List of top Home Science Questions on Food Safety and Hygiene

Hands should be thoroughly washed for _________ to maintain personal hygiene.
Mention two points to be kept in mind while storing leftover food.
Define food safety and mention two ways by which FSSAI ensures safety of food.
What kind of clothing should be worn by a food handler?
Processing operations of a poultry plant follow this sequence: A. Scalding and defeathering B. Government Inspection C. Chilling and Packaging D. Eviscerating E. Slaughter and Bleeding
The Food Safety and Standards Act was enacted in the year:
Explain the importance of hygiene in the kitchen and during food preparation.
Which of the following is not an external factor for rotting?
Which of the following participates in fermentation?
Which aspect of a food handler does not affect cooking?
Mention three reasons why implementing HACCP in food industry is important.
Give full form of HACCP.
__________ is a certification mark used to ensure the quality of agricultural products in India.
Which of the following are specific components of good manufacturing practices to be followed in a foodservice establishment?
(A) Conduct hazard analysis
(B) Exchange information and opinion on risk management.
(C) Ensure safety of staff and consumers
(D) Performing quality control checks before, during and after manufacture
(E) Supervising and executing effective cleaning operations.
Choose the correct answer from the options given below:
Which of the following is an effective sanitizing agent recommended for use in a food service establishment?
As per the latest FSSAI regulations, the use of industrial trans fatty acid (TFA) is limitted to not more than ____________ per cent in all fats and oils by January 20
The Food Safety and Standard Authority of India draft regulation on genetically modified (GM) food proposes that all food products having individual genetically engineered ingredient of ____________% or more to be labelled as" Contains GMO/Ingredient derived from GMO"
Low temperature, preserves food by :
As per the latest FSSAI regulations, the use of industrial trans fatty acid (TFA) is limitted to not more than ____________ per cent in all fats and oils by January 20
The Food Safety and Standard Authority of India draft regulation on genetically modified (GM) food proposes that all food products having individual genetically engineered ingredient of ____________% or more to be labelled as" Contains GMO/Ingredient derived from GMO"
Low temperature, preserves food by :