VIJAY E ACADEMY

1. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, every package of edible oils, interesterified vegetable fat, both
hydrogenated or partially hydrogenated oils, edible fats, margarine
and fat spreads (mixed fat spread and vegetable fat spread) and
package of food in which fats, oils and fat emulsions is used as an
ingredient shall declare the following declaration on the label
a) Quantity of PUFA content and MUFA content on the label.
b) Omega-3 fatty acid and omega-6 fatty acid content
c) Quantity of trans fat content and saturated fat on the label
d) All the above content

2. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, every package of food containing additives shall be declared in
the following way
a) Functional classes for food additives shall be declared together
with the specific name
b) Recognized International Numbering System (INS)
c) a and b
d) a or b

3. As per Food Safety and Standards (Labelling and Display) Regulations,

2020,”Date and time of manufacture” shall be declared on packed
meals served in
a) Airlines catering units
b) Railways catering units
c) Mobile catering units
d) All the above

4. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, “Expiry” details shall not be required for
a) Fresh fruits and vegetables, including potatoes which have not
been peeled, cut or similarly be treated
b) All types of wine & Alcoholic beverages containing 10% or more by
volume of alcohol
c) Sugar boiled confectionery
d) Solid sugars & Chewing gum and bubble, gum.
e) All the above

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5. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, Products with a short shelf life of up to 3 months, the shelf-life
details declared in the following format
a) YY/MM/DD
b) DD/YY/MM
c) DD/MM/YY
d) None of the above

6. Food allergen declaration is not required in case of following food items,

a) Oils and distilled alcoholic beverages
b) Fish and fish products
c) Crustacean and their products
d) Eggs and egg products

7. As per Food Safety and Standa (Labelling a ing and Display) Regulations,
2020, every package of a food additive sold in retail or non-retail sale
shall possess the following mandatory declarations prominently on the
label
a) “TO BE USED IN FOODS”
b) “FOR USE IN FOOD”
c) “FOR USE IN FOOD ARTICLES”
d) “FOR USE IN FOOR PRODUCTS”

8. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, all Milk powders, mixed million y el bote coulfact is burbius? Time
se booty A skimmed milk powders and condensed milk (sweetened and
flavoured) or similar products, which can be imeres linn Bunchig recon-
stituted into liquid milk, shall carry the following declaration on label
a) NOT TO BE USED FOR INFANTS BELOW NINE MONTHS
b) NOT TO BE USED FOR INFANTS BELOW ONE YEAR MONTHS
c) NOT TO BE USED FOR INFANTS BELOW NINE MONTHS
d) NOT TO BE USED FOR INFANTS BELOW SIX MONTHS

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9. As per Food Safety and Standards (Labelling and Display) Regulations,

2020, every package of masala powder containing Monosodium
Glutamate shall possess following declaration
A) This package of masala powder contains added MONOSODIUM
GLUTAMATE
B) NOT RECOMMENDED FOR INFANTS MONOSODIUM GLUTAMATE
BELOW 12 MONTHS AND PREGNANT WOMEN
c) This his package of masala powder contains added MONOSODIUM
GLUTAMATE & NOT RECOMMENDED FOR INFANTS BELOW 12
MONTHS AND PREGNANT WOMEN
D) This package of masala powder contains added MONOSODIUM
& RECOMMENDED FOR INFANTS BELOW12 RECOMMENDED FOR
Children BELOW 12 MONTHS AND PREGNANT WOMEN MONTHS
AND PREGNANT WOMEN

10. As per Food Safety and Standards (Labelling and Display) Regulations,
2020, the Mysore pak prepared using artificial sweetner, contains
mixture of Aspartame (Methyl Ester) and Acesulfame Potassium
Sweeteners. The label /advertisement shall carry the following warn-
ing and declaration
a) The Mysore pak contains and admixture of Mixture of Aspartame
(Methyl Ester) and Acesulfame Potassium Sweeteners
b) NOT RECOMMENDED FOR CHILDREN
c) NOT FOR PHENYLKETONURICS
d) All the above

11. The biscuit prepared using sweetnerspolyols &polydextroses (more than

10%) shall carry following declaration as per Food Safety and Standards
(Labelling and Display) Regulations, 2020
a) Polyols may have laxative effect
b) Polydextrose may have laxative effect
c) Polyols may have laxative effect/ Polydextrose may have laxative
effect
d) None of the above

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12. In the container of infant milk substitute meant for infants with allergy
to cow’s /buffalo’s milk protein, the label should have following dec-
laration __________ as per Food Safety and Standards (Labelling and
Display) Regulations, 2020,
a) “HYEROALLERGENIC FORMULA”
b) “HYPOALLERGENIC FORMULA”
c) “ALLERGENIC FORMULA”
d) “HYPOALLERGINIC FORMULA”

13. As per Food Safety and Standards (Labelling and Display) Regulations,
2020, any food product which does not contain the specified amount of
fruit and is likely to deceive or mislead or give a false impression to the
consumer that the product contains fruit, whether by use of words or
pictorial representation, shall be clearly and conspicuously marked on
the label as
a) (NAME OF THE FRUIT) FLAVOURED
b) (NAME OF THE FRUIT) COLOUR
c) (NATURAL FRUIT) FLAVOURED
d) (NATURE OF THE FRUIT) FLAVOURED

14. As per Food Safety and Standards (Prohibition and Restriction of Sales)
Regulation, 2011, Sale of certain admixtures prohibited
a) Milk which contains any added water
b) Turmeric containing any foreign substance;
c) Ghee which contains any added matter not exclusively derived from
milk fat
d) Mixture of coffee and any other substance except chicory
e) Any Multi source edible vegetable oil containing Mustard Oil
f) All the above

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15. Food Safety and Standards (Prohibition and Restriction of Sales)

Regulation, 2011, fruits may be WHORES AR artificially ripened by use
of Ethylene gas at a concentration upto
a) 100 ppm (100μl/L)
b) 150 ppm (150μl/L)
c) 10 ppm (10μl/L)
d) 1 ppm (1µμl/L)

16. Find out the correct statement regarding flavoured tea as per Food Safety
and Standards (Prohibition A and Restriction of Sales) Regulation, 2011.
Statement 1: Flavoured tea shallbe registeredwith Tea Board
Statement 2: A package containing tea with added flavour shall bear
the following declaration on label, namely, “FLAVOURED TEA” (com-
mon name of permitted flavour/percentage) Registration No...
a) Statement 1
b) Statement 2
c) Both statement 1 & Statement 2
d) Neither statement 1 Nor statement 2

17. As per Food Safety and Standards (Prohibition and Restriction of Sales)
Regulation, 2011, the Total Polar Compounds in unused or fresh vegeta-
ble oil or fat shall not
a) More than 15%
b) More than 19%
c) More than 18%
d) More than 20%

18. As per Food Safety and Standards (Prohibition and Restriction of Sales)
Regulation, 2011, the Total Polar Compounds in used vegetable oil or fat
shall not
a) More than 29%
b) More than 20%
c) More than 30%
d) More than 25%

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19. As per Food Safety and and Standards (Prohibition and Restriction of
Sales) Regulation, 2011, restriction on the use of --------as flavouring
substance in oils and fats
a) Disulphite
b) Diallyl
c) Diacetyl
d) Disodium

20. As per Food Safety and Standards (Health Supplements, Nutraceuticals,

Food for Special Dietary ( Use, Food for Special Medical Purpose,
Functional Food and Novel Food) Regulations, 2016, the viable number
of organisms in food with added probiotic ingredients shall be
a) >=10 CFU/g
b) ≥108 CFU/g
c) >=1010 CFU/g
d) >=109 CFU/g:

21. Maximum limit for prebiotic per day shall not exceed -------- kcal for
adults.
a) 40g/2000 kcal
b) 50g/2000kcal
c) 60g/2000kcal
d) 80g/2000kcal

22. _________ means the action to remove food from the market at any
stage of the food chain, including that possessed by consumers;
a) Food recall
b) Food collection
c) Food review
d) Food retrieve

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23. Food Safety and Standards (Approval of non-specified food and food
ingredients) Regulations, 2017 covers the following articles of food or
food ingredients.
a) Novel food or novel food Ingredients or processed with the use of
novel technolog
b) New additives
c) New processing aids including enzymes
d) Articles of food and food ingredients consisting of or isolated from
microorganisms, bacteria, yeast, fungi of algae
e) All the above

24. As per Food Safety and Standards (Alcoholic Beverages) Regulation,

2018, foralcoholic beverages the water used for dilution to bottling
strength shall meet the requirements as specified Indian Standards for
a) IS:10543
b) IS:14543
c) IS:10590
d) IS:10563
e)IS:10500

25. As per Food Safety and Standards (Alcoholic Beverages) Regulation,

2018, alcoholic beverage containing more than 0.5 per cent above but
not more than 8.0 per cent above may be called as
a) Low alcoholic beverage.
b) Regular alcoholic beverage.
c) Medium alcoholic beverage.
d) High alcoholic beverage.

26. As per Food Safety and Standards (Alcoholic Beverages) Regulation,

2018, If the wine contains more than 10 mg sulfur dioxide per liter, the
label must declare
a) “Contains sulfur oxide or contains sulfite “
b) “Contains sulfur dioxide or contains sulfur”,
c) “Contains sulfur dioxide or contains sulfite “
d) “Contains sulfur oxide or contains sulfite “

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27. As per Food Safety and Standards (Alcoholic Beverages) Regulation,

2018, Statutory warning mentioned on alcoholic beverages is
a) CONSUMPTION OF ALCOHOL IS INJURIOUS TO BODY. BE SAFE-DONT
DRINK AND DRIVE
b) CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEART. BE SAFE-DONT
DRINK AND DRIVE
c) CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH. BE SAFE-
DONT DRINK AND DRIVE
d) CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH. BE SAFEDRINK
AND DRIVE

28. As per Food Safety and Standards (Packaging) Regulations, 2018”.

means the maximum permitted amount of non-volatile substances
released from a material or article into food simulants;
a) Overall Migration Limit
b) Specific Migration Limit
c) Migration limit
d) Particular migration limit

29. As per Food Safety and Standards (Packaging) Regulations, 2018

Printing inks for use on food packages shall conform to
a) IS: 15695.
b) IS: 15595.
c) IS: 15485.
d) IS: 15495.

30. As per FSS (Packing) Regulations 2018, ________ shall not be used for
storing and wrapping of food
a) Newspaper
b) Paper
c) Plastic paper
d) Printed paper

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31. As per FSS (Contaminants, toxins and Residues) Regulations 2011, the
maximum limit of Hypericine allowed in Alcoholic beverages is
(a) 1ppm
(b) 0.1ppm
(c) 10 ppm
(d) 100 ppm

32. As per FSS (Contaminants, toxins and Residues) Regulations 2011, the
maximum limit of Melamine fixed in Powdered infant formula & Liquid
infant formula are _____ respectively “
(a) 0.15 mg/kg & 1 mg/kg
(b) 1 mg/kg & 1 mg/kg
(c) 1 mg/kg & 0.15 mg/kg
(d) 0.5 mg/kg & 0.15 mg/kg

33. Fish having potential to cause histamine poisoning is

(a) Mackerel
(b) Sardine
(c) Tuna
(d) All the above

34. Consumption of the contaminated aquatic animal is the major route of

human exposure to
(a) Methyl mercury
(b) Aflatoxin
(c) Patulin
(d) Ochratoxin

35. Major cause of Arsenic contamination in drinking water is

(a) Use of arsenical pesticides
(b) Natural mineral deposits TTT
(c) Inappropriate disposal of arsenical chemicals
(d) All the above

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36. The export of Basmati Rice is monitored by

a) APEDA
b) MEPEDA
c) FSSAI
d) CEPCI

37. BIS is a national standard body supported by

a) Ministry of Home Affairs
b) Ministry of External Affairs
c) Ministry of Consumer Affairs, Food and Public Distribution
d) Ministry of Health and Family Welfare

38. The Indian Standards Institution (ISI) was established on

a) 9 January 1947
b) 8 January 1947
c) 6 January 1947
d) 12 January 1947

39. Bureau of Indian standards (BIS) came into existence,

a) 11 April 1987
b) 21 April 1987
c) 1 April 1987
d) 31 April 1987

40. BIS provides safe reliable quality goods; minimizing exports and imports
substitute; control over proliferation of varieties through
a) Standardization, certification and testing
b) Standardization, controlling and testing
c) Standardization, certification and testing
d) Standardization, certification and tasting

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41. Fishy flavors are produced in egg by stain of

(a) Escherichia coli
(b) Geotricum
(c) Bacillus
(d) None of the above

42. The minimum temperature required for the growth of Clostridium bot-
ulinum is
(a) 0°C
(b) -3.3°C
(c) 3.3°C
(d) 10°C

43. Find out the correct statement regarding the spoilage of low and high
acid-foods forged
Statement 1: Low acid canned foods with a pH above 5.3 are spoiled
Statement 2: High acid canned foods with a plt between 4.5 and 3,7 are
spoiled by special flat sour bacterium bacillus Stearothermophilus
(a) Statement 1
(b) Statement 2
(c) Statement 1 & Statement 2 are correct
(d) None of the above

44. Find out the correct statement regarding the spoilage of foods
Statement 1: TA spoilage is caused by clostridium thermosaccharolticum
Statement2: Sulphide or sulphur stinker spoilage is caused by
Desulfotomaculumnigrificans
(a) Statement 1
(b) Statement 2
(c) Statement 1 & Statement 2 are correct
(d) None of the above

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45. Lager is the English name for

(a) Top-fermented beers
(b) Fermented Yeast
(c) Bottom-fermented beers
(d) None Of The Above

46. The mould responsible for spoilage in canned fruit

(a) Byssochlamysmoulds
(b) Pediococcuscerevisia
(c) Sacharomycescerevisia
(d) Candida utilis

47. Rhizopus stolonifermoulds, which produces pectinases that causes

(a) Soft rot
(b) Orange rot
(c) Green rot
(d) None of the above

48. Time required to kill known number of microorganisms at a given tem-

perature is called
(a) Thermal Death Time
(b) Thermal Time
(c) Death Time
(d) Thermal Decline Time

49. Micro-organisms that produce a single main by-product are termed as

(a) Hetero fermentative
(b) Homo fermentative
(c) Byssochlamysmoulds
(d) None of the above

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50. Micro-organisms that produce mixed products are termed

(a) Hetero fermentative
(b) Heterofermentative
(c) Byssochlamysmoulds
(d) None of the above

51. Methods for determining the iodine value of lipids

(a) Wijs method
(b) Kjeldahl method
(c) Dumas method
(d) Lowry method

52. The saponification number is a measure of the

(a) Average molecular weight of the triacylglycerols in a sample
(b) Average molecular weight of the tripeptides in a sample
(c) Average molecular
(d) None of the above

53. Saponification is the process of breaking down a neutral fat into______

by treatment with alkali:
(a) Glycerol
(b) Fatty Acids
(c) Both a & b
(d) None of the above

54. The saponification number is defined as the mg of __________ required

to saponify one gram of fat
(a) KOH
(b) KMnO4
(c) Hcl
(d) NaOH

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55. The acid value is a measure of the amount of __________ present in a

given amount of fat
(a) Free fatty acids
(b) Amino acids
(c) Both a & b
(d) none of the above

56. The acid value is defined as the mg of _________ necessary to neutral-

ize the fatty acids present in 1g of lipid
(a) KOH
(b) KMnO4
(c) Hcl
(d) NaOH

57. The acid value is often a good measure of the

(a) Break down of the triacyclglycerols into free fatty acids
(b) Break down of the tripeptides into amino acids
(c) Break down of the trisaccharide into monosaccharaides
(d) None of the above

58. Refractometry is best suited for

(a) High sugar products viz., fruit products, syrups and honey
(b) High starch products viz atta, maida, rava
(c) Pulses And Cereal Grains
(d) None of the above

59. In crude fiber analysis, the food material is first boiled with _______
followed by washing, of insoluble residue, which is again boiled with
_______
(a) Sulphuric acid/ Sodium Hydroxide
(b) Sodium hydroxide / sulphuric acid
(c) Nitric acid/ potassium hydroxide
(d) None of the above

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60. The temperature used for dry ashing of food samples are
(a) 550-600°C
(b) 1000°C
(c) 680-720°C
(d) 600-800°C

61. Cereals are the major source of food in the world.

a) True
b) False

62. Cereals are a major source of carbohydrates.

a) True
b) False

8. Statement 1: Majority of the fish have more proteins than water.

Statement 2: Whole milk has more water than fat.
a) True, False
b) True, True
c) False, False
d) False, True

63. Statement 1: Nuts can be classified as high-fat, high-protein and

high-carbohydrate.
Statement 2: Cashew nuts come under the high-carbohydrate category.
a) True, False
b) True, True
c) False, False
d) False, True

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64. Statement 1: Are almonds high-fat or high-protein nuts?

Statement 2: Tiny fat globules in water are called butter.
a) High-fat, False
b) High-fat, True
c) High-protein, False
d) High-protein, True

65. Under the PFA Act, when is the food said to be adulterated
(a) if any ingredient is injurious to health
(b) if it is obtained from a diseased animal
(c) if spices are sold without their essence
(d) all of these

66. This statement about Potassium Bromate is/are true

Potassium Bromate is a category 2B carcinogen
Potassium Bromate increases dough strength, leads to higher rising and
uniform finish to baked products
Food Safety and Standards Authority of India (FSSAI) allows them upto
50 parts per million
(a) 1,2
(b) 1,3
(c) 2,3
(d) All of these

67. HACCP stands for

(a) Physical, Chemical and Biological hazards
(b) Accurately monitoring food hygiene hazards
(c) Identifying CCPs, inclusive of procedure, location and process
(d) A systematic analysis of all steps and regular monitoring of con-
trol points

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68. Pasteurization is the process of healing milk

(a) above 1500C
(b) above 1210C
(c) above boiling point
(d) below boiling point

69. This reason shows the impact of adulteration on the economy

(a) Adulteration -> People falling sick -> court cases
(b) Adulteration -> People falling sick ->spending money on treatment
(c) Adulteration -> People falling sick ->spending money on treatment
or court cases
(d) None of these

70. This is an adulterant

(a) Pesticides
(b) Urea
(c) Iron filings in tea
(d) All of the above

71. Rusting is due to sweating of containers when moisture from air con-
denses on cans when their temperature is below the dew point of the
air.
a) True
b) False

72. Which of the following step is NOT included in the commercial canning?
a) Receiving raw products and preparing product
b) Filling food into containers and exhausting
c) Sealing lids, heat process, cool containers and finally store
d) None of the mentioned

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73. Statement 1: Caramelization is a process resulting from heating polyhy-

droxycarbonyl compounds.
Statement 2: Oxidative browning may occur in foods heated in the pres-
ence of oxygen.
a) True, False
b) True, True
c) False, False
d) False, True

74. HTST exposures to heat are less destructive to texture, flavor and color
of food than LTLT exposure.
a) True
b) False

75. Statement 1: During denaturation of proteins, the viscosity increases

and there is an increase in sulfhydryl groups.
Statement 2: Heat impairs the nutritive value of protein.
a) True, False
b) True, True
c) False, False
d) False, True

76. Statement 1: Shellfish are consumed by local people.

Statement 2: Polished rice is just as nutritious as unpolished rice.
a) True, False
b) True, True
c) False, False
d) False, True

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77. What could be the possible reason for the minimal use of MSG in pre-
served/ canned food items?
a) Reduction in spore formation
b) Increase in spore formation
c) Facilitating multiplication of bacteria
d) None of the mentioned

78. Which of the following is true about spore formation by cells?

a) They enlarge and prevent external agents from entering inside
b) A resisting state from unfavorable environment
c) They are formed by healthy cells that face starvation
d) All of the mentioned

79. Which of the following sentences is NOT true?

a) Bacteria can be killed by treating with heat, both, dry and moist heat
treatment
b) Cell protein coagulates in the absence of air
c) Order of death by moist heat is logarithmic in nature
d) None of the mentioned

80. The non-functioning of the enzymes in bacteria is a major reason of

death of bacteria.
a) True
b) False

81. Decreasing enzyme content is not a cause but rather a consequence of

inhibited growth.
a) True
b) False

82. Death of bacterial spores permits computation of death points which is

independent of all explanation.
a) True
b) False

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83. Which of the following is true about lethal mutation?

a) It is brought about by destruction of a single molecule
b) It is brought about by inhibition of enzyme activity
c) Neither of the mentioned
d) None of the mentioned

84. Which of the following methods is possible to kill bacteria?

a) Keeping the time constant from previous calculations and maintain-
ing a certain temperature
b) Bringing the temperature down to a certain value such that the bac-
teria die in 10 minutes
c) Keeping the temperature constant and keeping them at that tem-
perature till the time they die
d) All of the mentioned

85. Which of the following is true about death time curve method to ster-
ilize canned food?
a) It tells us the time and temperature to sterilize canned food
b) It tells us about the heat penetration of the container
c) It tells us about the heat conductivity of the container
d) All of the mentioned

86. Which of the following is a factor that affects the storage stability of
food?
a) Type of raw material used
b) Quality of raw material used
c) Method/effectiveness of packaging
d) All of the mentioned

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87. Which of the following sentence is true with respect to food storage/
preservation?
a) Each food type has a potential storage life
b) The mechanical abuse that food has received during storage/distri-
bution does not affects its storage stability
c) All of the mentioned
d) None of the mentioned

88. Choose the true statement.

a) Food storage and preservation is observed to be better/easier in
parts of the world that have civilizations prevalent there
b) Proteins are held in an emulsion state in a water system
c) Fats are in colloidal state
d) All of the mentioned

89. Statement 1: Foods of plant origin can be used as additives for food
preservation.
Statement 2: Dry fruits and seeds are the most important higher plant
structures used as food.
a) True, False
b) True, True
c) False, False
d) False, True

90. Which of the following statement with respect to food preservation is

true?
a) Leafy vegetables perish fast due to their high moisture content
b) Cereals have the highest requirements of moisture and soil types
c) Cereal can be grown with less labour and yield of food is high
d) All of the mentioned

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91. For carbonated beverages with fruit juice’ quafitiry of fruit juice as per
1-55Food Produce Sturuluride de Food Additives) Regulations 2011 is
(a) Below 5.0 per cent. but not less than 3.0 percent
(b) Below 10.0 per cent, but not less than 50 percent
(c) Below 15.0 per cent but not less than 10.0 percent
(d)none of the above

92. A special dietary food with very low sodium content the final produce
contains sodium content of the final product
(a) not more than 40 mg/100 g
(b) not more than 60 mg/100 g
(c) not more than 80 mg/100 g
(d) not more than 80 mg/100 g

93. Water used in preparation of caffeinated beverages & carbonated water

should conform to the standards of
(a) Packaged drinking water
(b) Drinking water
(c) Both a & b
(d)None of the above

94. In case of chocolate which contain vegetable fats other than cocoa but-
ter, it shall have the following label declaration
(a) “CONTAINS FAT IN ADDITION TO COCOA BUTTER”
(b) “CONTAINS VEGETABLE oil IN ADDITION TO COCOA BUTTER”
(c) “CONTAINS VEGETABLE FAT IN ADDITION TO COCOA BUTTER”
(d) “CONTAINS VEGETABLE FAT IN B0ADDITION TO COCOA FAT”

95. The R&D arm of MPEDA is

(a) RGCA
(b) NETFISH
(c) NaCSA
(d) None of the above

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96. Indian Standards Institution Certification Mark is mandatory for

a) Ghee
b) Condensed Milk, Partly Skimmed and Skimmed Condensed Milk
c) Multi source edible vegetable oil
d) Fat spread

97. The Marine Products Export Development Authority (MPEDA) was set
up in the year
a) 1972
b) 1986
c) 1783
d) 1986

98.MPEDA’s focus is mainly on

a) Market Promotion of fisheries
b) Capture Fisheries, Culture Fisheries
c) Processing Infrastructure & Value addition of Fisheries
d) Quality Control, Research and Development of Fisheries.
e) All the above

99. Rajiv Gandhi Centre for Aquaculture (RGCA) conduct research and
development for the
a) Aquaculture of aquatic species
b) Aquaculture of marine species
c) Aquaculture of endangered species
d) Aquaculture of farm grown species

100. The R&D arm of MPEDA is

a) RGCA
b) NETFISH
c) NaCSA
d) ALL THE ABOVE

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