Fostac Training

Food safety & hygienic practices to be followed by Food Business Operators engaged in the manufacturing sector are scheduled in

• Schedule I of (Licensing & Registration of Food Businesses) Regulation, 2011
• Schedule II of (Licensing & Registration of Food Businesses) Regulation, 2011
• Schedule III of (Licensing & Registration of Food Businesses) Regulation, 2011
• Schedule IV of (Licensing & Registration of Food Businesses) Regulation, 2011

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is

• Adulterant
• Contaminant
• Hazard
• Additives

Choose the correct sentences: 1. Food borne microorganisms draw nutrients from Potentially hazardous foods, 2. Microorganisms grow well between the temperature beyond the range of 5⁰C – 60⁰C, 3. Microorganisms will grow within a second without any specific time, 4. Microorganisms require oxygen irrespective of moisture to grow

• 1
• 2
• 3
• 4

Statement 1: Layout & Design of the food production unit should be unidirectional to prevent backward flow of materials during processing. Statement 2 : Layout and Design will prevent cross contamination.

• Both Statements are true
• Both statements are false
• Statement 1 is true, Statement 2 is false
• Statement 1 is false, Statement 2 is true

The doors in the establishment shall be made of _______and ________ surfaces

• Smooth and Non-absorbent
• Smooth and absorbant
• Rough and Absorbant
• Rough and Non-absorbant

Equipment in contact with food items must be

• Made up of non-corrosive / rust free material
• Smooth, free from any grooves
• Easy to clean and maintain
• All of the above

Find out the Prerequisite Programmes (PRP)

• Identification Physical Hazards
• Identification of CCP
• Preventive Maintenance
• CCP Verification procedures

The kind of contamination could be caused, if cleaning products are not used safely

• Allergic
• Biological
• Chemical
• Physical

Select the best measures to control pest entry in the food premises

• Treatment with permissible chemical, physical or biological agents
• Well established maintenance of water resources
• Food materials shall be stored in pest-proof containers
• Proper ventilation and scheduled cleaning
• Mosquito nets at window and suitable screens on access doors

Assertion (A): Detectors and traps shall be designed and located with map is mandatory for each food premises, Reason (R): Detectors and traps are placed to prevent potential contamination of materials, products or facilities

• Both A and R are false
• Both A and R are true
• A is true and R is false
• A is false and R is true