Quality & Safety
monitoring
Compiled by: - Mr.
Abhay Pandey
Q:Number of kilograms
of whole milk required to produce one kilogram of BOD = ------
A.9
Q:COD of the dairy
effluent is determined
A.Colourimetrically
Q:In anaerobic
digestion intermediate compounds are converted into
A.CO2 and methane
Q:Production of
methane from fermentation intermediate compounds is accomplished by
A.Methanogenic bacteria
Q:The process
undertaken characterize the risk public health and safety posed by food
A.Risk assessment
Q:The severity of the
hazard is not usually life threatening, short duration, self limiting symptoms
and can be severe discomfort is ranked as
AModerate
Q:product associated
with higher risk of Listeria monocytogenes?
A.Moist cheese
Q:The pasteurization
process eliminates all pathogenic bacteria found in raw milk, with the
exception.................................
A.B. cereus
Q11:Recommended
minimum sample size required for microbiological analysis of butter is
A.50 g
Q:Temperature recommended
for storage and transport of ice cream and frozen dessert is
A.- 18ºC
Q:Reference test
procedure used for enumeration of yeast and mould count in butter is
A.IS :5403-1999
Q:As per class 3
sampling plan of FSSAI regulation 2011 for microbiological parameters of milk
and milk products, the maximum allowable number of defective sample units (c)
is
A.2
Q:As per FSSAI
regulation 2011, the number of sample units which must be examined from a lot (
n ) for microbiological analysis of milk and milk products is
A.5
Q:The major group of
microorganisms present in raw milk is
A.Micrococci
Q:The commercial
sterility of the milk or milk product is achieved by using
A.Sterilization
Q:The phase of butter
which favours the growth of L. monocytogenes during storage
A.Water
Q:Pathogenic
bacterium of major concern in sweetened condensed milk is
A.Staphylococcus aureus
Q:Common factor
responsible for outbreaks of salmonellosis through milk powder is
A.Accumulation of dust
particles infested with bird faeces
Q:The important
source of Salmonella in ice cream is
A.Raw Egg
Q:Which dairy
products is grouped under high risk
A.Soft cheese
Q:The S. aureus count
in Khoa is
A. 50 / g
Q:Which level of
biosafety has to be followed for working with Salmonella typhi?
A.II
Q:Which level of
biosafety consists of multiple electronically secured airlocks?
A.III
Q:Which level of
biosafety has to be followed for working with Haemorrhagic colitis?
A. IV
Q:Which materials can
be used for cleaning of working table in microbiology lab?
A.NaOH
Q:Which of the
biosafety level requires an ante-room in their passage way?
A.BSL III
Q:Selective media
used for enumeration of Enterobacteriaceae count is
A.Violet red bile
glucose agar
Q:The diseases caused
by E. coli O157: H7 is
A.Haemolytic uremic
syndrome
Q:Which organism
indicates the faecal contamination of milk?
A.E. coli
Q: Expand PALCAM
A.Polymyxin B
acriflavin lithium chloride ceftazidime aesculin mannitol
Q: process indicator?
A.Coliform
Q:The reagent used
for detection of indole during enzymatic hydrolysis of Tryptophan by E. coli
is
A.Kovac’s reagent
Q:The selective agent
is present in violet red bile agar used for enumeration of coliform
A.Crystal violet
Q:On which agar
medium is H2S production tested?
A.TSI
Q:Which organism can
be detected using Deoxycholate agar?
A.Shigella spp.
Q:The colony
characteristic color of Salmonella on RAMBACH Agar (Chromogenic media)
is
A.Red color
Q:The enzyme not
produced by Salmonella is
A.Urease
Q:The fermentation of
the sugar by L. monocytogenes differentiates it from other Listeria species
A.Rhamnose
Q:Expand PALCAM
A.Polymyxin
B-acriflavin-lithium chloride-ceftazidime-aesculin mannitol
Q:Henry illuminator
used for the detection of
A.Listeria monocytogenes
Q:The colony
charecteristics of L. monocytogenes on PALCAM agar is
A.grey-green colonies
with a black precipitate
Q:Selective medium
used for enumeration of Staphylococcus aureus is
A. Baird-Parker agar
Q:Staphylococcus
aureus is resistant to salt at a salt concentration of
A.7.5%
Q:The test indicates
the possible presence of pathogenic S. aureus
A.coagulase
Q: ---------- test
shows colour changes with pink zone or almost colourless on media containing
toluidine blue and methyl green for pathogenic S. aureus.
A.DNAse
Q:The pathogenic S.
aureus can also presumptively be differentiated by exploiting the fact that
they metabolize -------------- to form acid.
A.mannose
Q:The component is
selective for enumeration of Bacillus cereus in a selective medium
A.Polymyxin
Q:The selective
medium used for detection of Clostridium perfringens is
A.Tryptose sulphite
cycloserine agar
Q:Opaque white zones
surrounding the black colonies of C. perfringens on TSC agar are
due to
A.Lecithinase activity
with sulphite reduction
Q:The botulinum toxin
produced by Clostridium botulinum is highly effective on
A.Central nervous system
Q:Colony
characteristics of Bacillus cereus on MYP agar medium include
A.Pink colour with zone
of opalescence
Q:Quantity of milk
used for making Breed smear in DMC tests is
A.0.01ml
Q:The method that
depends on fluorescent microscopy
A.Bactoscan
Q:Which chemical is
used to treat milk in DEFT
A.Trypsin
Q:The colony count
method that does not use pipettes and dilution bottles?
A.Plate loop method
Q:Which organism/s
can be detected by Limulus Lysate test
A.Gram negative
Q:Maximum residual
limit (MRL) has been recommended by codex in milk for a bita- lactam antibiotic
residues in milk is
A.4ppb
Q:IDF microbial
inhibitory test used for detection of antibiotic residues in milk uses a
A.Bacillus
stearothermophilus var. Calidolactsi
Q:Penzymes test is
based on the principle of inhibition of enzyme by Antibiotic residues is
A.DD-carboxypeptidases
Q:Maximum residual
limit (MRL) has been recommended by FDA in milk for Aflatoxin M1 is
A.0.05 ppb
Q:Charm assay works
on the principle of
A.Competitive RIA
Q:SPR stand of
A.Surface Plasmon
resonance
Q:Important features
of optical based biosensors is
A.Speed and
reproducibility
Q:Lean Manufacturing
(also called Toyota Production System, TPS) is a production system inspired by
the Japanese concept of
A.5S process
Q:PDCA stand for
A.Plan Do Check Act
Q:
............................... requires SOP, or standard operating procedures
will support and maintain the effort put forth in the first three steps of the
5S process.
A.Seiketsu or
Standardizing
Q:Total productivity
maintenance activity programme was first implemented in
A.Japan
Q:DMAIC stand for
A.Define, Measure,
Analyse, Improve and Control
Q:Principal tool of a
statistical QC system is
A.Control chart
Q:Statistical quality
control is also referred as
A.Operational research
Q:p chart is one of the
more useful attribute control charts and it is used for determining
A.Acceptability
Q:The amount of a
specific attribute desired in the product is known as
A.Standard
Q:Where greater
sensitivity in detecting small process changes is required the data can be
plotted by use of
A.CUSUM chart
Q:For pasteurization
of raw milk an ALOP was established against
A.Coxiella burnetii
Q:USA was the first
country to introduce
A.Meat Inspection Act
Q:The major component
under GHP which covers inclusion of ‘use-by date’ is
A.Control of the
production and process
Q:All measures
necessary to ensure the safety and wholesomeness of foodstuffs is defined as
A.Food hygiene
Q:The lipid which
promotes the formation of acne caused by Propionibacterium acnes in
adolescent is named as
A.Sebum
Q:The pathogen that
enters the food through contact carriers of people through nasal cavity is
1:) Staphylococcus
Q:The efficacy of
hand washing and drying against resident flora is
A.50%
Q:The concentration
of alcohol used for disinfection of hands after washing with soap and water is
A.60%
Q:According to
personnel hygiene monitoring, the excellent hygiene should have a count of
A.2000 cfu/ ml
Q:Recommended volume
(ml) of diluents required for checking the hygiene status of milk bottles by
using surface rinse method is
A.20
Q:The light produced
during ATP bioluminescence assay is measured in terms of
A.RLU
Q:RODAC stand for
A.Replicate organisms
direct agar contact
Q:According to
recommendations of the ATP-bioluminescence equipment manufacturer, the
equipment to be considered clean should have a RLU count of
1:) < 150
Q:--------------- is the chemical groups
used to control rodents in dairy plant
A.Rodenticides
Q:Important source of
Salmonella in skim milk powder plant is
A. Bird droppings
Q:The
inter-governmental body that coordinates food standards at the international
level is
A.Codex Alimentarius
Q:The standard which
serves as a bench mark for comparison of national sanitary and phytosanitary
measures is
A.Codex
Q:The preventive
approach which helps industry for control of food safety risk is
A.HACCP
Q:FSSAI has been
created for formulating and implementing
A.Science based
standards
Q:ISO stands for
A.International
Organisation for Standardisation
Q:Indian Food Safety
Standard Act was established in
A.2006
Q:After
liberalization of global trade, the concept of quality has changed to
A.Build quality into
process\
Q:The operational
techniques and activities that are used to satisfy quality requirements are
referred as
A. Quality
Q:According to FSSAI,
the responsibility for ensuring quality and safety in food products is
entrusted to
A.Manufactures
Q:TRIPS stand for
A.Trade Related
Intellectual Property Rights
Q:Appropriate level
of protection is expressed in terms of
A. Reduction in current
level of risk
Q:The process of
weighing policy alternatives in consultation with all interested parties is
known as
A.Risk management
Q:The interactive
exchange of information and opinions throughout the risk analysis process
concerning risk is called as
A.Risk communication
Q:The estimate
associated with uncertainty of the occurrence and level of the pathogen in a
specified portion of food at the time of consumption is called
A.Exposure assessment
Q:The approach which
is considered to be general principle for food and feed safety policy is
A.Farm-to-fork
Q:A criterion which
separates acceptability from unacceptability is
A. Critical limit
Q:HACCP stands for
A.Hazard Analysis and
Critical Control Point
Q:The role of HACCP
is to identify hazards like
A.Physical
Q:...............................
is used to determine the CCP in the HACCP system
A.Decision tree
Q:Number of principle
involved in HACCP system
A. 7
Q:In HACCP, specific
corrective actions must be applied in case of......................
A.Deviation
References:
1.
ICAR
E- course
2.
NDRI
students class notes
3.
Previous
year question papers
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