FSSAI TO / AD (Technical) Mock Test - 6 - Agriculture Exams MCQ

TCP stands for Transmission Control Protocol.

Key Points

• The Transmission Control Protocol (TCP) is a transport protocol built on top of IP that ensures packet delivery reliability.
• In Transmission Control Protocol communication, the two computers begin by establishing a connection via an automated process called a ‘handshake.’
  • Once this handshake is complete, the first computer will begin delivering data packets to the second.
• TCP addresses many of the issues that arise with packet-based messaging, such as missing packets, out-of-order packets, duplicate transmissions, and malformed packets.
• TCP communications specify the order in which data packets should be received and verify that they arrive in the correct sequence.
• TCP specifies that if a packet does not arrive (due to congestion in intermediary networks) it be resent.

Additional Information

• A server is a computer or system that across a network distributes resources, data, services, or programmes to other computers known as clients.
• A socket is one of the two ends of a two-way communication link between two networked programmes.
• The norms and customs of a group or a regular procedure are referred to as a protocol.

Height of the triangle = √(13² – 12²) = 5 meters


Hence, Option A is correct.

First Number x Second Number = HCF x LCM
Then, 75 x Second Number = 15 x 225
Second Number latex ={ 15 x 225}/75 = 45$
Therefore, other number is 45. 

The logic follows here is:

In a figure:

Middle number = (Top number × bottom number) - (left number × right number) 

In fig 1:

Middle number = (9 × 10) - (7 × 8)

= 90 - 56

= 34

In fig 2:

Middle number = (12 × 8) - (8 × 7)

= 96 - 56

= 40

Similarly,

In fig 3:

Middle number = (11 × 7) - (4 × 9) 

? = 77 - 36

? = 41

Hence, the correct answer is "41".

The correct answer is Inkjet printer.

• Non-impact printers print the characters without using ribbons. These printers print a complete page at a time so they are also called page printers.
  • E.g. Ink-Jet printer, Laser printer etc.

Additional Information

• The impact printers print the characters by striking them on the ribbon which is then pressed on the paper.
  • E.g. Drum printer, chain printer, Dot matrix printer etc.

Let AB be the building and AC be its shadow.
Then, AC = 20m and ∠ACB = 60°. Let AB = x m.
Presently AB/AC = tan 60° = √3 => x/10 = √3
=> x = 10√3m = (10 * 1.732) m = 17.32m.
∴ Height of the building is 17.32m.

The logic follows here is:-

1st and 3rd letters are interchanged.

4th and 6th letters are interchanged.

And 2nd letter is placed as it is.

Similarly,

Hence, the correct answer is "TNMFED".

The correct answer is Ctrl + Alt + I.

Key Points

• Other important computer shortcut keys
  • Ctrl + M -- Indent the paragraph.
  • Ctrl + B -- Bold highlighted selection.
  • Ctrl + D -- Font options.
  • Alt + F--File menu options in the current program.
  • Alt + E--Edits options in the current program.
  • F1--Universal help (for any sort of program).
  • Ctrl + A--Selects all text.
  • Ctrl + X--Cuts the selected item.
  • Ctrl + Del--Delete the next word.
  • Ctrl + C--Copy any selected item.
  • Ctrl + Ins-- Copies any highlighted text into the clipboard. 
  • Ctrl + V--Paste the selected item.
  • Shift + Ins -- Paste the selected item.
  • Home -- Takes the user to the beginning of the current line.
  • Ctrl + Home--Go to the beginning of the document.
  • End -- Go to the end of the current line.
  • Ctrl + End -- Go to the end of a document.
  • Shift + Home -- Highlight from the current position to the beginning of the line.
  • Shift + End -- Highlight from the current position to the end of the line.
  • Ctrl + (Left arrow) -- Move one word to the left at a time.
  • Ctrl + (Right arrow) -- Move one word to the right at a time.

The HCF and LCM of two numbers are 12 and 924.
Let the numbers be 12p and 12q where p and q are prime to each other.
∴ LCM = 12pq
∴ 12pq = 924
⇒ pq = 77
∴ Possible pairs are (1 , 77) and (7 ,11)
Hence , required answer is 2.

Horizontal Standards: Horizontal standards cut across foods or categories of foods. These standards are covered in two principal regulations:

Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations 2011 The regulations contain maximum levels (MLs) / Maximum Residue Levels

(MRLs) of various chemicals and toxins, including heavy metal, crop contaminants, and naturally occurring toxic substances.

Food Safety and Standards (Packaging and Labelling) Regulations 2011 These prescribe general labelling requirements for all pre-packaged foods which include

a declaration of the list of ingredients, Best before date, date of manufacture, date of packaging on packaged food, use by date, expiry date, vegetarian/ non-vegetarian

food etc. It also prescribes some product-specific labelling requirements.

Additional Information

Vertical Standards: Vertical standards mainly include identity and compositional standards of specific food products:

Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011: These regulations contain vertical standards for various types of foods.

These Regulations also contain provisions for use of additives in various foods microbiological requirements in respect of several categories of foods.

Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel

Food) Regulations, 2016: These regulations prescribe standards for eight categories like health supplements, nutraceuticals, food for special dietary use, food for special medical purpose, speciality food containing plant or botanicals, foods containing probiotics, foods containing prebiotics, and Novel Food products.

The correct answer is the Ministry of Commerce and Industry.

In News

• Agricultural and Processed Food Products Export Development Authority(APEDA), a Statutory body under the commerce ministry has removed the word "Halal meat" from its 'Red Meat Manual.

Key Points

• The Agricultural and Processed Food Products Export Development Authority (APEDA) was established by the Government of India under the Agricultural and Processed Food Products Export Development Authority Act passed by the Parliament in December, 1985.
• The Authority replaced the Processed Food Export Promotion Council (PFEPC).
• Functions :
  • Development of industries relating to the scheduled products for export by way of providing financial assistance or otherwise for undertaking surveys and feasibility studies, participation in enquiry capital through joint ventures and other reliefs and subsidy schemes;
  • Registration of persons as exporters of the scheduled products on payment of such fees as may be prescribed;
  • Fixing of standards and specifications for the scheduled products for the purpose of exports;
  • Carrying out inspection of meat and meat products in slaughter houses, processing plants, storage premises, conveyances or other places where such products are kept or handled for the purpose of ensuring the quality of such products;
  • Promotion of export oriented production and development of the Scheduled products;
• APEDA is mandated with the responsibility of export promotion and development of the following scheduled products :
  • Fruits, Vegetables and their Products.
  • Meat and Meat Products.
  • Poultry and Poultry Products.
  • Dairy Products.
  • Confectionery, Biscuits and Bakery Products.
  • Honey, Jaggery and Sugar Products.
  • Cocoa and its products, chocolates of all kinds.
  • Alcoholic and Non-Alcoholic Beverages.
  • Cereal and Cereal Products.
  • Groundnuts, Peanuts and Walnuts.
  • Pickles, Papads and Chutneys.
  • Guar Gum.
  • Floriculture and Floriculture Products.
  • Herbal and Medicinal Plants.

The Pink Book: Your Guide for Safe and Nutritious Food at Home.  

• This book has been developed especially for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious. 
• The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen, and managing waste.
• It provides useful tips, do's and don’ts, methods, and practices that are recommended for Indian kitchens.

Additional Information
Detect Adulteration with Rapid Test (DART) book:

• DART covers more than 50 tests that can be performed easily at households with the help of water and simple solutions like tincture of iodine for food products like Milk & Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments, etc. 
• These tests also include sensory evaluation tests for establishing authentication of food products.
• DART depicts the differences between pure and adulterated food products through pictorial representations.

 The Orange Book:

• 'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safely and eat right while at work.
• With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets.
• This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces.
• The key resource book for this campaign is the 'Orange Book­Your Guide for Safe and Nutritious Food at the Workplace'.​

The Yellow Book:

• ‘The Yellow Book’ is an interactive and illustrative, easy-to-understand guide that becomes an important tool for parents, teachers & students.
• This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises.

The following Acts/Orders mentioned in the second schedule of the Act are going to be repealed in Food Safety and Standards Act, 2006:

1. Prevention of Food Adulteration Act, 1954

2. Fruit Products Order, 1955

3. Meat Food Products Order, 1973

4. Vegetable Oil Products (Control) Order, 1947

5. Edible Oils Packaging (Regulation) Order, 1998

6. Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967

7. Milk and Milk Products Order, 1992

Hence, Consumer protects act is not repealed by the FSSA.

Additional Information

The Prevention of Food and Adulteration Act, 1954: 

The Act seeks to prevent the adulteration of any article used as food or drinks for human consumption excluding drugs and water. The Act gives the power to the Central

Government to set up the Central Committee for Food Standards and Central Food Laboratory for testing and analyzing food items.

The Fruit Product Order 1955

1. This order was promulgated under Section 3 of the Essential Commodities Act 1955.

2. It is enforced and implemented by the Directorate of Fruits & Vegetables Preservation, Ministry of Food Processing Industries, Govt. of India.

3. It deals with the products manufactured from perishable commodities like fruits and vegetables.

4. To manufacture and sell any fruit or vegetable product including some nonfruit products like sweetened carbonated beverages, a license under this Order is required

The meat food product order 1973

1. The meat product order was promulgated under section 3 of the Essential Commodities Act 1955 in the year 1973.

2. The Directorate of Marketing & Inspection (DMI), Ministry of Agriculture, Government of India was initially implementing this order, and later on it was transferred to

Ministry of Food Processing Industries with effect from 19.3.2004.

3. Recently the government of India has introduced compulsory quality Control & inspection on fish products & frozen meat/ meat products by amending the Order in the

the year 2005. 

Food analyst shall send the analysis report within 14 days to Designated Officer with a copy to the Commissioner of food safety.

Key PointsFood analysts have a major role to play in the analysis of food samples in food laboratories.

The food analyst having the qualifications as prescribed by the Central Government are appointed by the Commissioner of Food Safety. 

Important Points

• Adjudicating Officer: As per Section 68 of the FSS Act, 2006, an officer not below the rank of Additional District Magistrate is notified by the State Government as the Adjudicating Officer (AO) for adjudication in food offenses. The Adjudicating Officer will have the powers of a civil court and all the proceedings before him shall be deemed to be judicial proceedings within the meaning of sections 193 & 228 of the Indian Penal Code. 

• Food safety officer:  Food safety officer is a professional who is responsible to analyze the food samples collected from various places for inspection. He has the power to enter & inspect at any place. In case of non-availability of the FBO, the FSO may seize the adulterant food and seal the premises for investigation after taking a sample of such adulterant or food for analysis.

• Commissioner of food safety: As per the Food Safety & Standards Act, 2006, the state Food Safety machinery is headed by the Commissioner of Food Safety of State, for efficient implementation of food safety and standards and other requirements laid down under this Act and the rules and regulations made thereunder.

Additional Information

Functions of the Food Analysts : 

1. Compare and note down the conditions of the seal of the container and the outer cover containing the sample.

2. He may ask for the second sample if the first sample is found to be broken condition or unfit for analysis and inform the DO (Designated Officer) about the same within seven days time and send a requisition for the second part of the sample retained by DO.

3. He will then analyze, prepare a report and send to DO for copies indicating the method of sampling and analysis within 14 days' time.

4. Where the purchaser wants to food to be analyzed, then the report shall be sent to that purchaser with a copy to the DO.

Total ash content provides information on salt content, mineral content & siliceous matter.

Key Points 

• Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food.
• The ash values are in the range of 0.03-0.07%.
• Ashing of food samples is done using a muffle furnace at 550⁰ C to 6000 C for 2 to 4 hours.

Important Points 

• In Total ash for complete ashing,  the heating is continued until the resultant ash is in uniform in color, white or gray, occasionally green or reddish, and free from particles of unburned carbon and fused lumps.
• The determination of ash content is of value in the analysis of food for various reasons.
• The ash content can be regarded as a general measure of quality in certain foods such as tea, flour, and edible gelatine, and often is a useful criterion in identifying the authenticity of the food.

Additional Information

The procedure of Total Ash content : 

• Weigh accurately about 5 gms of sample in a  silica Crucible transfer the dish to a muffle furnace and ash at a temperature of 550 ±10⁰C until the ash is free of Carbon.
• Heat the dish again at 550 ± 100 C for 30 minutes Cool in a desiccator and weigh. 

The formula for Total Ash : 

Total ash (% on dry weight) =  (W2 – W) x 100 x 100 / (W1 – W) x (100 – M)

Where,

W1 = Weight in gms of Silica dish. + sample

W2 = Weight in gms of Silica dish + ash

W = Weight in gms of empty Silica dish.

M = Moisture % of the sample.

Both the statements are true. The function of State FDAs is to ensure that FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records.

The function of FSSAI is to keep a record of the status of implementation in all States to identify the gaps and assist States to address them.

Key Points Other functions performed by State FDAs in implementation of RUCO:

• State FDA to sensitize the FBOs who are involved in repeated frying of foods to sensitize them about the adverse health effects of used cooking oil using the content provided and available on the FSSAI website.
• State FDAs to implement and monitor on regular basis to make it sustainable.
• Award of RUCO sticker as per SOPs & Checklist to RUCO compliant FBOs
• State FDAs through their various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Other functions performed by FSSAI in implementation of RUCO:

• Issuance of guidelines, SOPs, Checklist, Sticker, etc
• Provisional enrolment of biodiesel manufacturers for collection of UCO from FBOs
• FSSAI to update the list of collection agencies who will collect UCO from FBOs on behalf of biodiesel manufacturers so that the FBOs can contact them for giving their UCO for conversion to biodiesel.
• FSSAI should also through its various social media platforms to conduct mass awareness among the citizens about the health hazards of UCO and about the RUCO initiative and by activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas.

Additional Information

RUCO stands for Repurpose Used Cooking Oil 

• It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel. 
• This initiative is launched by FSSAI.
• To diverse used cooking oil from the food value chain and curb current illegal procedures.

• RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits. 

Tetra-pack is an example of Composite packaging material.

Key Points

• Composite packaging 
  • It means packaging consisting of the outer packaging and an inner receptacle so constructed that the inner receptacle and the outer packaging form integral packaging.
• Tetra Pak cartons
  • They are primarily made from paper.
  • 75% of the Tetra Pak carton is made from paperboard, 20% of polyethylene and 5% of aluminium.
  • Tetra Pak cartons are lightweight, easy to transport and fully recyclable.
  • The aseptic technology allows the product inside to stay fresh, without the need for any preservatives.
  • The pack need not be refrigerated until opened.
  • 

Additional Information 

• Metal:
  • ​Metal-based packaging materials provide excellent barrier properties.
  • Hence, being used widely in food packaging applications. 
  • Metals used in the packaging of food are steel, aluminum, tin, and chromium, where tin and steel and chromium and steel are used as composite materials.
•  Paper:
  • ​Paper and paperboard are mostly used for packaging dry foods.
  • Upon coating or waxing, their applications extend to the packaging and serving of wet and fatty foods.
• Plastic:
  • ​Plastic packaging allows food to travel further distances, stay longer on the shelves.
  • It ensures that large amounts of food do not go to waste.
  • The commercial success of plastics as a packaging product is due to a combination of flexibility, strength, lightness, stability, impermeability, and ease of sterilization.
  • Plastics commonly used in food packaging are LDPE, HDPE, PET, etc.

Mustard seeds are adulterated generally with Argemone seeds.

Key Points

• Argemone seeds
  • ​It is used to adulterate mustard seeds.
  • Mustard seeds have a smooth surface;
  • while argemone seeds have a grainy and rough surface.
  • They are black in colour and can be separated out visually if examined closely.

Important Points

• For testing mustard adulteration with argemone seeds,
  • Check if a mustard seed is taken between fingers and pressed it is yellow in colour inside
  • In the case of argemone seed, it is white in colour inside. 

Additional Information

• Papaya seeds
  • adulterant for black pepper, due to their high availability, low cost and morphological similarities.
• Poppy seeds
  • ​Amaranthus paniculatas seeds are used as an adulterant of the spice poppy seeds.
• Onion seeds
  • ​Onion seed is used to adulterate Nigella sativa seeds.

Any person who has been declared qualified for appointment as Public Analyst by the board constituted under the Prevention of Food Adulteration Act, 1954 shall also be eligible for holding the post of Food Analyst.​Key Points

• Food Analysts have a major role to play in the analysis of food samples in food samples in food laboratories.

• The analysis reports of food articles are of immense importance to know about the status of safety and food quality.

• The food analysts having the qualifications are prescribed by the Central Government are appointed by the Commissioner of food safety, by notification, for such local areas as may be assigned to them.

Important Points

Functions of Food Analyst : 

1. Compare and note down the conditions of the seal of the container and the outer cover containing the sample.

2. He may ask for the second sample if the first sample is found to be in broken condition or unfit for analysis and inform the DO about the same within 7 days and also send a requisition for the second part of the sample retained by DO.  

3. He will then analyze, prepare a report and send to DO for copies of a report indicating the method of sampling and analysis within 14 days' time.

Except for ghee and creamery butter rest, all dairy products are covered under BIS/ISI.

Key Points

• ISI is meant for a quality standard set by the Indian government.
• The socio-economic conditions had changed in the mid-1980, and a stronger body is set as the Bureau of Indian Standards (BIS). 
• The ISI is later taken over by the BIS. However the term “ISI mark” continues to be used for the quality standards. 
• Dairy Products mostly come under this section.

Important Points

• While the scheme itself is voluntary in nature, the Indian Government has, in the public interest, enforced mandatory certification on various products through various quality control orders issued from time to time, under various acts. While BIS continues to grant licenses on application, the enforcement of compulsory certification is done by the authorities notified in such quality control orders.

The Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011 has prescribed mandatory certification under the BIS Act for the following products:

• Infant formula (IS14433)

• Milk cereal-based weaning food (IS1656)

• Processed cereal-based weaning food (IS11536)

• Milk Powder (IS1165)

• Skimmed Milk Powder (IS13334)

• Partly Skimmed Milk Powder (IS14542)

• Condensed Milk, Partly Skimmed and Skimmed Condensed Milk (IS1166)

A mass spectrometer is often linked to a gas chromatograph (GC) so that the substance can be separated in the GC and then passes through the mass spectrometer for further analysis.

Key Points

• This is technique is collectively called Gas Chromatography-Mass Spectrometry (GC-MS).
• It is used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition. 
• Gas chromatography is a qualitative technique, while Mass Spectrometry is a quantitative technique.
• The correct way of analysis is that first the analyte is separated in Gas Chromatograph, to show different components.
• Secondly, it is further gone through Mass Spectrometer to identify the amount of each component of the analyte.
• Mass Spectrometer can also give structural information about each one.

Additional InformationComponents of Gas Chromatograph:

• Carrier Gas: The carrier gas must be chemically inert. Commonly used gases include nitrogen, helium, argon, and carbon dioxide. The choice of carrier gas is often dependent upon the type of detector which is used. The carrier gas system also contains a molecular sieve to remove water and other impurities.
• Sample injection port – For optimum column efficiency, the sample should not be too large. The most common injection method is where a microsyringe is used to inject a sample through a rubber septum into a flash vaporizer port at the head of the column. The temperature of the sample port is usually about 50 degrees Celsius higher than the boiling point of the least volatile component of the sample. For packed columns, sample size ranges from tenths of a microliter up to 20 microlitres.
• Packed column – Usually, a 5-10 ft length metal tubing, 3-6 mm in diameter, packed with a porous solid that is thinly coated with a high boiling liquid. The tube is located in an oven that can be heated at a controlled temperature.
• Detector – A device used to detect each component of the sample as it appears at the exit of the packed column. The intensity or area of the signal indicates the quantity of the eluted component.
• Recorder – A device that provides a record of the analysis.

Components of Mass Spectrometer:

• Sample inlet – Via HPLC, GC, syringe, plate, capillary.
• Ion source – The role of the ion source is to create gas-phase ions. Analyte atoms and molecules are transferred into the gas phase and then ionization takes place. There are different types of ion sources like electron impact ionization (EI), electrospray ionization, fast atom bombardment (FAB), matrix-assisted laser desorption ionization (MALDI), etc.
• Analyzers – A mass analyzer is a device that can separate atoms and molecules according to their mass. Different types of analyzers are sector analyzer, time-of-flight analyzer, orbitrap analyzer, etc.

Option 4 is the correct answer.

Important Points

Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.

Additional Information

The D value is a measure of the heat resistance of a microorganism. It is the time in minutes at a given temperature required to destroy 1 log cycle (90%) of the target microorganism.

 Additional Information

D-Value (Decimal Reduction Value): 

It is the time required at temperature T to reduce a Specific microbial population by 90% or by a factor of 10.

Z-Value: 

It is the number of degrees of temperature change necessary to change the D-Value by a Factor of 10.

F-Value: 

1. The F value for a process is the number of minutes required to kill a known population of microorganisms in a given food under specified conditions.

2. This F value is usually set at 12 D values to give a theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

Difference between D-Value and Z-Value

Key Points

Thermal Death Time (TDT)

• TDT is the amount of time that is necessary to kill a specific number of microbes at a specific temperature.
• This value is obtained by keeping temperature constant and measuring the time necessary to kill the number of cells specified.

The correct answer is: 'D'.

Key Points

• Thermal death time (TDT) is the length of time required to kill all vegetative cells of microorganisms in a sample at a given temperature.
• TDT is used to describe the effectiveness of sterilization procedures that use high heat, such as autoclaving.

 Thus, the correct answer is: "Thermal death time".

Additional Information

Thermal death time (TDT) was developed originally for the canning of foods but is now applicable in cosmetics, producing feeds for animals that are free of Salmonella, and in pharmaceuticals.

Confusion Points Thermal death point (TDP) refers to the lowest temperature at which all microbes are killed in the first 10-minute exposure.

As per Food Safety & Standards (Prohibition & Restriction on Sales) Regulations, 2011, there is prohibition and restriction on sales of certain articles/ingredients/admixtures, etc. which may have been consumed earlier but due to ill effects on the health of people, unsafe articles were prohibited or restricted for consumption by the Government.

Sale of certain Admixtures Prohibited:

These Regulations prohibit the sale of certain admixtures and mention that no person shall either by himself or by any servant or agent sell-

1.  Cream which has not been prepared exclusively from milk or which contains less than 25% of milk fat

2.  Milk which contains any added water

3.  Ghee which contains any added matter not exclusively derived from milk fat

4. Skimmed milk (fat abstracted) as milk

5. A mixture of two or more edible oils as edible oil

6. Vanaspati to which ghee or any other substance has been added

7. Turmeric containing any foreign substance

8. A mixture of coffee and any other substance except chicory

9. Dahi or curd not prepared from boiled, pasteurized, or sterilized milk

The Z-value of an organism is the temperature, in degrees Fahrenheit, that is required for the thermal destruction curve to move one log cycle.

Additional InformationD-value

Time in minutes required to reduce the number of survivors to 1/10th of the original at a specified temperature.

F-value

1. A number of minutes is required to kill a known population of microorganisms in a given food under specified conditions.

2. F value is usually set at 12D to give theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

T- value

The t-value measures the size of the difference relative to the variation in your sample data.

Difference between D-Value and Z-Value

The Central Advisory Committee is an interface between the central and the state authorities.

Important PointsCentral Advisory Committee(CAC): 

1. Central Advisory Committee ensures close cooperation between the Food Authority and the enforcement agencies and organizations operating in the field of food.

2. The primary mandate of CAC is to advise the Authority on the work program, prioritization of work, identifying potential risks, and pooling of knowledge. 

Additional Information

Scientific Committee:

1. This Committee comprises of Chairpersons of all Scientific Panels and six independent scientific experts, responsible for providing a consistent scientific opinion to the

Authority while harmonizing working methods of the Scientific Panels.

2. The Committee provides opinions on cross-industry and sectoral issues and covers areas that are unique and not covered within the competence of the Scientific Panels.

Scientific Panels:

Scientific Panels provide expert advice on specific fields such as biological hazards, contaminants, food testing & sampling, water, meats, dairy, cereals, oil, nutraceuticals, etc. 

The following License is/are issued by the FSSAI for the packaged drinking water

Basic license: 

It includes businesses having turnover up to 12 lakh in a year

State license: 

Businesses having turnover between 12 lakh to 20 cr in a year come under state license

Central license: 

Business having turnover above 20 cr comes under central license, any business doing export and import also come under central license

Thus, option 4 is the correct answer.

Important Points 

The Food Safety and Standards Authority of India (FSSAI) on Friday said that from April 1, the BIS license will become a “pre-condition” for manufacturers of packaged

drinking water and mineral water to obtain or renew the FSSAI license. According to the regulations, manufacturers need to display both – the FSSAI license number

as well as the BIS certification mark on their labels.

Additional Information

• The Bureau of Indian Standards is working under the aegis of the Ministry of Consumer Affairs, Food & Public Distribution, Government of India.
• It is established by the Bureau of Indian Standards Act, 1986 which came into effect on 23rd December 1986.
• BIS has its Headquarters in New Delhi.