The overall responsibility for food quality and food safety is shared by all segments of the food system, including------------------

• A) the various food industry sectors,
• B) government regulatory agencies,
• C) consumers in general
• D) All of the given

Harmful chemicals that enter the environment as a result of industrial activity have been shown to be present in foods: include………….

• A) Polychlorinated biphenyls (PCBs).
• B) Hepatitis A virus
• C) Aflatoxins
• D) Salmonella Species

The failure of a food to meet regulatory requirements relating to

• A) declared ingredients
• B) the declared quantity
• C) standard of identity
• D) All of the given

The food industry, uses basic-------------

• A) quality control programs
• B) All of the given
• C) more complex quality assurance programs
• D) quality management systems

Symptoms of food poisoning include:

• A) Nausea, abdominal pain, diarrhea
• B) Kidney failure
• C) Brain stroke
• D) Heart attack

Many lactobacilli and bifidobacteria survive in fermented milk products for ……. week.

• A) 10-12
• B) 9-12
• C) 4-8
• D) 14-16

There are ………. recognized categories of food safety hazards.

• A) Three
• B) Four
• C) Two
• D) Five

The food industry has depended on the use of quality programs based on inspection and testing of food products for hazards, Since the late 1980s, there has been widespread use of the___________

• A) All of the given
• B) HACCP system
• C) ISO9000
• D) GMPs

Products with an unfavorable water activity include……….

• A) Milk
• B) Curd
• C) Meat
• D) Cereals and chocolate

Whether all harmful substances present in the food have been eliminated, reduced to an established acceptable level, or prevented from exceeding the acceptable level assures…………

• A) Food poisoning
• B) Food production
• C) Food deterioration
• D) Food safety

Governments worldwide have enacted food laws and regulations designed to ensure that foods are fit for human consumption. Such laws protect consumers from---------------------

• A) from deception resulting from misrepresentation
• B) All of the given
• C) harm resulting from unsafe foods
• D) fraud relating to certain established food quality characteristics

…………….. has also established acceptable levels of certain hazards as part of its Food Standards Programme.

• A) Codex Alimentarius
• B) FAO
• C) Pakistan food authority
• D) ISO

……………. in addition to food laws and regulations also establish requirements for the safety and quality of foods.

• A) Food texture
• B) Food standards
• C) Food color
• D) Food flavor

Physical safety hazard includes ____________.

• A) acids
• B) glass
• C) salts
• D) heavy metals

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