Food Safety Regulations in India
1. HACCP defined as codex :
(a) identifies and evaluates the hazards
(b) identifies and controls hazards
(c) identifies, evaluates, and controls hazards
(d) identifies and controls hazards after verification
Ans. c
2. Risk assessment, risk management, risk communication are part of ?
(a) Hazard analysis
(b) Risk analysis
(c) Control of non-conformance
(d) Preventive action
Ans. b
3. The efficacy of HACCP system relies on :
(a) Management
(b) Employee
(c) Management & employee
(d) Lead auditor
Ans. c
4. Risk assessment comprises of ?
(a) Hazard identification
(b) Hazard characterization
(c) Risk characterization
(d) All of the above
Ans. d
5. Which of these is true ?
(a) Critical control point need to be monitored
(b) Critical limit is set for CCP to keep in check
(c) Corrective action to be taken at time of any non- conformance
(d) All of the above
Ans. d
6. Records help maintain ?
(a) Deviation in the process
(b) Nutritional information
(c) Control chart
(d) CCP critical limit list
Ans. a
7. Which of these is a Prerequisite program ?
(a) Validation
(b) GMP & GHP
(c) Codex
(d) FSSAI
Ans. b
8. In food factory the ISO 22000 is for ?
(a) Increasing profits
(b) Managing food safety
(c) Employee welfare
(d) None of the above
Ans. b
9. ISO stands for ?
(a) International standard of organization
(b) Indian stand of organization
(c) International organization for standard
(d) Indian organization of standard
Ans. c
10. BIS stands for ?
(a) Bureau of Indian Standards
(b) British International Standards
(c) Bureau of Standards Association
(d) British Association Standards
Ans. a
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11. The National Codex Contact Point (NCCP) for India is at:
(a) Ministry of Health and Family Welfare
(b) Ministry of Commerce
(c) FDA
(d) Food Safety and Standards Authority of India, Delhi
Ans. a
12. HACCP means
(a) Hazard advancement control critical point
(b) Hazard analytical critical control parameter
(c) Hazard analysis critical control point
(d) Hazard advancement control critical parameter
Ans. c
13. Recall procedure applied for ?
(a) Product manufacturing
(b) Raw material intake
(c) Finished product with safety issues
(d) Quality check
Ans. c
14. Safety protective gear to wear during entry into manufacturing is part of ?
(a) CCP
(b) GMP
(c) GAP
(d) FIFO
Ans. b
15. Vehicle inspection during transportation is to ?
(a) Reduce hazard risk
(b) Avoid contamination
(c) Safety of product
(d) All of the above
Ans. d
16. In codex how many General subject committees are there?
(a) 10
(b) 5
(c) 6
(d) 20
Ans. c
17. Validation of a process to be done after interval of ?
(a) 2 months
(b) 3 months
(c) 6 months
(d) 9 months
Ans. b
18. In Codex Horizontal committees are also called ?
(a) Vertical committees
(b) Quality Check
(c) FSM
(d) General subject committees
Ans. d
19. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is ?
(a) FSM
(b) FBO
(c) PRP
(d) All of the above
Ans. b
20. Traceability of goods done with help of ?
(a) Numbering the products
(b) Batch code
(c) Barcode system & Batch code records
(d) Document record
Ans. c
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21. Corrective action is ?
(a) Monitoring indicates a deviation from a çritical limit
(b) Monitoring indicates a deviation in process of RM
(c) Monitoring indicates a shift in production quality
(d) Monitoring indicates a defect in production
Ans. a
22. Preventive action is ?
(a) Monitoring indicates a deviation from a critical limit
(b) Monitoring indicates a deviation in process of RM
(c) Monitoring indicates a shift in production quality
(d) Determination of causes of potential non-conformities
Ans. d
23. CAPA applied in ?
(a) GHP
(b) ISO 9001
(c) GMP
(d) None of the above
Ans. b
24. ISO is mostly?
(a) Process specific certification
(b) Product specific
(c) Both (a) and (b)
(d) None of the above
Ans. a
25. ISO 9001 has how many clauses ?
(a) 5
(b) 6
(c) 9
(d) 8
Ans. d
26. Quality manual is reviewed periodically by ?
(a) Administration
(b) Employee & staff
(c) Top management
(d) None of the above
Ans. c
27. Which of these is a safety gear ?
(a) Gloves
(b) Apron
(c) Safety shoes
(d) All of the above
Ans. d
28. Which of these is corrective action for food recall for unsafe food products ?
(a) Destroying of products
(b) Replacing of product
(c) Altering of products
(d) All of the above
Ans. d
29. Which of these is a class I recall ?
(a) Hazard that cause serious health consequences or death effect.
(b) Food will not or is not likely to cause adverse health consequences
(c) Probability of adverse health consequences from eating the food
(d) All of the above
Ans. a
30. BIS is mostly for ?
(a) Product specific standard
(b) Process specific (c) Both (a) and (b)
(d) None of the above
Ans. a
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31. Safety precaution & environment safety guideline is given under ?
(a) ISO 9001
(b) ISO 14001
(c) ISO 18000
(d) ISO 23000
Ans. b
32. Protocol for recall is given in ?
(a) ISO 22000
(b) ISO 9001
(c) ISO 18000
(d) ISO 14001
Ans. a
33. Non-conformance of product analyzed by ?
(a) Control chart
(b) Pareto analysis
(c) Affinity diagram
(d) All of the above
Ans. d
34. CCP helps to control ?
(a) Hazard risk
(c) New product development
(b) Quality checklist
(d) Quality Assurance
Ans. a
35. Standards laid for product is given by ?
(a) BIS
(b) ISO
(c) ISI
(d) WHO
Ans. a
36. Process flow to be maintained constant we should follow?
(a) Random sampling
(b) Verification
(c) Standard operating procedure
(d) Inspection of finished product
Ans. c
37. FIFO is ?
(a) First in final release
(b) First leave first out
(c) All of the above
(d) First in first out
Ans. d
38. As per NLEA food are exempted from Nutritional Labelling for ?
(a) Food served for immediate consumption
(b) Shops
(c) Retail Market
(d) Consumers
Ans. a
39. Audit to be carried :
(a) To help improvement of quality
(b) To maintain records
(c) To remove faults
(d) None of the above
Ans. a
40. Quality is defined by Juran as ?
(a) Safe for consumer use and hazard free
(b) Fitness for intended use
(c) Quality product
(d) Product free from any disease causing agents
Ans. b
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41. Double vision, muscle paralysis and breathing problems are symptoms of:
(a) E. coli
(b) C. botulism
(c) Staphylococcus aureus
(d) Salmonella
Ans. b
42. Which of the following is at lowest risk of foodborne illness ?
(a) Adolescents
(b) Alcoholics
(c) Elderly people
(d) Pregnant women
Ans. a
43. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called:
(a) Botulism
(b) Cross-contamination
(c) Hygiene
(d) Food-borne illness
Ans. b
44. Perishable foods can be left out at room temperature for:
(a) There is no safe time for foods to be left out
(b) More than four hours
(c) No more than two hours
(d) As long as you want as they are covered
Ans. c
45. The “temperature danger zone” is:
(a) 40 degrees-140 degrees F.
(b) 65 degrees-140 degrees F.
(c) 0 degrees-100 degrees F.
(d) 180 degrees-350 degrees F.
Ans. a
46. Growth of bacteria can be prevented by:
(a) Thawing food in the microwave
(b) Putting perishable foods in the refrigerator
(c) Keeping cooked food out for less than 2 hours
(d) All of the above
Ans. d
47. The Third Party audit is :
(a) Customer audit
(b) Internal Audit
(c) Audit by an external/certification body
(d) None of the above
Ans. a and c
48. Which of the following is NOT an example of Verification ?
(a) Routine hygiene monitoring
(b) Trials to standardize the amount of sodium benzoate in the ketchup
(c) Analysis of customer complaints
(d) CCP compliance checks
Ans. b
49. Which of the following is NOT identified as an allergen by European Union (EU)?
(a) Mustard Oil
(b) Gluten containing cereáls
(c) SO2 more that 10 ppm
(d) Peanuts
Ans. a
50. How many principles are identified by Coder Alimentarius Commission(CAC) ?
(a) 12
(b) 5
(c) 7
(d) 8
Ans. c
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51. Food Safety Management System consists of:
(a) Pre-requisite program
(b) HACCP Principles
(c) System Elements
(d) All of above
Ans. d
52. Which of the following is a source and NOT description of hazard ?
(a) Bacillus spp.
(b) Water
(c) Glass particle
(d) Lead
Ans. b
53. FSSC 22000 consists of
(a) ISO 22000
(b) ISO 22002-1
(c) FSSC Part I
(d) All of the above
Ans. d
54. Which of the following is recommended for food industry?
(a) Mild Steel
(b) Galvanized Iron
(c) Stainless Steel
(d) Aluminium
Ans. c
55. The definition of the hazard is :
(a) Probability of the presence of pathogen micro- organisms in the foodstuff.
(b) Agent in, or condition of, food with the potential cause an adverse health effect
(c) Contamination with broken pieces of glass
(d) Inadequate freezing and heat treatment
Ans. b
56. An action taken to eliminate a detected non-conformity is :
(a) Corrective Action
(b) Preventive Action
(c) Correction
(d) Control Measure
Ans. c
57. Product that will undergo no further processing or transformation by the organization :
(a) Finished Product
(b) Intermediate Product
(c) End Product
(d) Raw Material
Ans. c
58. Requirements for bodies providing audit and certification of FSMS:
(a) ISO/TS 22003 : 2007
(b) ISO 22000 : 2005
(c) ISO 22001:2007
(d) ISO 22005: 2007
Ans. a
59. To raise a non-conformity there must be :
(a) A failing
(b) A requirement
(c) Evidence
(d) All of the above
Ans. d
60. ISO 19011 is the guideline for:
(a) Auditing
(b) Writing non-conformities
(c) Food Safety Management System
(d) Customer Complaint Management
Ans. a
61. As per GMP guidelines the refrigerated food should be stored below :
(a) 5° C or below
(b) 0°C or below
(c) 4°C or below
(d) 8°C or below
Ans. a
62. As per GHP water used in food processing units should meet the :
(a) Non portability test
(b) Drinkability test
(c) Portability test
(d) Cleaning test
Ans. c
63. HACCP has shifted emphasis from end product inspection & testing to:
(a) Preventive control of hazards at all stages of food production all stages of food
(b) Predictive control of hazards production
(c) Managing control of hazards at all stages of food production
(d) Corrective control of hazards at all stages of food production
Ans. a
64. HACCP has defined CCP as :
(a) Critical Care Points
(b) Critical Control Process
(c) Critical Control Points
(d) Coded Control Points
Ans. c
65. What is the objective of ISO 22000 ?
(a) To establish a food safety management system
(b) Certification for production plant
(c) Minimize resource
(d) None of the above
Ans. a
66. Which is National accreditation body for India with respect to ISO/IEC 17021:2006 and also member of IAF ?
(a) Quality Council of India
(b) BIS
(c) FSSAI
(d) FDA
Ans. a
67. Following are three main Hazards defined in HACCP:
(a) Chemical/Biological and Physical Hazards
(b) Organic/Biological and Physical Hazards
(c) Non living/Living and Physical Hazards
(d) Chemical/Biological and Viral Hazards
Ans. a
68. How many principles are in HACCP?
(a) 6
(b) 5
(c) 7
(d) 4
Ans. c
69. Which method is used in HACCP to identify the CCPS ?
(a) Checklist
(b) 5 Why analysis
(c) Elimination techniques
(d) Decision tree method
Ans. d
70. ISO 9001 is which kind of management system ?
(a) Quality management
(b) Food safety
(c) Environment
(d) Food security
Ans. a
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