Customers and consumers must pay attention to the instructions for---------------

• A) All of the given
• B) Preparation of food
• C) Handling and storage of food
• D) Use of food

The failure of a food to meet regulatory requirements is consider as----------

• A) All of the given
• B) Fraud
• C) Misrepresentation
• D) Misbranding

All requirements relating to the safety characteristics of a food must be met; there must be no unacceptable ……… associated with a food.

• A) Colors
• B) Flavours
• C) Health risk
• D) Health benefits

Numerous severe and fatal illnesses occur as a result of food poisoning from………….; infants and the elderly are particularly vulnerable.

• A) Pathogenic bacteria
• B) Viruses
• C) Parasites
• D) Insects

For a known food safety hazard, the extent of the harmful effects of the hazard on the health of the consumer is established by ………...

• A) GMPs
• B) SOPs
• C) ISO
• D) Risk and Hazard analysis

Which one does establish the quality requirements of food?

• A) All of the given
• B) Consumers
• C) Customers
• D) Government regulations

Peanuts are known for causing ____.

• A) lection deficiency
• B) lactic acid intolerance
• C) anaemia
• D) allergy

Some food companies use the ____________Quality Management System Standard

• A) ISO 900
• B) ISO 90
• C) ISO 90000
• D) ISO 9000

Milk-based sweet or acidified drinks and ice cream are …………. products.

• A) Unfermented milk
• B) Alkaline
• C) Fermented milk
• D) Alcoholic

Heavy metal is a _____.

• A) food source
• B) home contaminant
• C) industrial contaminant
• D) food additive

Examples of viruses that are known to be food safety hazards are……….

• A) Hepatitis B and C viruses
• B) Polio virus
• C) Hepatitis A and E viruses
• D) AIDS virus

Which system can be integrated into a food industry?

• A) Good manufacturing practices
• B) Genetically modified plants
• C) Genome modified practices
• D) All of the given

The____________, were used to address food safety requirements prior to the use of ___________

• A) GMPs, the HACCP system
• B) The HACCP system, GMPs
• C) The HACCP system, the HACCP system
• D) GMPs, GMPs

Characteristic of ------------------ distinguishes UHT equipment, making it suitable for processing very big containers compared to conventional retorting

• A) Constant cleaning
• B) Instant heating
• C) Steam injection
• D) Small volume exposure

C2H5OH is the product of ----------------- Process.

• A) Boiling
• B) Grilling
• C) Fermentation
• D) Freezing

----------- enzyme, when present in vegetables, can lead to a reduction in eating and nutritional quality if not properly controlled during blanching.

• A) Lipoxygenase
• B) Peroxidase
• C) Catalase
• D) Polyphenoloxidase

Factor influencing the length of time required for heat sterilization of a food product.

• A) Temperature of the retort
• B) Agitation of the container
• C) Size of the container
• D) Type of product

Food preservation method involves subjecting sealed food to high hydrostatic pressure for a short duration

• A) Sun drying
• B) Salting
• C) Canning
• D) High Pressure Processing (HPP)

Ultra-High Temperature (UHT) increases the shelf life of food for -------------

• A) Three months
• B) Six months
• C) One month
• D) Twelve months

How do polyphosphates affect the texture of canned meats?

• A) They increase tenderness
• B) They enhance color stability
• C) They decrease water holding capacity
• D) They promote caramelization