List of top Home Science Questions on Food Safety Management Systems

……… is the time in minutes at a specific temperature required to destroy 90% of the organisms in a given population.

You are a trainer for implementation of Good Manufacturing Practices (GMP) in a food manufacturing unit. Which of the following best describes GMP?

By whom are standards for fortification of staple foods like salt, milk, oils laid down in India?

Differentiate between contamination and adulteration.

What is the importance of food quality and food safety?

FSSAI (Food Safety and Standards Authority of India) has made a proposal for hotels and other foods outlets to declare the kind of oil/fat used in cooking each of the food items on their menus.
Which consumer right is being reinforced by this proposal ?

Which of the following is NOT a characteristic feature of HACCP ?

Food safety and quality can be ensured through:
(A) Good food habits
(B) Good Manufacturing Practices
(C) Good Handling Practices
(D) Hazard Analysis Critical Control Points
Choose the correct answer from the options given below:

Factors influencing development of food services is:
(A) Globalization
(B) Religious Practices
(C) Social and Economic changes
(D) Government Policies
(E) Technological Development
Choose the correct answer from the options given below :

Food service industry may also be referred to as ________

An approach to food manufacture and storage in which raw materials and each individual steps in a specific process are considered in detail and evaluated for its potential to contribute to development of pathogenic micro organisms or other food hazards, is a part of which Food safety Management System ?

Which of the following Food Safety Management System indicate a comprehensive approach from the farm to the store or consumer to identify potential sources of risk of contamination and steps taken to minimise the risk?

What type of food service system involves preparation of food centrally at one place but is distributed to several remote areas for final preparation and service?

Arrange the steps involved in meal planning in correct sequence: A. Determine the estimated average requirements/recommended dietary allowances using ICMR tables B. Record personal data C. Distribute the food exchanges in a balanced way between different meals D. Estimating the amount of different food exchanges keeping in mind food preferences of the individual E. Select specific foods and plan the menu using the food exchanges provided in each meal Choose the correct answer from the options given below:

Match List I with List II

List - I	Food Products	List - II	Common Adulterants
A.	Cinnamon	I.	Foreign resin
B.	Bengal gram dhal	II.	Chicory
C.	Asafoetida	III.	Cassia bark
D.	Coffee Powder	IV.	Khesari dhal

Choose the correct answer from the options given below:

You are a trainer for implementation of Good Manufacturing Practices (GMP) in a food manufacturing unit. Which of the following best describes GMP?