FSSAI TO / AD (Technical) Mock Test - 3 - Agriculture Exams MCQ

Given:

Mohit got 30% marks and failed by 25 marks

Another student scored 38% and

He got 15 more marks than passing marks

Calculation:

According to the question

⇒ 30% + 25 = 38% – 15

⇒ (38% – 30%) = (15 + 25)

⇒ 8% = 40

⇒ 1% = 5 marks

Now,

5% = 25 marks 

Then,

The necessary pass percentage required = (30% + 5%)

⇒ 35%

∴ Required pass percentage is 35%

From the diagram given below:

The shaded part represents the singers, who are directors but not actors.

Hence, the correct answer is "7".

1. Atheist: Someone who lacks belief in the existence of gods or deities and typically rejects organized religion.
   Religion: A system of beliefs, practices, and rituals centered around the worship of one or more gods or a divine power.
2. Sceptic: A person inclined to doubt or question accepted opinions and beliefs, especially those in religion or superstition.
   Pious: Devoutly religious or reverent, typically exhibiting strong religious devotion or dedication.
3. Iconoclast: A person who attacks or criticizes cherished beliefs or institutions, especially those in religion.
   Idol: An image or representation of a god used as an object of worship, or a person or thing that is greatly admired, loved, or revered.
4. Apostate: Someone who renounces or abandons a religious or political belief or principle, often after previously holding it.
   State: A politically organized community living under a government, usually sovereign, occupying a definite territory.

Both are pairs of antonyms.
Hence, Option A is correct.

From the diagram given below:

The shaded part represents the persons who speak only two languages.

26 + 51 + 17

= 94 

Hence, the correct answer is "94".

According to the sequence in the dictionary: 

The correct order of the given words is:

2. Arrange

1. Arrest

3. Arrogant

4. Arrow

Hence, the correct answer is "2, 1, 3, 4".

Additional Information

1. First of all, check the common letter in all.

2. Arrange them according to the alphabet they come first. 

3. When common letters are arranged, then go for the rest.

Given statements: K > M < L = Z = O < P.

Conclusions:

I. P < Z → False (As, L = Z = O < P → P > Z).

II. M = Z → False ( M < L = Z → M < Z and L = Z).

Hence, "Neither Conclusion I nor II correct".

Logic: We have to make a family tree as per the above conditions.

Consider the below symbols.

The family tree for the given problem is as follows:

In the question, Her father is the only son of my father means woman's father and the man's father's only son is the same person means he is talking about himself. 

As the man is the father of that woman.

Therefore, the correct answer should be "Option 1: Father".  

The pattern followed is:

Hence, the correct answer is "HS".

All conditions are as follows;

Rakul doesn't fulfill the necessary conditions for any post.

Thus he is not eligible for any post.

Hence, the correct answer is "Option 2".

Wheat flour can be fortified with Folic acid and Vit B12.

Important Points

Advantages of Fortifying Wheat Flour 

(1) Wheat flour fortification is a safe and effective means of improving public health.

(2) Fortified wheat flour is an excellent vehicle for adding nutrients to the diet as wheat flour is commonly consumed by all people.

(3) Cost-effective method to prevent nutritional deficiencies.

(4) During the milling of wheat, nutrient losses take place. Fortification helps in adding back these nutrients.

(5) Iron, Folic acid, and Vitamin B12 when added to wheat flour are important for fighting anemia and blood formation.

Key Points

Fortification:

1. 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. 

2. These nutrients may or may not have been originally present in the food before processing or may have been lost during processing.

A pre-requisite program is also known as GMP because it works effectively within a commodity system before HACCP is applied.

Key Points 

Good Manufacturing Practices:

• These are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of manufacture and sale of food beverages cosmetics pharmaceutical products.
• Its main purpose is to ensure that products are consistently produced and controlled according to quality standards.

GMP yields good quality i.e:-

1)management commitment and continual improvement

2)risk management

3)quality management systems

4)product control

5)sites and facility management

6)personnel training and competency.

Additional Information

HACCP:

It stands for Hazard Analysis Critical Control Point.

It is having 7 points:

1.      conduct a hazard analysis.
2.      to identify critical control points.
3.      institute critical limits for each critical control point.
4.      institute critical control point monitoring requirements.
5.      institute corrective actions.
6.      institute procedures for ensuring the HACCP system works as intended.
7.      institute record-keeping procedures.

FOOD SAFETY MANAGEMENT SYSTEM

• “Food Safety Management System” means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.

The Commission elects a Chairperson and three Vice-Chairpersons from among as members at each session. An individual office-holder may be re-elected twice, thereby serving a maximum of three terms. Chairpersons are normally elected from among the three Vice-Chairs.

Additional Information

• The Codex Alimentarius Commission meets annually, alternating between. FAO headquarters in Rome and WHO headquarters in Geneva.
• Each Codex member decides on which officials to appoint to participate on its behalf and on the composition of its delegation. A national delegation is normally headed by a senior official appointed by the Government and may also include representatives of the national food industry, consumer organizations and academic institutions. 
• Countries not yet members of the Commission may attend as observer countries. Membership of the Commission is open to all Member Nations and Associate Members of FAO and WII0 which arc interested in international food standards. 
• The program of work of the Commission is funded through the regular budgets of WHO and FAO. 
• The Commission works in the six UN official languages. 

Rhizopus stolonifer is also known as Bread Mold

Key Points

• Rhizopus stolonifer is a very common fungus and is involved in the spoilage of many foods like fruits, vegetables, bread, etc.
• Rhizopus soft rot is also caused by the species Rhizopus, e.g., R. stolonifer. A rot results that often are soft and mushy. The cottony growth of the mold with small, black dots of sporangia often covers masses of the foods.

Additional Information

• Dairy mold: Mold genera frequently associated with dairy product spoilage include Penicillium, Aspergillus, and Mucor. These molds are introduced into dairy products through a number of environmental cross-contamination pathways or, less commonly, by the introduction of contaminated ingredients.
• Meat mold: Mold on meat and meat products are commonly from Penicillium genera.

Grey mold rot caused by Botrytis is favored by high humidity and warm temperatures.

Key Points Microbial spoilage may be due to:

• Plant pathogens act on the stems, leaves, flowers, or roots of the plant, on the fruits, or other special parts used as foods e.g., roots or tubers.
• Saprophytic organisms, which may be secondary invaders after the action of a plant pathogen or may enter a healthy fruit or vegetable. For example, coliform bacteria may grow as secondary invaders and be present in appreciable numbers.
• Grey mold rot, caused by the species of Botrytis, e.g., B. cinerea, a name derived from the grey mycelium of the mold. It is favored by high humidity and a warm temperature.
• Grey mold rot is commonly seen in asparagus, onions, green beans, carrots, strawberries, peaches, apricots, grapes, tomatoes, cauliflower, etc.

Additional Information Different other kinds of fruits and vegetable spoilage are:

• Rhizopus soft rot: caused by the species Rhizopus, e.g., R. stolonifer. A rot results that often are soft and mushy. The cottony growth of the mold with small, black dots of sporangia often covers masses of the foods.
• Black mold rot: caused by Aspergillus niger. The rot gets its name from the dark brown to black masses of spores of the mold. Most commonly seen in onions.
• Bacterial soft rot: caused by Erwinia carotovora and related species, which are fermenters of pectins. Pseudomonas marginalis, Clostridium, and Bacillus spp. have also been isolated from these rots. It results in a water-soaked appearance, a soft, mushy consistency, and often a bad odor.

The Rubber Board Head Office is located at Kottayam (Kerala).

Additional Information

• The Rubber Board is a statutory organization constituted under Section (4) of the Rubber Act, 1947 and functions under the administrative control of Ministry of Commerce and Industry.
• The Board is headed by a Chairman appointed by the Central Government and has 28 members representing various interests of natural rubber industry.
• The Board is responsible for the development of the rubber industry in the country by way of assisting and encouraging research, development, extension and training activities related to rubber.
• It also maintains statistical data of rubber, takes steps to promote marketing of rubber and undertake labour welfare activities.
• The activities of the Board are exercised through Five Departments viz.
  • General Services,
  • Extension & Advisory Services,
  • Research Services (rubber Research Institute of India),
  • Training (Rubber Training Institute) & Finance.
• There are 5 independent divisions viz.,
  • Internal audit, Planning, Market Promotion,
  • Publicity & Public Relations,
  • Vigilance.

Upon consumption of one gram protein we get 4 kcal.

Key Points

• Kilocalorie and Kilojoule are measuring units of energy. 1 kilocalorie = 4.2 Kilojoules. 
• Calorie is the unit of measurement of how much energy food can produce on consumption.

Additional Information

1g of carbohydrate = 4 calories

1g of protein = 4 calories

1g of fat = 9 calories

The purpose of IPPC is to prevent the spread and introduction of pests of plants and plant products and to promote appropriate measures for pests’ control.

Important PointsIPPC (International Plant Protection Convention)

• IPPC is an international treaty to secure action to prevent the spread and introduction of pests of plants and plant products, and to promote appropriate measures for their control).
• Aimed at protecting the world's plant resources from the spread and introduction of pests, and promoting safe trade.
• IPPC is governed by the Commission on Phyto-sanitary measures(CPM).

Key PointsThe IPPC is one of the "Three Sisters" recognized by the World Trade Organization's (WTO) Sanitary and Phytosanitary Measures (SPS) Agreement, along with the Codex Alimentarius Commission for food safety standards and the World Organization for Animal Health (OIE) for animal health standards.

The penalty for failure to comply with the directions of the Food Safety Officer is Rs. 2 Lakhs.

Key Points 

• When a Food Business Operator or an Importer fails to comply with the directions given by Food Safety Officer, a penalty is given a maximum of Rs. 2 Lakhs.

Additional Information

Section 48 (General provisions relating to offenses)

A person may render any article of food injurious to health by means of one or more of the following operations, namely: 

• Adding any article or substance to the food e.g. an adulterant, contaminant, extraneous matter, etc.
• Using an article or substance as an ingredient in the preparation of the food. e.g. inferior quality of raw materials, or food additives that are not allowed in that food category as per FSS Rule, 2011.
• Abstracting any constituents from the food. e.g. nutrient (fat) from milk, while on label displaying the quantity as per norms.
• Subjecting the food to any other process or treatment, other than defined. e.g. heat-treated honey as raw honey.

The following point needs to be considered before declaring offense,

• Normal conditions of use of the food by the consumer and its handling
• Information provided to the consumer via a label on specific adverse health effects
• Probable cumulative toxic effects
• To health sensitivities and the probable cumulative effect of a specific category of consumers where the food is intended for that category of consumers

JECFA provides scientific support to the CODEX Committee on Contaminants in Food.

Key Points 

JECFA:

•  It stands for Joint FAO/WHO Expert Committee on Food Additives.
• The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
• For residues of veterinary drugs in food, the Committee: 
  • elaborates principles for evaluating their safety; 
  • establishes ADIs and recommends maximum residue limits (MRLs);  
  • determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

Additional Information

JEMRA:

• It stands for Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment. 
• JEMRA is an international scientific expert group that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
• JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JMPR:

•  It stands for FAO/WHO Joint Meeting on Pesticide Residues.
• The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group.
• It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
• It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

Codex Alimentarius Commission (CAC):

• In 1962, the FAO and the WHO collaborated to form the Codex Alimentarius Commission (CAC) to carry out the FAO/WHO food standards program.
• The commission's objective is to protect customers' health by ensuring that fair trade practices are followed in the food industry.
• CAC encourages coordination of work on the formulation of food standards undertaken by international governmental and non-governmental organizations.
• It is responsible for making proposals to and shall be consulted by the Directors-General of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) on implementing the joint FAO/WHO Food Standards Programme.

Schedule 4 of FSS (Licensing and Registration of Food Business) Regulation, 2011 introduces the concept of the Food Safety Management System.

Key Points

• To provide assurance of food safety, FBOs should strive to implement an effective Food Safety Management System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) and suitable pre-requisite programs by actively controlling hazards throughout the food chain starting from food production till final consumption.
• Every licensed FBO must have a documented Food Safety Management System (FSMS) plan and is required to comply with Schedule 4 of FSS (Licensing and Registration of Food Business) Regulation, 2011.
• Schedule 4 introduces the concept of FSMS based on the implementation of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) by food businesses.

Additional InformationGeneral Requirements of Schedule 4:

• Part 1: General hygienic and sanitary practices to be followed by food business operators applying for registration - Petty food operators and Street food vendors.
• Part 2: General hygienic and sanitary practices to be followed by food business operators applying for license - Manufacturing/processing/packaging/ storage/distribution
• Part 3: General hygienic and sanitary practices to be followed by food business operators applying for license - Milk and milk products
• Part 4: General hygienic and sanitary practices to be followed by food business operators applying for license - Slaughter house and meat processing
• Part 5: General hygienic and sanitary practices to be followed by food business operators applying for license - Catering

Finished Product Quality Assurance- Its work is to fulfill all requirements on quality and have the appropriate nutritive value, typical sensory characteristics, and above all, fulfill all requirements from a safety point of view. Finished goods are products that have passed or completed the manufacturing process, but are not yet sold or distributed to the final consumer. When the product gets to the end-users, the processing of goods is then at the final stage.

Additional Information

ENSURING THE QUALITY MANAGEMENT-

1. Audit Potential & Existing Suppliers 
2. Develop Product Criteria/Specifications 
3. Test Products  
4. Inspect Throughout Production 
5.  Focus On & Support Continuous Improvement

QUALITY CONTROL-

1. MACHINES-IPSQ information system, AQM information
2. MANUAL CHECKING- Visual checking, lab checking, checking by manual equipment
3. INTERNAL AUDIT- ISO process standard audit
4. CUSTOMER FEEDBACK- Customer audit, internal feedback.

OBJECTIVES-

1. To optimize the whole applied technology procedure.
2. To monitor control and improve the whole operation.
3. Inspection of raw material, equipment, environment, process, testing, etc. 
4. Quality control and process control.

Mondelez India’s Cocoa Life program covers a wide spectrum of activities starting from supporting Cocoa agriculture research at Universities in South India,

Key Points

The program has successfully enrolled over 3000 marginalized tribal farmers into cocoa planting creating livelihood opportunities for them. Over 5500 children in the remote cocoa communities are benefited from schooling infrastructure.

Additional Information

The objective of Mondelez India’s life program are:

• producing quality planting materials,
• offering free technical advice to farmers through a massive farmer outreach program,
• farm-gate procurement of Cocoa beans from the farmers eliminating middlemen,
• promoting drip irrigation and undertaking community programs like women training,
• school support and tribal farmers' support.

According to the FSS Act, the full form of COA is the Certificate of Analysis.

Certificate of Analysis (COA):

• A Certificate of Analysis (COA) is a document that manufacturers produce that verifies the product they manufactured conforms to their customer’s requirements.
• It is important for the customers to know that the product they are receiving adheres to their specific parameters and targets, and to ensure that it meets their needs.

 EIC provides essential certification for various Food items namely fish & fishery products, dairy products, honey, egg products, meat, and meat products, poultry meat products, animal casing, Gelatine, Ossein and crushed bones, and feeds additives and pre-mixture.

Important Points EIC is an advisory body to the Central govt, which is          empowered under the act to: 

• Notify commodities that will be subject to quality control and/ or inspection prior to export.
• Establish standards of quality for such notified commodities.
•  Specify the type of quality control and/or inspection to be applied to such commodities.

 Key Points 

• The Export Inspection Council (EIC) was set up by the Government of India under Section 3 of the Export (Quality Control and Inspection) Act, 1963.
• EIC is the only organization in India having global acceptance. 

Additional Information

• Essential certification means a form of mandatory conformity by the certification body of compliance of objects of technical regulation with the requirements of the technical regulations of the EAEU (Eurasian Economic Union). 
• Voluntary certification of products is carried out in the sphere unregulated by law when the products are not subjected to the mandatory European directives. 
• Optional certification means a certificate of delinquency that is not a qualifying certificate.

Pineapple variety suitable for canning is kew.

Key Points

• The pineapple variety found in this part of North East of Meghalaya is the Kew variety. 
• Kew variety is a late-maturing pineapple variety and is the leading commercial variety in India.
• It is valued particularly for its canning quality.
• Fruit weighs 2-3kg, and is oblong in shape, slightly tapering towards the crown.
• Eyes are broad and shallow making fruits more suitable for canning.

Additional Information

• The process of canning was first discovered by French inventor Nicolas Appert, and was known as the "Father of Canning".
• The other name of canning termed appertization was named after the inventor.
• Appert described his invention as a "way of conserving all kinds of food substances in containers"
• In canning, the food preservation process in which the processed food is stored in containers through the agency of heat.
• Canned foods are commercially sterile product means the product which is free from all the viable micro-organisms and their spores.

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level is called a Critical Control Point.

Key PointsThe second principle of HACCP describes the determination of critical control points:

• There may be more than one CCP at which control is applied to address the same hazard.
• The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree which indicates a logic reasoning approach.
• The application of a decision tree should be flexible, given whether the operation is for production, slaughter, processing, storage, distribution, or other.
• It should be used for guidance when determining CCPs.
• This example of a decision tree may not be applicable to all situations, other approaches may be used.
• Training in the application of the decision tree is recommended.
• If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step or any other, then the product or process should be modified at that step, or at any earlier or later stage, to include a control measure. 

Additional Information

HACCP or Hazard Analysis Critical Control Point

• ​HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
• HACCP is one of the major tools for Critical Control Point systems.
• It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP 

1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set critical limits 
4. Establish a monitoring system 
5. Establish corrective actions
6. Establish verification procedures   
7. Establish record-keeping procedures

The Export Inspection Council (EIC) is the official export certification body of India which ensures the quality and safety of products exported from India.

Additional Information

• EIC was set up by the Government of India under Section 3 of the Export (Quality Control and Inspection) Act, 1963 to ensure sound development of the export trade of India.
• The role of EIC is to ensure that products are meeting the requirements of the importing countries in respect of their quality and safety. 
• The Export Inspection Council is located in Delhi and is headed by a Chairman. The Executive Head of the Council is the Director of Inspection & Quality Control who is responsible for day to day functioning of the Council. 
• EIC provides mandatory certification for various Food items namely fish & fishery products, dairy products, honey, egg products, meat, and meat products, poultry meat products, animal casing, Gelatine, Ossein and crushed bones, and feed additives and pre-mixtures while other foods and non-food products are certified on voluntary basis with more than four-decade experience in the field of inspection, testing.

The correct answer is: 'C'.

Key Points

• The International Organization for Standardization (ISO) is an independent, non-governmental organization.
• ISO is an international standard-setting organization made up of representatives from various national standards bodies.
• The members of ISO are the standards organizations of the 165 member countries.

Thus, the correct answer is: "A Non-governmental organization".

Additional Information

• ISO is the world's largest developer of voluntary international standards. It facilitates world trade by providing common standards among nations. 
• Over 20,000 standards have been established, ranging from manufactured goods and technology to food safety, agriculture, and healthcare.

The correct answer is Sharp freezing.

The fish, meat, poultry and eggs are frozen by the Sharp freezing method.

Key Points

• Food is placed in freezing rooms called sharp freezers.
• Freezing by the circulation of air by convection.
• Also called slow freezing.

Additional Information

Freezing methods:

• Contact freezing:
  • Direct and Indirect contact systems were preferred in this type of freezing.
  • In direct contact systems, there is direct contact between the food product and medium used for reduction of product temperature is used.
  • In indirect contact systems, there is no direct contact i.e. some barrier exists between the food product and medium used for reduction of product temperature is used.
• Blast freezing:
  • It is the process in which high-velocity cold air is pushed over food articles.
  • Food has to be reduced from the temperature of about +70ºC to –18ºC in no more than 240 minutes.
• Brine freezing:
  • ​In this freezing system, salt is added to water until it becomes a near-saturated brine; this, in turn, keeps the solution at a very low temperature without freezing.
  • Mostly preferred for seafood processing i.e. crabs and shrimps.
• Quick or rapid freezing: 
  • ​​Exposure to the blast of air at a very low temperature.
  • Cooled from a temperature of 0 °C to −5 °C or lower, not more than 2 hours, and then cooled to -18 °C.