FSSAI TO / AD (Technical) Mock Test - 4 - Agriculture Exams MCQ

The correct answer is the Presentation program.

Key Points

• Microsoft PowerPoint
  • It is a powerful slide show presentation program. Hence, Option 4 is correct.
  • It is a standard component of the company's Microsoft Office suite software and is bundled together with Word, Excel, and other office productivity tools.
  • The program uses slides to convey information rich in multimedia.

Additional Information

​The correct answer is Charles Babbage.

Key Points

• Charles Babbage is considered the father of computers.
• Charles Babbage invented the machine called the Analytical Engine, which is a model of today's computers. Since he was the first person who gave us the basic idea of computers, he is known as the 'father of computers.
• In 1837 the Analytical Engine contained an ALU (arithmetic logic unit), basic flow control, and integrated memory, hailed as the first general-purpose computer concept.
• Because of funding issues, this computer was not built while Charles Babbage was alive. However, in 1910 Henry Babbage, Charles Babbage's youngest son was able to complete a portion of the machine that could perform basic calculations.
• Although Babbage never completed his invention in his lifetime, his radical ideas and concepts of the computer are what make him the father of computing.

Additional Information

Given:

Efficiency of Amit = 2 × Efficiency of Ramit

Concept used:

Total work = Efficiency × Time period

Calculation:

The efficiency of Amit = 2

Efficiency of Ramit = 1

Total work = (2 + 1) × 28 = 3 × 28 = 84

Number of days Ramit takes to complete the whole work = 84/1 = 84

∴ The number of days in Ramit will complete the work is 84 days.

The correct answer is Open Source Software.

Key Points

• Open-source software is computer software that is released under a license in which the copyright holder grants users the rights to use, study, change, and distribute the software and its source code to anyone and for any purpose.
• Examples: GNU/Linux, Mozilla Firefox, VLC media player.

Additional Information

• Proprietary software is owned by an organization or an individual.
• Free software or libre software is computer software distributed under terms that allow users to run the software for any purpose as well as to study, change, and distribute it and any adapted versions.
• Unlicensed Software is software for which the trust or user does not possess a licence and therefore has no legal entitlement to use.

The correct answer is Accumulator.

Key Points

• An accumulator is a type of register present in a CPU (Central Processing Unit).
• It works as a temporary storage location that keeps an intermediate value in logical and mathematical calculations.
• Intermediate results of execution are progressively stored in the accumulator, replacing the previous value.

Additional Information 

• An IR (Instruction Register) saves machine instruction that is currently under execution. It is a register that sits at the top of the memory hierarchy. A variety of registers fulfills different operations in a central processing unit (CPU) – the function of the IR is to keep that currently stacked instruction for use.
• A PC (program counter) is a CPU register that has the address stored for the next instruction to be processed from memory. It is a digital counter required for quicker execution of tasks as well as to keep track of the current execution point. 
• The MAR (Memory Address Register) is the register in the control unit that holds the address of a register to receive or store from or to the storage. The Memory Address Register is half of an interaction between a microprogram and storage.

The above information can be summarized below diagram,

Therefore, the code for “was” will be “3”. 

Hence, option 4 is the correct answer.

The correct answer is option 4.

Key Points

• The fundamental idea behind how a mouse functions is based on electro-mechanical principles.
• When a user moves the mouse, a ball or optical sensor inside the mouse moves as well, which then sends signals to the computer to move the cursor on the screen.
• The signals are sent through a wire or wireless connection, depending on the type of mouse being used.
• Electro-mechanical mice have been largely replaced by optical or laser mice, which use light sensors instead of a ball to track movement.

Additional Information

• Electro-magnetic: These principles are used in devices like speakers and headphones, but not in the functioning of a computer mouse.
• Electro-operational: The term "electro-operational" does not have a clear meaning in the context of a computer mouse.
• Electro-optical: Optical mice do use light sensors to track movement, but this is only one part of the overall electro-mechanical process that enables a mouse to function.

Setup Options in Page Setup Dialog Box:
The page setup dialog box allows users to customize various settings for printing a document. Here are the setup options that can be set in the page setup dialog box:
1. Orientation: Users can specify whether they want the document to be printed in portrait (vertical) or landscape (horizontal) orientation.
2. Margin settings: Users can adjust the margins of the document, controlling the amount of white space around the content.
3. Paper size: Users can select the size of the paper on which they want to print the document, such as A4, Letter, Legal, etc.
4. Headers and footers: Users can choose to include headers and footers on the printed document, which can contain page numbers, document titles, dates, and other information.
5. Scaling: Users can adjust the scaling of the document, allowing them to print the content at a smaller or larger size.
6. Print quality: Users can select the print quality, choosing between options like draft, normal, or high quality.
7. Page order: Users can specify the order in which the pages should be printed, such as from top to bottom or from left to right.
8. Row and column titles: Users can choose to repeat row and column titles on each printed page, ensuring that the headers are visible on every page.
However, there is one setup option that cannot be set in the page setup dialog box:
- Printer selection: The page setup dialog box does not provide an option to select a specific printer. Printer selection is usually done through the print dialog box, where users can choose the printer they want to use.
Therefore, option A: "Printer selection" cannot be set in the page setup dialog box.

Term used when you press and hold the left mouse key and move the mouse around the slide:

• Dragging: This is the correct term used when you press and hold the left mouse key and move the mouse around the slide. It refers to the action of moving an object or selecting multiple objects by holding down the mouse button and moving the cursor.


• Highlighting: This term is not applicable in this context. Highlighting usually refers to the action of selecting text or a portion of text by changing its background color.


• Selecting: This term is also not specifically used to describe the action of pressing and holding the left mouse key and moving the mouse around the slide. Selecting typically refers to choosing or picking something from a list or group of items.


• Both (b) and (c): This option is incorrect because the correct term for pressing and holding the left mouse key and moving the mouse around the slide is only dragging. The term "selecting" is not accurate in this context.

Therefore, the correct term used when you press and hold the left mouse key and move the mouse around the slide is dragging.

The logic followed is:
Top number = (sum of the bottom number)²
In fig 1:
225 = (8 + 7)²
225 = 15²
225 = 225
In fig 2:
49 = (3 + 4)²
49 = 7²
49 = 49
Similarly,
121 = (6 + ?)²
√121 = 6 + ?
11 = 6 + ?
? = 11 - 6
? = 5 
Hence, the correct answer is "5".

The maximum age limit for the chairperson of the Food Authority is 65 years.

Additional Information

1. The Food Authority consists of a Chairperson and 22 members out of which 7 ex-officio members represent the Ministries or Departments of Central Government viz.

Agriculture, Commerce, Consumer Affairs, Food Processing, Health, Legislative Affairs, Small Scale Industries.

2. Out of 22 members 15 are: Two representatives from the food industry, two representatives from consumer organizations, three eminent food technologists or

scientists, five members to represent the States and the Union Territories on a rotation basis, two persons to represent farmers ‟organizations, and one person to represent

retailers‟ organizations.

Important PointsThe Chairperson and the members other than ex officio members of the Food Authority can hold office for a term of three years and are eligible for reappointment for a

a further period of three years subject to a maximum age of 65 years for Chairperson and 62 years for the member.

Both option1 and 2 are correct hence option3 is the correct answer.

Important Points 
The validity of the +F endorsement certificate shall be followed as:

1. In the License case, "+F endorsements are valid till the license number is valid or the product in the license is endorsed".
2. In the Registration case, "+F endorsements are valid till the registration number is valid or the food product category in the registration certificate is endorsed".

Additional Information
Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins A & D to staple foods such as rice, wheat, oil, milk, and salt to improve their nutritional content.

The tagline of the +F logo is 'SAMPOORNA POSHAN SWASTH JEEVAN'.

The mid-IR region covers the range from 4000 to 400 cm^-1 is not true about NMR Spectroscopy, as it is one of the requirements of Fourier Transform-Infrared Spectroscopy (FT-IR)

Key Points

• Nuclear Magnetic Resonance (NMR) spectroscopy exploits the magnetic properties of certain nuclei.
• The most important applications for the organic chemist are proton NMR and carbon-13 NMR Spectroscopy. In principle, NMR is applicable to any nucleus possessing spin.
• Analysis by NMR spectrum provides information on the number and type of chemical entities in a molecule.
• It can, among other things, be used to study mixtures of analytes, to understand dynamic effects such as a change in temperature and reaction mechanisms, and is an invaluable tool in understanding protein and nucleic structure and function.

Additional Information

• In Fourier Transform-Infrared Spectroscopy, the mid-IR region covers the range from 4000 to 400 cm^-1.
• The basic principle of the IR technique is that various organic functional groups absorb infrared light at a specific wavelength. Thus, since every organic molecule has a unique chemical composition, it also has a unique infrared spectrum.
• Some applications include characterization of essential oils in various spices, evaluation of trans-fats in oils and fats, etc.

A psychrophilic halophile would be a microbe that prefers cold temperatures and increased amounts of salt.

Key Points

• Psychrophile means "cold-loving", hence, they can easily thrive at temperatures ranging from below 0°C to up to only 20°C.
• Therefore, psychrophiles can spoil food even if it is stored under refrigeration.
• Halophile means "salt-loving", hence they can tolerate high concentrations of salt in their surroundings.
• Halophiles can spoil food that has a high amount of salt as the buildup of high osmotic pressure won't destroy it.
• Some examples of psychrophiles are Arthrobacter species, Psychrobacter species, and Listeria monocytogenes.

Additional Information

•  Mesophiles: Mesophiles “middle loving” are microorganisms with an optimum temperature near 37°C (the body temperature of warm-blooded animals). Mesophiles can grow in the temperature range of 25-40°C. Most of the pathogenic microorganisms and normal human microbiota are mesophiles. E.g. human bacterial pathogens such as Staphylococcus aureus, Escherichia coli, Streptococcus pneumoniae, Streptococcus pyogens, Haemophilus influenzae.
• Thermophiles: Thermophiles are “heat-loving” organisms having optimum growth between 50-60°C. Many thermophiles cannot grow below 45°C. Some thermophiles form extremely heat-resistant endospores. Examples of thermophiles include Thermus aquaticus and Geobacillus spp. Thermophiles are widely distributed in hot springs, geothermal soils, sunlit soil, and manmade environments such as garden compost piles where the microbes break down organic waste.
• Hyperthermophiles: Also known as extreme thermophiles, they have optimum growth at 80°C or higher. The permissive growth temperature for hyperthermophiles ranges from 80°C to a maximum of 110°C, with some extreme examples that survive temperatures above 121°C, the average temperature of an autoclave. They are mostly Archaebacteria and are found in volcanic and ocean vents.  

An adequate handwashing facility should be there to maintain sanitation in food premises.

Additional Information Following facilities should be there in food premises to ensure proper sanitation:

Water Supply:

• Only potable water meeting BIS Standards
• Appropriate facilities for storage and distribution of water
• Periodic cleaning of storage tanks and their record
• Non-potable water, if used, only for cooling of equipment, steam production, fire fighting.
• Distinguished non-potable water pipes.

 

Drainage and Waste Disposal:

• Disposal of sewage and effluent in conformance with the requirements of Factory/Environmental Pollution Control Board.
• Designed and constructed to reduce the risk of contamination to food and potable water.
• Separate waste storage area
• Covered containers for waste storage
• No accumulated waste in food handling, food storage, or other working areas.
• Periodic disposal of waste/refuse
• Pedal-operated adequate size bins for waste collection
• Waste bins are emptied and washed daily with a disinfectant and dried before the next use

 

Personnel Facilities:

• Facilities for washing and drying hands
• Supply of hot and cold water
• Separate lavatories of appropriate hygiene design for males and females separately
• Suitably located changing facilities for personnel
• No direct opening of such facilities in food processing, service, or a storage area.

 

Air Quality and Ventilation:

• Natural/Mechanical ventilation system including air filters, exhaust fans
• Designed and constructed as such air does not flow from contaminated areas to clean areas

 

Lighting:

• Adequate natural/artificial lighting
• Protected lightings to avoid contamination by breakages

Concept-

Key Points

• Observations show that water and soil are full of tiny organisms, though not all of them fall into the category of microbes.
• These microorganisms or microbes are so small in size that they cannot be seen with the unaided eye.
• Some of these, such as the fungus that grows on bread, can be seen with a magnifying glass.
• Others cannot be seen without the help of a microscope. That is why these are called microorganisms or microbes.
• Microorganisms are classified into four major groups.
• These groups are bacteria, fungi, protozoa, and some algae.

Explanation-

• Probiotics are foods or supplements that contain live microorganisms intended to maintain or improve the "good" bacteria (normal microflora) in the body.
• The normal human digestive tract contains about 400 types of probiotic bacteria that reduce the growth of harmful bacteria and promote a healthy digestive system.
• The largest group of probiotic bacteria in the intestine is lactic acid bacteria, of which Lactobacillus acidophilus.
• It has been suggested that probiotics be used to treat problems in the stomach and intestines.

Therefore Probiotics are live microbial food supplements.

Additional Information

Antibiotics-

• These medicines kill or stop the growth of the disease-causing microorganisms. Such medicines are called antibiotics.
• These days a number of antibiotics are being produced from bacteria and fungi.
• Streptomycin, tetracycline, and erythromycin are some of the commonly known antibiotics which are made from fungi and bacteria.
• The antibiotics are manufactured by growing specific microorganisms and are used to cure a variety of diseases.

Irradiation is the process that creates free radicles in food that can destroy cell membranes and attack DNA and proteins, thus preventing microorganisms' growth.

Key Points

• The high-frequency, shorter-wavelength radiations have high quantum energies and actually excite or destroy organic compounds and microorganisms without heating the product.
• Microbial destruction without the generation of high temperatures suggested the term "cold sterilization".
• Irradiation causes minimal modification in the flavor, color, nutrients, taste, and other quality attributes of food.
• Irradiation treatment for the purpose of food preservation involves the exposure of food products to ionizing or nonionizing radiation.
• The sources of ionizing radiation could be gamma rays, X-rays, or high-energy electrons; and for nonionizing radiation, electromagnetic radiation like ultraviolet rays, visible light, microwaves, and infrared are used.

Additional Information

•  Pasteurization: Pasteurization is a mild thermal process applied to a liquid food to increase the product's shelf life during refrigeration and to destroy vegetative pathogens. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored
• Reduction: Reduction is the gain of electrons or hydrogen atoms and loss of oxygen.
• Oxidation: Oxidation is the loss of electrons or hydrogen atoms or gain of oxygen atoms.

Black tea and Red tea are fermented.

Key Points

• Fermented tea is a form of tea that has been exposed to microbes and allowed to ferment.
• Regular tea leaves are often referred to as “semi-fermented” because basic exposure to air begins certain oxidative processes.
• When yeast, bacteria, or mold is added to the mix, full fermentation can occur. 

Important Points

• Examples:
  • Very brief periods of fermentation (Red teas in China),
  • Moderately long periods (blue-green tea), 
  • very long fermentation time (post-fermented teas, e.g. Pu-erh).

Additional Information

•  Black tea
  • ​The most or fully fermented tea.
  • The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea.
• Red tea
  • Rooibos tea has a red color and has a woodsy, earthy flavor and sweet taste that some people claim is similar to black tea. ​
• Green tea
  • ​Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. 

 

There has to be 1 Designated Officer for each district of a state.

Key Points

• The Designated Officer (DO) is appointed by the Commissioner of Food Safety.
• He/She is appointed under Section 36 of the FSS Act, 2006.

Important Points

 Duties of DO are listed below:

• To prohibit the sale of any food article which is in contravention of provisions of the act, rules, and regulations made thereunder
• To perform duties entrusted by food safety commissioner.
• To investigate any complaint made against FSO.

Additional Information

To receive applications for a food import clearance system is the responsibility of an Authorized Officer.

A portal that allows a consumer to share their concerns, know their rights, authenticate the license/registration certificate of food business operators, etc. is Food safety connect.

Features of Food Safety Connect:

1. Citizens can share their concerns related to food safety violations

2. Track the status of the concerns shared

3. Track Food Business Operators license/registration certificate authenticity

4. Access Food safety-related knowledge resources

• Tips for safe food
• Know your rights
• Access Food Safety videos 

​ Additional Information

FLRS

Food Licensing & Registration System (FLRS) is an online application launched by the Food Safety and Standards Authority of India to facilitate Food Business Operators (FBO) in India to apply for a License/Registration Certificate and track their applications during the course of processing. 

FoSCoRIS:

1. The web-based ‘FoSCoRIS’ system will help to verify compliance of food safety and hygiene standards by food businesses as per the government norms.

2. It will bring together all key stakeholders – food businesses, food safety officers, designated officers, state food safety commissioners on a nationwide IT platform.

“Best before date” means the date which signifies the end of the period under any stated storage conditions during which the food product shall remain fully marketable and shall retain any specific qualities for which tacit or express claims have been made.

Beyond that date, the food may still be perfectly safe to consume, though, its quality may have diminished.

However, the product shall not be sold if at any stage the product becomes unsafe.

Additional Information“Use by” or “expiry” means the date, which signifies the end of the estimated period under any stated storage conditions, after which the product may not remain safe and the food product probably will not have the quality of safety attributes normally expected by the consumers and the food, shall not be sold or distributed for human consumption.

Poshan Abhiyan is India’s flagship program that aims to improve the nutritional outcome for children and other beneficiaries by leveraging technology ”a targeted approach and convergence”.

Key Points

•  Poshan Abhiyan
  • Prime Minister's Overarching Scheme for Holistic Nutrition or National Nutrition Mission.​
  • It is the Government of India's flagship program to improve nutritional outcomes for children, pregnant women, and lactating mothers.
  • It is launched by the Prime Minister on the occasion of International Women’s Day on 8 March 2018 from Jhunjhunu in Rajasthan.
  • It directs the attention of the country towards the problem of malnutrition and addresses it in a mission mode.

Additional Information

•  Eat right India
  • FSSAI ​ensures safe, healthy, and sustainable food for all Indians through this movement.
  • Foundation of this movement: ‘Sahi Bhojan. Behtar Jeevan’.
  • It adopts an integrative or ‘whole of the government’ approach since the movement brings together food-related mandates of the agriculture, health, environment, and other ministries.
• MDM
  • The Midday Meal Scheme is a school program in India designed to better the nutritional standing of school-age children nationwide.
  • In 1925, a Mid Day Meal Programme was introduced for disadvantaged children in Madras Municipal Corporation.
• ICDS
  • ​Full form: Integrated Child Development Services
  • Launched on 2nd October 1975.
  • This scheme offers a package of six services, viz.
    • Supplementary nutrition

    • Pre-school non-formal education

    •  Nutrition & health education

    • Immunization

    • Health check-up 

    • Referral services 

As per the provisions of FSS (Food Products Standards and Food Additives) Regulations, 2011 Dehydrated Green Leafy Vegetables should not contain sulphur dioxide more than 2000 ppm.

 Requirements for Dehydrated Green Vegetables are -

• Moisture should not be more than 7%.
• Sulphur Dioxide should not be more than 2000 ppm.
• Peroxidase Test should be Negative.

Important Points 

• Dehydrated Vegetables means the product, prepared from edible portions of a suitable variety of sound vegetables, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity & airflow, to the extent that the product is preserved.
• It may be whole, sliced, quarters, pieces, flakes, kibbled granules, or powdered.
• The finished product shall have uniform color and shall be free from discoloration due to scorching or enzymatic reaction.
• It shall be free from stalks, peels, stems, and extraneous matter.
• When in powder form, it shall be free-flowing and free from agglomerates.

The correct answer is: 'C'.

Key Points

• The most common food preservation method is heating.
• Heating is an effective way to preserve food as harmful pathogens are killed at higher temperatures close to the water boiling point.
• The application of heat to foods destroys most of the pathogenic microorganisms. 

Thus, the correct answer is: "Heating".

Additional Information

• Food preservation is the process through which food is prevented from spoilage or decay.
• Various methods are employed for food preservation, including drying, freezing, smoking, salting, vacuum packing, canning, adding sugars, and modified atmosphere packing.
• Freezing: The process involves storing the food at temperatures below 0°C where microorganisms cannot grow. At this temperature, chemical and metabolic reactions are reduced. 
• Fermentation: One of the ancient food preservation methods involving the breakdown of carbohydrates into alcohol or acid.
• Freeze drying: It is a method of dehydrating frozen foods placed inside a vacuum. The moisture in the foods converts into a gaseous vapour that leaves the food during processing.

PDS (Public Distribution System) aims for the provision of subsidized food grains to eligible households.

Key Points

• Launched as a ‘Targeted’ public distribution system (TPDS) scheme in June 1997.
• Operated under the joint responsibility of Central Government and State/Union Territory governments.
• Now governed by provisions of the National Food Security Act (July 2013).
• Target beneficiaries: 75% rural and 50% urban population; coverage of almost two-thirds (80.5 Crore persons) of the total population at an all India level under two categories: Antodaya Anna Yojana (AAY) and Priority Households (PHH).
• TPDS is administered by the Department of Food & Public Distribution (Ministry of consumer affairs, food, and public distribution) with a vision to ensure food security for the citizens.

Additional Information

Integrated Child Development Services (ICDS):

• Flagship program for early childhood care and development.
• Launched on 2nd October 1975.
• Now governed by provisions of the National Food Security Act (2013).
• Target beneficiaries: Children between 6 months to 6 years, Pregnant Women & Lactating mothers.
• ICDS scheme offers a package of six services including supplementary nutrition and nutrition and health education.
• The scheme is jointly administered by the Ministry of Women and Child Development (three services) and the Ministry of Health & Family Welfare (three services).
• Under the National Food Security Act (2013), the supplementary nutrition provisions are entitled to every pregnant woman and lactating mother till six months after childbirth; and for every child in the age group of 6 months to 6 years (including those suffering from malnutrition) for three hundred days in a year.

Food Fortification:

• Food Fortification is the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in food, to improve the nutritional quality of the food supply and provide a public health benefit with minimal health risk.
• Food fortification can take several forms. It can either be for the general population or a targeted population group; it can be mandated by the Government or can be a voluntary decision of manufacturers.

Technical Barriers to Trade:

• All products, including industrial and agricultural products, shall be subject to the provisions of this Agreement.
• The provisions of this Agreement do not apply to sanitary and phytosanitary measures as defined in Annex A of the Agreement on the Application of Sanitary and Phytosanitary Measures. hence options 2,3 eliminated.

Important Points 

• Technical trade barriers aim to ensure that technical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
• The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.

Key Points

• The TBT Agreement was negotiated during the Uruguay Round of Multilateral Trade Negotiations, which was concluded in April of 1994.
• All WTO (World Trade Organization) members are Parties to the TBT Agreement, which entered into force on January 1, 1995, and which has no expiration date.
• Technical barriers to trade aim to ensure that technical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade.
• The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade.​

Additional Information 
SPS (Sanitary and Phytosanitary Measures) :

• The agreement on the application of sanitary and phytosanitary measures sets out the basic rules for food safety and animal and plant health standards.
• sanitary and phytosanitary measures can take many forms, such as requiring products to come from a disease-free area, an inspection of products, specific treatment or processing of products, setting of allowable maximum levels of pesticide residues, or permitted use of only certain additives in food.
• It applies to domestically produced food or local animal and plant diseases as well as to products coming from other countries.

Option 1 is the correct answer.

A cleaning schedule is an indication of what’s going to be done when, how, and by who.

Important PointsWhat’s going to be done: 

Need to go through and list what pieces of equipment, what utensils, what part of the premises is going to be subjected to the cleaning.

Frequency of cleaning: 

How often are you going to go through and undertake the cleaning? Is it going to be daily, weekly, after use, monthly, quarterly, or six-monthly?

How you are going to do the cleaning: 

This is around specified procedures. Having documented procedures in place or systems ensures that everybody who undertakes that task of cleaning will do it exactly the same way.

Correct Option: D

Key Points

The objective of the packaging of the edible oil (Regulation) order 1998 is to ensure the availability of safe and quality edible oils.

Important PointsRefined Vegetable Oil means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil-bearing materials.

The name of the vegetable oil from which the refined oil has been manufactured shall be clearly specified on the label of the container. 

Ensuring to conform to the quality standards specified in the Order is the objective of quality standards.

Additional Information“Edible Oils” means vegetable Oils and fats but does not include any margarine, vanaspati, bakery shortening, and fat spread as specified in the Prevention of Food Adulteration Act, 1954 (37 of 1954) and rules made thereunder, for human consumption.

In order to ensure the availability of safe and quality edible oils in the packed form at pre-determined prices to the consumers, the Central Government promulgated on 17th September 1998, an Edible Oils Packaging (Regulation) Order, 1998 under the Essential Commodities Act, 1955 to make the packaging of edible oils, sold in retail, compulsory unless specifically exempted by the concerned State Govt.

SOPs stands for Standard Operating Procedures.

Important Points

Standard Operating Procedures (SOPs):

Standard Operating Procedures (SOPs) are an important component of your food safety system because they ensure consistency in daily operations. They contain

detailed, written instructions of routine operations.

Some examples of SOPs include: labelling chemicals, storing utensils, receiving raw materials.

Additional Information

Cleaning and sanitation procedures are known as Sanitation Standard Operating Procedures (SSOPs).

SOPs can be very useful for training employees because they provide step-by-step instructions on how to perform tasks

Option A and C are correct.

Important Points

• Eat Right India is aligned to the National Health Policy 2017 with its focus on preventive and promotive healthcare and flagship programmes like Ayushman Bharat, POSHAN Abhiyaan, Anemia Mukt Bharat, and Swacch Bharat Mission.
• The tagline of ‘Eat Right India’ is ‘Sahi Bhojan. Behtar Jeevan’.
• The audit process involved in assessing the FSMS of an FBO shall be based on IS/ISO 19011:2011.
• Food safety audits will reduce the regulatory Food safety inspections conducted by central/state licensing authorities.

Additional InformationNational Health Policy 2017 aims at achieving universal health coverage and delivering quality health care services to all at affordable cost.

IS/ISO 19011:2011. is applicable to all organizations that need to conduct internal or external audits of management systems or manage an audit programme.

FSMS is a set of interrelated elements that establish policy and objectives. With the aim to achieve objectives some policies are used to direct and control the organization so that food safety is maintained.