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Food Adulteration MCQs | Food Adulteration Multiple Choice Questions and Answers

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Free download in PDF Food Adulteration Multiple Choice Questions and Answers for competitive exams. These short objective type questions with answers are very important for Board exams as well as competitive exams. These short solved questions or quizzes are provided by Gkseries.
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(1) Which of the following methods dehydrates microbial cells by plasmolysis thereby killing them?
[A] smoking
[B] sugaring
[C] heating
[D] Pasteurization
Answer: sugaring
(2) All the following techniques are household preservation technique except
[A] Smoking
[B] Lyophilisation
[C] Dehydration
[D] Salting
Answer: Lyophilisation

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(3) ‘Cold sterilization’ refers to the preservation of food by
[A] Refrigeration
[B] Radiation
[C] Dehydration
[D] Lyophilisation
Answer: Radiation
(4) Pasteurization is the process of heating milk
[A] above 1210C
[B] above boiling point
[C] below boiling point
[D] above 1500C
Answer: below boiling point
(5) Act/Order which is not deemed after implementation of Food Safety & Standards Act 2006
[A] Standard Weights and Measures Act 1976
[B] Fruit Products Order 1955
[C] Prevention of Food Adulteration Act 1954
[D] Milk and Milk Products Order 1992
Answer: Standard Weights and Measures Act 1976
(6) As per Section 3 of Food Safety & Standards Act 2006, if food article sold in the market contains any inferior or cheaper substances whether wholly or partly which is injurious to health then such products can be called as
[A] Sub-standard
[B] Misbranded
[C] Partly sub-standard
[D] Unsafe
Answer: Unsafe
(7) When do we say that food is adulterated under the PFA Act?
[A] If it is obtained from a diseased animal
[B] If spices are sold without their essence
[C] If any ingredient is injurious to health
[D] All of the mentioned
Answer: All of the mentioned
(8) Which of the following is an adulterant?
[A] Urea
[B] Pesticides
[C] Iron filings in tea
[D] All of the mentioned
Answer: All of the mentioned
(9) Which of the following reason shows the impact of adulteration on the economy?
[A] Adulteration → People falling sick → Spending money on treatment
[B] Adulteration → People falling sick → Court cases
[C] Adulteration → People falling sick → Spending money on treatment or Court cases
[D] None of the mentioned
Answer: Adulteration → People falling sick → Spending money on treatment or Court cases
(10) Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?
[A] Yes, definitely
[B] No, definitely unsafe
[C] Maybe safe, maybe unsafe
[D] None of the mentioned
Answer: Maybe safe, maybe unsafe
(11) What is an example of Biological Hazard
[A] Antibiotics
[B] Cleaners
[C] Dirt
[D] Salmonella
Answer: Salmonella
(12) What is HACCP system for?
[A] Physical, Chemical and Biological Hazards
[B] A systematic analysis of all steps and regular monitoring of the control points
[C] Identifying the CCPs, including their location, procedure and process
[D] Accurately monitoring food hygiene hazards
Answer: A systematic analysis of all steps and regular monitoring of the control points
(13) Food safety and Standards act, 2006 - passed by Indian parliament and notified on:
[A] 23rd July 2006
[B] 23rd June 2006
[C] 23rd August 2006
[D] 23rd November 2006
Answer: 23rd August 2006
(14) Coffee is adulterated with
[A] Chicory
[B] Saw dust
[C] Ghee
[D] All of these
Answer: Chicory
(15) ISO 19011:2011 Quality Management System deals with
[A] Guidelines for quality and or Environmental management system auditing
[B] Specifications with Guidance for use
[C] Guidelines for performance improvements
[D] Customer Satisfaction
Answer: Guidelines for quality and or Environmental management system auditing
(16) Which of the following is/are true about Potassium Bromate?

1. Potassium Bromate is a category 2B carcinogen

2. Potassium Bromate increases dough strength, leads to higher rising and uniform finish to baked products

3. Food Safety and Standards Authority of India (FSSAI) permits them upto 50 parts per million

[A] 1,3
[B] 1,2
[C] 2,3
[D] All of the above
Answer: All of the above
(17) Benefits of Implementing HACCP/ ISO 22000:
[A] A preventive approach to food safety
[B] Reduce the need for and cost of end product testing
[C] Can help identify process improvements and reduce customer complaints
[D] All of above
Answer: All of above
(18) ISO 9001: 2008 Quality management systems deals with
[A] Fundamentals and vocabulary
[B] Guidelines for performance improvements
[C] Customer Satisfaction
[D] Requirements for quality management
Answer: Requirements for quality management
(19) FSSAI is located in 5 regions with head office located at
[A] Hyderabad
[B] Mumbai
[C] Bangalore
[D] New Delhi
Answer: New Delhi
(20) Who is regarded as the father of canning?
[A] Louis Pasteur
[B] John Hall
[C] Bryan Dokin
[D] Nicolas Appert
Answer: Nicolas Appert

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