Alkylation

• None of the above

......................... is a statutory body established under the Ministry of Health & Family Welfare, Government of India for laying down standards and regulations for food in India.

• FSSAI

• FAO

• FSMS

• WHO