FSSAI TO / AD (Technical) Mock Test - 6 Free MCQ Practice Test with Solutions

Chemical analysis of a finished food product is an example of quality control because it is a set of activities for ensuring quality in products.

Key Points

Quality control is a set of activities for ensuringquality in products, focused on identifying defects in the products produced.
Quality control is areactive processto identify (and correct) defects in the finished product.
Quality control finds and eliminates sources of quality problems through tools and equipment so that customers' requirements are continually met.
The activities or techniques used to achieve and maintain the product quality, process, and service.
Some other examples of activities under quality control are physicalanalysis of raw materials and packaging materials, microbiological analysis of raw materials and finished products, etc.

Additional Information

Quality Assurance:QA is a set of activities for ensuring quality in the processes by which products are developed. Examples are the implementation of HACCP, GMP, GHP, GLP, etc.
Food Safety Audit:It means a systematic and functionally independent examination of foodsafety measures adopted by manufacturing units to determine whether such measures and related results meet with objectives of food safety and the claims made on that behalf.

Agreement on Technical Barriers to Trade applies to:

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Agreement on Technical Barriers to Trade applies to:

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Only food products

", "comment": { "@type": "Comment", "text": "

Agreement on Technical Barriers to Trade applies to:

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Phytosanitary measures

", "comment": { "@type": "Comment", "text": "

Agreement on Technical Barriers to Trade applies to:

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Sanitary measures

", "comment": { "@type": "Comment", "text": "

Agreement on Technical Barriers to Trade applies to:

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

All commodities, not just food

", "comment": { "@type": "Comment", "text": "

Agreement on Technical Barriers to Trade applies to:

" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "

Agreement on Technical Barriers to Trade applies to:

" }, "answerExplanation": { "@type": "Comment", "text": "

Technical Barriers to Trade:

All products, including industrial and agricultural products, shall be subject to the provisions of this Agreement.
The provisions of this Agreement do not apply to sanitary and phytosanitary measures as defined in Annex A of the Agreement on the Application of Sanitary and Phytosanitary Measures. hence options 2,3 eliminated.

Important Points

Technical trade barriers aim to ensure thattechnical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.

Key Points

TheTBT Agreementwas negotiated during theUruguay Round of Multilateral Trade Negotiations, which was concluded in April of 1994.
AllWTO (World Trade Organization)members are Parties to the TBT Agreement, whichentered into force on January 1, 1995, and which has no expiration date.
Technical barriers to trade aim to ensure thattechnical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.

Additional Information
SPS (Sanitary and Phytosanitary Measures) :

The agreement on the application of sanitary and phytosanitary measures sets out the basic rules for food safety and animal and plant health standards.
sanitary and phytosanitary measures can take many forms, such as requiring products to come from a disease-free area, an inspection of products, specific treatment or processing of products, setting of allowable maximum levels of pesticide residues, or permitted use of only certain additives in food.
It applies to domestically produced food or local animal and plant diseases as well as to products coming from other countries.

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The correct answer is theMinistry of Commerce and Industry.

In News

Agricultural and Processed Food Products Export Development Authority(APEDA), a Statutory body under the commerce ministry has removed the word 'Halal meat' from its 'Red Meat Manual.

Key Points

The Agricultural and Processed Food Products Export Development Authority (APEDA) was established by the Government of India under the Agricultural and Processed Food Products Export Development Authority Act passed by the Parliament in December, 1985.
The Authority replaced the Processed Food Export Promotion Council (PFEPC).
Functions :
- Development of industries relating to the scheduled products for export by way of providing financial assistance or otherwise for undertaking surveys and feasibility studies, participation in enquiry capital through joint ventures and other reliefs and subsidy schemes;
- Registration of persons as exporters of the scheduled products on payment of such fees as may be prescribed;
- Fixing of standards and specifications for the scheduled products for the purpose of exports;
- Carrying out inspection of meat and meat products in slaughter houses, processing plants, storage premises, conveyances or other places where such products are kept or handled for the purpose of ensuring the quality of such products;
- Promotion of export oriented production and development of the Scheduled products;
APEDA is mandated with the responsibility of export promotion and development of the following scheduled products:
- Fruits, Vegetables and their Products.
- Meat and Meat Products.
- Poultry and Poultry Products.
- Dairy Products.
- Confectionery, Biscuits and Bakery Products.
- Honey, Jaggery and Sugar Products.
- Cocoa and its products, chocolates of all kinds.
- Alcoholic and Non-Alcoholic Beverages.
- Cereal and Cereal Products.
- Groundnuts, Peanuts and Walnuts.
- Pickles, Papads and Chutneys.
- Guar Gum.
- Floriculture and Floriculture Products.
- Herbal and Medicinal Plants.

Building Capacity initiatives for food businesses aiming to create self-compliant food handlers.

Objectives of Building Capacity

The goal for regulatory personnel would be effective implementation of the law.
For food businesses, the objective is to enable self-compliance.
For consumers, the goal is to empower them to demand safe and healthy food.
For professional networks and community workers, the goal is outreach and dissemination of key messages at the grassroots level.

Approach of Building Capacity

Empowerment of Stakeholders
Collaboration and Participation
Structure and Sustainable Capacity Building

The rate during which the rate of multiplication is decreasing is also known as theNegative acceleration phase.

Key Points

The growth rate decrease in this phase so this is called the negative acceleration phase.
In this stageof log stage growth rate decrease because resources start to become limited in this stage.
In this last stage of the growth curve, resources become limited so zero growth occurs in this phase.

Additional Information

Maximum stationary phase
- The stationaryphase is the stagewhen growth ceases but cells remain metabolically active.
- The characteristic proteins synthesized in the stationary phase are indispensable as they confer viability to the bacteria.
Accelerated death phase
- In the death phase, the cells begin to die and the growth rate becomes negative as a result of the lack of nutrients or the presence of poisonous byproducts from the reaction.
Survival phase
- Bacterial growth and survival is dependentupon the ability of an organism to sense its environmental conditions and respond to external stimuli.

FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

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FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

DART Book

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FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Pink Book

", "comment": { "@type": "Comment", "text": "

FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Orange Book

", "comment": { "@type": "Comment", "text": "

FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Yellow Book

", "comment": { "@type": "Comment", "text": "

FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "

FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

" }, "answerExplanation": { "@type": "Comment", "text": "

The Pink Book: Your Guide for Safe and Nutritious Food at Home.

This book has been developed especially for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious.
The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen, and managing waste.
It provides useful tips, do's and don’ts, methods, and practices that are recommended for Indian kitchens.

Additional Information
Detect Adulteration with Rapid Test (DART) book:

DART covers more than 50 tests that can be performed easily at households with the help of water and simple solutions like tincture of iodine for food products like Milk &Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments, etc.
These tests also include sensory evaluation tests for establishing authentication of food products.
DART depicts the differences between pure and adulterated food products through pictorial representations.

The Orange Book:

'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safely and eat right while at work.
With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets.
This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces.
The key resource book for this campaign is the'Orange BookYour Guide for Safe and Nutritious Food at the Workplace'.

The Yellow Book:

‘The Yellow Book’is an interactive and illustrative, easy-to-understand guide that becomes an important tool for parents, teachers & students.
This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises.

The purpose of blanching food during canning of vegetable is ________

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The purpose of blanching food during canning of vegetable is ________

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To reduce surface microbial content

", "comment": { "@type": "Comment", "text": "

The purpose of blanching food during canning of vegetable is ________

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

To denature enzymes responsible for oxidation, colour change

", "comment": { "@type": "Comment", "text": "

The purpose of blanching food during canning of vegetable is ________

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

To soften the vegetables

", "comment": { "@type": "Comment", "text": "

The purpose of blanching food during canning of vegetable is ________

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

All of the above

", "comment": { "@type": "Comment", "text": "

The purpose of blanching food during canning of vegetable is ________

" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "

The purpose of blanching food during canning of vegetable is ________

" }, "answerExplanation": { "@type": "Comment", "text": "

Option 4 is the correct answer

Important Points

Blanchingis thetreatment of vegetables in hot water or steam to inactivate oxidative enzymes.
Actsas a pre-heat treatment before drying, freezing, or canning.
Mainly conducted forfruits and vegetables toremove the peel, modify texture, and inactivate enzymes.

Blanching of vegetables is carried out prior to the canning process for the following reasons:

To remove respiratory gases that would reduce the ultimate vacuum in the can.
To inhibit enzymic reactions that might occur prior to the heat-processing stage.
To promote shrinkage of the product, thus permitting an adequate fill of the container.
To hydrate certain dry products that are not fully rehydrated prior to the blanching operation.
To preheat the product in order to assist the vacuum formation in the can.

Additional InformationAn enzyme is a biological protein molecule made up of thousands of amino acids. Enzymes have specific functions in the body, such as breaking down food or causing other chemical processes.

Denaturing can occur because of heat or from chemical reactions that have rendered the enzyme inactive.

Mistake Points
Even though inactivating enzymes has been the principal purpose of blanching.But besides this, other purposes of blanching are to reduce surface microbial load and to soften the texture of vegetable tissues.

The following Acts/Orders mentioned in the second schedule of the Act are going to be repealed in Food Safety and Standards Act, 2006:

1.Prevention of Food Adulteration Act, 1954

2.Fruit Products Order, 1955

3.Meat Food Products Order, 1973

4. Vegetable Oil Products (Control) Order, 1947

5. Edible Oils Packaging (Regulation) Order, 1998

6. Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967

7. Milk and Milk Products Order, 1992

Hence,Consumer protectsact is not repealed by the FSSA.

Additional Information

The Prevention of Food and Adulteration Act, 1954:

The Act seeks to prevent the adulteration of any article used as food or drinks for human consumption excluding drugs and water. The Act gives the power to the Central

Government to set up the Central Committee for Food Standards and Central Food Laboratory fortesting and analyzing food items.

The Fruit Product Order 1955

1. This order was promulgated underSection 3 of the Essential Commodities Act 1955.

2. It is enforced and implemented by the Directorate of Fruits & Vegetables Preservation,Ministry of Food Processing Industries, Govt. of India.

3. It deals with the products manufactured from perishable commodities like fruits and vegetables.

4. To manufacture and sell any fruit or vegetable product including some nonfruit products like sweetened carbonated beverages, a license under this Order is required

The meat food product order 1973

1. The meat product order was promulgated under section 3 of the Essential Commodities Act 1955 in the year 1973.

2. The Directorate of Marketing & Inspection (DMI), Ministry of Agriculture, Government of India was initially implementing this order, and later on it was transferred to

Ministry of Food Processing Industries with effect from 19.3.2004.

3.Recently the government of India has introduced compulsory quality Control & inspection on fish products & frozen meat/ meat products by amending the Order in the

the year 2005.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." },"encodingFormat": "text/html","text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel.","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "IIT Mumbai", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "Indian Institute of Petroleum", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "NIFTEM", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Institute of Chemical Technology", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel." }, "answerExplanation": { "@type": "Comment", "text": "

The Dehradun-based Indian Institute of Petroleumhas successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel.

Important Points

Food Safety and Standards Authority of India (FSSAI) has launched theRepurpose Cooking Oil (RUCO)initiativeto collect and convert used-cooking oil into bio-fuel.

FSSAI's futureplan isto ask cooking oil manufacturers to come out with color chartsthat will help people to identify if the oil is fresh or re-used.

Food analystshall send the analysis report within14 daystoDesignated Officerwith a copy to theCommissioner of food safety.

Key PointsFood analysts have a major role to play in the analysis of food samples in food laboratories.

The food analyst having the qualifications as prescribed by the Central Government are appointed by the Commissioner of Food Safety.

Important Points

Adjudicating Officer:As per Section 68 of the FSS Act, 2006, an officer not below the rank of Additional District Magistrate is notified by the State Government as the Adjudicating Officer (AO) for adjudication in food offenses. The Adjudicating Officer will have the powers ofa civil court and all the proceedings before him shall be deemed to be judicial proceedings within the meaning of sections 193 & 228 of the Indian Penal Code.
Food safety officer:Food safety officer is a professional who is responsible to analyze the food samples collected from various places for inspection. He has the power to enter & inspect at any place. In case of non-availability of the FBO, the FSO may seize the adulterant food and seal the premises for investigation after taking a sample of such adulterant or food for analysis.
Commissioner of food safety:As per the Food Safety & Standards Act, 2006, the state Food Safety machinery is headed by the Commissioner of Food Safety of State, for efficient implementation of food safety and standards and other requirements laid down under this Act and the rules and regulations made thereunder.

Additional Information

Functions of the Food Analysts :

Compare and note down the conditions of the seal of the container and the outer cover containing the sample.
He may ask for the second sample if the first sample is found to be broken condition or unfit for analysis and inform the DO (Designated Officer) about the same within seven days time and send a requisition for the second part of the sample retained by DO.
He will then analyze, prepare a report and send to DO for copies indicating the method of sampling and analysis within 14 days'time.
Where the purchaser wants to food to be analyzed, then the report shall be sent to that purchaser with a copy to the DO.

Total ash content provides information onsaltcontent,mineral content&siliceous matter.

Key Points

Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food.
The ash values are in the range of 0.03-0.07%.
Ashing of food samples is done using amuffle furnaceat 550⁰C to 6000C for 2 to 4 hours.

Important Points

In Total ash for complete ashing, the heating is continued until the resultant ash is in uniform in color, white or gray, occasionally green or reddish, and free from particles of unburned carbon and fused lumps.
The determination of ash content is of value in the analysis of food for various reasons.
The ash content can be regarded as a general measure of quality in certain foods such as tea, flour, and edible gelatine, and often is a useful criterion in identifying the authenticity of the food.

Additional Information

The procedure of Total Ash content :

Weigh accurately about 5 gms of sample in a silica Crucibletransfer the dish to a muffle furnace and ash at a temperature of 550 ±10⁰C until the ash is free of Carbon.
Heat the dish again at 550 ± 100 C for 30 minutes Cool in a desiccator and weigh.

The formula for Total Ash :

Total ash (% on dry weight) =(W2 – W) x 100 x 100 / (W1 – W) x (100 – M)

Where,

W1 = Weight in gms of Silica dish. + sample

W2 = Weight in gms of Silica dish + ash

W = Weight in gms of empty Silica dish.

M = Moisture % of the sample.

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" },"encodingFormat": "text/html","text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "A is true", "comment": { "@type": "Comment", "text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "B is true", "comment": { "@type": "Comment", "text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Both A and B is true", "comment": { "@type": "Comment", "text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Neither A nor B", "comment": { "@type": "Comment", "text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "c", "comment": { "@type": "Comment", "text": "

Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

" }, "answerExplanation": { "@type": "Comment", "text": "

Both the statements are true. The function of State FDAs is to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

The function of FSSAI is to keep a record of the status of implementation in all States to identify the gaps and assist States to address them.

Key PointsOther functions performed by State FDAs in implementation of RUCO:

State FDA to sensitize the FBOs who are involved in repeated frying of foods to sensitize them about the adverse health effects of used cooking oil using the content provided and available on the FSSAI website.
State FDAs to implement and monitor on regular basis to make it sustainable.
Award of RUCO sticker as per SOPs & Checklist to RUCO compliant FBOs
State FDAs through their various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Other functions performed by FSSAI in implementation of RUCO:

Issuance of guidelines, SOPs, Checklist, Sticker, etc
Provisional enrolment of biodiesel manufacturers for collection of UCO from FBOs
FSSAI to update the list of collection agencies who will collect UCO from FBOs on behalf of biodiesel manufacturers so that the FBOs can contact them for giving their UCO for conversion to biodiesel.
FSSAI should also through its various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and about the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Additional Information

RUCO stands for Repurpose Used Cooking Oil

It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel.
This initiative is launched by FSSAI.
To diverse used cooking oil from the food value chain and curb current illegal procedures.

RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." },"encodingFormat": "text/html","text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India.","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "FSSAI and CODEX", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "Food Safety and Standards Authority of India.", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "CODEX and WHO", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "None", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India." }, "answerExplanation": { "@type": "Comment", "text": "

TheNational Codex Contact Point (NCCP)has been constituted by theFood Safety and Standards Authority of India for keeping liaison with the CAC and to coordinate Codex activities in India.

Important Points

Functions

Receive all Codex final texts (standards, codes of practice, guidelines and other advisory texts) and working documents of Codex Sessions and ensure that these are circulated to those concerned.
Send comments on Codex documents or proposals to the CAC or its subsidiary bodies and /or the Codex Secretariat within time frame.
Act as a channel for the exchange of information and coordination of activities with other Codex Members.

Responsibilities

Act as the contact point for the country for maintaining liaison with the Codex Secretariat in elaborating international food standards.
Keep track of international food standards work and give comments and data to ensure that international food standards elaborated are practicable for local manufactures and do not hinder exports of food.
Encourage food manufacturers to improve quality and hygiene management to meet requirements of international food standards.
Disseminate information of food standards and food laws to relevant government agencies, primary producers, manufacturers, exporters, consumers, and concerned organizations.

Additional InformationFood Safety and Standards Authorityof India (FSSAI) is a statutory body established under the Ministry of Health & Family Welfare, Government of India.FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.

The Codex Alimentarius, or “Food Code”, isa collection of international standards, guidelines, and codes of practice to protect the health of consumersand ensure fair practices in the food trade.The mandate of Codex isto establish international food standards to protect the health of consumersand to ensure fair practices in the food trade while promoting coordination of food standards work undertaken by international governmental and non-governmental organizations.

Founded in 1948, WHO is the United Nations agency that connects nations, partners, and people to promote health, keep the world safe and serve the vulnerable – so everyone, everywhere can attain the highest level of health.

Consider the following statements:

A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

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A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "A is correct", "comment": { "@type": "Comment", "text": "

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A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "B is correct", "comment": { "@type": "Comment", "text": "

Consider the following statements:

A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Both A and B", "comment": { "@type": "Comment", "text": "

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A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Neither A nor B", "comment": { "@type": "Comment", "text": "

Consider the following statements:

A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "

Consider the following statements:

A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

" }, "answerExplanation": { "@type": "Comment", "text": "

For planning to establish a food industry, it is preferred that the location of the food industry should be away from environmentally polluted areas.

Important Points

For setting up of food industry, the following points should be kept in mind:

The correct construction and layout of the food premises.
the condition of the external environment of the food premises.
The adequate maintenance of equipment and utensils used within the food business.
The use of suitable chemicals within and around the food premises including cleaning chemicals, pest control chemicals, and machine lubricants.
The identification and storage of waste within and by the food business.
The cleanliness of the food premises, equipment, utensils, floors, walls, and ceilings.
An effective pest control program is implemented within the food premises and surroundings.
The avoidance of foreign matter within the finished product. Source of foreign matter can include wood, glass, metal, plastic, pests, paper, string, tape.

Tetra-pack is an example ofComposite packaging material.

Key Points

Composite packaging
- It means packaging consisting of theouter packaging and an inner receptacle so constructed that the inner receptacle and the outer packaging formintegral packaging.
Tetra Pak cartons
- They are primarily made from paper.
- 75% of the Tetra Pak carton is made from paperboard, 20% of polyethylene and 5% of aluminium.
- Tetra Pak cartons are lightweight, easy to transport and fully recyclable.
- The aseptic technology allows the product inside to stay fresh, without the need for any preservatives.
- The pack need not be refrigerated until opened.

Additional Information

Metal:
- Metal-based packaging materials provideexcellent barrier properties.
- Hence, being used widely in food packaging applications.
- Metals used in the packaging of food are steel, aluminum, tin, and chromium, where tin and steel and chromium and steel are used as composite materials.
Paper:
- Paper and paperboard are mostlyused for packaging dry foods.
- Upon coating or waxing, their applications extend to the packaging and serving of wet and fatty foods.
Plastic:
- Plastic packagingallows food to travel further distances, stay longer on the shelves.
- Itensures that large amounts of food do not go to waste.
- The commercial success of plastics as a packaging product is due to a combination offlexibility, strength, lightness, stability, impermeability,and ease of sterilization.
- Plastics commonly used in food packaging are LDPE, HDPE, PET, etc.

Mustard seeds are adulterated generally withArgemone seeds.

Key Points

Argemone seeds
- It is used to adulterate mustard seeds.
- Mustard seeds have a smooth surface;
- while argemone seeds have a grainy and rough surface.
- They are black in colour and can be separated out visually if examined closely.

Important Points

For testing mustardadulteration with argemone seeds,
- Check if a mustard seed is taken between fingers and pressed it is yellow in colour inside
- In the case of argemone seed, it is white in colour inside.

Additional Information

Papaya seeds
- adulterant forblack pepper, due to their high availability, low cost and morphological similarities.
Poppy seeds
- Amaranthus paniculatasseeds are used as an adulterant of the spice poppy seeds.
Onion seeds
- Onion seedis used to adulterate Nigella sativa seeds.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" },"encodingFormat": "text/html","text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "Nutraceuticals", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "Functional Foods", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Proprietary Foods", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Food for Special Dietary Uses", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" }}],"acceptedAnswer": { "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "c", "comment": { "@type": "Comment", "text": "An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________" }, "answerExplanation": { "@type": "Comment", "text": "

An article of food that has not been standardizedand contains only those ingredients other than additives that are either standardized or permitted for use in the preparation of other standardized food is called Proprietary Foods.

Key Points

Proprietary Foods:

In the FSS (Food Products Standards and Food Additives) Regulations, 2011, Proprietary Food is defined under regulation 2.12. FSS (Food Products Standards and Food Additives), Amendment Regulations, 2016, and the sub-regulation 2.12.1 defines proprietary foods as an article of food that has not been standardized under these regulations and contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food under these Regulations except the ingredients which may be specified by the Authority from time to time.
The proprietary product may deviate in quality parameters of a standardized food, as specified in the Food Safety and Standards Regulations made under the FSS Act, 2006. However, Proprietary Foods shall have to comply with the horizontal parameters of the nearest product category it falls under.
Proprietary foods can be made from standardized products like milk or milk products, cereals, eggs, meat and meat products, vegetables and fruits, nuts, etc.

Additional InformationNutraceuticals:

Health Supplements and Nutraceuticals are any substance that is a food or a part of food and provides medical or health benefits, including the prevention and treatment of disease.
FSS Act, 2006 ( Section 22) defines Nutraceuticals and Health supplements as foods that are specially processed or formulated to satisfy particular dietary requirements which exist because of a particular physical or physiological condition or specific diseases and disorders and which are presented as such, wherein the composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature ifsuch ordinary foods exist and may contain one or more ingredients.

Functional Foods:

Functional Foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits and provide such benefits beyond basic nutrition and may play a role in reducing or minimizing the risk of certain diseases and other health conditions, as described in these regulations.
The likely categories where functionalities can be linked to either ingredients or the products so made, have been created under these regulations and fall under the basic definition of 'Functional Foods'.

Food for Special Dietary Uses:

Foods for Special Dietary Uses (FSDU) are foods especially processed or formulated to satisfy particular dietary requirements which may exist or arise because of certain specific health conditions like underweight, obesity, diabetes, high blood pressure, pregnancy, and lactating women, aging population, and celiac disease, etc.

Maintain record of all inspections made by Food Safety Officer and the Actions taken by them

", "comment": { "@type": "Comment", "text": "What is the role of food analyst?" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

All of the above

", "comment": { "@type": "Comment", "text": "What is the role of food analyst?" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "What is the role of food analyst?" }, "answerExplanation": { "@type": "Comment", "text": "

Any person who has been declared qualified forappointment as Public Analyst by the board constituted under the Prevention of Food Adulteration Act, 1954 shall also be eligible for holding the post ofFood Analyst.Key Points

Food Analysts have a major role to play in the analysis of food samples in food samples in food laboratories.
The analysis reports of food articles are of immense importance to know about the status of safety and food quality.
The food analysts having the qualifications are prescribed by the Central Government are appointed by the Commissioner of food safety, by notification, for such local areas as may be assigned to them.

Important Points

Functions of Food Analyst :

Compare and note down the conditions of the seal of the container and the outer cover containing the sample.
He may ask for the second sample if the first sample is found to be in broken condition or unfit for analysis and inform the DO about the same within 7 days and also send a requisition for the second part of the sample retained by DO.
He will then analyze, prepare a report and send to DO for copies of a report indicating the method of sampling and analysis within 14 days' time.

Except for ghee and creamery butter rest, all dairy products are covered underBIS/ISI.

Key Points

ISI is meant for a quality standard set by the Indian government.
The socio-economic conditions had changed in the mid-1980, and a stronger body is set as the Bureau of Indian Standards (BIS).
The ISI is later taken over by the BIS. However the term “ISI mark” continues to be used for the quality standards.
Dairy Products mostly come under this section.

Important Points

While the scheme itself is voluntary in nature, the Indian Government has, in the public interest, enforced mandatory certification on various products through various quality control orders issued from time to time, under various acts. While BIS continues to grant licenses on application, the enforcement of compulsory certification is done by the authorities notified in such quality control orders.

The Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011 has prescribed mandatory certification under the BIS Act for the following products:

• Infant formula (IS14433)

• Milk cereal-based weaning food (IS1656)

• Processed cereal-based weaning food (IS11536)

• Milk Powder (IS1165)

• Skimmed Milk Powder (IS13334)

• Partly Skimmed Milk Powder (IS14542)

• Condensed Milk, Partly Skimmed and Skimmed Condensed Milk (IS1166)

Gujrathas the maximum number of ''CertifiedClean Street FoodHub''

Key Points

There are a total of 29''CertifiedClean Street FoodHubs'' in India.

1. Gujrat - 18Hubs

2. Madhya Pradesh - 1 Hub

3. Maharastra - 5 Hubs

4. Punjab - 1 Hub

5. Tamilnadu - 1 Hub

6. Chandigarh - 1 Hub

7. Chattisgarh - 1 Hub

8. Odisha - 1 Hub

Additional Information

Clean Street Food Hub:

Every state has its own famous /unique food street which showcases its local and regional cuisines and is famous locally as well as tourist attraction points.
To upgrade existing food streets across the country and provide a safe and hygienic local eating experience, FSSAI with the support of state government bodies has framed benchmarks for basic hygiene and sanitary requirements for upgrading the existing infrastructures of food streets across the country.
FSSAI will duly recognize and certify those Food Hubs that comply with these standards and benchmarks, and such certification would help to create consumer trust.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" },"encodingFormat": "text/html","text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "Substance can be separated in massspectrometer and then passed throughthe GC for analysis", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "Substance can be separated in theGC and then passed through themass spectrometer for analysis", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Gas used as the mobile phase in theGC is first purified by the massspectrometer", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Exact mass of the mixture isdetermined by mass spectrometerbefore it is passed into GC", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "A mass spectrometer is often linked to a gas chromatograph (GC) so that the" }, "answerExplanation": { "@type": "Comment", "text": "

A mass spectrometer is often linked to a gas chromatograph (GC) so that the substance can be separated in the GC and then passes through the mass spectrometer for further analysis.

Key Points

This is technique is collectively called Gas Chromatography-Mass Spectrometry (GC-MS).
It is used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition.
Gas chromatography is a qualitative technique, while Mass Spectrometry is a quantitative technique.
The correct way of analysis is that first the analyte is separated in Gas Chromatograph, to show different components.
Secondly, it is further gone through Mass Spectrometer to identify the amount of each component of the analyte.
Mass Spectrometer can also give structural information about each one.

Additional InformationComponents of Gas Chromatograph:

Carrier Gas:The carrier gas must be chemically inert. Commonly used gases include nitrogen, helium, argon, and carbon dioxide. The choice of carrier gas is often dependent upon the type of detector which is used. The carrier gas system also contains a molecular sieve to remove water and other impurities.
Sample injection port – For optimum column efficiency, the sample should not be too large. The most common injection method is where a microsyringe is used to inject a sample through a rubber septum into a flash vaporizer port at the head of the column. The temperature of the sample port is usually about 50 degrees Celsius higher than the boiling point of the least volatile component of the sample. For packed columns, sample size ranges from tenths of a microliter up to 20 microlitres.
Packed column – Usually, a 5-10 ft length metal tubing, 3-6 mm in diameter, packed with a porous solid that is thinly coated with a high boiling liquid. The tube is located in an oven that can be heated at a controlled temperature.
Detector – A device used to detect each component of the sample as it appears at the exit of the packed column. The intensity or area of the signal indicates the quantity of the eluted component.
Recorder – A device that provides a record of the analysis.

Components of Mass Spectrometer:

Sample inlet – Via HPLC, GC, syringe, plate, capillary.
Ion source – The role of the ion source is to create gas-phase ions. Analyte atoms and molecules are transferred into the gas phase and then ionization takes place. There are different types of ion sources like electron impact ionization (EI), electrospray ionization, fast atom bombardment (FAB), matrix-assisted laser desorption ionization (MALDI), etc.
Analyzers – A mass analyzer is a device that can separate atoms and molecules according to their mass. Different types of analyzers are sector analyzer, time-of-flight analyzer, orbitrap analyzer, etc.

A corrugated fiber board carton holding several units of canned fruits is an example of :

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A corrugated fiber board carton holding several units of canned fruits is an example of :

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Primary packaging

", "comment": { "@type": "Comment", "text": "

A corrugated fiber board carton holding several units of canned fruits is an example of :

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Tertiary packaging

", "comment": { "@type": "Comment", "text": "

A corrugated fiber board carton holding several units of canned fruits is an example of :

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Secondary packaging

", "comment": { "@type": "Comment", "text": "

A corrugated fiber board carton holding several units of canned fruits is an example of :

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Quaternary packaging

", "comment": { "@type": "Comment", "text": "

A corrugated fiber board carton holding several units of canned fruits is an example of :

" }}],"acceptedAnswer": { "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "c", "comment": { "@type": "Comment", "text": "

A corrugated fiber board carton holding several units of canned fruits is an example of :

" }, "answerExplanation": { "@type": "Comment", "text": "

A corrugated fiberboard carton holding several units of canned fruits is an example of Secondary Packaging.

Important Points

A distinction is usually made between the various "levels" of packaging. These are:

Primary packaging:A primary package is one that is in direct contact with the contained product. It provides the initial, and usually the major protective barrier. Examples of primary packages include metal cans, paperboard cartons, glass bottles, and plastic pouches.
Secondary packaging:A secondary package, for example, a corrugated case or box, contains a number of primary packages. It is the physical distribution carrier and is increasingly designed so that it can be used in retail outlets for the display of primary packages, in which case it is referred to as shelf-ready.
Tertiary packaging:A tertiary package is made up of a number of secondary packages, with the most common example being a stretch-wrapped pallet of corrugated cases.
Quaternary packaging:In interstate and international trade, a quaternary package is frequently used to facilitate the handling of tertiary packages. This is generally a metal container up to 40m in length that can hold many pallets and is intermodal in nature i.e., it can be transferred to or from ships, trains, and flatbed trucks by giant cranes. Certain containers are also able to have their temperature, humidity, and gas atmosphere controlled. This is necessary for particular situations such as the transportation of frozen foods, chilled meats, and fresh fruits and vegetables.

Actinomycetesare a group of unicellularfilamentous bacteriathat form a branching network of filaments and producespores.

Actinomycetes are called actinobacteria or high G + C (guanine-plus-cytosine) rich Gram-positive filamentous bacteria due to their mycelium-like (slender and branched) structures.

Important PointsFilamentous bacteria

Filamentous bacteria are long strands of bacteria growing end to end, resembling strands of hair, or spaghetti, which interlock with each other to form a mesh.
These bacteria provide a support structure for other bacteria to attach to as they form floc and serve as the backbone of floc formation and settling.
Filamentous bacteria areresponsible for wastewater treatment.
These bacteria are responsible for the shape of flocs and sedimentation particles of sludge.

Additional InformationMycoplasms

Fastidious bacterialack a cell wall around their cell membranes.
Belong to class Mollicutes.
Smallest known free-living organisms.

Spirochetes

Group of spiral-shaped bacteria and consider a serious pathogen for humans.
Responsible for causing diseases like syphilis, yaws, and relapsing fever.

Vibrios

Gram -ve bacteria.
These are aquatic microorganisms and some species of vibrios cause serious diseases in humans and other animals.

Gram-Positive Bacteria

No outer membrane.
Have a lower lipid content and more teichoic acids.
Gives a positive result in(seen in purple-blue color when observed under a microscope) the Gram stain test

NASA and Pillsbury first developed HACCP system for food safety.

Key Points

NASA and Pillsbury jointly developed the HACCP system in 1960 for US Space Research Program.
NASA required 'zero risk' products for astronauts.
HACCP is a system designed to reduce food safety hazards to a minimum.

Additional Information

HACCP or Hazard Analysis Critical Control Point

HACCP is amanagement systemin which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
HACCP is one of themajor tools for Critical Control Point systems.
It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP

Perform a hazard analysis
Determine Critical Control Points (CCPs)
Set critical limits
Establish a monitoring system
Establish corrective actions
Establish verification procedures
Establish record-keeping procedures

An article of food is deemed to be non-adulterated if two or more articles of food (primary) are mixed together.

Key PointsPrimary Food:Primary food is defined asan article of food, being a produce of agriculture or horticulture or animal husbandry and dairying or aquaculture in its natural form, resulting from the growing, raising, cultivation, picking, harvesting, collection or catching in the hands of a person other than a farmer or fisherman.

Hence, in this context, mixing together two or more kinds of primary food does not make it adulterated and injurious to health.

Additional InformationAdulterant:Adulterant is defined asany material which is or could be employed for making the food unsafe or sub-standard or misbranded or containing extraneous matter.

Food is declared adulterated if:

A substance is added which depreciates or injuriously affects it.
Cheaper or inferior substances are substituted wholly or in part.
Any valuable or necessary constituent has been wholly or in part abstracted.
It is an imitation.
It is colored or otherwise treated to improve its appearance or if it contains any added substance injurious to health.
For whatever reasons its quality is below the Standard.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" },"encodingFormat": "text/html","text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "Plan of Factory", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "Proof of possession", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Water analysis report", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "All of these", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________" }, "answerExplanation": { "@type": "Comment", "text": "

For grant of FPO (Fruit Product Order)license, an application in “Form A” is to be submitted along with other documents such as the plan of Factory, proof of possession, water analysis report, NOC from the local authority, and partnership deed/MOU and article of association.

Key PointsThe factory for grant of FPO license is required to be set up as per hygienic and sanitary requirements.

Some of the requirements are given below:

Minimum area for production and storage.
Sanitary and Hygienic Conditions.
Water
Machinery and types of equipment.
Quality Control Facility

Important PointsFruit Product Order (FPO)

This order was promulgated under section 3 of the Essential Commodities Act 1955.
It is reinforced and implemented by the Directorate of Fruits & Vegetables Preservation, MOFPI, govt of India.
It deals with the product manufactured from perishable commodities like fruits and vegetables.
Examples- Preserves, pickles, candy, nectar, squash, cordials, etc.

MPRNL stands for Monitoring of Pesticides Residues at National Level.

Additional Information

FSSAI regulates the pesticide residues detected in various food items through FSS (Contaminants, Toxins and Residue) Regulations, 2011.
The regulation covers more than 150 insecticides/pesticides whose tolerance limits have been prescribed under this regulation.
There is a harmonized monitoring of pesticide residues in the country which started undercentral sector scheme called, “Monitoring of Pesticide Residues at National Level” (MPRNL) in food commodities since 2005.
Pesticide residues in the crops are monitored through the use of maximum residue limits (MRL), which are based on the analysis of the quantity of a given chemical remaining on food product samples.
Regulating pesticides on the ground revolves around this regulatory yardstick called the MRLs of the pesticides in a food commodity.

Ropiness in bread is due to

" },"encodingFormat": "text/html","text": "

Ropiness in bread is due to

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Bacillus subtilis

", "comment": { "@type": "Comment", "text": "

Ropiness in bread is due to

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Bacillus lichenformis

", "comment": { "@type": "Comment", "text": "

Ropiness in bread is due to

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Geotrichum aurantium

", "comment": { "@type": "Comment", "text": "

Ropiness in bread is due to

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Both 1 and 2

", "comment": { "@type": "Comment", "text": "

Ropiness in bread is due to

" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "

Ropiness in bread is due to

" }, "answerExplanation": { "@type": "Comment", "text": "

Ropiness in bread is due to Bacillus lichenformisand Bacillus subtilis occurring asan unpleasant fruity odor, followed by enzymatic degradation of the crumb that becomes soft and sticky because of the production of extracellular slimy polysaccharides.

Important Points

Ropinessis a quality defect in bread caused by microbial activity. It can become a major health and economic concern for bakers if not properly inscribed, caused by several strains of spore-forming Bacilli. These spores are resistant to heat.
Ropiness in bread is primarily caused byB. subtilisandB. mesenteric. B. subtilis is a gram-positive, aerobic, spore-forming soil bacterium found in soil, dust, water, and even air.It is rod-shaped and catalase-positive.B. subtilisis foundin soil and the gastrointestinal tract of ruminants and humans.B. subtilisincludebacteremia, endocarditis, pneumonia, and septicemia.These infections were found in patients in compromised immune states.
B.lichenformisis abacteriumcommonly found in the soil. It is found on bird feathers, mostly on chest and back plumage,ground-dwelling birds,and aquatic species.It is agram-positive,mesophilicbacterium. Itdisplays a variety ofcolony morphologies, with the rough "licheniform" colonies giving the organism its name. It is responsible for rope formation and spoilage of other bakery products.

B. subtilis

B. lichenformis

Additional Information

Geotrichum Aurantium-

It isthe best-known species of the genus, is an acid-tolerant yeast-like fungus, recognized as a yeast. Geotrichum is used as a culture for cheesemaking and in some traditionalfermented milk.

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" },"encodingFormat": "text/html","text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Indian Council of Medical Research

", "comment": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Indian Dietetic Association

", "comment": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Indian Medical Association

", "comment": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

USFDA

", "comment": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

" }, "answerExplanation": { "@type": "Comment", "text": "

As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by theIndian Council of Medical Research (ICMR) organization shall be applicable for the product marketed in India.

Additional Information

Indian Council of Medical Research

The Indian Council of Medical Research (ICMR), New Delhi, the apex body in India for the formulation, coordination, and promotion of biomedical research, is one of the oldest medical research bodies in the world.
The ICMR is funded by the Government of India through the Ministry of Health & Family Welfare.
ICMR promotes biomedical research in the country through intramural as well as extramural research.

Indian Dietetic Association

Indian Dietetic Association (IDA) is a group of like-minded nutritionists, dietitians, and workers in the allied health fields working towards highlighting the importance of dietetics and nutrition in the maintenance of health, and in the prevention and treatment of diseases.
IDA promotes scientific research in the field of Nutrition and Dietetics.
IDA also facilitates contact and interaction within its member community and other health professionals.
IDA partners with other health organizations for causes related to the nutritional health of the country.

Indian Medical Association

IMA is a national voluntary organization of physicians in India, which looks or cares aboutthe interest of doctors or the well-being of the community at large.
The major role of IMA is to promote and advance medical and allied sciences in all their different branches and to promote the improvement of public health and medical education in India.

USFDA

USFDA stands for United States Food and Drug Administration.
It is also known as the FDA (Food and Drug Administration).
It is a Federal agency that belongs to the US Department of Health and Human Services.
It is the main regulating authority of Food and Drug items in the USA.
It was set up in 1906 after the Federal Food and Drugs Act was passed.

Cholesterol content is to be given only for products containing fats of _________origin.

" },"encodingFormat": "text/html","text": "

Cholesterol content is to be given only for products containing fats of _________origin.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Animal origin,total fat content is more than 0.5%

", "comment": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of _________origin.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Plant origin,total fat content is more than 0.5%

", "comment": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of _________origin.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Both 1 and 2

", "comment": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of _________origin.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Plant origin,total fat content is more than 1%

", "comment": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of _________origin.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of _________origin.

" }, "answerExplanation": { "@type": "Comment", "text": "

Cholesterol content is to be given only for products containing fats of animal origin and where total fat content is more than 0.5%.
Key Points

Cholesterol -

It is an organic molecule.
It is a sterol, a type of lipid.
Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes.
It is also a precursor molecule for all steroid hormones and vitamin D.
Cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acid, and vitamin D.

Additional Information

Animal Origin Fats

Presentsgreat palatability, are alsohighly digestibleby the body of the pets.
Dairy products yield popular animal fat and oil products such as cheese, butter, and milk.

Plant Origin Fats

Examples of plant fat: Coconut oil, Olive oil, Sunflower oil.
Plant fats are comparatively rich in unsaturated fatty acids.
Plant fats due to their high un-saturation, tend to stay liquid at room temperature, hence commonly known as ‘oils'.

The enzyme responsible for converting pectin into pectic acid isPectinase.

Key Points

Pectinases area group of enzymes that catalyzes the degradation of pectic substances.
The process occurs either by depolymerization (hydrolases and lyases) or de-esterification (esterases) reactions.
Pectinases are used to breakdown thispectin polymer into monomer sugars i.e. galacturonic acid

Additional Information

Proto-pectinase
- it isan enzyme that accelerates the change of protopectin into soluble pectin or pectinic acids.
Pectic Methyl Esterase (PME)
- In over-ripe fruits, due to the presence of thepectic methyl esterase (pectinase) enzyme, the pectin gets largely converted to pectic acid which is water-insoluble.
Poly Galucturonase
- Polygalacturonase is a pectinase:an enzyme that degrades pectin.

Advantages of aseptic processing includes___

" },"encodingFormat": "text/html","text": "

Advantages of aseptic processing includes___

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Increased shelf life

", "comment": { "@type": "Comment", "text": "

Advantages of aseptic processing includes___

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Reduce microbial content

", "comment": { "@type": "Comment", "text": "

Advantages of aseptic processing includes___

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

No preservatives required

", "comment": { "@type": "Comment", "text": "

Advantages of aseptic processing includes___

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

All of the above

", "comment": { "@type": "Comment", "text": "

Advantages of aseptic processing includes___

" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "

Advantages of aseptic processing includes___

" }, "answerExplanation": { "@type": "Comment", "text": "

Option 4 is the correct answer.

Important Points

Aseptic processing is aprocessing technique wherein commercially thermally sterilized liquid productsare packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.

Additional Information

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" },"encodingFormat": "text/html","text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "1, 2 and 3", "comment": { "@type": "Comment", "text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "2, 3 and 4", "comment": { "@type": "Comment", "text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "1 and 4", "comment": { "@type": "Comment", "text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "1, 2, 3 and 4", "comment": { "@type": "Comment", "text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "

Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

" }, "answerExplanation": { "@type": "Comment", "text": "

Five Commodity Boards functioning under the Ministry of Commerce & Industry:

TeaBoard
CoffeeBoard
SpicesBoard
TobaccoBoard
RubberBoard.
Hence, statements 2, 3 and 4 are correct.

Key Points

It will start with over 3,000 farmers engaged in chilli and turmeric farming in select districts of Andhra Pradesh.
Blockchain is a decentralized process of recording transactions on an open and shared electronic ledger.
This allows for ease and transparency in data management across a complex network, including, farmers, brokers, distributors, retailers and consumers, thus simplifying the supply chain.
Jute Board:
- National Jute Board is governed by National Jute Board Act-2008, as framed by the Ministry of Textiles, Govt. of India and enacted by the Parliament on February 12, 2009.
- Board engages in research and human resource development programmes to explore the new and innovative use of jute with the idea of enabling both the organized as well as the decentralized sector to compete and increase the global share of Indian jute goods consumption. Hence statement 1 is incorrect.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" },"encodingFormat": "text/html","text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "May 16, 2018", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "January 16, 2018", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "March 16, 2018", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "October 16, 2018", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:" }, "answerExplanation": { "@type": "Comment", "text": "

Swasth Bharat Yatra was launched and led by FSSAI on theWorld Food Day (16thOctober 2018)under which a pan-India cycle rally was organized, 7,500 cyclists participated in over 18,000 km relay cycle rally traveling across six tracksthrough almost every state and UT over 100 days to propagate a powerful message'Eat Right India'.

Additional Information

'Swasth Bharat Yatra', a pan-India Cyclothon, is a key element of theEat Right Indiamovement. It is being held across 350 locations across the country for connecting

1.33 billion people to promote the message of safe and wholesome food in the country.

1. This Yatra was flagged off on16th October 2018 on World Food Dayfrom six different locations which are Thiruvananthapuram (Kerala), Puduch*erry, Leh (Jammu & Kashmir), Ranchi (Jharkhand), Panaji (Goa), & Agartala (Tripura) and cover almost all states & UTs.

2. Spread around 100 days over 7,500 volunteer cyclists would stop at 2,000+ locations, and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

3. The convoy comprised of a team of 150'Volunteer-Cyclists'and they covered 50-60 kilometers daily, halting at 2-3 towns and cities on the way. The convoy also

included an 'Eat Right Mobile Unit' and aMobile Food Testing Unit. Volunteer Cyclists handed over the symbolic relay baton to the next batch at the stopover points and return.

4. The last batch of cyclists converged in New Delhi on27th January 2019concluding the Yatra in the first phase of the Eat Right India movement.

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" },"encodingFormat": "text/html","text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Nutritional Information

", "comment": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Front-of-pack nutrition labelling

", "comment": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Printing of best before or expiry date on front of packaging.

", "comment": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Mentioning of ingredients of food

", "comment": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

" }, "answerExplanation": { "@type": "Comment", "text": "

For discouraging the consumption of processed food, FSSAI has introduced Front-of-pack Nutrition Labelling.

Important Points

To curtail the rising consumption of processed foods that are high in fat, sodium, andsugar, Front-of-pack nutrition labeling is widely considered to be a powerful and simple tool for discouraging the consumption of processed foods.
FSSAI has proposed the symbol-based front-of-pack nutrition labelingand intends to make it mandatory.
In an attempt to encourage consumers, make healthier food choices, the new food labeling regulations propose to display red color-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar, and high-salt content levels.

The nutritional labeling would be consisting of:

Part 1:Declares the amount of energy, total fat, trans fat, total sugar, and salt (sodium chloride) per serve.

Part 2:Declares the per serve percentage (%) contribution to RDA as provided under regulation 4.2 (3)(b) of the proposed regulations. The block(s) of nutrient(s) for “High Fat, Sugar and Salt” (HFSS) food shall be colored 'RED' when it is greater than the safe percentage.

Clause 1 of Section 38 empowers a Food Safety Officer totake a sample of any food article.

Important PointsSeizure by Food Safety Officer:

Clause (2) of Section 42, further states the provisions of CrPC (Code of Criminal Procedure) relating to seizures shall apply to all actions taken by the FSO under this FSS Act.
This power can be exercised against both licensed and unlicensed persons under the Act.
Further, the FSO has to thereafter inform the Designated Officer of the actions taken by him in writing.
Every FSO has the discretionary power to seize (in suitable cases) and carry away any article of food that is found under circ*mstances that create suspicion of the commission of any offense.

Additional Information

Food Safety Officer:

A food safety officeris a professional who is responsible toanalyzethefood samplescollected fromvariousplaces forinspection.
He/she has the power toenter&inspectat any place.
In case ofnon-availabilityof theFBO, theFSOmayseizetheadulterant foodand seal the premises for investigation after taking a sample of suchadulterantorfoodforanalysis.

Wherever the standards of any food product under ‘food safety standards and regulations’ prescribe for theaddition of any particular vitamins/minerals as a mandatory requirement of that particular standard, the same shall be compiled but in such case, +F logo or fortification term shall not be used.

Additional Information

+F logo:

This logo describes that the particular food is fortified with micronutrients as per the levels specified by FSSAI in the Food Safety and standard regulations 2018.

Fortification:

A food that has extra nutrients added to it or has nutrients that are not already there.

E.g.; - Milk with vitamin D added, Salt with iodine added.

Concentrated hydrochloric acidis used to detect vanaspati adulteration in pure ghee.

Key Points

Food article: Ghee
Adulterant: Vanaspati or Margarine
Method for detection:
- Take about one teaspoon full of a melted sample of Ghee with an equal quantity of concentrated Hydrochloric acid in a stoppered test tube.
- Add a pinch of sugar to it.
- Shake for one minute and let it for five minutes.
- The appearance ofCrimson colorin lower (acid) of vanaspati or Margarine.

Hospitals sending reports to FSSAI regarding contaminants in food is an example of Passive Surveillance.

Key Points

Two types of surveillance activities are carried out by FSSAI –Active Surveillance and Passive Surveillance

Active Surveillance:

Active surveillance comprisesfood safetysurveys conducted by FSSAI or the State Food Authorities.
It provides the most accurate and timely data on food safety parameters.
Such type of surveillance includes National level surveillance, State-specific surveillance, Seasonal surveillance, Special surveillance during festivals, Commodity specific surveillance, etc.

Passive Surveillance:

Passive surveillance is a system by whichFSSAI receives reports from FBOs or other sources(hospitals, medical care practitioners, research institutions) on contaminants in food products.
It is a relatively inexpensive strategy to cover large areas and provides critical information for monitoring community health.

Additional Information

Food Safety Surveillance is a system thatcollects data regarding all types of contaminantswith the purpose of timely identification of food safety hazards that are significant.
It can provide relevant data forrisk assessment and standards-setting.
The objective of food safety surveillance is toensure that the food supply in the market is safe.
Without an effective surveillance system, the consumer can be exposed to a variety of hazards including contaminants, toxins, and residues in food.
In absence of data, it is not possible to assess the present state and magnitude of the problem.
The reports received from surveillance activities are compiled and if any surveillance sample fails due to non-conformity then enforcement sampling may be executed and action for prosecution may be initiated.

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" },"encodingFormat": "text/html","text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "A is true", "comment": { "@type": "Comment", "text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "B is true", "comment": { "@type": "Comment", "text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Both A and B are true", "comment": { "@type": "Comment", "text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "None of the statements are true.", "comment": { "@type": "Comment", "text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "c", "comment": { "@type": "Comment", "text": "

Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

" }, "answerExplanation": { "@type": "Comment", "text": "

Above said statements above regarding Food Safety Connect are true.

Key Points

Food Safety Connect is a Consumer-Centric App and an online portal developed by FSSAI that offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.
The FSSAI, State FSO, and DO, and the FBOs have the access to the grievances raised by the consumers.
All the concerns are filtered out for completeness and authenticity and are forwarded to concerned State Food Authorities or FSSAI HQ.
The consumer grievance redressal mechanism at FSSAI is working effectively and coordinates with State FDAs and FBOs and ensures that the consumer compliant/concerns are addressed promptly.
The consumer can lodge the complaints/grievances through Facebook, Twitter, WhatsApp, SMS, FSSAI App, written letters, email, or toll-free number.
All the complaints received through various channels are fed in the“Food Safety Connect” portal.

Additional Information

Features ofFood Safety Connect:

1.Citizens can share their concerns related to food safety violations

2. Track the status of the concerns shared

3.Track Food Business Operators license/registration certificate authenticity

4.Access Food safety-related knowledge resources

Tips for safe food
Know your rights
Access Food Safety videos

CAP and MAP stand for:

" },"encodingFormat": "text/html","text": "

CAP and MAP stand for:

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Controlled Automated Packaging and Modified Automated Packaging

", "comment": { "@type": "Comment", "text": "

CAP and MAP stand for:

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Controlled Aseptic Packaging and Modified Aseptic Packaging

", "comment": { "@type": "Comment", "text": "

CAP and MAP stand for:

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Controlled Atmosphere Packaging and Modified Atmosphere Packaging

", "comment": { "@type": "Comment", "text": "

CAP and MAP stand for:

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Controlled Aesthetic Packaging and Modified Aesthetic Packaging

", "comment": { "@type": "Comment", "text": "

CAP and MAP stand for:

" }}],"acceptedAnswer": { "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "c", "comment": { "@type": "Comment", "text": "

CAP and MAP stand for:

" }, "answerExplanation": { "@type": "Comment", "text": "

CAP and MAP stand for Controlled Atmospheric Packaging and Modified Atmospheric Packaging respectively.

Key Points

Controlled Atmosphere Packaging:

Controlled atmospheric packaging is, strictly speaking, the enclosure of food in a gas-impermeable package inside which the gaseous environment with respect to carbon dioxide, oxygen, nitrogen, water vapor, and trace gases has been changed and is selectively controlled to increase shelf life.
There are very less CAP systems in commercial use.
However, the combination of in-package or in-film oxygen and ethylene absorbers, together with carbon dioxide release agents (active packaging system)could be classed as CAP, at least during the early stages of the storage life of the packaged product.

Modified Atmosphere Packaging:

MAP can be defined as the enclosure of food in apackage in which the atmosphere inside the package is modified or altered to provide an optimum atmosphere for increasing shelf life and maintaining food quality.
Modification of the atmosphere may be achieved either actively or passively.
Active modification involves displacing the air with a controlled, desired mixture of gases, a procedure generally referred to as gas flushing.
Passive modification occurs as a consequence of the food's respiration and/or the metabolism of microorganisms associated with the food.
The package structure normally incorporates a polymeric film, and so the permeation of gases through the film (which varies depending on the nature of the film and the storage temperature) also influences the composition of the atmosphere that develops.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" },"encodingFormat": "text/html","text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "JECFA", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "MRA", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "JEMRA", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "JMPR", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as" }, "answerExplanation": { "@type": "Comment", "text": "

JECFAhas evaluated more than 2,500 food additives, approximately 40 contaminants and naturally occurring toxicants, and residues of approximately 90 veterinary drugs.

Important Points

JECFA:

It stands forJoint FAO/WHO Expert Committee on Food Additives.
The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
For food additives, contaminants, and naturally occurring toxicants, the Committee:
- elaborates principles for evaluating their safety;
- conducts toxicological evaluations and establishes acceptable daily intakes (ADIs) or tolerable intakes;
- prepares specifications of purity for food additives;
- assesses intake.
For residues of veterinary drugs in food, the Committee:
- elaborates principles for evaluating their safety;
- establishes ADIs and recommends maximum residue limits (MRLs);
- determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

Additional Information

MRA:

It Stands forMicrobiological risk assessment.
It is a new tool in managing and controlling microbiological hazards in foods, with the objectives of reducing food-borne disease and facilitating food trade.

The objectives of MRA:

Raise awareness among policy-makers and risk managers of the principles and procedures for microbiological risk assessment in the context of risk management.
Explain the concept of microbiological risk assessment.
Explain the type of data, other resources, and setup required for microbiological risk assessment and factors influencing these.
Describe the work of the organizations involved in risk assessment at the national or international level, their outputs, and relevant resources material.

JEMRA:

It stands forJoint FAO/WHO Expert Meetings on Microbiological Risk Assessment.
JEMRA is aninternational scientific expert groupthat is administered jointly by theFood and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO)to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JMPR:

It stands forFAO/WHO Joint Meeting on Pesticide Residues.
The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and in the Environment and the WHO Core Assessment Group.
It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

The technical guidance document 'Exposure assessment of microbiological hazards in food, 2008' was published by JEMRA.

Key Points

There are a total of three technical guidance document that was published in the Microbiological Risk Assessment Series by JEMRA:

Hazard characterization for pathogens in food and water, 2003
Exposure assessment of microbiological hazards in food, 2008
Risk characterization of microbiological hazards in food, 2009

Additional Information

JEMRA:

It stands forJoint FAO/WHO Expert Meetings on Microbiological Risk Assessment.
JEMRA is aninternational scientific expert groupthat is administered jointly by theFood and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO)to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JECFA:

It stands forJoint FAO/WHO Expert Committee on Food Additives.
The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
For residues of veterinary drugs in food, the Committee:
- elaborates principles for evaluating their safety;
- establishes ADIs and recommends maximum residue limits (MRLs);
- determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

JMPR:

It stands forFAO/WHO Joint Meeting on Pesticide Residues.
The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group.
It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

The importer can apply for the license for a period of up to 1 to 5 years.

Key PointsProcess of Application:

The applicant fills in the required information online and uploads mandatory documents in FLRS.
The format of required documents has been provided in the FLRS portal under the list of supporting documents for the Central license.
An importer is required to scan the documents and upload them in pdf format with the annual fee of Rs. 7500 payable for an import license.
The importer can apply for a license forone year and up to a maximum of five years.
Alicense shall be issued by the concerned Licensing Authority within60 days from the date of issue of an application ID number which is generated after successful completion of the application and uploading the required documents by the importer.

Additional Information

Food Import System:

FSSAI has the mandate to regulate the import of foods into the country and ensure that it is safe and wholesome for human consumption.
As per Section 25of the Food Safety & Standard Act, 2006,all imports of articles of foodare subject to the provisions of the Act.
It stipulates thatno person shall import into India any article of food in contravention of the Actor any rules and regulations made thereunder.
Exercising the power of the Act, the Central Government on the recommendation of the Food Authority has notified theFood Safety and Standards (Import) Regulation, 2017.

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" },"encodingFormat": "text/html","text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Polysaccharide

", "comment": { "@type": "Comment", "text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Monosaccharides

", "comment": { "@type": "Comment", "text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Disaccharides

", "comment": { "@type": "Comment", "text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

None of these

", "comment": { "@type": "Comment", "text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "a", "comment": { "@type": "Comment", "text": "

Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

" }, "answerExplanation": { "@type": "Comment", "text": "

Starch is a Polysaccharide, which is a large molecule formed when small molecules of the same kind chain together.

Key Points

Starch is the stored form of sugars in plants and is made up of glucose monomers that are joined by α 1-4 or 1-6 glycosidic bonds.

The starch in the seeds provides food for the embryo as it germinates while the starch that is consumed by humans is broken down by enzymes into smaller molecules, such as maltose and glucose.

Important PointsPolysaccharide

Long-chain of monosaccharides linked by glycosidic bonds.
Examples -Starch, glycogen, cellulose, and chitin.

Common Polysaccharide

Glycogen is the storage form of glucose in humans and other vertebrates. It is made up of monomers of glucose.

Glycogen is the animal equivalent of starch and is a highly branched molecule usually stored in liver and muscle cells.

Cellulose is the most abundant natural biopolymer. The cell wall of plants is mostly made of cellulose and provides structural support to the cell.

Cellulose is made up of glucose monomers that are linked by β 1-4 glycosidic bonds.

Additional Information

A monosaccharideis classified based on the position of its carbonyl group and the number of carbons in the backbone.
Aldoses have a carbonyl group at the end of the carbon chain, and ketoses have a carbonyl group in the middle of the carbon chain. Trioses, pentoses, and hexoses have three, five, and six carbon backbones, respectively.
These are simple sugars and the number of carbons usually ranges from 3 to 7.
Glucose (C6H12O6) is a common monosaccharide and an important source of energy.
Disaccharide formswhen two monosaccharides undergo a dehydration reaction.
Example-Sucrose is formed when a monomer of glucose and a monomer of fructose are joined in a dehydration reaction to form a glycosidic bond.
Common disaccharides include lactose, maltose, and sucrose. Lactose is a disaccharide consisting of the monomers glucose and galactose. It is found naturally in milk.

________is the reserve carbohydrate found in liver and muscle.

" },"encodingFormat": "text/html","text": "

________is the reserve carbohydrate found in liver and muscle.

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Glucose

", "comment": { "@type": "Comment", "text": "

________is the reserve carbohydrate found in liver and muscle.

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Glycogen

", "comment": { "@type": "Comment", "text": "

________is the reserve carbohydrate found in liver and muscle.

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Starch

", "comment": { "@type": "Comment", "text": "

________is the reserve carbohydrate found in liver and muscle.

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

Dextrins

", "comment": { "@type": "Comment", "text": "

________is the reserve carbohydrate found in liver and muscle.

" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "

________is the reserve carbohydrate found in liver and muscle.

" }, "answerExplanation": { "@type": "Comment", "text": "

Glycogen is the reserve carbohydrate found in the liver and muscle.

Key Points
Glycogen

Foundintheliverandmusclesofhumansandthehigheranimalsandinthecellsoftheloweranimals.
Itisahighlybranchedcondensationpolymerofglucose.
Glycogenisalsoproducedbyandstoredinmusclecells.
Duringshortperiodsofstrenuousactivity,energyisreleasedinthemusclesbydirectconversionofglycogentolacticacid
Duringnormalactivity,energyisreleasedbythe metabolicoxidationofglucosetolacticacid.

Additional Information

Glucose

Monosaccharide provides energy to cells present in our bodies.
Glucose, also called dextrose, is one of a group of carbohydrates known as simple sugars ( monosaccharides ).
Glucose has the molecular formula C 6 H 12 O 6.

Starch

It is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents.
Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages.
The simplest form of starch is the linear polymer amylose; amylopectin is the branched form.

Dextrins

Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions ( pyrolysis or roasting ).
Dextrin is a white or yellow powder that is produced by the hydrolysis of starch sources such as corn, wheat, or potatoes.
It is obtained by heating starch in the presence of moisture and acid.
There are three types of dextrins- white, yellow, and brown dextrin.

Spices Board is responsible for the overall development of thecardamom industry and export promotion of 52 spices listed in the schedule of the Spices Board Act, 1986.

The primary function of the Board includes the development of small and large cardamom, promotion, development, regulation of export of spices, and control on the quality of spices for export.

Key Points

The Spices Board also undertakes research activities on cardamom (small & large) under Indian Cardamom Research Institute.

Additional Information

1. Spices Board was constituted on26th February 1987under the Spices Board Act 1986with the merger of the erstwhile Cardamom Board (1968) and Spices Export Promotion Council (1960).

2. Spices Board is one of the five Commodity Boards functioning under the Ministry of Commerce & Industry.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" },"encodingFormat": "text/html","text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "Z-value", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "D-value", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "F-value", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "T-value", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:" }, "answerExplanation": { "@type": "Comment", "text": "

The D value is a measure of the heat resistance of a microorganism. It is the time in minutes at a given temperature required to destroy 1 log cycle (90%) of the target microorganism.

Additional Information

D-Value (Decimal Reduction Value):

It is the time required at temperature T to reduce a Specific microbial population by 90% or by a factor of 10.

Z-Value:

It is the number of degrees of temperature change necessary to change the D-Value by a Factor of 10.

F-Value:

1. The F value for a process is the number of minutes required to kill a known population of microorganisms in a given food under specified conditions.

2. This F value is usually set at 12 D values to give a theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

Difference between D-Value and Z-Value

Key Points

Thermal Death Time (TDT)

TDT is the amount of time that is necessary to kill a specific number of microbes at a specific temperature.
This value is obtained by keeping temperature constant and measuring the time necessary to kill the number of cells specified.

When a deviation from critical limits happens what should be done?

" },"encodingFormat": "text/html","text": "

When a deviation from critical limits happens what should be done?

","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "

Documentation of corrective actions

", "comment": { "@type": "Comment", "text": "

When a deviation from critical limits happens what should be done?

" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "

Stop the line and inform the supervisor

", "comment": { "@type": "Comment", "text": "

When a deviation from critical limits happens what should be done?

" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "

Reassess the HACCP plan

", "comment": { "@type": "Comment", "text": "

When a deviation from critical limits happens what should be done?

" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "

All of the above

", "comment": { "@type": "Comment", "text": "

When a deviation from critical limits happens what should be done?

" }}],"acceptedAnswer": { "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "d", "comment": { "@type": "Comment", "text": "

When a deviation from critical limits happens what should be done?

" }, "answerExplanation": { "@type": "Comment", "text": "

All the above steps should be taken when a deviation from critical limits happens.

Important Points

In case of deviation, critical limits following action need to be taken:

Hold the product line and inform the supervisor.
Check previous batch sample.
Identify reasons for deviation.
Documentation of corrective actions.
Reassess the HACCP plan.

Additional Information

Hazard Analysis and Critical Control Point (HACCP):

It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

7 steps of HAACP:

Perform a hazard analysis.
Determine Critical Control Points (CCPs)
Set critical limits.
Establish a monitoring system.
Establish corrective actions.
Establish verification procedures.
Establish record-keeping procedures.

The correct answer is: 'D'.

Key Points

Thermal death time(TDT)is the length of time required to kill all vegetative cells of microorganisms in a sample at a given temperature.
TDT is used todescribe the effectiveness of sterilization procedures that use high heat, such asautoclaving.

Thus, the correct answer is: 'Thermal death time'.

Additional Information

Thermal death time(TDT)was developed originally for the canning of foods but is now applicable in cosmetics, producing feeds for animals that are free of Salmonella, and in pharmaceuticals.

Confusion PointsThermal death point(TDP) refers to thelowest temperature at which all microbes are killed in the first 10-minute exposure.

Ahmedabad was the first city in the country to be accorded the CSFH tag by FSSAI in 2008.

Kankaria Lake cluster and Urban Chowk on SG Highway were approved street food hubs, alongside Gopi Talav in Surat, which also received the CFSH tag from the regulator.

Additional Information

CSFH tag:

1.FSSAI’s project of upgrading street food facilities across India is gaining momentum in the country, with several states coming forward to identify such places to be

declared as Clean Street Food Hubs (CSFHs).

2.The objectives of the initiative are to raise hygiene standards, and change street food vending in India through an approach of bringing street vendors into an ecosystem

where they will be held with high esteem, not only in the country but across the globe as well, along with preserving the rich culinary heritage of the country.

." }}},{"@type": "Question","typicalAgeRange": "4-35","educationalLevel": "intermediate","eduQuestionType": "Multiple choice","learningResourceType": "Practice problem","name": "Recollect the concept of FSSAI TO / AD (Technical) Mock Test - 6 to solve the ques", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" },"encodingFormat": "text/html","text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:","suggestedAnswer": [{ "@type": "Answer", "position": 0, "encodingFormat": "text/html", "text": "Send the sample for analysis", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" }},{ "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "After giving notice in writing to the FBO, destroy the same", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" }},{ "@type": "Answer", "position": 2, "encodingFormat": "text/html", "text": "Destroy the same without notifying the FBO", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" }},{ "@type": "Answer", "position": 3, "encodingFormat": "text/html", "text": "Return the same to the FRO, after notifying him in writing", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" }}],"acceptedAnswer": { "@type": "Answer", "position": 1, "encodingFormat": "text/html", "text": "b", "comment": { "@type": "Comment", "text": "In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:" }, "answerExplanation": { "@type": "Comment", "text": "

Where any article of food seized is of a perishable nature and the Food Safety Officer is satisfied that such article of food so deteriorates that it is unfit for human consumption, the Food Safety Officer may, after giving notice in writing to the food business operator (FBO), cause the same to be destroyed.

100 Questions MCQ Test - FSSAI TO / AD (Technical) Mock Test - 6

FSSAI TO / AD (Technical) Mock Test - 6 for Agriculture Exams 2024 is part of Agriculture Exams preparation. The FSSAI TO / AD (Technical) Mock Test - 6 questions and answers have been prepared according to the Agriculture Exams exam syllabus.The FSSAI TO / AD (Technical) Mock Test - 6 MCQs are made for Agriculture Exams 2024 Exam. Find important definitions, questions, notes, meanings, examples, exercises, MCQs and online tests for FSSAI TO / AD (Technical) Mock Test - 6 below.

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FSSAI TO / AD (Technical) Mock Test - 6 - Question 1

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In _______ communication, the two computers begin by establishing a connection via an automated process called a ‘handshake.’

A. server
B. TCP
C. socket
D. protocol

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 1

TCP stands forTransmission Control Protocol.

Key Points

The Transmission Control Protocol (TCP) is a transport protocol built on top of IP that ensures packet delivery reliability.
In Transmission Control Protocolcommunication, the two computers begin by establishing a connection via an automated process called a ‘handshake.’
- Once this handshake is complete, the first computer will begin delivering data packets to the second.
TCP addresses many of the issues that arise with packet-based messaging, such as missing packets, out-of-order packets, duplicate transmissions, and malformed packets.
TCP communications specify the order in which data packets should be received and verify that they arrive in the correct sequence.
TCP specifies that if a packet does not arrive (due to congestion in intermediary networks)it be resent.

Additional Information

A server is a computer or system that across a network distributes resources, data, services, or programmes to other computers known as clients.
A socket is one of the two ends of a two-way communication link between two networked programmes.
The norms and customs of a group or a regular procedure are referred to as a protocol.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 2

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In a year, the average monthly expenditure of Rajat in the first 5 months is Rs. 21,000, in the next 4 months is Rs. 24,000 and in the last three months is Rs. 12,000. If he saves overall Rs. 1,80,000 in the whole year, what is his average monthly income?

A.
Rs. 31,250
B.
Rs. 34,750
C.
Rs. 35,000
D.
Rs. 36,750

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 2

Total income of the year = 5 × 21,000 + 4 × 24,000 + 3 × 12,000 + 1,80,000 = 4,17,000

Hence, Option B is correct.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 3

Save

Find the number which is common to all three figures.

A.
2
B.
5
C.
7
D.
8

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 3

In the question, We have to find the common to all three figures which is shown below-

Here, The highlighted area is common to all shapes.

Hence, Option (3) is correct.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 4

Save

In the domain name .org implies:

A. a website
B. operations research group
C. commercial website
D. an organization

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 4

Domain Name:

It resolves to the hostname of an IP address.
It utilizes a hierarchical naming pattern and a distributed database of IP addresses and associated names.
Domain names are symbolic strings associates with an IP address.
Domain names are bifurcated into 2 main categories:- i) Generic top-level domains which represent the sponsored designated agencies, ii) ccTLD's(Country code top-level domainswhich represent the Nation designation.
The top generic level domains currently in the world are:-

.aero - air transport industry
.asia - Asian Pacific region
.biz - business but all user
.cat - catan linguistic and cultural community
.com - commerce unit
.coop - cooperatives
.edu - Higher educational institutions
.gov - Government departments
.info - informational sites
.int - International organizations
.job - Employment related portals
.mil - US Military department
.mobi - Mobile users
.museum - Museaum/historical sites
.name - Individuals
.net - networks but unresttricted/all purpose
.org - organizations
.pro - Professional service providers
.tel - Online directory
.travel - Travel industry

FSSAI TO / AD (Technical) Mock Test - 6 - Question 5

Save

Match the following and select the correct code:

A.
(a) - (iv), (b) - (iii), (c) - (i), (d) - (ii)
B.
(a) - (iii), (b) - (iv), (c) - (i), (d) - (ii)
C.
(a) - (ii), (b) - (i), (c) - (iv), (d) - (iii)
D.
(a) - (iv), (b) - (iii), (c) - (ii), (d) - (i)

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 5

FSSAI TO / AD (Technical) Mock Test - 6 - Question 6

Save

What is the area of a right-angled triangle with 12 meter base and 13 meter hypotenuse?

A.
30 m²
B.
40 m²
C.
50 m²
D.
60 m²

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 6

Height of the triangle = √(13² – 12²) = 5 meters

Hence, Option A is correct.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 7

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A is father of C and D is son of B. E is brother of A. If C is sister of D, then how is B related to E?

A.
Wife
B.
Sister
C.
Sister-in-law
D.
Mother

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 7

The family chart is as follows:

i)A is father of C and D is son of B.

ii) E is brother of A.

iii)If C is sister of D

Drawing the family tree as per the given information:

Thus we can see B is the wife of A.

E is the brother of A.

Thus we can conclude B is the sister-in-law of E.

Hence, the correct answer is "Sister-in-law".

FSSAI TO / AD (Technical) Mock Test - 6 - Question 8

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What will be the value of the following MS Excel formula?

=AVERAGE(5, 4, 4, 3, 6)

A.
5
B.
3.72
C.
4.4
D.
ERROR

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 8

The correct answer is4.4.

Key Points

The formula to calculate the average of given numbers is equal to the sum of all the values divided by the total number of values.
In MS-Excel the format of using the Average formula is
- = Average(number1, number 2, number 3, .....).
Here, the sum of numbers is 22 and this should be divided by 5.
Hence the result is 4.4

Additional Information

SUM():This function is used to adds all the values within a cell range.
ROUND():The round function is used to round a number to a specified number of digits.
RAND(): This function is used to returns a random number greater than or equal to 0 and less than 1.
MOD():This function is used to find the remainder after dividing a number by another number.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 9

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Which of the following option of MS Word 365 is used to change the background color of selected text, paragraph, or table cell?

A.
Shading
B.
Text Highlight Color
C.
Font Color
D.
Text Effects and Typography

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 9

The correct option is (1)Shading

Key Points

Click the arrow next to Shading in the Paragraph group of the Home tab's Home tabs. Choose the color you wish to use to shade your choice by clicking it under Theme Colors.
When you change the document theme, the background color of words or paragraphs that have been shaded changes.
Contrast that with text highlighting, which offers a fairly restricted palette of colors and is unaffected by theme changes.

Additional Information

Choose the text to which you wish to apply an effect. · Click Text Effect under the Font category on the Home tab. Text effects Choose the desired effect. Choose the text that needs to be changed. Choose the arrow next to Font Color by clicking on the Home tab's Font group, then pick a color. the color scheme for fonts.
Here are the steps on how to highlight text in color in Microsoft Word:

Open the Microsoft Word document that you want to highlight text in.
Select the text that you want to highlight.
On the Home tab, in the Font group, click the Text Highlight Color button.
A drop-down menu will appear with a list of preset highlight colors. Click the color that you want to use.
The text will be highlighted in the color that you selected.

Here are the steps on how to change the font color in Microsoft Word:

Open the Microsoft Word document that you want to change the font color in.
Select the text that you want to change the font color of.
On the Home tab, in the Font group, click the Font Color button.
A drop-down menu will appear with a list of preset font colors. Click the color that you want to use.
The text will change to the color that you selected.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 10

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The HCF of two numbers is 15 and their LCM is 225. If one of the number is 75, then the other number is ?

A.
105
B.
90
C.
60
D.
45

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 10

First Number x Second Number = HCF x LCM
Then, 75 x Second Number = 15 x 225
Second Number latex ={ 15 x 225}/75 = 45$
Therefore, other number is 45.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 11

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Select the number which can be placed at the sign of the question mark (?) from the given alternatives.

A.
41
B.
51
C.
61
D.
40

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 11

The logic follows here is:

In a figure:

Middle number =(Top number× bottom number) - (left number× right number)

In fig 1:

Middle number = (9× 10) - (7× 8)

= 90 - 56

= 34

In fig 2:

Middle number = (12× 8) - (8× 7)

= 96 - 56

= 40

Similarly,

In fig 3:

Middle number =(11× 7) - (4× 9)

? = 77 - 36

? = 41

Hence, the correct answer is "41".

FSSAI TO / AD (Technical) Mock Test - 6 - Question 12

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_____ is not a part of CPU.

A.
Storage unit
B.
ALU
C.
Program unit
D.
Control unit

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 12

The correct answer isProgram Unit.

Aprogram unitis a sequence of one or more lines, organized as statements, comments, and directives. A subprogram is either a function or a subroutine and is either an internal, external, or module subprogram.
Aprogram unitis usually a sequence of statements that define the data environment and the steps necessary to perform calculations; it is terminated by an END statement.

Additional Information

A Fortran program consists of one or more program units.
Alternately referred to as aprocessor,central processor, ormicroprocessor, theCPU(pronounced sea-pea-you) is thecentral processing unitof the computer.
A computer's CPU handles all instructionsit receives from hardwareand softwarerunning on the computer. It is often referred to as the brain of the computer.
Components of CPU:
- ALU (arithmetic logic unit) - performs mathematical, logical, and decision operations.
- CU (control unit) - directs all the processor's operations.
- Storage Unit.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 13

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Which of the following is a non-impact printer?

A. Dot-Matrix printer
B. Inkjet printer
C. Drum printer
D. Chain/Band printer

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 13

The correct answer isInkjet printer.

Non-impact printers print the characters without using ribbons. These printers print a complete page at a time so they are also called page printers.
- E.g. Ink-Jet printer, Laser printer etc.

Additional Information

The impact printers print the characters by striking them on the ribbon which is then pressed on the paper.
- E.g. Drum printer, chain printer, Dot matrix printeretc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 14

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The shadow of a building is 10 m long when the point of rise of the sun is 60°. Discover the building's stature.

A.
16.32m
B.
17.32 m
C.
18.32 m
D.
19.32m

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 14

Let AB be the building and AC be its shadow.
Then, AC = 20m and ∠ACB = 60°. Let AB = x m.
Presently AB/AC = tan 60° = √3 => x/10 = √3
=> x = 10√3m = (10 * 1.732) m = 17.32m.
∴ Height of the building is 17.32m.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 15

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Select the related letters from the given alternatives.

ACFOMR : FCARMO :: MNTDEF : ?

A.
TNMFDE
B.
NMTFED
C.
TNMFED
D.
TMNFED

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 15

The logic follows here is:-

1st and 3rd letters are interchanged.

4th and 6th letters are interchanged.

And 2nd letter is placed as it is.

Similarly,

Hence, the correct answer is "TNMFED".

FSSAI TO / AD (Technical) Mock Test - 6 - Question 16

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IBM 360 was developed in which of the following generations of computers?

A. Second Generation
B. First Generation
C. Third Generation
D. Fourth Generation

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 16

The correct answer is Third Generation.

Key Points

The IBM System/360 was announced and developed in the mid-1965s, during the period associated with third-generation computers.
Third-generation computers were defined by the use of integrated circuits (ICs) or semiconductor chips, which represented a significant advancement over the previous generation's technology.
The System/360 was a groundbreaking series of compatible mainframe computers, allowing customers to upgrade from lower-cost models to larger systems without having to rewrite their applications.
It also introduced the 8-bit byte to the commercial world, which remains a fundamental data management unit today.
The S/360 was not just a computer but a whole series of computers that helped to establish the concept of a computer "family".

Additional Information

First Generation:
- These computers (late 1946s to mid-1959s) were based on vacuum tubes.
- They were large, expensive, and generated a lot of heat.
- Examples include the ENIAC and UNIVAC.
Second Generation:
- Second generation computers (mid-1959s to mid-1965s) moved from vacuum tubes to transistors, which were smaller, faster, cheaper, and more reliable.
- IBM's 7000 series belongs to this generation.
Fourth Generation:
- These computers(1971 to the mid-1980s)are characterized by microprocessors which contain many, sometimes millions, of ICs.
- Personal computers, such as the IBM PC, fall into this category.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 17

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With the round robin CPU scheduling in a time-shared system, ______.

A.
Using very large time slice degenerates into first come first serve algorithm
B.
Using extremely small time slices improves performance
C.
Using extremely small time slices degenerates into last in first out algorithm
D.
Using medium sized time slices leads to shortest request time first algorithm

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 17

Explanation:
The round robin CPU scheduling algorithm is a time-sharing system where each process is executed for a fixed time slice called a time quantum. Once the time quantum expires, the CPU is preempted and the next process in the queue is executed. This process continues until all processes have been executed.
Now, let's analyze the statements given in the question:
A: Using very large time slice degenerates into first come first serve algorithm
- When a large time slice is used, each process is allowed to run for a longer duration before being preempted.
- This essentially means that the CPU is allocated to each process in a sequential manner, following the order in which they arrived.
- Therefore, using a large time slice in round robin scheduling effectively degenerates into the first come first serve algorithm.
B: Using extremely small time slices improves performance
- Using extremely small time slices can lead to a high overhead due to the frequent context switches between processes.
- Context switching involves saving the current state of a process and loading the state of the next process, which incurs additional time.
- This overhead can degrade the overall system performance, especially when the number of processes is large.
C: Using extremely small time slices degenerates into last in first out algorithm
- This statement is not accurate. Using extremely small time slices does not lead to a last in first out algorithm.
- In round robin scheduling, the order of execution is based on the arrival time of the processes, not the order in which they were added to the queue.
D: Using medium-sized time slices leads to shortest request time first algorithm
- This statement is also not accurate. The round robin scheduling algorithm does not prioritize processes based on their request time.
- Instead, it ensures that each process gets an equal share of the CPU's time by using a fixed time slice.
Therefore, the correct answer is:
A: Using very large time slice degenerates into first come first serve algorithm

FSSAI TO / AD (Technical) Mock Test - 6 - Question 18

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10, 7, 4, …, is an AP, what will be the 30th term of this series?

A.
65
B.
22
C.
-77
D.
45

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 18

A.P. given in the question is 10, 7, 4, …
a = 10
d = a(2) – a(1) = 7 − 10 = −3
a(n) = a + (n−1) x d
a(30) = 10 + (30−1) x (−3)
a(30) = 10 + (29) x (−3)
a(30) = 10 − 87 = −77

FSSAI TO / AD (Technical) Mock Test - 6 - Question 19

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A is the brother of B. B is the brother of C. C is the husband of D. E is the father of A. D is related to E.

A.
Daughter
B.
Daughter - in - law
C.
Sister - in - law
D.
Sister

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 19

The family chart is as follows:

i)A is brother of B
ii)B is brother of C
iii)C is husband of D
iv)E is father of A
Drawing the family tree as per the given information:

Thus we can see Dis theDaughter - in - law of E.
Hence, the correct answer is"Daughter - in - law".

FSSAI TO / AD (Technical) Mock Test - 6 - Question 20

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Which of the following shortcut key is used to switch to print preview in MS-Word 365?

A. Ctrl + Alt + P
B. Ctrl + Alt + I
C. Alt + P
D. Alt + I

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 20

The correct answer isCtrl + Alt + I.

Key Points

Other importantcomputer shortcut keys
- Ctrl + M-- Indent the paragraph.
- Ctrl + B-- Bold highlighted selection.
- Ctrl + D-- Font options.
- Alt + F--File menu options in the current program.
- Alt + E--Edits options in the current program.
- F1--Universal help (for any sort of program).
- Ctrl + A--Selects all text.
- Ctrl + X--Cuts the selected item.
- Ctrl + Del--Delete the next word.
- Ctrl + C--Copy any selected item.
- Ctrl + Ins-- Copies any highlighted text into the clipboard.
- Ctrl + V--Paste the selected item.
- Shift + Ins-- Paste the selected item.
- Home-- Takes the user to the beginning of the current line.
- Ctrl + Home--Go to the beginning of the document.
- End-- Go to the end of the current line.
- Ctrl + End-- Go to the end of a document.
- Shift + Home-- Highlight from the current position to the beginning of the line.
- Shift + End-- Highlight from the current position to the end of the line.
- Ctrl +(Left arrow) -- Move one word to the left at a time.
- Ctrl +(Right arrow) -- Move one word to the right at a time.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 21

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Which of the following 802 standard provides for a collision free protocol?

A.
802.2
B.
802.3
C.
802.5
D.
802.6

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 21

Answer:
802.5 is the correct answer because it provides for a collision-free protocol. Here's a detailed explanation:
802 Standards:
The 802 standards are a set of networking protocols defined by the Institute of Electrical and Electronics Engineers (IEEE). These standards define the specifications for various aspects of network communication, including data link layer protocols, physical layer specifications, and network management.
Collision:
In networking, a collision occurs when two or more devices on a network attempt to transmit data at the same time, resulting in a garbled signal. Collisions can cause data loss and network congestion, leading to decreased performance.
802.2:
- Also known as the Logical Link Control (LLC) standard.
- Defines the interface between the Media Access Control (MAC) sublayer and the network layer.
- It does not provide a collision-free protocol.
802.3:
- Also known as Ethernet.
- Defines the CSMA/CD (Carrier Sense Multiple Access with Collision Detection) protocol.
- CSMA/CD allows devices to detect collisions and handle them by retransmitting the data.
- It does not provide a collision-free protocol.
802.5:
- Also known as Token Ring.
- Defines a token passing protocol, where a token is passed between devices to control access to the network.
- Only the device holding the token can transmit data, ensuring a collision-free protocol.
- It provides a collision-free protocol.
802.6:
- Also known as Distributed Queue Dual Bus (DQDB).
- Defines a protocol for metropolitan area networks (MANs).
- It does not provide a collision-free protocol.
Therefore, the correct answer is 802.5 as it provides for a collision-free protocol.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 22

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The HCF and LCM of two numbers are 12 and 924 respectively. Then the number of such pairs is

A.
B.
1
C.
2
D.
3

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 22

The HCF and LCM of two numbers are 12 and 924.
Let the numbers be 12p and 12q where p and q are prime to each other.
∴ LCM = 12pq
∴ 12pq = 924
⇒ pq = 77
∴ Possible pairs are (1 , 77) and (7 ,11)
Hence , required answer is 2.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 23

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In a certain code, MONK is written as 53. How will TUTOR be written in that code?

A.
94
B.
96
C.
91
D.
77

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 23

The logic follows here is :

Sum of place values of alphabets of the given word = Given number.

MONK→M + O + N + K = 13 + 15 + 14 + 11 = 53.

Similarly,

TUTOR→ T + U + T + O + R = 20 + 21 + 20 + 15 + 18 = 94.

Hence, the correct answer is"94".

FSSAI TO / AD (Technical) Mock Test - 6 - Question 24

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Internet uses

A.
Packet switching
B.
Circuit switching
C.
Telephone switching
D.
Telex switching

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 24

Internet uses:
- Packet switching: This is a method of transmitting data over a network by breaking it into small packets and sending them individually to their destination. The packets are then reassembled at the receiving end. This is the primary method used in the internet for data transmission.
- Circuit switching: This is a method of establishing a dedicated communication path between two parties before any data transmission takes place. It is commonly used in traditional telephone networks, where a circuit is established for the duration of the call. However, it is not commonly used in the internet.
- Telephone switching: This refers to the process of connecting telephone calls between different telephone lines. It involves the use of switches to route calls from the originating telephone line to the destination line. While the internet can support voice communication, it does not rely on traditional telephone switching methods.
- Telex switching: Telex was a telegraphy network used for sending text-based messages between telex machines. It utilized circuit switching to establish a dedicated connection between two machines. However, telex networks have largely been replaced by more modern and efficient communication methods, including the internet.
In conclusion, the primary method used in the internet for data transmission is packet switching, while circuit switching, telephone switching, and telex switching are used in other communication networks but are not commonly used in the internet.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 25

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Solve the following expression:

A.
1/125
B.
1/625
C.
25
D.
125

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 25

FSSAI TO / AD (Technical) Mock Test - 6 - Question 26

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The process of heating food by use of electric current is known as _______

A. Sterilization
B. Pasteurization
C. Ohmic heating
D. All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 26

The correct answer is Ohmic heating.

The process of heating food by the use of an electric current is known asOhmic heating.

Key Points

Used in thawing frozen foods;frozen foods are placed in between two electrodes by applying alternating current over it.
Also known asJoule heating, electrical resistance heating, and direct electrical resistance heating.

Important Points

Faster heating of foods.
Maintenance of color and nutritional value.
The process exhibitsuniformity all over food articles.

Additional Information

Sterilization:
- sterilizationis termed asdestroying all pathogensi.e. food spoilage organisms including the most resistant bacteria and spores that grow on food under normal storage and handling conditions.
- Heating the food article at121ºC for 15 minutes.
- Usually done inautoclave or sterilizer
Pasteurization:
- Physical methods of the food preservation process.
- Involvesheat treatment.
- Destroys the pathogenic microbesin certain foods and beverages.
- Named after French scientistLouis Pasteur.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 27

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Which of theprincipal regulations are covered byHorizontal standards:

1.Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations-2011

2. Food Safety and Standards (Packaging and Labelling) Regulations-2011

3. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011

4. Food Safety and Standards (Health Supplements) Regulation 2011

A. 1 and 2
B. 2 and 3
C. 3 and 4
D. 1 and 4

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 27

Horizontal Standards: Horizontal standards cut across foods or categories of foods. These standards are covered in two principal regulations:

Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations 2011 The regulations contain maximum levels (MLs) / Maximum Residue Levels

(MRLs) of various chemicals and toxins, including heavy metal, crop contaminants, and naturally occurring toxic substances.

Food Safety and Standards (Packaging and Labelling) Regulations 2011 These prescribe general labelling requirements for all pre-packaged foods which include

a declaration of the list of ingredients, Best before date, date of manufacture, date of packaging on packaged food, use by date, expiry date, vegetarian/ non-vegetarian

food etc. It also prescribes some product-specific labelling requirements.

Additional Information

Vertical Standards: Vertical standards mainly include identity and compositional standards of specific food products:

Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011: These regulations contain vertical standards for various types of foods.

These Regulations also contain provisions for use of additives in various foods microbiological requirements in respect of several categories of foods.

Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel

Food) Regulations, 2016:These regulations prescribe standards for eight categories like health supplements, nutraceuticals, food for special dietary use, food for special medical purpose, speciality food containing plant or botanicals, foods containing probiotics, foods containing prebiotics, and Novel Food products.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 28

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IFSA stands for:

A. Indian Food Storage Alliance
B. Indian Food Sharing Agency
C. Indian Food Storage Agency
D. Indian Food Sharing Alliance

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 28

IFSA stands forIndian Food Sharing Alliance.

Key Points

The Indian Food Sharing Alliance, (IFSA) is a social initiative by the Food Safety and Standards Authority of India (FSSAI) tosolve India’s food waste and hunger crisis by integrating various partner organizations, Food Recovery Agencies, and NGO’s.

Additional Information

Aims and Objectives

Food Safety and Standards Authority of India (FSSAI) plays a key role not only in food safety and hygiene but also in ensuring the availability of wholesome food and encouraging citizens to eat the right foods. Therefore, the aim of FSSAI via IFSA is primarily to

Care:Help minimize food wastage across the supply chain by means of redistribution to the poor and needy.

Aware:Mobilize people to minimize their food wastage through widespread awareness programs across the country by Food Recovery Agencies.

Share:Facilitate safe distribution of surplus food by connecting trained food recovery agencies with food chains.

Prepare:Educate food businesses on best practices and encourage them to adopt the same in order to prevent food loss along the supply chain.

Declare:Provide strategic policy, regulatory, and programsupport to food loss and waste reduction initiatives

FSSAI TO / AD (Technical) Mock Test - 6 - Question 29

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Chemical analysis of a finished food product is an example of

A. Food Safety Audit
B. Quality Control
C. Quality Assurance
D. None of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 29

Chemical analysis of a finished food product is an example of quality control because it is a set of activities for ensuring quality in products.

Key Points

Quality control is a set of activities for ensuringquality in products, focused on identifying defects in the products produced.
Quality control is areactive processto identify (and correct) defects in the finished product.
Quality control finds and eliminates sources of quality problems through tools and equipment so that customers' requirements are continually met.
The activities or techniques used to achieve and maintain the product quality, process, and service.
Some other examples of activities under quality control are physicalanalysis of raw materials and packaging materials, microbiological analysis of raw materials and finished products, etc.

Additional Information

Quality Assurance:QA is a set of activities for ensuring quality in the processes by which products are developed. Examples are the implementation of HACCP, GMP, GHP, GLP, etc.
Food Safety Audit:It means a systematic and functionally independent examination of foodsafety measures adopted by manufacturing units to determine whether such measures and related results meet with objectives of food safety and the claims made on that behalf.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 30

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Agreement on Technical Barriers to Trade applies to:

A.
Only food products
B.
Phytosanitary measures
C.
Sanitary measures
D.
All commodities, not just food

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 30

Technical Barriers to Trade:

All products, including industrial and agricultural products, shall be subject to the provisions of this Agreement.
The provisions of this Agreement do not apply to sanitary and phytosanitary measures as defined in Annex A of the Agreement on the Application of Sanitary and Phytosanitary Measures. hence options 2,3 eliminated.

Important Points

Technical trade barriers aim to ensure thattechnical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.

Key Points

TheTBT Agreementwas negotiated during theUruguay Round of Multilateral Trade Negotiations, which was concluded in April of 1994.
AllWTO (World Trade Organization)members are Parties to the TBT Agreement, whichentered into force on January 1, 1995, and which has no expiration date.
Technical barriers to trade aim to ensure thattechnical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.

Additional Information
SPS (Sanitary and Phytosanitary Measures) :

The agreement on the application of sanitary and phytosanitary measures sets out the basic rules for food safety and animal and plant health standards.
sanitary and phytosanitary measures can take many forms, such as requiring products to come from a disease-free area, an inspection of products, specific treatment or processing of products, setting of allowable maximum levels of pesticide residues, or permitted use of only certain additives in food.
It applies to domestically produced food or local animal and plant diseases as well as to products coming from other countries.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 31

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The Agricultural and Processed Food Products Export Development Authority (APEDA) comes under which Ministry?

A. Ministry of Food Processing
B. Ministry of Agriculture
C. Ministry of Commerce and Industry
D. Ministry of Corporates

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 31

The correct answer is theMinistry of Commerce and Industry.

In News

Agricultural and Processed Food Products Export Development Authority(APEDA), a Statutory body under the commerce ministry has removed the word "Halal meat" from its 'Red Meat Manual.

Key Points

The Agricultural and Processed Food Products Export Development Authority (APEDA) was established by the Government of India under the Agricultural and Processed Food Products Export Development Authority Act passed by the Parliament in December, 1985.
The Authority replaced the Processed Food Export Promotion Council (PFEPC).
Functions :
- Development of industries relating to the scheduled products for export by way of providing financial assistance or otherwise for undertaking surveys and feasibility studies, participation in enquiry capital through joint ventures and other reliefs and subsidy schemes;
- Registration of persons as exporters of the scheduled products on payment of such fees as may be prescribed;
- Fixing of standards and specifications for the scheduled products for the purpose of exports;
- Carrying out inspection of meat and meat products in slaughter houses, processing plants, storage premises, conveyances or other places where such products are kept or handled for the purpose of ensuring the quality of such products;
- Promotion of export oriented production and development of the Scheduled products;
APEDA is mandated with the responsibility of export promotion and development of the following scheduled products:
- Fruits, Vegetables and their Products.
- Meat and Meat Products.
- Poultry and Poultry Products.
- Dairy Products.
- Confectionery, Biscuits and Bakery Products.
- Honey, Jaggery and Sugar Products.
- Cocoa and its products, chocolates of all kinds.
- Alcoholic and Non-Alcoholic Beverages.
- Cereal and Cereal Products.
- Groundnuts, Peanuts and Walnuts.
- Pickles, Papads and Chutneys.
- Guar Gum.
- Floriculture and Floriculture Products.
- Herbal and Medicinal Plants.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 32

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Building Capacity initiatives for food businesses aiming _____.

A. to create self-compliant food handlers
B. to produce packaged food
C. for earning the maximum profit
D. All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 32

Building Capacity initiatives for food businesses aiming to create self-compliant food handlers.

Objectives of Building Capacity

The goal for regulatory personnel would be effective implementation of the law.
For food businesses, the objective is to enable self-compliance.
For consumers, the goal is to empower them to demand safe and healthy food.
For professional networks and community workers, the goal is outreach and dissemination of key messages at the grassroots level.

Approach of Building Capacity

Empowerment of Stakeholders
Collaboration and Participation
Structure and Sustainable Capacity Building

FSSAI TO / AD (Technical) Mock Test - 6 - Question 33

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The rate during which the rate of multiplication is decreasing is also known as

A. Maximum stationary phase
B. Accelerated death phase
C. Negative acceleration phase
D. Survival phase

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 33

The rate during which the rate of multiplication is decreasing is also known as theNegative acceleration phase.

Key Points

The growth rate decrease in this phase so this is called the negative acceleration phase.
In this stageof log stage growth rate decrease because resources start to become limited in this stage.
In this last stage of the growth curve, resources become limited so zero growth occurs in this phase.

Additional Information

Maximum stationary phase
- The stationaryphase is the stagewhen growth ceases but cells remain metabolically active.
- The characteristic proteins synthesized in the stationary phase are indispensable as they confer viability to the bacteria.
Accelerated death phase
- In the death phase, the cells begin to die and the growth rate becomes negative as a result of the lack of nutrients or the presence of poisonous byproducts from the reaction.
Survival phase
- Bacterial growth and survival is dependentupon the ability of an organism to sense its environmental conditions and respond to external stimuli.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 34

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FSSAI designed which of the following Book for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious?

A.
DART Book
B.
Pink Book
C.
Orange Book
D.
Yellow Book

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 34

The Pink Book: Your Guide for Safe and Nutritious Food at Home.

This book has been developed especially for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious.
The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen, and managing waste.
It provides useful tips, do's and don’ts, methods, and practices that are recommended for Indian kitchens.

Additional Information
Detect Adulteration with Rapid Test (DART) book:

DART covers more than 50 tests that can be performed easily at households with the help of water and simple solutions like tincture of iodine for food products like Milk &Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments, etc.
These tests also include sensory evaluation tests for establishing authentication of food products.
DART depicts the differences between pure and adulterated food products through pictorial representations.

The Orange Book:

'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safely and eat right while at work.
With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets.
This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces.
The key resource book for this campaign is the'Orange BookYour Guide for Safe and Nutritious Food at the Workplace'.

The Yellow Book:

‘The Yellow Book’is an interactive and illustrative, easy-to-understand guide that becomes an important tool for parents, teachers & students.
This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 35

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The purpose of blanching food during canning of vegetable is ________

A.
To reduce surface microbial content
B.
To denature enzymes responsible for oxidation, colour change
C.
To soften the vegetables
D.
All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 35

Option 4 is the correct answer

Important Points

Blanchingis thetreatment of vegetables in hot water or steam to inactivate oxidative enzymes.
Actsas a pre-heat treatment before drying, freezing, or canning.
Mainly conducted forfruits and vegetables toremove the peel, modify texture, and inactivate enzymes.

Blanching of vegetables is carried out prior to the canning process for the following reasons:

To remove respiratory gases that would reduce the ultimate vacuum in the can.
To inhibit enzymic reactions that might occur prior to the heat-processing stage.
To promote shrinkage of the product, thus permitting an adequate fill of the container.
To hydrate certain dry products that are not fully rehydrated prior to the blanching operation.
To preheat the product in order to assist the vacuum formation in the can.

Denaturing can occur because of heat or from chemical reactions that have rendered the enzyme inactive.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 36

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Which of the following Act has been repealed by the FSSAI Act 2006?

A. Vegetable Oil Products (Control) Order, 1947
B. Edible Oils Packaging (Regulation) Order, 1998
C. Prevention of Food Adulteration Act, 1954
D. All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 36

The following Acts/Orders mentioned in the second schedule of the Act are going to be repealed in Food Safety and Standards Act, 2006:

1.Prevention of Food Adulteration Act, 1954

2.Fruit Products Order, 1955

3.Meat Food Products Order, 1973

4. Vegetable Oil Products (Control) Order, 1947

5. Edible Oils Packaging (Regulation) Order, 1998

6. Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967

7. Milk and Milk Products Order, 1992

Hence,Consumer protectsact is not repealed by the FSSA.

Additional Information

The Prevention of Food and Adulteration Act, 1954:

The Act seeks to prevent the adulteration of any article used as food or drinks for human consumption excluding drugs and water. The Act gives the power to the Central

Government to set up the Central Committee for Food Standards and Central Food Laboratory fortesting and analyzing food items.

The Fruit Product Order 1955

1. This order was promulgated underSection 3 of the Essential Commodities Act 1955.

2. It is enforced and implemented by the Directorate of Fruits & Vegetables Preservation,Ministry of Food Processing Industries, Govt. of India.

3. It deals with the products manufactured from perishable commodities like fruits and vegetables.

4. To manufacture and sell any fruit or vegetable product including some nonfruit products like sweetened carbonated beverages, a license under this Order is required

The meat food product order 1973

1. The meat product order was promulgated under section 3 of the Essential Commodities Act 1955 in the year 1973.

2. The Directorate of Marketing & Inspection (DMI), Ministry of Agriculture, Government of India was initially implementing this order, and later on it was transferred to

Ministry of Food Processing Industries with effect from 19.3.2004.

3.Recently the government of India has introduced compulsory quality Control & inspection on fish products & frozen meat/ meat products by amending the Order in the

the year 2005.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 37

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___________has successfully finished a pilot test to convert used-cooking oil into bio-aviation turbine fuel (Bio-ATF), which can be blended with conventional ATF and used as aircraft fuel.

A. IIT Mumbai
B. Indian Institute of Petroleum
C. NIFTEM
D. Institute of Chemical Technology

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 37

Important Points

Food Safety and Standards Authority of India (FSSAI) has launched theRepurpose Cooking Oil (RUCO)initiativeto collect and convert used-cooking oil into bio-fuel.

FSSAI's futureplan isto ask cooking oil manufacturers to come out with color chartsthat will help people to identify if the oil is fresh or re-used.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 38

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Food analyst shall send the analysis report within 14 days to Designated Officer with a copy to ?

A. Adjudicating Officer
B. Food safety officer
C. Commissioner of food safety
D. None of above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 38

Food analystshall send the analysis report within14 daystoDesignated Officerwith a copy to theCommissioner of food safety.

Key PointsFood analysts have a major role to play in the analysis of food samples in food laboratories.

The food analyst having the qualifications as prescribed by the Central Government are appointed by the Commissioner of Food Safety.

Important Points

Adjudicating Officer:As per Section 68 of the FSS Act, 2006, an officer not below the rank of Additional District Magistrate is notified by the State Government as the Adjudicating Officer (AO) for adjudication in food offenses. The Adjudicating Officer will have the powers ofa civil court and all the proceedings before him shall be deemed to be judicial proceedings within the meaning of sections 193 & 228 of the Indian Penal Code.
Food safety officer:Food safety officer is a professional who is responsible to analyze the food samples collected from various places for inspection. He has the power to enter & inspect at any place. In case of non-availability of the FBO, the FSO may seize the adulterant food and seal the premises for investigation after taking a sample of such adulterant or food for analysis.
Commissioner of food safety:As per the Food Safety & Standards Act, 2006, the state Food Safety machinery is headed by the Commissioner of Food Safety of State, for efficient implementation of food safety and standards and other requirements laid down under this Act and the rules and regulations made thereunder.

Additional Information

Functions of the Food Analysts :

Compare and note down the conditions of the seal of the container and the outer cover containing the sample.
He may ask for the second sample if the first sample is found to be broken condition or unfit for analysis and inform the DO (Designated Officer) about the same within seven days time and send a requisition for the second part of the sample retained by DO.
He will then analyze, prepare a report and send to DO for copies indicating the method of sampling and analysis within 14 days'time.
Where the purchaser wants to food to be analyzed, then the report shall be sent to that purchaser with a copy to the DO.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 39

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Total ash content provides information on

A. salt content
B. mineral content
C. siliceous matter
D. all of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 39

Total ash content provides information onsaltcontent,mineral content&siliceous matter.

Key Points

Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food.
The ash values are in the range of 0.03-0.07%.
Ashing of food samples is done using amuffle furnaceat 550⁰C to 6000C for 2 to 4 hours.

Important Points

In Total ash for complete ashing, the heating is continued until the resultant ash is in uniform in color, white or gray, occasionally green or reddish, and free from particles of unburned carbon and fused lumps.
The determination of ash content is of value in the analysis of food for various reasons.
The ash content can be regarded as a general measure of quality in certain foods such as tea, flour, and edible gelatine, and often is a useful criterion in identifying the authenticity of the food.

Additional Information

The procedure of Total Ash content :

Weigh accurately about 5 gms of sample in a silica Crucibletransfer the dish to a muffle furnace and ash at a temperature of 550 ±10⁰C until the ash is free of Carbon.
Heat the dish again at 550 ± 100 C for 30 minutes Cool in a desiccator and weigh.

The formula for Total Ash :

Total ash (% on dry weight) =(W2 – W) x 100 x 100 / (W1 – W) x (100 – M)

Where,

W1 = Weight in gms of Silica dish. + sample

W2 = Weight in gms of Silica dish + ash

W = Weight in gms of empty Silica dish.

M = Moisture % of the sample.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 40

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Which of the following statement(s) is/are true:

A.State FDAs to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

B.FSSAI to keep a record of the status of implementation in all states to identify the gaps and assist States to address them.

A. A is true
B. B is true
C. Both A and B is true
D. Neither A nor B

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 40

Both the statements are true. The function of State FDAs is to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

The function of FSSAI is to keep a record of the status of implementation in all States to identify the gaps and assist States to address them.

Key PointsOther functions performed by State FDAs in implementation of RUCO:

State FDA to sensitize the FBOs who are involved in repeated frying of foods to sensitize them about the adverse health effects of used cooking oil using the content provided and available on the FSSAI website.
State FDAs to implement and monitor on regular basis to make it sustainable.
Award of RUCO sticker as per SOPs & Checklist to RUCO compliant FBOs
State FDAs through their various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Other functions performed by FSSAI in implementation of RUCO:

Issuance of guidelines, SOPs, Checklist, Sticker, etc
Provisional enrolment of biodiesel manufacturers for collection of UCO from FBOs
FSSAI to update the list of collection agencies who will collect UCO from FBOs on behalf of biodiesel manufacturers so that the FBOs can contact them for giving their UCO for conversion to biodiesel.
FSSAI should also through its various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and about the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Additional Information

RUCO stands for Repurpose Used Cooking Oil

It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel.
This initiative is launched by FSSAI.
To diverse used cooking oil from the food value chain and curb current illegal procedures.

RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 41

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The National Codex Contact Point (NCCP) has been constituted by ___________for keeping liaison with the CAC and to coordinate Codex activities in India.

A. FSSAI and CODEX
B. Food Safety and Standards Authority of India.
C. CODEX and WHO
D. None

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 41

TheNational Codex Contact Point (NCCP)has been constituted by theFood Safety and Standards Authority of India for keeping liaison with the CAC and to coordinate Codex activities in India.

Important Points

Functions

Receive all Codex final texts (standards, codes of practice, guidelines and other advisory texts) and working documents of Codex Sessions and ensure that these are circulated to those concerned.
Send comments on Codex documents or proposals to the CAC or its subsidiary bodies and /or the Codex Secretariat within time frame.
Act as a channel for the exchange of information and coordination of activities with other Codex Members.

Responsibilities

Act as the contact point for the country for maintaining liaison with the Codex Secretariat in elaborating international food standards.
Keep track of international food standards work and give comments and data to ensure that international food standards elaborated are practicable for local manufactures and do not hinder exports of food.
Encourage food manufacturers to improve quality and hygiene management to meet requirements of international food standards.
Disseminate information of food standards and food laws to relevant government agencies, primary producers, manufacturers, exporters, consumers, and concerned organizations.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 42

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Consider the following statements:

A. The location of the food industry should be away from environmentally polluted areas.

B. The location of the food industry should be nearest to the populous area.

Which of the above statements is/are correct?

A. A is correct
B. B is correct
C. Both A and B
D. Neither A nor B

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 42

For planning to establish a food industry, it is preferred that the location of the food industry should be away from environmentally polluted areas.

Important Points

For setting up of food industry, the following points should be kept in mind:

The correct construction and layout of the food premises.
the condition of the external environment of the food premises.
The adequate maintenance of equipment and utensils used within the food business.
The use of suitable chemicals within and around the food premises including cleaning chemicals, pest control chemicals, and machine lubricants.
The identification and storage of waste within and by the food business.
The cleanliness of the food premises, equipment, utensils, floors, walls, and ceilings.
An effective pest control program is implemented within the food premises and surroundings.
The avoidance of foreign matter within the finished product. Source of foreign matter can include wood, glass, metal, plastic, pests, paper, string, tape.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 43

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Tetra-pack is an example of which of the following packaging material?

A. Paper
B. Plastic
C. Composite
D. Metal

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 43

Tetra-pack is an example ofComposite packaging material.

Key Points

Composite packaging
- It means packaging consisting of theouter packaging and an inner receptacle so constructed that the inner receptacle and the outer packaging formintegral packaging.
Tetra Pak cartons
- They are primarily made from paper.
- 75% of the Tetra Pak carton is made from paperboard, 20% of polyethylene and 5% of aluminium.
- Tetra Pak cartons are lightweight, easy to transport and fully recyclable.
- The aseptic technology allows the product inside to stay fresh, without the need for any preservatives.
- The pack need not be refrigerated until opened.

Additional Information

Metal:
- Metal-based packaging materials provideexcellent barrier properties.
- Hence, being used widely in food packaging applications.
- Metals used in the packaging of food are steel, aluminum, tin, and chromium, where tin and steel and chromium and steel are used as composite materials.
Paper:
- Paper and paperboard are mostlyused for packaging dry foods.
- Upon coating or waxing, their applications extend to the packaging and serving of wet and fatty foods.
Plastic:
- Plastic packagingallows food to travel further distances, stay longer on the shelves.
- Itensures that large amounts of food do not go to waste.
- The commercial success of plastics as a packaging product is due to a combination offlexibility, strength, lightness, stability, impermeability,and ease of sterilization.
- Plastics commonly used in food packaging are LDPE, HDPE, PET, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 44

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Mustard seeds are adulterated generally with:

A. Papaya seeds
B. Poppy seeds
C. Argemone seeds
D. Onion seeds

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 44

Mustard seeds are adulterated generally withArgemone seeds.

Key Points

Argemone seeds
- It is used to adulterate mustard seeds.
- Mustard seeds have a smooth surface;
- while argemone seeds have a grainy and rough surface.
- They are black in colour and can be separated out visually if examined closely.

Important Points

For testing mustardadulteration with argemone seeds,
- Check if a mustard seed is taken between fingers and pressed it is yellow in colour inside
- In the case of argemone seed, it is white in colour inside.

Additional Information

Papaya seeds
- adulterant forblack pepper, due to their high availability, low cost and morphological similarities.
Poppy seeds
- Amaranthus paniculatasseeds are used as an adulterant of the spice poppy seeds.
Onion seeds
- Onion seedis used to adulterate Nigella sativa seeds.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 45

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An article of food that has not been standardizedand contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food is called___________

A. Nutraceuticals
B. Functional Foods
C. Proprietary Foods
D. Food for Special Dietary Uses

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 45

Key Points

Proprietary Foods:

In the FSS (Food Products Standards and Food Additives) Regulations, 2011, Proprietary Food is defined under regulation 2.12. FSS (Food Products Standards and Food Additives), Amendment Regulations, 2016, and the sub-regulation 2.12.1 defines proprietary foods as an article of food that has not been standardized under these regulations and contain only those ingredients other than additives which are either standardized or permitted for use in the preparation of other standardized food under these Regulations except the ingredients which may be specified by the Authority from time to time.
The proprietary product may deviate in quality parameters of a standardized food, as specified in the Food Safety and Standards Regulations made under the FSS Act, 2006. However, Proprietary Foods shall have to comply with the horizontal parameters of the nearest product category it falls under.
Proprietary foods can be made from standardized products like milk or milk products, cereals, eggs, meat and meat products, vegetables and fruits, nuts, etc.

Additional InformationNutraceuticals:

Health Supplements and Nutraceuticals are any substance that is a food or a part of food and provides medical or health benefits, including the prevention and treatment of disease.
FSS Act, 2006 ( Section 22) defines Nutraceuticals and Health supplements as foods that are specially processed or formulated to satisfy particular dietary requirements which exist because of a particular physical or physiological condition or specific diseases and disorders and which are presented as such, wherein the composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature ifsuch ordinary foods exist and may contain one or more ingredients.

Functional Foods:

Functional Foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits and provide such benefits beyond basic nutrition and may play a role in reducing or minimizing the risk of certain diseases and other health conditions, as described in these regulations.
The likely categories where functionalities can be linked to either ingredients or the products so made, have been created under these regulations and fall under the basic definition of 'Functional Foods'.

Food for Special Dietary Uses:

Foods for Special Dietary Uses (FSDU) are foods especially processed or formulated to satisfy particular dietary requirements which may exist or arise because of certain specific health conditions like underweight, obesity, diabetes, high blood pressure, pregnancy, and lactating women, aging population, and celiac disease, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 46

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What is the role of food analyst?

A. Analysis of samples in the food laboratories
B. Sanction prosecution for offences punishable with imprisonment under the Act
C.
Maintain record of all inspections made by Food Safety Officer and the Actions taken by them
D.
All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 46

Food Analysts have a major role to play in the analysis of food samples in food samples in food laboratories.
The analysis reports of food articles are of immense importance to know about the status of safety and food quality.
The food analysts having the qualifications are prescribed by the Central Government are appointed by the Commissioner of food safety, by notification, for such local areas as may be assigned to them.

Important Points

Functions of Food Analyst :

Compare and note down the conditions of the seal of the container and the outer cover containing the sample.
He may ask for the second sample if the first sample is found to be in broken condition or unfit for analysis and inform the DO about the same within 7 days and also send a requisition for the second part of the sample retained by DO.
He will then analyze, prepare a report and send to DO for copies of a report indicating the method of sampling and analysis within 14 days' time.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 47

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Except ghee and creamery butter rest all dairy products covered under

A. AGMARK
B. BIS/ISI
C. FAO
D. FSSAI

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 47

Except for ghee and creamery butter rest, all dairy products are covered underBIS/ISI.

Key Points

ISI is meant for a quality standard set by the Indian government.
The socio-economic conditions had changed in the mid-1980, and a stronger body is set as the Bureau of Indian Standards (BIS).
The ISI is later taken over by the BIS. However the term “ISI mark” continues to be used for the quality standards.
Dairy Products mostly come under this section.

Important Points

While the scheme itself is voluntary in nature, the Indian Government has, in the public interest, enforced mandatory certification on various products through various quality control orders issued from time to time, under various acts. While BIS continues to grant licenses on application, the enforcement of compulsory certification is done by the authorities notified in such quality control orders.

The Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011 has prescribed mandatory certification under the BIS Act for the following products:

• Infant formula (IS14433)

• Milk cereal-based weaning food (IS1656)

• Processed cereal-based weaning food (IS11536)

• Milk Powder (IS1165)

• Skimmed Milk Powder (IS13334)

• Partly Skimmed Milk Powder (IS14542)

• Condensed Milk, Partly Skimmed and Skimmed Condensed Milk (IS1166)

FSSAI TO / AD (Technical) Mock Test - 6 - Question 48

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In which of the following Indian States has maximum number of ''CertifiedClean Street FoodHub''?

A. Gujrat
B. Maharastra
C. Madhya Pradesh
D. Haryana

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 48

Gujrathas the maximum number of ''CertifiedClean Street FoodHub''

Key Points

There are a total of 29''CertifiedClean Street FoodHubs'' in India.

1. Gujrat - 18Hubs

2. Madhya Pradesh - 1 Hub

3. Maharastra - 5 Hubs

4. Punjab - 1 Hub

5. Tamilnadu - 1 Hub

6. Chandigarh - 1 Hub

7. Chattisgarh - 1 Hub

8. Odisha - 1 Hub

Additional Information

Clean Street Food Hub:

Every state has its own famous /unique food street which showcases its local and regional cuisines and is famous locally as well as tourist attraction points.
To upgrade existing food streets across the country and provide a safe and hygienic local eating experience, FSSAI with the support of state government bodies has framed benchmarks for basic hygiene and sanitary requirements for upgrading the existing infrastructures of food streets across the country.
FSSAI will duly recognize and certify those Food Hubs that comply with these standards and benchmarks, and such certification would help to create consumer trust.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 49

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A mass spectrometer is often linked to a gas chromatograph (GC) so that the

A. Substance can be separated in massspectrometer and then passed throughthe GC for analysis
B. Substance can be separated in theGC and then passed through themass spectrometer for analysis
C. Gas used as the mobile phase in theGC is first purified by the massspectrometer
D. Exact mass of the mixture isdetermined by mass spectrometerbefore it is passed into GC

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 49

A mass spectrometer is often linked to a gas chromatograph (GC) so that the substance can be separated in the GC and then passes through the mass spectrometer for further analysis.

Key Points

This is technique is collectively called Gas Chromatography-Mass Spectrometry (GC-MS).
It is used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition.
Gas chromatography is a qualitative technique, while Mass Spectrometry is a quantitative technique.
The correct way of analysis is that first the analyte is separated in Gas Chromatograph, to show different components.
Secondly, it is further gone through Mass Spectrometer to identify the amount of each component of the analyte.
Mass Spectrometer can also give structural information about each one.

Additional InformationComponents of Gas Chromatograph:

Carrier Gas:The carrier gas must be chemically inert. Commonly used gases include nitrogen, helium, argon, and carbon dioxide. The choice of carrier gas is often dependent upon the type of detector which is used. The carrier gas system also contains a molecular sieve to remove water and other impurities.
Sample injection port – For optimum column efficiency, the sample should not be too large. The most common injection method is where a microsyringe is used to inject a sample through a rubber septum into a flash vaporizer port at the head of the column. The temperature of the sample port is usually about 50 degrees Celsius higher than the boiling point of the least volatile component of the sample. For packed columns, sample size ranges from tenths of a microliter up to 20 microlitres.
Packed column – Usually, a 5-10 ft length metal tubing, 3-6 mm in diameter, packed with a porous solid that is thinly coated with a high boiling liquid. The tube is located in an oven that can be heated at a controlled temperature.
Detector – A device used to detect each component of the sample as it appears at the exit of the packed column. The intensity or area of the signal indicates the quantity of the eluted component.
Recorder – A device that provides a record of the analysis.

Components of Mass Spectrometer:

Sample inlet – Via HPLC, GC, syringe, plate, capillary.
Ion source – The role of the ion source is to create gas-phase ions. Analyte atoms and molecules are transferred into the gas phase and then ionization takes place. There are different types of ion sources like electron impact ionization (EI), electrospray ionization, fast atom bombardment (FAB), matrix-assisted laser desorption ionization (MALDI), etc.
Analyzers – A mass analyzer is a device that can separate atoms and molecules according to their mass. Different types of analyzers are sector analyzer, time-of-flight analyzer, orbitrap analyzer, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 50

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A corrugated fiber board carton holding several units of canned fruits is an example of :

A.
Primary packaging
B.
Tertiary packaging
C.
Secondary packaging
D.
Quaternary packaging

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 50

A corrugated fiberboard carton holding several units of canned fruits is an example of Secondary Packaging.

Important Points

A distinction is usually made between the various "levels" of packaging. These are:

Primary packaging:A primary package is one that is in direct contact with the contained product. It provides the initial, and usually the major protective barrier. Examples of primary packages include metal cans, paperboard cartons, glass bottles, and plastic pouches.
Secondary packaging:A secondary package, for example, a corrugated case or box, contains a number of primary packages. It is the physical distribution carrier and is increasingly designed so that it can be used in retail outlets for the display of primary packages, in which case it is referred to as shelf-ready.
Tertiary packaging:A tertiary package is made up of a number of secondary packages, with the most common example being a stretch-wrapped pallet of corrugated cases.
Quaternary packaging:In interstate and international trade, a quaternary package is frequently used to facilitate the handling of tertiary packages. This is generally a metal container up to 40m in length that can hold many pallets and is intermodal in nature i.e., it can be transferred to or from ships, trains, and flatbed trucks by giant cranes. Certain containers are also able to have their temperature, humidity, and gas atmosphere controlled. This is necessary for particular situations such as the transportation of frozen foods, chilled meats, and fresh fruits and vegetables.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 51

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Which among the following is called as filamentous bacteria?

A. Mycoplasms
B. Spirochetes
C. Actinomycetes
D. Vibrios

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 51

Actinomycetesare a group of unicellularfilamentous bacteriathat form a branching network of filaments and producespores.

Actinomycetes are called actinobacteria or high G + C (guanine-plus-cytosine) rich Gram-positive filamentous bacteria due to their mycelium-like (slender and branched) structures.

Important PointsFilamentous bacteria

Filamentous bacteria are long strands of bacteria growing end to end, resembling strands of hair, or spaghetti, which interlock with each other to form a mesh.
These bacteria provide a support structure for other bacteria to attach to as they form floc and serve as the backbone of floc formation and settling.
Filamentous bacteria areresponsible for wastewater treatment.
These bacteria are responsible for the shape of flocs and sedimentation particles of sludge.

Additional InformationMycoplasms

Fastidious bacterialack a cell wall around their cell membranes.
Belong to class Mollicutes.
Smallest known free-living organisms.

Spirochetes

Group of spiral-shaped bacteria and consider a serious pathogen for humans.
Responsible for causing diseases like syphilis, yaws, and relapsing fever.

Vibrios

Gram -ve bacteria.
These are aquatic microorganisms and some species of vibrios cause serious diseases in humans and other animals.

Gram-Positive Bacteria

No outer membrane.
Have a lower lipid content and more teichoic acids.
Gives a positive result in(seen in purple-blue color when observed under a microscope) the Gram stain test

FSSAI TO / AD (Technical) Mock Test - 6 - Question 52

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Who first developed HACCP system for food safety?

A. US-FDA
B. NASA and Pillsbury
C. NASA
D. Codex Alimentarius Commission

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 52

NASA and Pillsbury first developed HACCP system for food safety.

Key Points

NASA and Pillsbury jointly developed the HACCP system in 1960 for US Space Research Program.
NASA required "zero risk" products for astronauts.
HACCP is a system designed to reduce food safety hazards to a minimum.

Additional Information

HACCP or Hazard Analysis Critical Control Point

HACCP is amanagement systemin which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
HACCP is one of themajor tools for Critical Control Point systems.
It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP

Perform a hazard analysis
Determine Critical Control Points (CCPs)
Set critical limits
Establish a monitoring system
Establish corrective actions
Establish verification procedures
Establish record-keeping procedures

FSSAI TO / AD (Technical) Mock Test - 6 - Question 53

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An article of food shall be deemed to be non-adulterated if

A. Any natural constituent is removed therefrom.
B. Any artificial colour is added thereto more than permissible limits.
C. It contains any prohibited preservative.
D. Two or more articles of food (primary) are mixed together.

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 53

An article of food is deemed to be non-adulterated if two or more articles of food (primary) are mixed together.

Hence, in this context, mixing together two or more kinds of primary food does not make it adulterated and injurious to health.

Additional InformationAdulterant:Adulterant is defined asany material which is or could be employed for making the food unsafe or sub-standard or misbranded or containing extraneous matter.

Food is declared adulterated if:

A substance is added which depreciates or injuriously affects it.
Cheaper or inferior substances are substituted wholly or in part.
Any valuable or necessary constituent has been wholly or in part abstracted.
It is an imitation.
It is colored or otherwise treated to improve its appearance or if it contains any added substance injurious to health.
For whatever reasons its quality is below the Standard.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 54

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For grant of FPO(Fruit Product Order) license an application in “Form A” is to be submitted along with other documents such as ________

A. Plan of Factory
B. Proof of possession
C. Water analysis report
D. All of these

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 54

Key PointsThe factory for grant of FPO license is required to be set up as per hygienic and sanitary requirements.

Some of the requirements are given below:

Minimum area for production and storage.
Sanitary and Hygienic Conditions.
Water
Machinery and types of equipment.
Quality Control Facility

Important PointsFruit Product Order (FPO)

This order was promulgated under section 3 of the Essential Commodities Act 1955.
It is reinforced and implemented by the Directorate of Fruits & Vegetables Preservation, MOFPI, govt of India.
It deals with the product manufactured from perishable commodities like fruits and vegetables.
Examples- Preserves, pickles, candy, nectar, squash, cordials, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 55

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What is MPRNL?

A. Monitoring of Pesticides Residues at National Level
B. Maintainingof Pesticides Residues at National Level
C. Marking of Pesticides Residues at National Level
D. None of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 55

MPRNL stands for Monitoring of Pesticides Residues at National Level.

Additional Information

FSSAI regulates the pesticide residues detected in various food items through FSS (Contaminants, Toxins and Residue) Regulations, 2011.
The regulation covers more than 150 insecticides/pesticides whose tolerance limits have been prescribed under this regulation.
There is a harmonized monitoring of pesticide residues in the country which started undercentral sector scheme called, “Monitoring of Pesticide Residues at National Level” (MPRNL) in food commodities since 2005.
Pesticide residues in the crops are monitored through the use of maximum residue limits (MRL), which are based on the analysis of the quantity of a given chemical remaining on food product samples.
Regulating pesticides on the ground revolves around this regulatory yardstick called the MRLs of the pesticides in a food commodity.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 56

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Ropiness in bread is due to

A.
Bacillus subtilis
B.
Bacillus lichenformis
C.
Geotrichum aurantium
D.
Both 1 and 2

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 56

Important Points

Ropinessis a quality defect in bread caused by microbial activity. It can become a major health and economic concern for bakers if not properly inscribed, caused by several strains of spore-forming Bacilli. These spores are resistant to heat.
Ropiness in bread is primarily caused byB. subtilisandB. mesenteric. B. subtilis is a gram-positive, aerobic, spore-forming soil bacterium found in soil, dust, water, and even air.It is rod-shaped and catalase-positive.B. subtilisis foundin soil and the gastrointestinal tract of ruminants and humans.B. subtilisincludebacteremia, endocarditis, pneumonia, and septicemia.These infections were found in patients in compromised immune states.
B.lichenformisis abacteriumcommonly found in the soil. It is found on bird feathers, mostly on chest and back plumage,ground-dwelling birds,and aquatic species.It is agram-positive,mesophilicbacterium. Itdisplays a variety ofcolony morphologies, with the rough "licheniform" colonies giving the organism its name. It is responsible for rope formation and spoilage of other bakery products.

B. subtilis

B. lichenformis

Additional Information

Geotrichum Aurantium-

It isthe best-known species of the genus, is an acid-tolerant yeast-like fungus, recognized as a yeast. Geotrichum is used as a culture for cheesemaking and in some traditionalfermented milk.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 57

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As per the provisions of FSS (Labelling and Display) Regulations, 2020 the Recommended Dietary Allowance (RDA) provided by _______ organization shall be applicable for the product marketed in India.

A.
Indian Council of Medical Research
B.
Indian Dietetic Association
C.
Indian Medical Association
D.
USFDA

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 57

Additional Information

Indian Council of Medical Research

The Indian Council of Medical Research (ICMR), New Delhi, the apex body in India for the formulation, coordination, and promotion of biomedical research, is one of the oldest medical research bodies in the world.
The ICMR is funded by the Government of India through the Ministry of Health & Family Welfare.
ICMR promotes biomedical research in the country through intramural as well as extramural research.

Indian Dietetic Association

Indian Dietetic Association (IDA) is a group of like-minded nutritionists, dietitians, and workers in the allied health fields working towards highlighting the importance of dietetics and nutrition in the maintenance of health, and in the prevention and treatment of diseases.
IDA promotes scientific research in the field of Nutrition and Dietetics.
IDA also facilitates contact and interaction within its member community and other health professionals.
IDA partners with other health organizations for causes related to the nutritional health of the country.

Indian Medical Association

IMA is a national voluntary organization of physicians in India, which looks or cares aboutthe interest of doctors or the well-being of the community at large.
The major role of IMA is to promote and advance medical and allied sciences in all their different branches and to promote the improvement of public health and medical education in India.

USFDA

USFDA stands for United States Food and Drug Administration.
It is also known as the FDA (Food and Drug Administration).
It is a Federal agency that belongs to the US Department of Health and Human Services.
It is the main regulating authority of Food and Drug items in the USA.
It was set up in 1906 after the Federal Food and Drugs Act was passed.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 58

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Cholesterol content is to be given only for products containing fats of _________origin.

A.
Animal origin,total fat content is more than 0.5%
B.
Plant origin,total fat content is more than 0.5%
C.
Both 1 and 2
D.
Plant origin,total fat content is more than 1%

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 58

Cholesterol content is to be given only for products containing fats of animal origin and where total fat content is more than 0.5%.
Key Points

Cholesterol -

It is an organic molecule.
It is a sterol, a type of lipid.
Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes.
It is also a precursor molecule for all steroid hormones and vitamin D.
Cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acid, and vitamin D.

Additional Information

Animal Origin Fats

Presentsgreat palatability, are alsohighly digestibleby the body of the pets.
Dairy products yield popular animal fat and oil products such as cheese, butter, and milk.

Plant Origin Fats

Examples of plant fat: Coconut oil, Olive oil, Sunflower oil.
Plant fats are comparatively rich in unsaturated fatty acids.
Plant fats due to their high un-saturation, tend to stay liquid at room temperature, hence commonly known as ‘oils'.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 59

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Enzyme responsible for converting pectin into pectic acid is:

A. Pectinase
B. Proto-peclinase
C. Pectic Methyl Esterase (PME)
D. Poly Galucturonase

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 59

The enzyme responsible for converting pectin into pectic acid isPectinase.

Key Points

Pectinases area group of enzymes that catalyzes the degradation of pectic substances.
The process occurs either by depolymerization (hydrolases and lyases) or de-esterification (esterases) reactions.
Pectinases are used to breakdown thispectin polymer into monomer sugars i.e. galacturonic acid

Additional Information

Proto-pectinase
- it isan enzyme that accelerates the change of protopectin into soluble pectin or pectinic acids.
Pectic Methyl Esterase (PME)
- In over-ripe fruits, due to the presence of thepectic methyl esterase (pectinase) enzyme, the pectin gets largely converted to pectic acid which is water-insoluble.
Poly Galucturonase
- Polygalacturonase is a pectinase:an enzyme that degrades pectin.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 60

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Advantages of aseptic processing includes___

A.
Increased shelf life
B.
Reduce microbial content
C.
No preservatives required
D.
All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 60

Option 4 is the correct answer.

Important Points

Additional Information

FSSAI TO / AD (Technical) Mock Test - 6 - Question 61

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Which of the followingCommodity Boards functioning under the Ministry of Commerce & Industry?

1. JuteBoard

2. Coffee Board

3. Rubber Board

4. Spices Board

Select the correct answer.

A. 1, 2 and 3
B. 2, 3 and 4
C. 1 and 4
D. 1, 2, 3 and 4

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 61

Five Commodity Boards functioning under the Ministry of Commerce & Industry:

TeaBoard
CoffeeBoard
SpicesBoard
TobaccoBoard
RubberBoard.
Hence, statements 2, 3 and 4 are correct.

Key Points

It will start with over 3,000 farmers engaged in chilli and turmeric farming in select districts of Andhra Pradesh.
Blockchain is a decentralized process of recording transactions on an open and shared electronic ledger.
This allows for ease and transparency in data management across a complex network, including, farmers, brokers, distributors, retailers and consumers, thus simplifying the supply chain.
Jute Board:
- National Jute Board is governed by National Jute Board Act-2008, as framed by the Ministry of Textiles, Govt. of India and enacted by the Parliament on February 12, 2009.
- Board engages in research and human resource development programmes to explore the new and innovative use of jute with the idea of enabling both the organized as well as the decentralized sector to compete and increase the global share of Indian jute goods consumption. Hence statement 1 is incorrect.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 62

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The All India Cyclothon called 'Swasth Bharat Yatra', a key element of the 'Eat Right India Movement', was flagged off on:

A. May 16, 2018
B. January 16, 2018
C. March 16, 2018
D. October 16, 2018

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 62

Additional Information

'Swasth Bharat Yatra', a pan-India Cyclothon, is a key element of theEat Right Indiamovement. It is being held across 350 locations across the country for connecting

1.33 billion people to promote the message of safe and wholesome food in the country.

2. Spread around 100 days over 7,500 volunteer cyclists would stop at 2,000+ locations, and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

3. The convoy comprised of a team of 150'Volunteer-Cyclists'and they covered 50-60 kilometers daily, halting at 2-3 towns and cities on the way. The convoy also

included an 'Eat Right Mobile Unit' and aMobile Food Testing Unit. Volunteer Cyclists handed over the symbolic relay baton to the next batch at the stopover points and return.

4. The last batch of cyclists converged in New Delhi on27th January 2019concluding the Yatra in the first phase of the Eat Right India movement.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 63

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For discouraging the consumption of processed food, FSSAI has introduced__________ on food packaging.

A.
Nutritional Information
B.
Front-of-pack nutrition labelling
C.
Printing of best before or expiry date on front of packaging.
D.
Mentioning of ingredients of food

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 63

For discouraging the consumption of processed food, FSSAI has introduced Front-of-pack Nutrition Labelling.

Important Points

To curtail the rising consumption of processed foods that are high in fat, sodium, andsugar, Front-of-pack nutrition labeling is widely considered to be a powerful and simple tool for discouraging the consumption of processed foods.
FSSAI has proposed the symbol-based front-of-pack nutrition labelingand intends to make it mandatory.
In an attempt to encourage consumers, make healthier food choices, the new food labeling regulations propose to display red color-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar, and high-salt content levels.

The nutritional labeling would be consisting of:

Part 1:Declares the amount of energy, total fat, trans fat, total sugar, and salt (sodium chloride) per serve.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 64

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Clause 1 of Section 38 empowers a Food Safety Officer to

A. To take sample of any food article
B. Seize any article of food which appears to be non-conforming
C. To send the sample to Food Analyst
D. To do investigation of an FBO

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 64

Clause 1 of Section 38 empowers a Food Safety Officer totake a sample of any food article.

Important PointsSeizure by Food Safety Officer:

Clause (2) of Section 42, further states the provisions of CrPC (Code of Criminal Procedure) relating to seizures shall apply to all actions taken by the FSO under this FSS Act.
This power can be exercised against both licensed and unlicensed persons under the Act.
Further, the FSO has to thereafter inform the Designated Officer of the actions taken by him in writing.
Every FSO has the discretionary power to seize (in suitable cases) and carry away any article of food that is found under circ*mstances that create suspicion of the commission of any offense.

Additional Information

Food Safety Officer:

A food safety officeris a professional who is responsible toanalyzethefood samplescollected fromvariousplaces forinspection.
He/she has the power toenter&inspectat any place.
In case ofnon-availabilityof theFBO, theFSOmayseizetheadulterant foodand seal the premises for investigation after taking a sample of suchadulterantorfoodforanalysis.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 65

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Vanaspati with added vitamin A can:

A. Be promoted using +F logo
B. Be claimed as 'fortified' or use +F logo for its promotion
C. Not be claimed as 'fortified' or use +F logo for its promotion
D. Be claimed as 'fortified'

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 65

Additional Information

+F logo:

This logo describes that the particular food is fortified with micronutrients as per the levels specified by FSSAI in the Food Safety and standard regulations 2018.

Fortification:

A food that has extra nutrients added to it or has nutrients that are not already there.

E.g.; - Milk with vitamin D added, Salt with iodine added.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 66

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Which one of the following acids is used to detect vanaspati adulteration in pure ghee ?

A. Concentrated sulphuric acid
B. Dilute sulphuric acid
C. Concentrated hydrochloric acid
D. Dilute hydrochloric acid

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 66

Concentrated hydrochloric acidis used to detect vanaspati adulteration in pure ghee.

Key Points

Food article: Ghee
Adulterant: Vanaspati or Margarine
Method for detection:
- Take about one teaspoon full of a melted sample of Ghee with an equal quantity of concentrated Hydrochloric acid in a stoppered test tube.
- Add a pinch of sugar to it.
- Shake for one minute and let it for five minutes.
- The appearance ofCrimson colorin lower (acid) of vanaspati or Margarine.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 67

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Hospitals sending reports to FSSAI regarding contaminants in food is an example of_________

A. Active Surveillance
B. Passive Surveillance
C. Third Party Audit
D. None of these

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 67

Hospitals sending reports to FSSAI regarding contaminants in food is an example of Passive Surveillance.

Key Points

Two types of surveillance activities are carried out by FSSAI –Active Surveillance and Passive Surveillance

Active Surveillance:

Active surveillance comprisesfood safetysurveys conducted by FSSAI or the State Food Authorities.
It provides the most accurate and timely data on food safety parameters.
Such type of surveillance includes National level surveillance, State-specific surveillance, Seasonal surveillance, Special surveillance during festivals, Commodity specific surveillance, etc.

Passive Surveillance:

Passive surveillance is a system by whichFSSAI receives reports from FBOs or other sources(hospitals, medical care practitioners, research institutions) on contaminants in food products.
It is a relatively inexpensive strategy to cover large areas and provides critical information for monitoring community health.

Additional Information

Food Safety Surveillance is a system thatcollects data regarding all types of contaminantswith the purpose of timely identification of food safety hazards that are significant.
It can provide relevant data forrisk assessment and standards-setting.
The objective of food safety surveillance is toensure that the food supply in the market is safe.
Without an effective surveillance system, the consumer can be exposed to a variety of hazards including contaminants, toxins, and residues in food.
In absence of data, it is not possible to assess the present state and magnitude of the problem.
The reports received from surveillance activities are compiled and if any surveillance sample fails due to non-conformity then enforcement sampling may be executed and action for prosecution may be initiated.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 68

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Which of the following statements is/are true?

A.Food safety Connect is a Consumer Centric App and an online portal developed by FSSAI.

B. It offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.

A. A is true
B. B is true
C. Both A and B are true
D. None of the statements are true.

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 68

Above said statements above regarding Food Safety Connect are true.

Key Points

Food Safety Connect is a Consumer-Centric App and an online portal developed by FSSAI that offers a centralized platform to the consumers to raise concerns related to food safety and hygiene.
The FSSAI, State FSO, and DO, and the FBOs have the access to the grievances raised by the consumers.
All the concerns are filtered out for completeness and authenticity and are forwarded to concerned State Food Authorities or FSSAI HQ.
The consumer grievance redressal mechanism at FSSAI is working effectively and coordinates with State FDAs and FBOs and ensures that the consumer compliant/concerns are addressed promptly.
The consumer can lodge the complaints/grievances through Facebook, Twitter, WhatsApp, SMS, FSSAI App, written letters, email, or toll-free number.
All the complaints received through various channels are fed in the“Food Safety Connect” portal.

Additional Information

Features ofFood Safety Connect:

1.Citizens can share their concerns related to food safety violations

2. Track the status of the concerns shared

3.Track Food Business Operators license/registration certificate authenticity

4.Access Food safety-related knowledge resources

Tips for safe food
Know your rights
Access Food Safety videos

FSSAI TO / AD (Technical) Mock Test - 6 - Question 69

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CAP and MAP stand for:

A.
Controlled Automated Packaging and Modified Automated Packaging
B.
Controlled Aseptic Packaging and Modified Aseptic Packaging
C.
Controlled Atmosphere Packaging and Modified Atmosphere Packaging
D.
Controlled Aesthetic Packaging and Modified Aesthetic Packaging

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 69

CAP and MAP stand for Controlled Atmospheric Packaging and Modified Atmospheric Packaging respectively.

Key Points

Controlled Atmosphere Packaging:

Controlled atmospheric packaging is, strictly speaking, the enclosure of food in a gas-impermeable package inside which the gaseous environment with respect to carbon dioxide, oxygen, nitrogen, water vapor, and trace gases has been changed and is selectively controlled to increase shelf life.
There are very less CAP systems in commercial use.
However, the combination of in-package or in-film oxygen and ethylene absorbers, together with carbon dioxide release agents (active packaging system)could be classed as CAP, at least during the early stages of the storage life of the packaged product.

Modified Atmosphere Packaging:

MAP can be defined as the enclosure of food in apackage in which the atmosphere inside the package is modified or altered to provide an optimum atmosphere for increasing shelf life and maintaining food quality.
Modification of the atmosphere may be achieved either actively or passively.
Active modification involves displacing the air with a controlled, desired mixture of gases, a procedure generally referred to as gas flushing.
Passive modification occurs as a consequence of the food's respiration and/or the metabolism of microorganisms associated with the food.
The package structure normally incorporates a polymeric film, and so the permeation of gases through the film (which varies depending on the nature of the film and the storage temperature) also influences the composition of the atmosphere that develops.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 70

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Committee that evaluate food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food is called as

A. JECFA
B. MRA
C. JEMRA
D. JMPR

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 70

JECFAhas evaluated more than 2,500 food additives, approximately 40 contaminants and naturally occurring toxicants, and residues of approximately 90 veterinary drugs.

Important Points

JECFA:

It stands forJoint FAO/WHO Expert Committee on Food Additives.
The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
For food additives, contaminants, and naturally occurring toxicants, the Committee:
- elaborates principles for evaluating their safety;
- conducts toxicological evaluations and establishes acceptable daily intakes (ADIs) or tolerable intakes;
- prepares specifications of purity for food additives;
- assesses intake.
For residues of veterinary drugs in food, the Committee:
- elaborates principles for evaluating their safety;
- establishes ADIs and recommends maximum residue limits (MRLs);
- determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

Additional Information

MRA:

It Stands forMicrobiological risk assessment.
It is a new tool in managing and controlling microbiological hazards in foods, with the objectives of reducing food-borne disease and facilitating food trade.

The objectives of MRA:

Raise awareness among policy-makers and risk managers of the principles and procedures for microbiological risk assessment in the context of risk management.
Explain the concept of microbiological risk assessment.
Explain the type of data, other resources, and setup required for microbiological risk assessment and factors influencing these.
Describe the work of the organizations involved in risk assessment at the national or international level, their outputs, and relevant resources material.

JEMRA:

It stands forJoint FAO/WHO Expert Meetings on Microbiological Risk Assessment.
JEMRA is aninternational scientific expert groupthat is administered jointly by theFood and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO)to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JMPR:

It stands forFAO/WHO Joint Meeting on Pesticide Residues.
The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and in the Environment and the WHO Core Assessment Group.
It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 71

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The technical guidance document "Exposure assessment of microbiological hazards in food, 2008" was published by

A. JECFA
B. JEMRA
C. JMPR
D. None of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 71

The technical guidance document "Exposure assessment of microbiological hazards in food, 2008" was published by JEMRA.

Key Points

There are a total of three technical guidance document that was published in the Microbiological Risk Assessment Series by JEMRA:

Hazard characterization for pathogens in food and water, 2003
Exposure assessment of microbiological hazards in food, 2008
Risk characterization of microbiological hazards in food, 2009

Additional Information

JEMRA:

It stands forJoint FAO/WHO Expert Meetings on Microbiological Risk Assessment.
JEMRA is aninternational scientific expert groupthat is administered jointly by theFood and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO)to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JECFA:

It stands forJoint FAO/WHO Expert Committee on Food Additives.
The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
For residues of veterinary drugs in food, the Committee:
- elaborates principles for evaluating their safety;
- establishes ADIs and recommends maximum residue limits (MRLs);
- determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

JMPR:

It stands forFAO/WHO Joint Meeting on Pesticide Residues.
The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group.
It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 72

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The importer can apply for license for a period of up to

A. 2 to 4 years
B. 1 to 5 years
C. 2 to 6 years
D. 1 to 3 years

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 72

The importer can apply for the license for a period of up to 1 to 5 years.

Key PointsProcess of Application:

The applicant fills in the required information online and uploads mandatory documents in FLRS.
The format of required documents has been provided in the FLRS portal under the list of supporting documents for the Central license.
An importer is required to scan the documents and upload them in pdf format with the annual fee of Rs. 7500 payable for an import license.
The importer can apply for a license forone year and up to a maximum of five years.
Alicense shall be issued by the concerned Licensing Authority within60 days from the date of issue of an application ID number which is generated after successful completion of the application and uploading the required documents by the importer.

Additional Information

Food Import System:

FSSAI has the mandate to regulate the import of foods into the country and ensure that it is safe and wholesome for human consumption.
As per Section 25of the Food Safety & Standard Act, 2006,all imports of articles of foodare subject to the provisions of the Act.
It stipulates thatno person shall import into India any article of food in contravention of the Actor any rules and regulations made thereunder.
Exercising the power of the Act, the Central Government on the recommendation of the Food Authority has notified theFood Safety and Standards (Import) Regulation, 2017.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 73

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Starch is a____________, which is a large molecule formed when small molecules of the same kind chain together.

A.
Polysaccharide
B.
Monosaccharides
C.
Disaccharides
D.
None of these

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 73

Starch is a Polysaccharide, which is a large molecule formed when small molecules of the same kind chain together.

Key Points

Starch is the stored form of sugars in plants and is made up of glucose monomers that are joined by α 1-4 or 1-6 glycosidic bonds.

The starch in the seeds provides food for the embryo as it germinates while the starch that is consumed by humans is broken down by enzymes into smaller molecules, such as maltose and glucose.

Important PointsPolysaccharide

Long-chain of monosaccharides linked by glycosidic bonds.
Examples -Starch, glycogen, cellulose, and chitin.

Common Polysaccharide

Glycogen is the storage form of glucose in humans and other vertebrates. It is made up of monomers of glucose.

Glycogen is the animal equivalent of starch and is a highly branched molecule usually stored in liver and muscle cells.

Cellulose is the most abundant natural biopolymer. The cell wall of plants is mostly made of cellulose and provides structural support to the cell.

Cellulose is made up of glucose monomers that are linked by β 1-4 glycosidic bonds.

Additional Information

A monosaccharideis classified based on the position of its carbonyl group and the number of carbons in the backbone.
Aldoses have a carbonyl group at the end of the carbon chain, and ketoses have a carbonyl group in the middle of the carbon chain. Trioses, pentoses, and hexoses have three, five, and six carbon backbones, respectively.
These are simple sugars and the number of carbons usually ranges from 3 to 7.
Glucose (C6H12O6) is a common monosaccharide and an important source of energy.
Disaccharide formswhen two monosaccharides undergo a dehydration reaction.
Example-Sucrose is formed when a monomer of glucose and a monomer of fructose are joined in a dehydration reaction to form a glycosidic bond.
Common disaccharides include lactose, maltose, and sucrose. Lactose is a disaccharide consisting of the monomers glucose and galactose. It is found naturally in milk.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 74

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________is the reserve carbohydrate found in liver and muscle.

A.
Glucose
B.
Glycogen
C.
Starch
D.
Dextrins

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 74

Glycogen is the reserve carbohydrate found in the liver and muscle.

Key Points
Glycogen

Foundintheliverandmusclesofhumansandthehigheranimalsandinthecellsoftheloweranimals.
Itisahighlybranchedcondensationpolymerofglucose.
Glycogenisalsoproducedbyandstoredinmusclecells.
Duringshortperiodsofstrenuousactivity,energyisreleasedinthemusclesbydirectconversionofglycogentolacticacid
Duringnormalactivity,energyisreleasedbythe metabolicoxidationofglucosetolacticacid.

Additional Information

Glucose

Monosaccharide provides energy to cells present in our bodies.
Glucose, also called dextrose, is one of a group of carbohydrates known as simple sugars ( monosaccharides ).
Glucose has the molecular formula C 6 H 12 O 6.

Starch

It is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents.
Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages.
The simplest form of starch is the linear polymer amylose; amylopectin is the branched form.

Dextrins

Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions ( pyrolysis or roasting ).
Dextrin is a white or yellow powder that is produced by the hydrolysis of starch sources such as corn, wheat, or potatoes.
It is obtained by heating starch in the presence of moisture and acid.
There are three types of dextrins- white, yellow, and brown dextrin.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 75

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The primary function of the Spices Board includes:

A. Production and development of small and large cardamom
B. Production and development of cloves
C. Production and development of cinnamon
D. Production and development of star anise

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 75

Spices Board is responsible for the overall development of thecardamom industry and export promotion of 52 spices listed in the schedule of the Spices Board Act, 1986.

The primary function of the Board includes the development of small and large cardamom, promotion, development, regulation of export of spices, and control on the quality of spices for export.

Key Points

The Spices Board also undertakes research activities on cardamom (small & large) under Indian Cardamom Research Institute.

Additional Information

1. Spices Board was constituted on26th February 1987under the Spices Board Act 1986with the merger of the erstwhile Cardamom Board (1968) and Spices Export Promotion Council (1960).

2. Spices Board is one of the five Commodity Boards functioning under the Ministry of Commerce & Industry.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 76

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Time (in min) at specified temperature required to destroy 90% of the cells at the respective microbial population is called as:

A. Z-value
B. D-value
C. F-value
D. T-value

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 76

The D value is a measure of the heat resistance of a microorganism. It is the time in minutes at a given temperature required to destroy 1 log cycle (90%) of the target microorganism.

Additional Information

D-Value (Decimal Reduction Value):

It is the time required at temperature T to reduce a Specific microbial population by 90% or by a factor of 10.

Z-Value:

It is the number of degrees of temperature change necessary to change the D-Value by a Factor of 10.

F-Value:

1. The F value for a process is the number of minutes required to kill a known population of microorganisms in a given food under specified conditions.

2. This F value is usually set at 12 D values to give a theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

Difference between D-Value and Z-Value

Key Points

Thermal Death Time (TDT)

TDT is the amount of time that is necessary to kill a specific number of microbes at a specific temperature.
This value is obtained by keeping temperature constant and measuring the time necessary to kill the number of cells specified.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 77

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When a deviation from critical limits happens what should be done?

A.
Documentation of corrective actions
B.
Stop the line and inform the supervisor
C.
Reassess the HACCP plan
D.
All of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 77

All the above steps should be taken when a deviation from critical limits happens.

Important Points

In case of deviation, critical limits following action need to be taken:

Hold the product line and inform the supervisor.
Check previous batch sample.
Identify reasons for deviation.
Documentation of corrective actions.
Reassess the HACCP plan.

Additional Information

Hazard Analysis and Critical Control Point (HACCP):

It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

7 steps of HAACP:

Perform a hazard analysis.
Determine Critical Control Points (CCPs)
Set critical limits.
Establish a monitoring system.
Establish corrective actions.
Establish verification procedures.
Establish record-keeping procedures.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 78

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Time of heating required to kill all vegetative cells of microorganisms is called:

A. logarithmic order of death
B. Kinetics of heat destruction
C. Bacterial destruction rate
D. Thermal death time

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 78

The correct answer is: 'D'.

Key Points

Thermal death time(TDT)is the length of time required to kill all vegetative cells of microorganisms in a sample at a given temperature.
TDT is used todescribe the effectiveness of sterilization procedures that use high heat, such asautoclaving.

Thus, the correct answer is: "Thermal death time".

Additional Information

Confusion PointsThermal death point(TDP) refers to thelowest temperature at which all microbes are killed in the first 10-minute exposure.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 79

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The first city in India to be accorded the CSFH tag by FSSAI in 2008 is:

A. Delhi
B. Mysore
C. Ahmedabad
D. Bangalore

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 79

Ahmedabad was the first city in the country to be accorded the CSFH tag by FSSAI in 2008.

Kankaria Lake cluster and Urban Chowk on SG Highway were approved street food hubs, alongside Gopi Talav in Surat, which also received the CFSH tag from the regulator.

Additional Information

CSFH tag:

1.FSSAI’s project of upgrading street food facilities across India is gaining momentum in the country, with several states coming forward to identify such places to be

declared as Clean Street Food Hubs (CSFHs).

2.The objectives of the initiative are to raise hygiene standards, and change street food vending in India through an approach of bringing street vendors into an ecosystem

where they will be held with high esteem, not only in the country but across the globe as well, along with preserving the rich culinary heritage of the country.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 80

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In case the seized food article is perishable and is unfit for human consumption, the Food Safety Officer should:

A. Send the sample for analysis
B. After giving notice in writing to the FBO, destroy the same
C. Destroy the same without notifying the FBO
D. Return the same to the FRO, after notifying him in writing

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 80

Additional information

https://www.fssai.gov.in/upload/uploadfiles/files/Chapter4.pdf

FSSAI TO / AD (Technical) Mock Test - 6 - Question 81

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As per the FSS Act, the sale of certain mixtures is prohibited. Which of the following is included in this?

A. condensed milk
B. water mixed milk
C. curd made from pasteurized milk
D. coffee and chicory Blend

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 81

Sale of certain Admixtures Prohibited:

These Regulations prohibit the sale of certain admixtures and mention that no person shall either by himself or by any servant or agent sell-

1. Cream which has not been prepared exclusively from milk or which contains less than 25% of milk fat

2. Milk which contains any added water

3. Ghee which contains any added matter not exclusively derived from milk fat

4. Skimmed milk (fat abstracted) as milk

5. A mixture of two or more edible oils as edible oil

6.Vanaspati to which ghee or any other substance has been added

7. Turmeric containing any foreign substance

8.A mixtureof coffee and any other substance except chicory

9. Dahi or curd not prepared from boiled, pasteurized, or sterilized milk

FSSAI TO / AD (Technical) Mock Test - 6 - Question 82

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IFS.QA stands for

A. International Food Standards - Quick Access
B. International Food System - Quick Access
C. Indian Food System - Quick Access
D. Indian Food Standards - Quick Access

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 82

IFS.QA stands forIndian Food Standards - Quick Access.

Key Points

Asystem integrating all Food Safety and Regulations for providing quick access to vertical as well as horizontal standards is calledIndian Food Standards Quick Access

FSSAI - Food Safety and Standards Authority of India
FSSAI develops a system "IFS.QA"
IFS.QA full form:Indian Food Standards - Quick Access
It facilitates the users to access information regarding
- product-specific quality standards,
- permitted food additives,
- hierarchical food category code in line with the codex food categorization system,
- metal contaminants,
- pesticide residues,
- microbiological contaminants.
It also providesprovisions for food businessesfor improving food quality standards.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 83

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Number of degree required to pass through one log cycle is called as

A. Z-value
B. D-value
C. F-value
D. T-value

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 83

The Z-valueof an organism is the temperature, in degrees Fahrenheit, that is required for the thermal destruction curve to move one log cycle.

Additional InformationD-value

Time in minutes required to reduce the number of survivors to 1/10th of the original at a specified temperature.

F-value

1. A number of minutes is required to kill a known population of microorganisms in a given food under specified conditions.

2. F value is usually set at 12D to give theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

T- value

The t-value measures the size of the difference relative to the variation in your sample data.

Difference between D-Value and Z-Value

FSSAI TO / AD (Technical) Mock Test - 6 - Question 84

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Two unsaturated fatty acids are also called as "essential fatty acids" because:

A. They can be produced by the body as well as supplied from the diet.
B. The body cannot produce therefore it becomes essential that we get them from the food we eat.
C. The body cannot produce in sufficient amounts therefore it should be supplied from the diet
D. They are produced by the body

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 84

Key Points

1. The body uses linoleic acid to synthesize many of the other unsaturated fatty acids, such as arachidonic acid, a precursor for the synthesis of prostaglandins.

2. In addition, essential fatty acids are necessary for the efficient transport and metabolismof cholesterol.

3. The average daily diet should contain about 4–6 g of essential fatty acids.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 85

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BIS is a statutory organization which came into existence on:

A. 1 April 1977
B. 1 April 1987
C. 1 April 1952
D. 1 April 1947

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 85

The correct answer is: 'B'.

Key Points

Bureau of Indian Standards (BIS)was established through an act of parliament dated 26 November 1986, on 1 April 1987,with a broader scope and greater powers, taking over the staff, assets, liabilities, and duties of the previous Indian Standards Institute (ISI).
Through the changeover, the government hoped to create an atmosphere conducive to quality culture and awareness and increased consumer participation in developing and executing national standards.

Thus, the correct answer is: "A Non-governmental organization".

Additional Information

BIS is anorganization with 25 members representing the Central and State governments, Members of Parliament, industry, scientific and research institutions, consumer organizations, and professional bodies.
Its President is the Union Minister of Consumer Affairs, Food and Public Distribution, and its Vice-President is the Union Minister of State for Consumer Affairs, Food and Public Distribution.
BIS is involved in several activities,including:

Standards Formulation
Certification: Product, Hallmarking and Systems
Foreign Manufacturers Scheme
Registration Scheme
Testing & Calibration Services
Sale of Indian Standards and other publications
International Activities
I-Care Activities (for consumer and industry)
Promotional Activities
Training Services
Information services
Financial: Resources - Mobilization and utilization
Trade Facilitation Cell
Library Services

FSSAI TO / AD (Technical) Mock Test - 6 - Question 86

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Which of the following committee is an interface between the Central and the State Food Authorities?

A. Central Advisory Committee (CAC)
B. Scientific Committee
C. Scientific Panels
D. None of the above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 86

The Central Advisory Committee is an interface between the central and the state authorities.

Important PointsCentral Advisory Committee(CAC):

1. Central Advisory Committee ensures close cooperation between the Food Authority and the enforcement agencies and organizations operating in the field of food.

2. The primary mandate of CAC is to advise the Authority on the work program, prioritization of work, identifying potential risks, and pooling of knowledge.

Additional Information

Scientific Committee:

1. This Committee comprises of Chairpersons of all Scientific Panels and six independent scientific experts, responsible for providing a consistent scientific opinion to the

Authority while harmonizing working methods of the Scientific Panels.

2. The Committee provides opinions on cross-industry and sectoral issues and covers areas that are unique and not covered within the competence of the Scientific Panels.

Scientific Panels:

Scientific Panels provide expert advice on specific fields such as biological hazards, contaminants, food testing & sampling, water, meats, dairy, cereals, oil, nutraceuticals, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 87

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Which of the following statements are true regarding botulinum toxins

A. A neurotoxin
B. Spore forming, saprophytic bacteria
C. Produced by Clostridium botulinum, agram positive anerobic bacteria
D. All of these

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 87

Botulinum toxins is a neurotoxin and are produced by Clostridium botulinum, which is a spore-forming, saprophytic, gram-positive, and anaerobic bacteria.

Key Points

Botulism is a food-borne disease caused by botulinum toxins released by Clostridium botulinum in the food, and ingesting the same.
The toxin of C. botulinum, a protein that has been purified and crystallized, is so powerful that only a tiny amount is sufficient to cause death.
It binds to nerve endings and interferes with muscle movements
The initial symptoms includeweakness, blurred vision, feeling tired, and trouble speaking.
These may be then followed byVomiting, swelling of the abdomen, and diarrhea may also occur
Paralysis can also occur within a few hours after poisoned food is eaten.

Additional Information

Foodborne botulism iscaused by the consumption ofimproperly processed food.
Clostridium botulinum is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions.
Spores produced by the bacteria Clostridium botulinum are heat-resistant and exist widely in the environment, and in the absence of oxygen they germinate, grow and then excrete toxins.
Homemade canned, preserved, or fermented foodstuffs are a common source of foodborne botulism and their preparation requires extra caution.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 88

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NABET Stands for

A. National Association Board for Education and Testing
B. National Association Board for Education and Training
C. National Accreditation Board for Education and Testing
D. National Accreditation Board for Education and Training

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 88

NABET Stands forNational Accreditation Board for Education and Training.

Important Points

NABET (National Accreditation Board for Education and Training):

National Accreditation Board for Education and Trainingis a constituent Board of theQuality Council of India.

National Accreditation Board for Education and Training (NABET) in recent years has enlarged its scope of activities and is trying to match its progress with the Slogan of QCI i.e."Creating an Eco System for Quality".
NABET is offering an accreditation program for Quality School Governance in the Country, with a view to providing a framework for the effective management and delivery of the holistic education program aimed at the overall development of students.
Three distinct verticals in various areas have been formulated to provide focused strategic direction to the activities of the Board. These are:
- FEED (Formal Education Excellence Division)
- Government Project Division
- Skill Training and Services Division

FSSAI TO / AD (Technical) Mock Test - 6 - Question 89

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The package rates for testing the mineral water and drinking water is:

A.
5,000 Rs
B.
8,000 Rs
C.
10,000 Rs
D.
12,000 Rs

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 89

The package rate for testing the mineral water and drinking water is12,000 Rs.

Important Points

The new package rates for testing of food products are given in the table below:

FSSAI TO / AD (Technical) Mock Test - 6 - Question 90

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The storage method in which the altered gas composition inside the storage is monitored and maintained at a preset level is known as _______ storage.

A. Modified atmospheric
B. Controlled atmospheric
C. Hypobaric
D.
In-situ

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 90

The correct answer is Controlled atmospheric storage.

The storage method in which the altered gas composition inside the storage is monitored and maintained at a preset level is known asControlled atmospheric storage.

Key Points

Continuously controlled gas atmosphere.
Concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage roomare regulated.

Additional Information

Modified atmospheric storage:
- The gaseous atmosphere inside the packaging depends on the respiratory activity of the fruits and vegetables present inside it.
- Gas composition is not controlled in an active manner.
- Gas composition is initially modified.
Hypobaric:
- Workmann et al. discovered Hypobaric storage.
- This is a form of Controlled atmospheric storage.
- Involves cold storage of fruits and vegetables under reduced atmospheric pressure i.e.partial vaccuum.
- Temperature:as low as 80 and 40 millimeters of mercury.
- This conditionreduces ethylene production and respiration rates.
In-situ:
- Situated in the original, natural or existing place or position.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 91

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FSS Regulations prohibit the sale of certain admixtures. Which of the following include in this?

A. coffee and chicory Blend
B. condensed milk
C. Cream which contains greater than 25% of milk fat
D. Vanaspati to which ghee added

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 91

Sale of certain Admixtures Prohibited:

These Regulations prohibit the sale of certain admixtures and mention that no person shall either by himself or by any servant or agent sell-

1. Cream which has not been prepared exclusively from milk or which contains less than 25% of milk fat

2.Milk which contains any added water

3. Ghee which contains any added matter not exclusively derived from milk fat

4. Skimmed milk (fat abstracted) as milk

5. A mixture of two or more edible oils as edible oil

6.Vanaspati to which ghee or any other substance has been added

7. Turmeric containing any foreign substance

8.A mixtureof coffee and any other substance except chicory

9.Dahi or curd not prepared from boiled, pasteurized, or sterilized milk

FSSAI TO / AD (Technical) Mock Test - 6 - Question 92

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What is the 4th principle of HACCP?

A. Determine critical control point
B. Establish monitoring methods
C. Define verification mechanism
D. Establish critical limit

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 92

The 4th principle of HACCP is to Establish Monitoring Methods

Additional Information

HACCP or Hazard Analysis Critical Control Point

HACCP is amanagement systemin which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
HACCP is one of themajor tools for Critical Control Point systems.
It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP

Perform a hazard analysis
Determine Critical Control Points (CCPs)
Set critical limits
Establish a monitoring system
Establish corrective actions
Establish verification procedures
Establish record-keeping procedures

FSSAI TO / AD (Technical) Mock Test - 6 - Question 93

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Which of the following statements is/are correct regarding Food fortification?

1. Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins A & D to staple foods such as rice, wheat, oil, milk and salt to improve their nutritional content.

2.The Food Fortification Resource Centre is a Resource and Support Centre to promote large-scale fortification of food across India.

Select the correct answer using the code given below.

A. 1 only
B. 2 only
C. Both 1 and 2
D. Neither 1 nor 2

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 93

The correct answer is Both 1and 2.

Key Points

What is Food Fortification?
- Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins A & D to staple foods such as rice, wheat, oil, milk and salt to improve their nutritional content. Hence, statement 1 is correct.
- These nutrients may or may not have been originally present in the food before processing or may have been lost during processing.
Why do we Need the Fortification of Food?
- Deficiency of micronutrients or micronutrient malnutrition, also known as hidden hunger, is a serious health risk.
- Access to safe and nutritious food is a must and sometimes due to lack of consumption of a balanced diet, lack of variety in the diet or unavailability of food one does not get adequate micronutrients. Often, there is a considerable loss of nutrients during the processing of food as well.
- One of the strategies to address this problem is the fortification of food.
- This method complements other ways to improve nutrition such as diversification of diet and supplementation of food.
The Food Fortification Resource Centre is a Resource and Support Centre to promote large-scale fortification of food across India. Hence, statement 2 is correct.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 94

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The first aseptic packaging of food was carried out in ________

A. 1911
B. 1915
C. 1913
D. 1843

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 94

The term “aseptic” is derived from the Greek word “septicos” which means the absence of putrefactive micro-organisms.

In practice, generally, there are two specific fields of application of aseptic packaging technology:

Packaging of pre-sterilized and sterile products. Examples are milk and dairy products, puddings, desserts, fruit and vegetable juices, soups, sauces, and products with particulates.
Packaging of non-sterile products to avoid infection by micro-organisms. Examples include fermented dairy products like yogurt.

Additional Information

Key Points

The first aseptic packaging of food was carried out in 1913.
Nielsen from Denmark aseptically packaged milk in metal cans.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 95

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The Asia Pacific Accreditation Cooperation (APAC) was established on

A. 2017
B. 2018
C. 2019
D. 2020

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 95

The Asia Pacific Accreditation Cooperation (APAC) was established on 1 January 2019.

Key Points

APAC is the amalgamation of two former regional accreditation co-operations: The Asia Pacific Laboratory Accreditation Cooperation (APLAC) and the Pacific Accreditation Cooperation (PAC).
APAC is the regional accreditation cooperation for the Asia Pacific region and is recognized by the International Accreditation Forum (IAF) and the International Laboratory Accreditation Cooperation (ILAC).
APAC ‘s primary role is to manage and expand a mutual recognition arrangement (MRA) among accreditation bodies in the Asia Pacific region.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 96

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Flour which has been stored for a long time gives higher values of _______________

A.
Titratable acidity
B.
Acid value
C.
Alcoholic acidity
D.
Microbial contamination

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 96

Flour which has been stored for a long time gives higher values of alcoholic acidity

Key Points

Alcoholic acidity is an index of deterioration the flour has undergone during storage.
Alcoholic acidity includes the combined acidity due to hydrolysis of fats by lipases to free fatty acids, hydrolysis of proteins to amino acids by proteolytic enzymes, and the presence of certain acid salts, etc.
The experiment is carried out by first digesting the flour sample using neutral ethyl alcohol.
After filtration, the alcoholic extract is titrated against 0.05N NaOH solution with phenolphthalein as an indicator.
The percent alcoholic acidity (as H₂SO₄) is calculated by:

Percent alcoholic acidity = 24.52× Normality of NaOH× A / M

where,

A = Volume in ml of standard NaOH solution used in titration

M = Mass in g of the material taken for the test

Additional Information

Titratable Acidity:The titratable acidity of a solution is measured by reacting the acid present with a base such as sodium hydroxide to an end point, close to neutrality as indicated by an acid-sensitive color indicator.
Acid Value:Acid value (AV) is the milligrams of potassium hydroxide required to neutralize the Free Fatty Acid in one gram of fat
Microbial Contamination:Contamination by microorganisms leads to spoilage of food and if consumed may cause serious health hazards like food poisoning, food intoxication, etc.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 97

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Verification involves being able to confirm that HACCP elements are working properly. Which of the following is NOT a method used for verification?

A.
Random sampling
B.
Microbiological testing
C.
Performing a mock recall
D.
Chemical testing

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 97

Verification

Verificationin HACCP is those activities, other thanmonitoring,that determine the validity of the HACCP plan and that the system is operating according to the plan.
It is used to ensure that the product meets the given requirements or not.
This processis conducted by the Quality Control team.

Random sampling, Microbiological testing, Chemical testing are the methods used for verification, hencePerforming a mock recallis the method of Validation.

Additional Information

HACCP or Hazard Analysis Critical Control Point

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
HACCP is one of the major tools for Critical Control Point systems.
It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP

Perform a hazard analysis
Determine Critical Control Points (CCPs)
Set critical limits
Establish a monitoring system
Establish corrective actions
Establish verification procedures
Establish record-keeping procedures

Verification of HACCP

The application of methods, procedures, tests, and other evaluations, in addition to monitoring to determine compliance with the HACCP plan.

Verification is best defined as being the things we do to see if we are actually doing what we say we are going to do.

Validation of HACCP

The process of proving that a system is acceptable for its intended purpose.
Validation is initial at the beginning of preparing theHACCP plan.
It is used to ensure that theverificationprocess iscorrectlyset.
This process is done by the HACCP Team at firstof HACCP plan preparation.

Important Points
Validation = science
Verification = checking
Calibration = accuracy

FSSAI TO / AD (Technical) Mock Test - 6 - Question 98

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Which of the following License is/are issued by the FSSAI for the packaged drinking water?

A. Basic License
B. State License
C. Central License
D. All of the Above

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 98

The following License is/are issued by the FSSAI for the packaged drinking water

Basic license:

It includes businesses having turnover up to 12 lakh in a year

State license:

Businesses having turnover between 12 lakh to 20 cr in a year come under state license

Central license:

Business having turnover above 20 cr comes under central license, any business doing export and import also come under central license

Thus, option 4 is the correct answer.

Important Points

The Food Safety and Standards Authority of India (FSSAI) on Friday said that from April 1, the BIS license will become a “pre-condition” for manufacturers of packaged

drinking water and mineral water to obtain or renew the FSSAI license. According to the regulations, manufacturers need to display both – the FSSAI license number

as well as the BIS certification mark on their labels.

Additional Information

The Bureau of Indian Standardsis workingunder the aegis oftheMinistry of Consumer Affairs, Food & Public Distribution, Government of India.
It is established by theBureau of Indian Standards Act, 1986which came into effect on23rdDecember 1986.
BIS has itsHeadquartersinNew Delhi.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 99

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Pasteurization is a process of heating milk at

A.
Above boiling point
B.
Below boiling point
C.
Above 150c
D.
Below 50c

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 99

Option 2 is the correct answer.

Important Points

Pasteurization is a mild thermal process applied to a liquid food to increase the product's shelf life during refrigeration and to destroy vegetative pathogens.
Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored

Additional Information

Thermization:Heating the milkto a temperature between 57°C to 68°C and holding for 15 minutes. Thermization targets pathogenic bacteria while leaving the good bacteria in the product.
Batch pasteurization:Also known as low-temperature long time (LTLT) pasteurization. Heating the milk to a temperature of63°C for 30 minutes.
Flash pasteurization:Also known as high-temperature short time (HTST) pasteurization. Heating the milk to a temperature between 72°C to 74°C for 15 to 20 seconds.
Ultra-high temperature (UHT) pasteurization:Heating the milk to a temperature between 135°C to 140°C for 2 to 4 seconds. The extreme heat targetsCoxiellaburnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9 months.
Canned sterilization:This is a wet treatment of canned milk products in anautoclave/specialized treatment chamber. Heating to a temperature between 115°C to 121°C for 10 to 20 minutes.

FSSAI TO / AD (Technical) Mock Test - 6 - Question 100

Save

How do we calculate BMI?

A. Body mass× age
B. Body mass/age
C. Body mass× height in inch
D. Body mass/square of height in meter

Detailed Solution for FSSAI TO / AD (Technical) Mock Test - 6 - Question 100

The Body Mass Index (BMI) is calculated by body mass in kg divided by square of height in meters.

Key Points

One way to find outif adults are undernourishedis tocalculate Body Mass Index (BMI).

Take theweight of the person in kg.
Thentake the height in meters.
Divide the weight by the square of the height.
If this figure is less than 18.5 then the person would be considered undernourished.
However, if this BMI is more than 25, then a person is overweight.
This criterion is not applicable to growing children.

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FSSAI TO / AD (Technical) Mock Test - 6 Free MCQ Practice Test with Solutions - Agriculture Exams (2024)

100 Questions MCQ Test - FSSAI TO / AD (Technical) Mock Test - 6

In _______ communication, the two computers begin by establishing a connection via an automated process called a ‘handshake.’

In a year, the average monthly expenditure of Rajat in the first 5 months is Rs. 21,000, in the next 4 months is Rs. 24,000 and in the last three months is Rs. 12,000. If he saves overall Rs. 1,80,000 in the whole year, what is his average monthly income?

Find the number which is common to all three figures.

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