List of top Home Science Questions on Food Quality and safety

What is the standard mark used for certifying agricultural products in India?
Which of the following is a voluntary scheme of certification of agricultural products (raw and processed) for safeguarding the health of consumers?
Identify the correct statements in context of Freezer Burn.
A. Dehydration that may accompany the freezing process
B. The surface of food may show white patches and becomes tough
C. Ice crystals enlarge because they are subject to fluctuating temperatures
D. Occurs due to sublimation of ice

Which among the following are physical hazards present in foods?
(A) Stones
(B) Pesticide residues
(C) Match sticks
(D) Stems and seeds
(E) Veterinary residues

Which of the following statements is incorrect in the context of HACCP?
Match List-I with List-II.

List-I
(Terms)

List-II 
(Explanation)

(A)Food Quality(I)Assurance that food will not cause any harm to the consumers
(B)Toxicity(II)Relative probability that harm or injury will result when substance is not used in prescribed
manner and quantity
(C)Food Safety(III)Capacity of a substance to produce harm or injury of any kind under any conditions
(D)Hazard(IV)Attributes that influence a product's value to consumers
Choose the correct answer from the options given below:
Match List-I with List-II.

List-I
(Terms)

List-II 
(Description)

(A)Quality Assurance(I)Process of implementation and monitoring of quality systems like TQM, ISO
(B)Quality control(II)Process of problem solving with the purpose of getting a 'zero-defect product
(C)Quality Management(III)Characteristics of the product that are given by the buyer or desired by the consumer
(D)Specifications(IV)Process of preventive problem management
Choose the correct answer from the options given below:
In the context of food standards regulations, which of the following is an international reference for quality management of an organisation?
In the context of food safety, intentional or accidental addition of impure ingredients that alters the properties and diminishes the quality of food is known as________.
Identify the given standardization mark.
Identify the given standardization mark.
Which of the following is a voluntary scheme of certification of agricultural products (raw and processed) for safeguarding the health of consumers?