TN MRB Food Safety Officer (FSO) Previous Year Question Set 3

“AGMARK Act 1937” comes under-
(a) Department of Consumer Affairs, Government of India
(b) Department of Agriculture and Corporation
(c) Directorate of Marketing and Inspection
(d) Department of Legal Metrology

What is an example of a biological hazard?
(a) Salmonella
(b) Dirt
(c) Cleaners
(d) Antibiotics

What is the HACCP system for?
(a) Physical, Chemical and Biological Hazard
(b) A systematic analysis of all steps and regular monitoring of the control points
(c) Identifying the CCP’s including their location procedure and process
(d) Accurately monitoring food Hygiene hazards

SPS under WTO stands for-
(a) Standards Prevention and Specifications
(b) Sanitary and Phytosanitary measures
(c) Specifications for Products and Supplements
(d) Safety and Prevention of Sickness

Food Safety and Standards Act, 2006 -passed by Indian Parliament and notified on-
(a) 24th July 2006
(b) 24th June 2006
(c) 24th August 2006
(d) 24th November 2006

ISO 19011: 2011 Quality management system deals with-
(a) Specifications with Guidance for use
(b) Guidelines for performance improvements
(c) Customer satisfaction
(d) Guidelines for quality and/or environmental management systems auditing

Coffee is adulterated with
(a) Sawdust
(b) Chicory
(c) Ghee
(d) All of these

Sugar and salt act as preservatives by:
(a) Killing micro-organisms directly
(b) Increasing the acid content of food
(c) Increasing the water content of food
(d) Binding water so it is not available for micro-organism

Out of these, which bacteria is found in processed/cured meat
(a) Moraxella
(b) Alcaligenes
(c) Pseudomonas
(d) Lactobacillus

How many acts are repealed by Food Safety and Standards Act, 2006
(a) 4
(b) 7
(c) 5
(d) 8

Currently standards are present for which of the following?
1. Packaged drinking water
2. Piped drinking water
3. Well and canal water
(a) 1,2
(b) ,1
(c) 1,3
(d) All of the above

Which of the following is/are true about Potassium Bromate?
1. Potassium Bromate is a category 2B carcinogen
2. Potassium Bromate increases dough strength, leads to higher rising and uniform finish to baked products
3. Food Safety Standard Authority of India (FSSAI) permits them up to 50 parts per million.
(a)1,3
(b)1,2
(c)2,3
(d) All of the above

The mandate assigned to the Food Authority is
(a) Lying down science-based standards for articles of food
(b) To facilitate food safety
(c) To regulate the manufacture, storage, distribution, sale and import of food
(d) All of the above

How many Scientific Panels have been constituted in the Food Authority?
(a) 16
(b) 7
(c) 9
(d) 5

Benefits of implementing HACCP/ISO 22000:
(a) A Preventive approach to food safety
(b) Reduces the need for and the cost of end product testing
(c)Can help the identity process improvements and reduce customer complaints
(d) All of the above

Which of these is not an International Standards and statutes
(a) Codex Alimentarius Commission (CAC)
(b) European Union Standards (EU)
(c) Food and Agricultural Organization (FAO)
(d) Bureau of Indian Standards

FSSAI is located in a region with head office located at-
(a) Hyderabad
(b) Mumbai
(c) Bangalore
(d) New Delhi

ISO 9001:2008 Quality management systems deals with
(a) Fundamental and vocabulary
(b) Guidelines for performance improvements
(c) Customer satisfaction
(d) Requirements for quality management

As per definition for food under the Food Act in India, food does not include-
(a) Alcoholic Beverages
(b) Caffeinated Beverages
(c) Chewing gum
(d) Chewing tobacco

as per Food Safety and Standards Act, FSMS Stands for-
(a) Food Security Managements System
(b) Food Safety Management System
(c) Food Standards Managements System
(d) Food Safety Mechanization System

As per Section 3 of Food Safety and Standards Act 2006, if a food article sold in the market contains any inferior or cheaper substances whether wholly or partly which is injurious to health then such products can be called as-
(a) Sub-Standard
(b) Unsafe
(c) Misbranded
(d) Partly Sub-Standard

As per Section 22 of the Food Safety and Standards Act 2006, Foods for special dietary uses or Functional foods or nutraceutical or health supplements does not include
(a) Botanical extracts
(b) Vitamin Supplements
(c) Parenterals
(d) Probiotics

Food authority may notify laboratories and research institutions accredited by NABL or any such accreditation agencies, wherein NABL stands for –
(a) National Accreditation Board for Laboratories
(b) National Accreditation Board for Testing Laboratories
(c) National Accreditation Board for Calibration Laboratories
(d) National Accreditation Board for Testing and Calibration
Laboratories

Act/order which is not deemed after implementation of Food
Safety and Standards Act, 2006
(a) Fruit Products Order,1955
(b) Prevention of Food Adulteration Act, 1954
(c) Milk and Milk Products Order, 1992
(d) Standards Weights and Measures Act, 1976

Analysis report format shall be followed by the food Analyst under the FSSR 2011 is –
(a) Form VII A
(b) Form VIII
(c) Form V B
(d) Form VI

Analysis report section of Food Analyst report does not contain one of the following
(a) Test Methods used
(b) Opinion on the sample
(c) Measurements of uncertainty
(d) Prescribed Standards

As per the provisions of Food Safety and Standards ( Licensing and Registration of Food Business) Regulation 2011 which of the following is mandatory before slaughtering animals –
(a) Stunning
(b) Use of electric pods
(c) Staining
(d) Stripping

Packaging material Polyethylene (PE) bottles used for packaging of Drinking water shall conform to the following BIS Standards
(a) IS: 12252
(b) IS: 10910
(c) IS: 52122
(d) IS: 10146

The claim on “Trains fat-free” is being permitted under Food
Safety and Standards (Packaging and Labelling Regulation) under the condition if the Trans-fat content is less than
(a) 0.05 gm per serving
(b) 0.2 gm per serving
(c) 0.1 gm per serving
(d) 0.01 gm per serving

as per the requirements of Packaging and Labelling Regulation,
Net Quantity for food packed in liquid medium shall carry a declaration on
(a) Liquid Weight
(b) Drained Weight
(c) Gross Weight
(d) None of the above

Mandatory statement displayed on the pack of Infant milk
Substitute is
(a) “Baby requires Mother’s Milk”
(b) “Milk is the best source for the child”
(c) “Mother’s Milk is best for your baby”
(d) “Mother’s Milk is needed for your baby”

“Not for Phenylketoneurics” shall carry on the label if the product contains the following tabletop sweetener
(a) Aspartame
(b) acesulfame-k
(c) Sucralose
(d) Neotame

Percentage of Milk fat and milk solids not fat contents for raw and pasteurized mixed milk in India is-
(a) 4.5 & 3.5 respectively
(b) 3.. & 8.5 respectively
(c) 3.5 & 8.5 respectively
(d) 3.0 & 9.0 respectively

Baudouin test for Vanaspati ( Hydrogenated fat) indicates the presence of
(a) sesame oil
(b) Mineral oil
(c) Vitamin A
(d) Trans fatty acid

Butyro refractometer reading at 40⁰C for milk fat always lies between-
(a) 44-46
(b) 30-34
(c) 40-44
(d) 34-36

Percent acidity as acetic acid for chilli sauce shall not be less than
(a) 1.2
(b) 1.5
(c) 0.6
(d) 1.0

Added colouring matter permitted for bread under section 2.4.15 of Food Safety & Standards (Food Product Standards and Food Additives) Regulations 2011 are-
(a) All water-soluble colours
(b) Only natural colours
(c) Only carryover food colours from ingredients
(d) All oil-soluble Colours

Test for Lead Chromate is conducted for the sample of
(a) Chilli Powder
(b) Turmeric Powder
(c) Coriander Powder
(d) Curry Powder

PH of packaged Drinking water shall be between
(a) 6.0 to 8
(b) 6.5 to 7.5
(c) 6.5 to 8.5
(d) 6.5 to 8.0

The International body that is involved in harmonizing food standards around the world is
(a) World Health Organization
(b) Codex Alimentarius Commission
(c) International Standards Organization
(d) International Union of Food Standards

Expanded uncertainty is derived by multiplying the combined standards uncertainty with
(a) Coverage factor, a
(b) Coverage factor, m
(c) Coverage factor, k
(d) Coverage factor, s

If an internal audit is not conducted as per the clauses of ISO 17025-2005, the auditor can issue
(a) Minor Non-conformance
(b) Major Non-conformance
(c) Improvement Notice
(d) Opportunity for Improvement

Which of the following are covered under the proximate analysis of
Foods?
(a) Proteins, Carbohydrates, Vitamins
(b) Proteins, Carbohydrates, fats
(c) Proteins, Sugar, Minerals
(d) Fats, Vitamins, Minerals

Food poisoning occurs due to inadequate processing or poor handling of processed food articles. The most dangerous food poisoning organism is
(a) Salmonella typhosa
(b) Clostridium perfringeus
(c) Staphylococcus aureus
(d) Clostridium bolulinum

Auditors can gather objective evidence by
(a) Observing activities
(b) Interviewing Staff
(c) Reading documents
(d) All of the above

A primary Standard is a
(a) Substance dissolved in a known volume of water
(b) Mass of a substance dissolved in a known volume of water
(c) Substance that is reacted with a substance whose concentration is known accurately
(d) Pure substance that can be used to determine the concentration of other substance

NABL 212 is a
(a) The guidance document on Quality manual
(b) The guidance document on Validation of Test Method
(c) The guidance document on Quality audit
(d) None of above

The minimum intensity of light required at working surface other than those required for the specified test is
(a) 50-lux
(b) 300-lux
(c) 500-lux
(d) 1000-lux

A signal to noise ratio (S/N) of……… Is generally accepted for estimating LOD and signal to noise ratio of….. Is used for estimating
LOQ
(a) 3 and 10
(b) 9 and 10
(c) 10 and 3
(d) 10 and 9

Bacterial contamination may cause food poisoning the condition required for bacterial growth are
(a) Moisture, cold Temperature, time, food supply, low acid environment, oxygen
(b) Moisture, high temperature, time, food supply, low acid environment, oxygen
(c) Moisture, warm Temperature, time, food supply, low acid environment, oxygen
(d) Moisture, cold Temperature, time, food supply, high acid environment, oxygen