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

----------- is the potential consequence of under-blanching vegetables in terms of enzyme activity

• A) Enhanced nutritional quality
• B) Accelerated enzyme activity
• C) Reduced microbial contamination
• D) Enzyme inactivation

Heat sterilization in food processing………….

• A) Improve texture
• B) Destroy microbial and enzyme activity
• C) Enhance flavor
• D) Extend color retention

The function of leavening agents in the manufacture of baked products is to --------------------------

• A) Prevent bacterial growth
• B) Minimize nutrient loss
• C) Enhance rising of dough
• D) Delay oxidation

What is the primary purpose of heat sterilization in food processing?

• A) To enhance flavor and aroma
• B) To extend shelf life at ambient temperatures
• C) To maximize nutritional changes
• D) To minimize color changes

Method involves substituting the air inside a package with a protective gas mix to extend the shelf life of fresh food products.

• A) Freezing
• B) Modified atmosphere packaging (MAP)
• C) Pickling
• D) Sun drying

Handling plates as little as possible during colony counting on day 3 recommended due to --------------------------

• A) Prevent spore dislodgement
• B) Enhance growth
• C) Minimize contamination
• D) Improve visibility