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WBPSC Food SI study materials
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WBPSC Food SI practice questions

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Question 1General Science and Basic Food Science

Which nutrient is the body's most concentrated source of energy per gram and also acts as a carrier of the fat-soluble vitamins A, D, E and K?

  1. Dietary fibre
  2. Water
  3. Fat Correct answer.
  4. Protein

Explanation

Fat supplies about 9 kcal per gram, roughly twice the energy of carbohydrate or protein, making it the most energy-dense macronutrient. It also serves as the medium in which vitamins A, D, E and K are absorbed and transported in the body.

Question 2General Science and Basic Food Science

Deficiency of vitamin C in the diet is the direct cause of which disease?

  1. Pellagra
  2. Scurvy Correct answer.
  3. Rickets
  4. Beriberi

Explanation

Vitamin C is required for the synthesis of collagen, and its absence leads to defective connective tissue, bleeding gums and poor wound healing, the classical picture of scurvy. The other diseases listed are linked to vitamins D, B1 and niacin respectively.

Question 3General Science and Basic Food Science

Which of the following is a fat-soluble vitamin?

  1. Vitamin B12
  2. Vitamin C
  3. Vitamin D Correct answer.
  4. Vitamin B2

Explanation

Vitamins A, D, E and K dissolve in fat and are stored in body tissues such as the liver and adipose tissue. Vitamin D is therefore the fat-soluble member among the choices given.

Question 4General Science and Basic Food Science

In human nutrition, which mineral is the central component of the haem group of haemoglobin?

  1. Zinc
  2. Iron Correct answer.
  3. Calcium
  4. Iodine

Explanation

Haemoglobin contains iron held within a porphyrin ring, and this iron atom reversibly binds oxygen for transport in blood. Iron deficiency therefore produces microcytic anaemia with reduced oxygen-carrying capacity.

Question 5General Science and Basic Food Science

The process by which micro-organisms or enzymes convert carbohydrates in food into acids or alcohol under controlled conditions is called:

  1. Homogenisation
  2. Pasteurisation
  3. Fermentation Correct answer.
  4. Sterilisation

Explanation

Fermentation uses micro-organisms such as yeast or lactic acid bacteria, or their enzymes, to break down sugars into products like ethanol, lactic acid or carbon dioxide. It is the basis of curd, idli, bread and vinegar production.

Question 6General Science and Basic Food Science

Which food group is the richest source of provitamin A (beta-carotene) in a typical Bengali diet?

  1. Edible oil
  2. Refined sugar
  3. Dark green and deep yellow vegetables Correct answer.
  4. Polished white rice

Explanation

Beta-carotene is a plant pigment abundant in dark green leafy vegetables such as spinach and amaranth and in deep yellow or orange vegetables such as pumpkin and carrot. The body converts it into vitamin A as needed.

Question 7General Science and Basic Food Science

Which of the following is a protein-energy malnutrition disorder marked by oedema, a fatty liver and a characteristic 'moon face' appearance?

  1. Goitre
  2. Marasmus
  3. Kwashiorkor Correct answer.
  4. Obesity

Explanation

Kwashiorkor arises when energy intake is adequate but protein is severely deficient, lowering plasma albumin and causing oedema, fatty liver and skin and hair changes. Marasmus instead results from overall energy and protein shortage with severe wasting.

Question 8General Science and Basic Food Science

The main biological function of dietary fibre in the human digestive system is to:

  1. Act as a primary source of vitamin C
  2. Provide bulk that aids peristalsis and prevents constipation Correct answer.
  3. Replace proteins in tissue building
  4. Supply most of the body's energy

Explanation

Human enzymes cannot digest most fibre, so it passes to the large intestine where it adds bulk, retains water and stimulates peristalsis, helping prevent constipation. It also supports gut flora but supplies little energy.

Question 9General Science and Basic Food Science

A food sample is tested with iodine solution and the reagent turns blue-black. Which nutrient does this indicate?

  1. Protein
  2. Fat
  3. Reducing sugar
  4. Starch Correct answer.

Explanation

Iodine forms a deep blue-black complex with amylose chains in starch, which is the standard qualitative test for starch in food analysis. The colour change is specific and visible even in small samples.

Question 10General Science and Basic Food Science

In the Biuret test for protein, the appearance of a violet colour confirms the presence of:

  1. Reducing sugars
  2. Starch
  3. Peptide bonds Correct answer.
  4. Free fatty acids

Explanation

Biuret reagent reacts with peptide bonds in proteins and peptides to give a violet colour, so a positive result indicates proteins or peptides. It does not respond to free amino acids because they lack peptide linkages.

Question 11General Science and Basic Food Science

On a food label, 'energy' is commonly expressed in kilocalories and kilojoules. Which conversion is correct?

  1. 1 kcal = 2.0 kJ
  2. 1 kcal = 10 kJ
  3. 1 kcal = 4.184 kJ Correct answer.
  4. 1 kcal = 0.239 kJ

Explanation

One kilocalorie equals 4.184 kilojoules, so a food providing 100 kcal contains about 418 kJ. The reverse conversion, 1 kJ = 0.239 kcal, is often used to switch between the two units on labels.

Question 12General Science and Basic Food Science

Which vitamin is synthesised in human skin when it is exposed to ultraviolet light from sunlight?

  1. Vitamin K
  2. Vitamin A
  3. Vitamin B12
  4. Vitamin D Correct answer.

Explanation

Ultraviolet-B radiation converts 7-dehydrocholesterol in the skin into cholecalciferol, the precursor of active vitamin D. This makes sunlight exposure an important non-dietary source of the vitamin.

Question 13General Science and Basic Food Science

Which of the following pairs correctly links a mineral with its deficiency disorder?

  1. Zinc – beriberi
  2. Calcium – rickets Correct answer.
  3. Iron – goitre
  4. Iodine – anaemia

Explanation

Adequate calcium, together with vitamin D and phosphate, is needed for proper bone mineralisation, and deficiency in children causes rickets with soft, deformed bones. Each other option pairs a mineral with a disorder caused by a different nutrient.

Question 14General Science and Basic Food Science

Milk is often described as an emulsion. In whole milk, the dispersed phase consists of:

  1. Protein molecules dispersed in fat
  2. Sugar crystals dissolved in water
  3. Fat globules dispersed in an aqueous phase Correct answer.
  4. Air bubbles dispersed in fat

Explanation

Milk is an oil-in-water emulsion in which tiny fat globules are dispersed throughout a continuous water-based phase containing lactose, proteins and salts. The milk protein casein helps stabilise this emulsion.

Question 15General Science and Basic Food Science

During pasteurisation of milk, the standard high-temperature short-time (HTST) treatment uses approximately:

  1. 63 °C for 30 minutes
  2. 100 °C for 5 minutes
  3. 121 °C for 15 minutes
  4. 72 °C for 15 seconds Correct answer.

Explanation

The HTST method heats milk to about 72 °C for 15 seconds and then cools it rapidly, destroying pathogens such as Mycobacterium and Salmonella while retaining most nutrients and flavour. The 63 °C for 30 minutes figure refers to the older low-temperature holding method.

Question 16General Science and Basic Food Science

A person eating mainly polished rice with little else is most at risk of developing which deficiency disease?

  1. Beriberi Correct answer.
  2. Rickets
  3. Night blindness
  4. Scurvy

Explanation

Milling removes the bran and germ, which are the main sources of thiamine, so a diet dominated by polished rice is low in vitamin B1 and can cause beriberi. The disease affects nerves and heart function and was historically common in rice-eating populations.

Question 17General Science and Basic Food Science

Which of the following describes the Maillard reaction in food preparation?

  1. Browning caused by the action of the enzyme polyphenol oxidase
  2. Browning caused by reaction between amino acids and reducing sugars on heating Correct answer.
  3. Separation of cream from milk by centrifugation
  4. Breakdown of starch into sugar by amylase

Explanation

The Maillard reaction occurs when amino groups of proteins or amino acids condense with carbonyl groups of reducing sugars during heating, producing brown pigments and characteristic roasted flavours. It is responsible for the crust colour of bread and the browning of fried foods.

Question 18General Science and Basic Food Science

Which statement about essential amino acids is correct for an adult human?

  1. They are found only in plant foods
  2. They can all be synthesised in the body in adequate amounts
  3. They must be supplied by the diet because the body cannot synthesise them sufficiently Correct answer.
  4. They are needed only during infancy and childhood

Explanation

Essential amino acids cannot be made by the human body at rates sufficient for growth and maintenance, so they must come from dietary protein. Animal proteins generally supply all of them, while many single plant proteins are limiting in one or more.

Question 19General Science and Basic Food Science

A student finds that a food sample produces a brick-red precipitate on boiling with Benedict's solution. Which conclusion is most justified?

  1. The sample contains a reducing sugar such as glucose Correct answer.
  2. The sample contains starch
  3. The sample contains fat
  4. The sample contains a protein

Explanation

Benedict's reagent contains blue copper(II) ions that are reduced to red copper(I) oxide by reducing sugars on heating, giving a brick-red precipitate. This is the standard qualitative confirmation of reducing sugars such as glucose, fructose and maltose.

Question 20General Science and Basic Food Science

Which practice is most effective in preventing the growth of micro-organisms that cause food spoilage?

  1. Keeping food exposed to air and sunlight
  2. Storing cooked food at room temperature for long periods
  3. Refrigerating perishable food at about 4 °C Correct answer.
  4. Adding water to dilute the food

Explanation

Refrigeration at around 4 °C slows the metabolic rate of most spoilage bacteria and moulds and limits their multiplication, extending shelf life. Additional controls such as drying, salting and canning also work by lowering water activity or destroying organisms.

Question 21General Science and Basic Food Science

A patient shows bleeding gums, delayed wound healing and easy bruising. Which dietary correction is most appropriate?

  1. Increase intake of citrus fruits, guava and amla Correct answer.
  2. Increase intake of butter and ghee only
  3. Increase intake of polished rice and refined flour
  4. Increase intake of table salt and sugar

Explanation

The symptoms point to vitamin C deficiency, since the vitamin is needed for collagen synthesis in gums, skin and blood vessels. Citrus fruits, guava and amla are among the richest sources of vitamin C and would correct the deficiency.

Question 22General Science and Basic Food Science

Which of the following statements about the caloric values of macronutrients is correct?

  1. Carbohydrate 4 kcal/g, protein 4 kcal/g, fat 4 kcal/g
  2. Carbohydrate 9 kcal/g, protein 4 kcal/g, fat 4 kcal/g
  3. Carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g Correct answer.
  4. Carbohydrate 4 kcal/g, protein 9 kcal/g, fat 4 kcal/g

Explanation

Atwater factors assign about 4 kcal per gram to carbohydrate and protein and about 9 kcal per gram to fat, reflecting the greater energy yield of fat oxidation. These values form the basis of energy calculation on food labels.

Question 23General Science and Basic Food Science

Milk is a good dietary source of calcium, but the absorption of that calcium is enhanced by the presence of which nutrient in the same meal?

  1. Vitamin K
  2. Dietary fibre
  3. Vitamin C
  4. Vitamin D Correct answer.

Explanation

Vitamin D promotes intestinal absorption of calcium by increasing the synthesis of calcium-binding proteins in the gut lining. This is why calcium and vitamin D deficiencies often combine to produce rickets in children.

Question 24General Science and Basic Food Science

Which of the following best explains why a diet based mainly on a single cereal staple may still lead to protein deficiency even when total food intake is adequate?

  1. Cereals contain no protein at all
  2. Cereals are completely indigestible
  3. Cereals lack several essential amino acids, so their protein is of low biological value Correct answer.
  4. Cereals contain too much fat for protein utilisation

Explanation

Cereal proteins such as those in rice and wheat are typically limiting in lysine, so their amino acid pattern does not match human requirements well. Combining cereals with pulses, which are rich in lysine, improves the overall protein quality of the diet.

Question 25General Science and Basic Food Science

In food preservation, the principle underlying salting and sugaring of foods is mainly to:

  1. Lower the water activity so micro-organisms cannot grow Correct answer.
  2. Increase the pH of the food to alkaline levels
  3. Neutralise all acids present in the food
  4. Raise the water activity of the food

Explanation

High concentrations of salt or sugar bind free water and lower water activity, so micro-organisms cannot take up the moisture they need and their growth is inhibited. This is why jams, pickles and cured fish keep for long periods.

Question 26General Science and Basic Food Science

Which vitamin acts as a coenzyme in the carboxylation reactions that convert pyruvate to acetyl-CoA and is therefore required for normal energy release from carbohydrate?

  1. Thiamine (vitamin B1) Correct answer.
  2. Retinol (vitamin A)
  3. Cyanocobalamin (vitamin B12)
  4. Riboflavin (vitamin B2)

Explanation

Thiamine pyrophosphate, the active form of vitamin B1, is the coenzyme for pyruvate dehydrogenase, which links glycolysis to the citric acid cycle. Without it, pyruvate cannot be converted efficiently to acetyl-CoA and energy release from carbohydrate is impaired, as seen in beriberi. The other vitamins listed serve different roles and do not catalyse this specific decarboxylation step.

Question 27General Science and Basic Food Science

A cook notices that sliced brinjal turns brown on standing in air. This discolouration is chiefly caused by which process?

  1. Enzymatic oxidation of phenolic compounds by polyphenol oxidase Correct answer.
  2. Denaturation of the tissue protein by atmospheric oxygen
  3. Oxidation of the fat present in the seed cavity
  4. Caramelisation of the sugars present in the tissue

Explanation

When plant tissue is cut, polyphenol oxidase is released from cells and oxidises phenolic substrates to quinones, which polymerise into brown melanin-type pigments. This is enzymatic browning and is slowed by heat, acid or exclusion of oxygen. Caramelisation, fat oxidation and protein denaturation do not account for this rapid browning of fresh cut tissue.

Question 28General Science and Basic Food Science

Which statement correctly describes the role of ascorbic acid in relation to dietary iron?

  1. It inhibits iron absorption by precipitating ferric ions in the gut
  2. It has no effect on iron absorption because it is absorbed in a different part of the gut
  3. It enhances absorption of non-haem iron by reducing ferric to ferrous iron and forming soluble chelates Correct answer.
  4. It enhances absorption of haem iron only and has no effect on non-haem iron

Explanation

Ascorbic acid is a reducing agent that converts ferric iron (Fe3+) to the more absorbable ferrous form (Fe2+) and forms soluble complexes with iron in the duodenum. This is why adding a vitamin C source to a cereal meal improves iron uptake. Haem iron is absorbed by a separate mechanism and is far less dependent on vitamin C.

Question 29General Science and Basic Food Science

Which of the following best describes the term 'water activity' (aw) as used in food preservation?

  1. The ratio of the vapour pressure of water in the food to that of pure water at the same temperature Correct answer.
  2. The rate at which water evaporates from the food surface during storage
  3. The amount of free water removed during drying, measured in millilitres
  4. The total water content of a food expressed as a percentage of its weight

Explanation

Water activity is the ratio of the vapour pressure of water in the food to that of pure water at the same temperature, so it measures the fraction of water available for microbial growth and chemical reactions. Pure water has aw of 1.0, and most spoilage bacteria are inhibited below about 0.91. Moisture content is a different quantity and does not by itself predict stability.

Question 30General Science and Basic Food Science

A sample of mustard oil develops a sharp, unpleasant odour after long storage in a transparent bottle kept near a window. Which change best explains this?

  1. Hydrolytic and oxidative rancidity of unsaturated fatty acids accelerated by light and oxygen Correct answer.
  2. Fermentation of glycerol into lactic acid by contaminating bacteria
  3. Loss of fat-soluble vitamins without any change in the fatty acids
  4. Crystallisation of saturated triglycerides at room temperature

Explanation

Light, heat and oxygen promote oxidation of unsaturated fatty acids, generating short-chain aldehydes, ketones and free fatty acids responsible for rancid odours. Hydrolytic rancidity, releasing free fatty acids, can occur alongside it. Storage in dark, airtight containers with antioxidants slows this deterioration.

Question 31General Science and Basic Food Science

Which of the following correctly pairs a food-processing operation with its principal effect on the food?

  1. Milling of wheat - destruction of gluten to make the flour gluten-free
  2. Homogenisation of milk - reduction of fat globule size to delay creaming Correct answer.
  3. Freeze-drying of fish - addition of salt to lower water activity
  4. Sterilisation of milk - removal of all water to produce a powder

Explanation

Homogenisation forces milk through fine valves under pressure, breaking large fat globules into smaller ones so that cream separation is slowed. The other options confuse operations: sterilisation kills micro-organisms without removing water, milling separates bran and germ from endosperm without destroying gluten, and freeze-drying removes water by sublimation without adding salt.

Question 32General Science and Basic Food Science

Which of the following is the correct description of the role of nitrites in cured meat products?

  1. They serve as the main emulsifier that binds fat and water in sausages
  2. They act as the principal source of dietary protein in cured meats
  3. They inhibit Clostridium botulinum and contribute to the characteristic cured colour and flavour Correct answer.
  4. They are added to increase the water activity of the product

Explanation

Nitrite, often from nitrate reduced by bacteria, inhibits germination and growth of Clostridium botulinum spores and reacts with myoglobin to give the stable pink cured colour. It also contributes cured flavour and delays oxidative rancidity. Its use is controlled because nitrosamines can form under certain conditions.

Question 33General Science and Basic Food Science

In a nutrition survey, a group of children shows night blindness and dry, thickened conjunctiva. Which dietary measure is most directly appropriate?

  1. Providing foods rich in ascorbic acid such as citrus fruits
  2. Providing additional dietary fibre from whole grains
  3. Providing foods rich in retinol or beta-carotene, such as liver, dark green leafy vegetables and ripe papaya Correct answer.
  4. Providing extra table salt fortified with iodine

Explanation

Night blindness with xerophthalmia indicates vitamin A deficiency, which impairs rhodopsin formation in the retina and epithelial integrity. Liver supplies preformed retinol, while dark green leaves and yellow-orange fruits supply beta-carotene, which is converted to retinol. Iodine, vitamin C and fibre address unrelated problems.

Question 34General Science and Basic Food Science

Which statement about the nutritional significance of germination (sprouting) of pulses is correct?

  1. It increases the availability of certain B vitamins and reduces antinutritional factors such as phytate Correct answer.
  2. It raises the phytate content and thus decreases mineral absorption
  3. It destroys all the protein present in the seed
  4. It converts the pulse entirely into a fat-rich food

Explanation

During germination, enzymes are activated that degrade phytate and trypsin inhibitors, improving the bioavailability of iron, zinc and protein, while several B vitamins, especially riboflavin and niacin, increase. Sprouting also raises vitamin C, which is otherwise scarce in pulses. The protein is partly hydrolysed but not destroyed.

Question 35General Science and Basic Food Science

Which of the following best explains why a high-fibre diet can lower blood cholesterol levels?

  1. Fibre increases fat digestion so that less cholesterol is absorbed
  2. Insoluble fibre is absorbed into the bloodstream and directly destroys cholesterol molecules
  3. Soluble fibre binds bile acids and increases their faecal excretion, forcing the liver to use cholesterol for bile acid synthesis Correct answer.
  4. Fibre raises the pH of the stomach, which precipitates cholesterol in food

Explanation

Soluble fibres such as beta-glucan and pectin form viscous gels that trap bile acids and carry them out in the faeces. The liver then diverts cholesterol to synthesise replacement bile acids, lowering circulating LDL cholesterol. Insoluble fibre mainly adds bulk and speeds transit without this bile-acid effect.

Question 36General Science and Basic Food Science

Which of the following is the correct explanation of the principle of 'canning' as a food preservation method?

  1. The food is sealed in an airtight container without heating so that aerobic bacteria multiply
  2. The food is exposed to open air so that moisture evaporates and microbes are killed
  3. The food is frozen and then thawed repeatedly to rupture microbial cells
  4. The food is sealed in an airtight container and heated sufficiently to destroy spoilage and pathogenic micro-organisms Correct answer.

Explanation

Canning relies on hermetic sealing combined with a heat process, such as retorting, that inactivates vegetative cells and, in low-acid foods, Clostridium botulinum spores. The vacuum and seal prevent recontamination during storage. Heating alone or sealing alone would not give a commercially sterile product.

Question 37General Science and Basic Food Science

A food technologist wants to reduce the loss of thiamine during cooking of rice. Which practice is most effective?

  1. Washing the rice repeatedly in large volumes of water before cooking
  2. Adding sodium bicarbonate to the cooking water to shorten the cooking time
  3. Cooking the rice in excess water and discarding the drained liquid
  4. Washing the rice minimally and cooking in a measured amount of water that is fully absorbed Correct answer.

Explanation

Thiamine is water-soluble and heat-labile, so repeated washing and discarding cooking water leach it away. Using a measured quantity of water that is absorbed, and avoiding prolonged high heat, retains more of the vitamin. Alkaline conditions from bicarbonate also accelerate its destruction.

Question 38General Science and Basic Food Science

In a food sample, the fat content is determined by Soxhlet extraction with petroleum ether. Which condition is essential for the result to represent total fat accurately?

  1. The sample must contain a high proportion of water to help dissolve the fat
  2. The solvent must be water, since fat is soluble in water
  3. The sample must be dried and finely divided so that the solvent can extract the lipid completely Correct answer.
  4. The extraction must be carried out at a temperature above the boiling point of the fat

Explanation

Soxhlet extraction depends on the non-polar solvent reaching all the lipid in the sample, so moisture is removed and the sample is ground to increase surface area. Water would hinder solvent penetration and is immiscible with petroleum ether. The extract is then weighed after solvent removal to give the crude fat value.

Question 39General Science and Basic Food Science

A batch of canned low-acid vegetables is under-processed. Which hazard is of greatest public health concern and why?

  1. Rancidity, because the sealed can excludes all antioxidants
  2. Botulism, because surviving Clostridium botulinum spores can germinate in the anaerobic, low-acid product and produce toxin Correct answer.
  3. Mould growth, because moulds require the absence of oxygen
  4. Salmonellosis, because Salmonella survives only in acid conditions

Explanation

Low-acid canned foods (pH above 4.6) that receive insufficient heat may retain Clostridium botulinum spores, which germinate in the anaerobic interior and release a potent neurotoxin. This is why such products need a full retort process, often with a 12D reduction of spores. Acid foods are safer because the low pH prevents growth.

Question 40General Science and Basic Food Science

Which statement about the glycaemic index of foods is most accurate?

  1. It ranks carbohydrate foods by the rise in blood glucose they cause over two hours relative to a reference food, and is influenced by fibre, processing and cooking Correct answer.
  2. It measures the total carbohydrate content of a food in grams per serving
  3. It is a fixed property of a food that is unaffected by ripeness, particle size or cooking
  4. It ranks foods by their fat content, since fat slows gastric emptying

Explanation

The glycaemic index compares the blood glucose response to a fixed amount of available carbohydrate with that of a reference food such as glucose or white bread. Processing, particle size, ripeness, fibre and cooking all alter the rate of digestion and therefore the index. It is distinct from carbohydrate content and from glycaemic load, which also accounts for portion size.

Question 41Food Safety, Standards and Quality Control

Under the Food Safety and Standards Act, 2006, which body is the apex regulatory authority responsible for laying down science-based standards for articles of food in India?

  1. Directorate General of Foreign Trade
  2. Bureau of Indian Standards
  3. Food Safety and Standards Authority of India Correct answer.
  4. Agricultural and Processed Food Products Export Development Authority

Explanation

The FSS Act, 2006 created the Food Safety and Standards Authority of India as the single apex body that frames science-based standards for food and regulates its manufacture, storage, distribution, sale and import. BIS, DGFT and APEDA deal with standards, trade and export promotion respectively, not with general domestic food standards.

Question 42Food Safety, Standards and Quality Control

A small sweet shop prepares and sells milk-based sweets directly to consumers from a single outlet. Under the FSS Regulations, which type of registration or licence is normally applicable?

  1. Basic registration with the local municipal authority or designated officer Correct answer.
  2. No registration, since sales are only retail
  3. Central licence from FSSAI headquarters
  4. State licence from the State Food Safety Commissioner

Explanation

Petty food businesses with turnover up to the prescribed threshold, such as a single small retail outlet, fall under basic registration obtained through the local designated authority. State and Central licences apply to larger manufacturers, distributors and importers based on turnover and scale.

Question 43Food Safety, Standards and Quality Control

In food safety terminology, a substance that is intentionally added to food to perform a technological function such as colouring, sweetening or preservation is called a:

  1. Contaminant
  2. Food additive Correct answer.
  3. Adulterant
  4. Residue

Explanation

A food additive is deliberately added during manufacture to achieve a technological purpose like colour, sweetness, texture or preservation, and its use is permitted only within prescribed limits. Contaminants and residues are unintended, while an adulterant makes food unsafe or substandard.

Question 44Food Safety, Standards and Quality Control

The Hazard Analysis and Critical Control Point system primarily aims to:

  1. Identify, evaluate and control hazards significant for food safety at specific points in the process Correct answer.
  2. Determine the retail price of processed foods
  3. Certify the nutritional value of packaged food
  4. Verify the net weight declared on a package

Explanation

HACCP is a preventive system that identifies biological, chemical and physical hazards, determines critical control points, sets limits and monitors them to ensure safe food. It does not deal with nutrition labelling, pricing or weights and measures.

Question 45Food Safety, Standards and Quality Control

A batch of packaged biscuits is found to contain insect fragments above the permitted level. Under food safety law this is best classified as:

  1. A permitted processing aid
  2. A physical hazard requiring recall Correct answer.
  3. A labelling deficiency
  4. A nutritional mis-declaration

Explanation

Insect fragments are extraneous physical matter that render food unsafe, so they constitute a physical hazard and justify withdrawal or recall of the batch. Labelling and nutrition issues concern information, not contamination with foreign matter.

Question 46Food Safety, Standards and Quality Control

Which of the following is the standard method of assessing the microbiological quality of drinking water by detecting faecal contamination?

  1. Enumeration of coliform bacteria Correct answer.
  2. Determination of total dissolved solids
  3. Measurement of pH and turbidity
  4. Estimation of dissolved oxygen

Explanation

Coliform bacteria, especially thermotolerant E. coli, are used as indicator organisms because their presence signals possible faecal contamination and hence a risk of pathogens. pH, turbidity, TDS and dissolved oxygen are physicochemical parameters and do not by themselves prove faecal pollution.

Question 47Food Safety, Standards and Quality Control

The process of heating a food product to a temperature and for a time sufficient to destroy vegetative pathogens, commonly used for milk, is known as:

  1. Pasteurisation Correct answer.
  2. Irradiation
  3. Fermentation
  4. Sterilisation

Explanation

Pasteurisation uses controlled heating, such as milk at about 63 degrees Celsius for 30 minutes or 72 degrees for 15 seconds, to kill vegetative pathogens while retaining quality. Sterilisation destroys all microorganisms including spores; fermentation and irradiation are different preservation techniques.

Question 48Food Safety, Standards and Quality Control

A food business operator wants to claim that a packaged product is 'low fat'. Such a claim is permissible only if:

  1. The package carries a trademark
  2. The declared nutrient meets the conditions specified for nutrition claims in the regulations Correct answer.
  3. The product is sold loose
  4. The product is exported

Explanation

Nutrition claims such as 'low fat' are regulated claims that may be used only when the nutrient level satisfies the conditions laid down for that claim. Export status, trademarks or loose sale do not create a legal basis for a nutrition claim.

Question 49Food Safety, Standards and Quality Control

Aflatoxin contamination is most commonly associated with which type of food commodity?

  1. Groundnuts and other oilseeds Correct answer.
  2. Fresh milk
  3. Refined sugar
  4. Table salt

Explanation

Aflatoxins are mycotoxins produced by Aspergillus flavus and A. parasiticus, which commonly infect groundnuts, maize and other oilseeds under warm, humid storage. Salt, sugar and fresh milk are not typical substrates for aflatoxin formation.

Question 50Food Safety, Standards and Quality Control

In a bakery, metal detection is installed at the final packing line. In HACCP terms, this point is best described as:

  1. A prerequisite for pest control
  2. A critical control point for a physical hazard Correct answer.
  3. A verification step for labelling
  4. A critical limit for a chemical hazard

Explanation

A metal detector that prevents metal-contaminated product from reaching consumers is a control measure at a step where a physical hazard can be prevented or eliminated, so it functions as a critical control point. Critical limits are the values that must be met at such a point, not the equipment itself.