Higher Study | Food Technology

Which of the listed organizations in the supply chain can implement ISO 22000? 1) food manufacturing 2) food ingredient manufacturing 3) food additives manufacturing 4) transportation of food 5) packaging of food 6) retail or wholesale dealer 7) Restaurants 8) food equipment production

ক

All of the above excluding 2 and 3

খ

All of the above excluding 4, 5 and 8

গ

All of the above

ঘ

Only 1, 6 and 7

Why is HACCP, a pre requisite and important to a food manufacture?

ক

It prioritizes and controls potential hazards in food production.

খ

Public health protection is strengthened as it controls major food risks.

গ

Consumer assurance that the products are as safe.

ঘ

All of the above

When food spoils, its texture becomes slimy because of the:

ক

Development of nitrogenous compounds

খ

Chlorophyll breakdown

গ

Development of sulfides

ঘ

Surface accumulation of microbial cells

What is HACCP system for ?

ক

Physical, Chemical and Biological Hazards

খ

A systematic analysis of all steps and regular monitoring of the control points

গ

Identifying the CCP's, including their location, procedure and process

ঘ

Accurately monitoring food hygiene hazards

What is an example of biological hazard ?

ক

<em>Salmonella</em>

খ

Dirt

গ

Cleaners

ঘ

Antibiotics

Which of the following statements are true regarding botulinum toxins

ক

A neurotoxin

খ

Spore forming, saprophytic bacteria

গ

Produced by <em>Clostridium botulinum</em>, a gram positive anerobic bacteria

ঘ

All of these

Sanitation is vital to disease control and cleanliness. Which of the following statements regarding sanitation programs is TRUE?

ক

The most important aspect in sanitation is the commitment to producing safe, wholesome products in a clean plant environment.

খ

The commitment to sanitation must be communicated to all employees

গ

The sanitation program’s top priority should be to communicate to all employees the necessity and importance of proper cleaning and sanitation practices.

ঘ

All of the above

Which of the following is NOT a part of ‘risk analyses?

ক

Risk assessment

খ

Risk communication

গ

Risk prevention

ঘ

Risk management

Suspected colonies of Staphylococcus aureus when grown on Baird Parker medium shall show

ক

Coagulase activity

খ

Protease activity

গ

Catalase activity

ঘ

None of these

A foodborne infection occurs when

ক

the microorganism itself is ingested with the food and the person already has a cold or some other virus

খ

the microorganism itself is ingested with the food, establishes itself in the host’s body, and multiplies to significant enough numbers to cause illness.

গ

the microorganism itself is ingested with the food, and produces a toxin, either in the food or in the host’s body. The toxin causes illness the microorganism itself is ingested with the food, and produces a toxin, either in the food or in the host’s body. The toxin causes illness

ঘ

raw animal products come into contact with a food handlers open sore or lesion

What is the exo-acting enzyme called that catalyzes the hydrolysis of polysaccharide starch to release β-glucose?

ক

cellulase

খ

glucoamylases

গ

β - amylase

ঘ

α - amylase

Food is preserved by producing a shock wave that inactivates micro-organisms. What is this method of preservation called?

ক

vacuum packaging

খ

controlled environment

গ

gas packaging

ঘ

Pulsed Electric Field

Which organism is used as indicator of fecal pollution in water

ক

Clostridium

খ

E. coli

গ

Bacillus subtilis

ঘ

Salmonella

The rate during which the rate of multiplication is decreasing is also known as

ক

Maximum stationary phase

খ

Accelerated death phase

গ

Negative acceleration phase

ঘ

Survival phase

Which of the following is true about ISO 2002 method for Salmonella detection

ক

Selenite cystine broth is replaced by Muller Kauffman tetrathionate novobiocin broth

খ

Rappaport vassiliadis broth has been replaced by Rappaport Vassiliadis Soya broth

গ

XLD is the first isolation medium rather than BGA

ঘ

All of these

Higher Study | Food Technology | Food Microbiology