60 QUESTIONS FOR FSSAI
1) ISO Stands For - International Organisation For Standardisation
ISO HQ - Geneva, Switzerland
Estd - 23rd February 1947
ISO President - Ulrika Francke (Sweden) Since January 2022
2) ISO 9000:2005 Quality Management Systems Deals With - Fundamental & Vocabulary
3) ISO 9001:2008 Quality Management Deals With - Customer Requirements
4) ISO 9004:2009 Quality Management Deals With - Guidelines For Performance Improvements
5) ISO 9011:2011 Quality Managements Deals With - Guidelines For Quality Or Environmental Management Systems Auditing.
6) Which Of These Is ISO 9000 Standard Is Meant For Certification -
IS/ ISO 9001-2008
A) Provides An Opportunity To Increase Value To The Activities Of The Organisation
B) Improve The Performance Of Processes Activities Continuously
C) Satisfaction Of Customer
D) Attention To The Resource Management
E) Implementation Of Statutory & Regulatory Requirements Related To The Products Or Services.
F) Better Management Control
7) ISO 14001:2004 System Deals With - Environmental Management System
Specification With Guidance For Use
8) ISO 9000 Standards Was First Released In - 1987
9) BIS Stands For - Bureau Of Indian Standards
HQ - Manak Bhawan Old Delhi
ESTD - 23rd December 1986
Director General - Pramod Kumar Tiwari
10) What Is The Role Of BIS In ISO 9000 -
a) National Standards Body Of India
b) Founder Member Of ISO
c) Represents India In ISO
11) FSSAI Stands For -
Food Safety & Standards Authority Of India
HQ - New Delhi
ESTD - 5TH August 2011
Chairperson - Rajesh Bhusan
CEO - Arun Singhal
12) Food Safety & Standards Act 2006 - Passed By Indian Parliament And Notified On - 23rd / 24th August 2006
13) Food Safety & Standards Act 2006 Operationalized On - 5th August 2011
14) How Many Acts Are Repealed By Food Safety & Standard Act 2006 - 8
a) The Prevention Of Food Adulteration Act 1954
b) The Fruit Products Order 1955
c) The Meat Food Products Order 1973
d) The Vegetable Oil Products Control Order 1947
e) The Edible Oil Packaging Regulation Order 1998
f) The Solvent Extracted Oil, Oiled Meal And Edible Flour Control Order 1967
g) The Milk & Milk Products Order 1992
h) Essential Commodities Act 1955
15) Which Of These Are Responsible For The Implementation Of FSSAI -
Ministry Of Health And Family Welfare
16) Agencies Involved Behind Plant Quarantine Regulation Of Import Into India Order 2003 -
Department Of Agriculture And Cooperation
17) Standards On Weight And Measurement Act 1976 Comes Under -
Department Of Legal Metrology
18) Bureau Of Indian Standards Act 1986 Comes Under -
Department Of Consumer Affairs Government Of India
19) AGMARK Act 1937 Comes Under - Directorate Of Marketing & Inspection
20) Export Quality Control And Inspection Act 1963 Comes Under -
Export Inspection Council Of India
21) FOSTAC Stands For -
Food Safety Training & Certification
22) RUCO Stands For -
Repurpose Used Cooking Oil
23) The Key Purpose Of Safe & Nutrition Food (SNF) Initiatives To Bring About -
Social Change Amongst The Citizens
Behavioural Change Amongst The Citizens
Educate The Customers
24) Name The SNF Resource Book For Home - PINK BOOK
25) How Many Types Of Certifications Programme Are Available Under FOSTAC - 19
26) What Is Food Toxicity -
Adverse Reaction To Food Due To The Presence Of Naturally Occurring Toxins In Foods.
27) GHP Stands For
Good Hygiene Practices
28) GMP - Good Manufacturing Practices
29) GAP - Good Agricultural Practices
30) AGMARK - Agricultural Mark
31) Which Chemical Is Released In The Body Is Response To All Allergens - Histamine
32) At Present There Is No Effective Medical Treatment Against Blood Allergies. Therefore The Best Way For Prevention Is To -
Be Label And In gradient Alert
Strict Avoidance Of The Food Containing The Allergen
Use Of Hypo Allergic Foods
33) What Is Fortification -
Fortification Is The Addition Of Nutrient To Food To Improve The Quality Of The Diet Of A Group Community Or Population
Addition Of A Nutrient To A Staple Or Other Widely Consumed Primary Food Deficient In One Or More Nutrient To Improve, The Nutritional Quality Of Foods.
Restore Nutrients Lost During Processing Of Foods So That The Nutrients Continent Is Resolved To A Level Originally Present In The Raw Food.
34) Which Of The Following Methods Is Used For Food Fortification -
Mass Fortification
Universal Fortification
Targeted Fortification
35) HFSS Stands For -
High Fat, Sugar And Salt
36) Name The Food Hygiene Rating Scheme Of FSSAI For Restaurant - Serve Safe
37) Name The Nation Wide Campaign Of FSSAI To Reduce The Intake Of HFSS Foods - Aaj Se Thoda Kam
38) Eat Right India Movement Is Built On Two Broad Pillars - Eat Healthy And Eat Safe
39) Swasth Bharat Yatra Is Inspired By - Gandhiji Dandi March
40) The Aim Of Swasth Bharat Yatra Is -
a) Eat Healthy & Eat Safe
b) To Cascade The Message Of Eat Right India To Every Corner Of The Country
c) To Adopt A Healthy Life Style
41) Vitamin D Is Chemically Known As - Calciferol
42) Which Of The Following Is A Reducing Sugar - Fructose
43) What Percentage Of Milk Fat Is Present In Standardized Milk - 3.5%
44) What Should Be The TPC (TOTAL POLAR COMPOUNDS) Of Oil As Per FSSAI - 15% For Unused Oil & 25% For Used Oil
45) What Is The DART Book Used To Do Test - Adulteration
46) Schedule 4 Of FSS Licencing Regulation Has How Many Parts - 5 Parts
47) HACCP Stands For -
Hazard Analysis And Critical Control Point
48) What Is The Recommended Allowance For Salt By WHO For An Adult - 5gm Per Day
49) What Are The Source Of Trans Fat -
HVO - Hydrogenated Vegetable Oil
Vanaspati & Margarine
50) TFA (Trans Fatty Acids) Content Should Not Be More Than How Much Per Serving - 0.2 gm.
51) What Is Added To Fruits Before For Freezing Commercially To Protest Quality - Ascorbic Acid
52) What Is The Primary Purpose Of Blanching Food - Inactive Enzymes In Food
53) What Help In Maintaining PH - Buffering Agents
54) Elimination Of All Forms Of Bacteria Is Called - Sterilization
55) Who Developed The Canning Process - Nicholas Appert
56) At What Temperature Should You Keep Frozen Food - 18 Degree Celsius
57) At Low Temperature Rate Of Respiration Of Harvested Fruits - Decreases
58) Which Committee Of FAO Or WHO Evaluates The Hazard Posed By Different Food Additives - JECFA (Joint Export Committee On Food Additives)
For Pesticides JMPR - Joint Meeting On Pesticides Residues
For Contaminated - CCCF ( Codex Committee Of Contaminants In Foods)
CCFL - Codex Committee On Food Labeling
59) What Is The Best Temperature For The Water Used To Clean Utensils In A Hotel Or Restaurants - 43 Degree Celsius
60) Potable Water Should Be Tested According To Which Standards - IS 10500 (2012)
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