TN MRB Food Safety Officer (FSO) Previous Year Question Set 4

In food safety and standard (food products standard and additive) regulations 2011, the antibacterial polypeptide which is permitted as a Preservative in cheese and cheese products is
(a) nukacin
(b) nisin
(c) bisin
(d) lysozyme

A method of drying in which the moisture in the food is frozen, and then sublimed to vapour under vacuum is called as-
(a) Sun drying
(b) Lyophilization
(c) Spray drying
(d) Drum drying

Enzymes which are mainly used in the clarification of fruit juices are
(a) Pectinases and pectinesterases
(b) Hemicellulases
(c) cellulases
(d) Amylases

Packaging of food is a method of
(a) Food adulteration
(b) Food preservation
(c) Food irradiation
(d) None of the above

Molecular weight of a polymer can be calculated if you know
(a) Degree of polymerization (DP)
(b) Molecular weight of repeating units
(c) Either (a) or (b)
(d) Both (a) or (b)

The sum of all mobile packaging components (molecules) released per unit area packaging material under defined conditions is called
(a) Specific migration
(b) Overall migration (global migration)
(c) Diffusion
(d) Non- migration

For easy identification, most plastic containers are marked with a recycling symbol containing a specific number. What is the specific number given for Low-Density Poly Ethylene (LDPE)?
(a) 2
(b) 3
(c) 4
(d) 7

The essential nutrients that the body required for normal growth and metabolism, apart from water, protein, carbohydrate and fats are
(a) Minerals
(b) Vitamins
(c) Neither (a) nor (b)
(d) Both (a) and (b)

The two essential fatty acids that are required are
(a) Linoleic and oleic acid
(b) Linoleic and palmitic acid
(c) Linoleic and α-linolenic acid
(d) Palmitic and oleic acid

The preferred ‘best’ method for determining the protein quality is
(a) True protein digestibility
(b) Protein efficiency ratio (PER)
(c) PDCAAS
(d) Amino acid Score

In animal feeding experiments, the weight gained (in grams) per gram of protein consumed is called as
(a) Net protein ratio (NPR)
(b) Protein efficiency ratio (PER)
(c) Net protein utilization (NPU)
(d) Biological Value (BV)

In the mitochondrial Electron Transport Chain (ETC), electron pairs carried by NADH produce ………number of ATP molecules.
(a) 2.5
(b) 4.5
(c) 1.5
(d) 5.5

Any representation which states, suggest or implies that a food has particular nutritional properties which are not limited to energy value is termed as
(a) Health Claims
(b) Risk reduction
(c) Nutrition claim
(d) None of the above

Packed foods containing monosodium glutamate (MSG) shall carry the label declaration
1) Contains added MSG
2) Not recommended for infants below 12 months
3) Not for Phenylketoneurics
4) Not for lactose-intolerant infants
(a) 1,2,& 3
(b) 1,2,& 4
(c) 1,3,& 4
(d) 1, & 2

What is the date that signifies the end of the period under any stated storage conditions, during which the foods shall remain fully marketable and shall retain any specific qualities for which tacit or express claims have been made, and beyond that date, the food may still be perfectly safe to consume, through its quality may have diminished?
(a) Use-by date
(b) Best before use
(c) Recommended last consumption date
(d) Expiry date

The following type of food processing is referred to as ‘cold sterilization’
(a) Adding permitted preservatives
(b) Just boiling treatments
(c) Irradiation
(d) Concentration under vacuum

The antifungal agent permitted for use in Fruit jam by FSSR is:
(a) Benzoates
(b) Glacial acetic acid
(c) Vinegar
(d) Nisin

The following is not a good source of Vitamin D in our diet
(a) Spinach
(b) Milk
(c) Sunlight
(d) Pineapple

According to FSSR, vitamin A in food products added externally with such vitamin should be analyzed only using the following method:
(a) Carr- Price method
(b) Fluorospectrometry
(c) Gas-Liquid chromatography
(d) High-Pressure Liquid Chromatography

As per FSSA in packaging requirements for fruit and vegetable products, juices and pulps may be packed in the following type of container, when sulphited.
(a) Wooden barrels
(b) Tin plate containers
(c) Wooden baskets
(d) Aluminium tins

As per FSSR, the nutritional Information per 100 g/100 ml or serving of the product given on the label shall not contain the following:
(a) Energy value in kcal
(b) Amount of protein, carbohydrate and fat in g or ml
(c) The number of other nutrients for which allergic potential is declared
(d) The number of other nutrients for which health claim has been made

The following method is an effective technique to preserve perishable chilled foods without resorting to heat processing or chemical preservatives
(a) Modified Atmospheric Packaging
(b) Bactofugation
(c) Stassanization
(d) Thermization

The maximum dosage of irradiation permitted for mango by FSSR is:
(a) 0.09 KGy
(b) 0.75 KGy
(c) 0.09 Rad
(d) 0.75 Rad

Yeasts and moulds that are capable of growth at or below a water activity (aw) of 0.85 are known as:
(a) Xerophilic fungi
(b) Xerophilic Rickettsiae
(c) Xerophilic bacteria
(d) Zanophilic fungi

The following food is not considered as a major food allergen
(Among top eight)
(a) Milk
(b) Egg
(c) Poultry
(d) Peanut

Potentially hazardous foods must be maintained ad ‘safe temperatures’. ‘Safe temperatures’ mean:
(a) Between 5 degrees Celsius and 60 degrees Celsius
(b) 5 degrees Celsius or below and 60 degrees Celsius or above
(c) at a temperature that will not cause trauma to the plate (mouth)
and will not compromise the nutritional value of the food
(d) above 5 degrees Celsius and below 60 degrees Celsius

What do you need to know about applied cleaning agents?
(a) All cleaning agents in the food-processing industry are of different composition, therefore, this is not relevant
(b) All cleaning agents in the food-processing industry have the same composition, so they are easier to handle.
(c) Cleaning agents in the food-processing industry is of different composition therefore, knowledge of their properties is required, e.g. Material safety data sheets.
(d) Cleaning agents used are only detergents.

Sanitation is vital to disease control and cleanliness. Which of the following statements regarding sanitation programs is TRUE?
(a) The most important aspect of sanitation is the commitment to producing safe, wholesale products in a clean plant environment.
(b) The commitment to sanitation must be communicated to all employees
(c) The sanitation program’s top priority should be to communicate to all employees the necessity and importance of proper cleaning and sanitation practices
(d) All of the above

An example of a critical control point is
(a) Dicing Raw Ingredient for the preparation of soup mix.
(b) Reviewing the source of raw ingredients for a food product.
(c) Cooking a raw food product to the critical limit
(d) Serving the finished, ready-to-eat product

Confirming that the process and Critical Control Points (CCPs) are under control is also known as validation. An example of validating a pre-requisite program is
(a) Reviewing Food Defense procedures for a food plant.
(b) Swab testing of equipment after cleaning and sanitation procedures have been finished
(c) Microbiological testing for pathogens in a finished food product
(d) Taste-testing a finished food product for consumer preferences

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

The Codex Alimentarius Commission (CAC) was established
(a) By the Food and Agricultural Organization of the United Nations
(FAO)
(b) By the World Health Organization (WHO)
(c) Both of the above
(d) Neither of the above

Which of the following Joint FAO/WHO expert scientific committees deal with food bourn parasites?
(a) JECFA
(b) JMPR
(c) JEMRA
(d) None of the Above

Consider the following statements
1. Technical Barriers to Trade (TBT) are the category of non-tariff barriers to trade under the WTO agreements.
2. TBT have the greatest impact on agriculture due to sanitary and phyto-sanitary measures designed to protect humans, animals, and plants, from diseases, pests, and other contaminants.
Which of the statements given above is/are correct?
(a) Only 1
(b) Only 2
(c) Both 1 & 2
(d) Neither 1 nor 2

Which microbiological criteria are applicable in a robust Food Safety Management System?
(a) Food safety criteria
(b) Process hygiene criteria
(c) Only B
(d) Both A & B

Which of the listed organizations in the supply chain can implement ISO 22000?
1) food manufacturing, 2) food ingredient manufacturing, 3) food
additives manufacturing, 4) transportation of food, 5) packaging of
food, 6) retail or wholesale dealer, 7) Restaurants, 8) food equipment
production
(a) All of the above excluding 2 and 3
(b) All of the above excluding 4,5 and 8
(c) All of the above
(d) Only 1,6 and 7

The family Enterobacteriaceae are useful indicator organisms to monitor food
(a) Hygiene
(b) Contamination
(c) A & B
(d) Neither A & B

Codex has prescribed General principles of Food Hygiene
(a) For different Food Groups
(b) Only general guidelines
(c) A general and food groups specific guidelines separately
(d) None of these

Allergen control in food will fall under
(a) CCP
(b) PRP
(c) GMP
(d) None of the above

Aflatoxins are highly toxic and carcinogenic chemical substances
produced by Aspergillus spp. on a variety of agricultural commodities
and found at the highest level in
(a) groundnut
(b) wheat
(c) barley
(d) pearl millet

Oleoresins are prepared from
(a) Basil
(b) Cardamom
(c) Celery
(d) all

Which of the following is a liquefying enzyme
(a) Alpha-amylase
(b) Pectinase
(c) Protease
(d) Cellulose

The major portion of cholesterol is that of
(a) LDL
(b) HDL
(c) CDL
(d) Ferritin

Which one is not a Class I preservatives
(a) Salt
(b) Sugar
(c) Acetic acid
(d) benzoic acid

Yellow colour of cow milk is due to
(a) Carotene
(b) Riboflavin
(c) Annatto
(d) all

An efficient method of drying milk is
(a) Spray drying
(b) Drum drying
(c) Freeze-drying
(d) Cabinet drying

The pungency of chilli is due to the presence of
(a) Capsaicin
(b) capsicin
(c) capcisin
(d) capsaicin

Staling of bread is due to
(a) retrogradation
(b) Gelatinization
(c) Fermentation
(d) None

The grain size can be enlarged by
(a) gibberellic acid
(b) Auxin
(c) fumaric acid
(d) all

The fruits affected by ethylene gas
(a) climacteric
(b) Non-climacteric
(c) Both
(d) None