The Hazard Analysis and Critical Control Point (HACCP) system is a food safety management tool developed in the early 1970s by the food industry. Since it enhances the safety of food, it is of considerable public interest and, thus, some 20 years ago the World Health Organization (WHO) recognized HACCP as an important concept to prevent food borne disease
Multiple Choice Questions (MCQ) on Food Safety 1-Nisin is used as: (A) Antimicrobial agent (B) Emulsifier (C) Stabilizer (D) Sweetner 2-Iodized salt contains iodine in the form of: (A) I2 (B) KIO3 (C) KI (D) NaI 3-The first synthetic sweetening agent used was: (A) Saccharin (B) Cyclamates (C) Aspartame (D) Sucralose 4-Who developed the process of canning? (A) Nicolas Appert (B) Louis Pasteur (C) Norman Borlaug (D) Walter Hesse 5-Jam, jellies and preserves can be preserved by adding sugar at concentration of: (A) 65% (B) 75% (C) 40% (D) 30% 6-Agar-agar is used as: (A) Antibiotic (B) Stabilizer and thickener (C) Colouring agent (D) Nutrient supplement 7-Tocopherol is an example of: (A) Anticaking agent (B) Flavouring agent (C) Antioxidant (D) None of these 8-Mold inhibitor used in bread is: (A) Calcium carbonate (B) Sodium chloride (C) Sodium / Calcium propionate (D) None of these 9-Bitterness in colocasia is due to: (A) Calcium carb...

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