List of top Food Science and Technology Questions on Food Safety and Hygiene

What is the primary purpose of cleaning before disinfection in food processing?
What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?
As per FSSA regulations working surfaces of vending carts shall be clean, hygienic, impermeable and easy to clean, and placed at least _______ from above ground.
The primary treatment methods in meat industry effluent treatments reduce ______.
The food that is customarily consumed without cooking by the customer is known as:
Procedures that address operational conditions providing the foundation for the HACCP system are known as:
______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.
VACCP system stands for:
______ test is used for haemolysis testing of Listeria monocytogenes.
The has become the reference for International Food Safety Requirements.
Match List I with List II:
LIST ILIST II
MutagenicI. DNA
TeratogenicII. Kidney
NephrotoxicIII. Skin
NeurotoxicIV. CNS
Choose the correct answer from the options given below:
_______ is the most potent carcinogen in many species including birds, fish, and rodents.
Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
Choose the correct answer from the options given below:
Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
Choose the correct answer from the options given below:
Match List I with List II:
LIST ILIST II
A. SweetenerI. Starch
B. Gelling agentII. Stevia
C. Aerating agentIII. Egg
D. AntioxidantIV. BHA
Choose the correct answer from the options given below:
Weight gain in rats upon the consumption of one gram of protein is known
.........disinfectant kills the pathogens by disturbing membranes and coagulating proteins.
It is recommended to ______ our hands before handling food.

Ghee may become rancid due to ________. 
 

 ________ is a marker for testing pasteurization of milk. 
 

UV radiation are excellent for food processing except for the fact that ________. 
 

The treatment of waste water by infraction of sunlight, bacteria and algae using shallow ponds is called as ________. 
 

 HTST utilizes difference in ________ of the microorganisms and vitamins to create better product. 
 

Match List-I with List-II

List-I (Type of gums)List-II (Characteristics)
(A) Gums from Plants(III) Galactomannans
(B) Gums from Seaweeds(I) Carrageenans
(C) Gums from Fermentation(IV) Curdlan Gum
(D) Chemically Modified Gums(II) Carboxymethylcellulose

Choose the correct answer from the options given below:

In an active packaging, there is ________.