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

From the diagram given below:

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

Hence, the correct answer is "7".

Given: Neptune, Planet, Moon

The logic followed here is: Neptune is a Planet, but Moon is not. Moon is a natural satellite.

Hence, option (4)  is the correct answer.

The correct option is (4) By default, it has 3 placeholders.

Key Points

• Choose Home > New Slide to add a new slide to your presentation. The Title and Content slide layout are now added. This slide arrangement, which is the default, has placeholders for a title, bulleted text, pictures, and illustrations.
• Microsoft creates a Title slide by default when you create a new presentation because it expects the first slide in your presentation will be for the title. Two text placeholders are included on a title slide.
• The font family and font size of the regular input text are automatically carried over to the placeholder text, but there may be times when you want to modify the color of the placeholder text.

Additional Information

• Create a presentation storyboard or outline using the outline view. It merely shows the text on your slides; no graphics or other visual elements are displayed.
• Only a static string of text can be used as placeholder help information, which may not always be enough to convey the intended message.

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".

The Logic followed here is:

The third number = The First number × (second number ÷ 2)

In Row 1:- 10, 4, 20

The third number = 10 × (4 ÷ 2)

= 10 × 2 = 20

In Row 2:- 15, 8, 60

The third number = 15 × (8 ÷ 2)

= 15 × 4 = 60

Similarly,

In Row 3:- 25, 8, ?

The third number = 25 × (8 ÷ 2)

? = 25 × 4 = 100

Hence, the correct answer is "100".

Additional Information 

The most common pattern asked in exams are based on:

• It could be the sum of two numbers divided by a constant
• It could be the average of numbers.
• It could be in the form of alphabets, where alphabets are increased by constant or increased by the square of numbers or increased by prime numbers.
• It could be the difference of product of two diametrically opposite numbers.
• It could be the difference in the sum of adjacent numbers.
• The difference of the numbers could be in the pattern 13 ± 1, 23 ± 1,  and so on.
• The difference of the numbers could be in the pattern 12 ± 1, 22 ± 1, and so on.
• Numbers could be 12, 22, 32, and so on or 13, 23, 33, and so on.
• The difference could be prime numbers or the difference could be the square of prime numbers.
• The difference could be in the form of N2 ± N or N3 ± N.
• The difference could be in the form of ×N + N or ×2 + 1, ×2 + 2, ×2 + 3, and so on.
• The difference could be in the form of ×2 ± 1 alternatively.
• Numbers could be ×1, ×2, ×3, and so on. 

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".

To edit an embedded organization chart object, you can follow these steps:
1. Double-click the organization chart object:
- This is the most common and straightforward method to edit an embedded organization chart object.
- Simply double-click on the chart object, and it will open in an editable mode, allowing you to make changes.
2. Right-click the chart object:
- Another way to edit the organization chart object is by right-clicking on it.
- A context menu will appear, and then you can select the option to edit the chart object.
- The specific option may vary depending on the software or platform you are using.
3. Click the edit object:
- Some software or platforms may have an explicit "edit object" button or option.
- In this case, you can simply click on the edit object button to open the organization chart in an editable mode.
4. Combination of (b) and (c):
- Sometimes, both the double-click and right-click methods may be available in the software or platform you are using.
- In such cases, you can use either method to edit the organization chart object.
In summary, you can edit an embedded organization chart object by double-clicking on it, right-clicking and selecting the edit option, or using an explicit edit object button. The specific method may vary depending on the software or platform you are using.

Hygiene rating is a voluntary scheme applicable to food businesses supplying food directly to consumers either on or off the premises and food businesses are rated on the basis of food hygiene and safety conditions found at the time of inspection.

Key PointsThis transparent scoring and rating process will allow FBOs to showcase their level of compliance and excellent food hygiene quality and enable consumers to make informed choices about the foods and the places where they would like to eat.

Additional InformationThe main purpose of the scheme is to:

• Allow consumers to make an informed food choice about where to eat and cultivate Right eating habits
• Encourage food businesses with high hygiene standards and to continue maintaining them and showcase the same to their consumers.
• Motivate other food businesses having lower hygiene standards to improve.

CODEX Standards

• The CAC was created in 1963 by two United Nations organizations, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Hence statement 1 is incorrect.
• The Codex Alimentarius is a series of food standards, codes, and other regulations adopted by the Codex Alimentarius Commission (CAC) that countries can use as models in their domestic food legislation and regulations, and which can be applied to international trade.
• Codex provides the assurance that any foods produced according to its codes of hygienic practices and complying with its standards are safe and nutritious and offer adequate health protection.
• India has been a member of the Codex Alimentarius Commission since 1964. Since its inception, the CAC has been responsible for implementing the Joint FAO/WHO Food Standards Program.
• The name Codex Alimentarius is taken from Latin and translates literally as "Food code" or "food law". It was founded in response to the worldwide recognition of the importance of international trade and the need to facilitate such trade while at the same time ensuring the quality and safety of food to protect the consumer.
• Currently, the Codex Alimentarius Commission has 189 Codex Member [188 Member Countries and 1 Member Organization (EU)] 240 Codex Observers (60 IGOs, 164 NGOs, 16 UN).

Purpose of CODEX:

1. Its main purpose is to promote consumer protection.

2. To facilitate world trade in foods through the development of food standards, codes of practice, and other guidelines.

3. To guide and promote the elaboration of definitions and requirements for foods and assist: In their harmonization

4. To ensure fair practices in the food trade.

5. Formulation of food standards covering all the principal foods, whether processed, semi-processed on in the raw form.

6. To coordinate all food standards work.

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. 

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.

Sanitary and Phytosanitary Measures (SPS) are the measures used:

• To protect humans, animals, and plants from diseases, pests, and contaminants.
• To protect human or animal life or health within the territory of the Member from risks arising from additives, contaminants, toxins, or disease-causing organisms in foods, beverages, or feedstuffs.
• To prevent or limit other damage within the territory of the Member from the entry, establishment, or spread of pests.

 

Important Points Goals of SPS

• An Agreement to improve human health, animal health, and phytosanitary situations.
• To assist developing countries in their endeavors to comply with SPS measures 
• Desire to use harmonized SPS measures on the basis of international standards, guidelines, and developed by Codex and others relating to animal health and plant protection.

 

Confusion PointsTBT

• TBT is an agreement to ensure that technical regulations and standards including packaging, marking, labeling, etc. are not covered under SPS do not create unnecessary obstacles in international trade.
• Code of Good Practice shall comply with TBT.
• TBT to assure that technical regulation of other countries may be acceptable provided they fulfill objectives of their own regulations.
• It is an international standard
• All local government bodies and Non-Government bodies shall also abide by the TBT agreement.

 

 Distinguish between SPS and TBT

 

 

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 in 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.

CCFH has developed a Code of Hygiene Practice for Spices and Dried Aromatic Plants.

Key PointsCCFH (Codex Committee on Food Hygiene)

• Draft basic provisions on food hygiene applicable to all food.
• Consider specific hygiene problems assigned to it by the commission.
• Consider microbiological risk management matters in relation to food hygiene, including food irradiation and in relation to the risk assessment of FAO and WHO.

Additional InformationCCCF (Codex Committee on Contaminants in Foods)

• To consider and elaborate methods of analysis and sampling for the determination of contaminants and naturally occurring toxicants in food and feed.
• To consider and elaborate standards or codes of practice for related subjects.

​CCFL (Codex committee for Food Labelling)

• To draft provisions on labeling applicable to all foods.
• To study specific labeling problems assigned to it by the commission.
• To study problems associated with the advertisement of food with particular reference to claims and misleading descriptions.

Pathogenic bacteria are bacteria that can cause disease. Most species of bacteria are harmless and are often beneficial but others can cause infectious diseases. The body is continually exposed to many species of bacteria, including beneficial commensals, which grow on the skin and mucous membranes, and saprophytes, which grow mainly in the soil and in decaying matter.

Important Points

1. Pathogenic bacteria also cause infections such as tetanus, typhoid fever, diphtheria, syphilis, and leprosy. Pathogenic bacteria are also the cause of high infant mortality rates.
2. Pathogenic bacteria can trigger dangerous cases of food poisoning and must therefore not be present in food at all or at least a specific number per gram of food must not be exceeded. Particularly untreated fruits, vegetables, raw meat products, raw milk products as well as water are often sources for possible bacterial infections.
3. Some methods for detecting biological pathogens should consist of the following criteria: Quantitative abilities, Multiplexing capabilities, High specificity, High sensitivity.
4. About 5% of bacterial species are pathogenic, bacteria have historically been the cause of a disproportionate amount of human disease and death.
5. Here microbe is extremely versatile and can live in a wide range of environments, including soil, water, animals, plants, sewage, and hospitals in addition to humans.
6. Microorganisms capable of causing disease usually enter our bodies through the eyes, mouth, nose, or urogenital openings, or through wounds or bites that breach the skin barrier.

The main reason for blanching fruits and vegetables is to inactivate enzymes.

Key Points The main purposes of blanching are:

• To inactivate the enzymes like lipoxygenase, polyphenol oxidase, polygalacturonase, and chlorophyllase that cause loss of flavor, texture, and color of the food.
• To soften vegetables and makes them easier to pack.
• To destroy microorganisms on the surface of the vegetables and help to retard loss of vitamins.
• To remove the trapped air in the plant tissues before canning.

Additional Information

• Blanching is a heat-moist type of cooking method that is done prior to freezing or canning.
• Firstly the fruits & vegetables are kept in boiling water for some time, then they are passed through the cold running water (shock treatment) to halt the cooking process.
• It helps to reduce the loss of nutrient quality over time.
• The most commonly blanched foods are Spinach, Beans & Broccoli.
• Different foods require different time duration & temperatures for blanching. Over blanching of food may result in loss of nutrients and aroma.

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.

All the above steps are included in Food Safety Surveillance.

Key Points Food Safety Surveillance:

• The food safety surveillance is done with this objective to determine whether a food safety hazard exists, assess the nature and extent of the issue, and take appropriate actions to eliminate or minimize potential risks to consumers.
• FSO should be a part of food safety surveillance and recall procedure when there is evidence that food for consumers is potentially contaminated with some hazard and can pose health risks.

Important PointsSteps for Food Safety Surveillance:

1. Prepare a food safety surveillance plan for identifying and addressing safety hazards in their jurisdiction. The plan should be based on focussed commodities to be taken up for the survey.
2. Start sampling on targeted food products and the number of samples to be lifted has to be statistically calculated 
3. Get the samples analyzed in food laboratories. For FSSAI organized surveillance projects, the samples have to be tested in prescribed laboratories.
4. Upload Laboratory Analysis Report into the database for further analysis and interpretation
5. State Food Authority and FSSAI will use the data for hazard identification and other risk assessment activities.

IS 16020 : 2012 is for GHP.

Key Points

• IS full form: Indian Standards.
• IS 16020 : 2012 deals with Food safety management - Requirements for good hygienic practices.
• Scope of this IS standard:
  • ​This standard covers requirements for good hygiene practices applicable throughout the food chain to achieve the goal of ensuring that food is safe and suitable for human consumption.

Additional Information

•  GMP 
  • ​Full form: Good Manufacturing Practices.
  • Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards.
• HACCP
  • ​Full form: Hazard Analysis and 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.
• ISO
  • ​Full form: International Organization for Standardization
  • This is an international standard-setting body.
  • This consists of representatives from various national standards organizations.
• GHP
  • ​Full form: Good Hygiene Practices.
  • This certification is designed to certify organizations who comply with GHP within the food industry based on the requirements of Codex Alimentarius – General Principles of Food Hygiene.

Individual packaging can be considered primary packaging.

Key Points

• Individual packaging​
  • ​​The packaging of individual items of goods.
  • It includes the technique of application of appropriate materials and containers, etc.
    • to protect each individual item of goods, 
    • to increase the merchandise value as well as the conditions of the goods to which those techniques are applied.
  • This kind of packaging is also referred to as Primary packaging.

Additional Information

• Other kinds of packaging 
• Inner packaging​
  • ​​This means the inner packaging of packaged goods, the techniques of application of the appropriate materials or container, etc.,
    • with consideration of the protection of goods against water vapour, light, heat, impact, etc. as well as the condition of the goods to which these techniques have been applied.
  • This could also be called ‘Secondary Packaging’.
• External packaging
  • ​This indicates the outer packaging of packed goods,
  • in other words, the techniques of placing the goods in a box, bag or another container such as a barrel or can,
    etc., or bundling without the use of a container, and adding markings to identify the goods as cargo; as well as the conditions of application of these procedures.
  • This could also be called ‘Tertiary Packaging’.

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.

FSSAI introduced the Jaivik Bharat logo to help customers identify authentic organic foods.

Important Points

• The Jaivik Bharat logo was launched along with Food Safety and Standards (Organic Foods) regulations 2017.
• The regulations cover the labeling, transport, storage and distribution, retail of NPOP, or PGS certified Organic Foods.

Additional Information 
The logo is supported with the tagline 'Jaivik Bharat' at the bottom which signifies organic products from India.

 NPOP (National Programme for Organic Production):- NPOP or National Program for Organic Production is a program under the Government of India which provides standards for organic production, systems, criteria, and procedures for licensing of Certification Bodies, the National (India Organic) Logo and the regulations governing its use.

The NPOP includes the following;

• Certification of products that are organic.
• Authorizing of certification programs that are operated by ion Bodies.
• Standards which is recognized nationally for organic farming and processing.
• Policies for certification of natural products as directed by the Department of Commerce.

PGS-India (Participatory Guarantee System of India) is a quality assurance initiative that is locally relevant, emphasizes the participation of stakeholders, including producers and consumers, and operates outside the frame of third-party certification.

Limit of Quantitation (LoQ) are terms used to describe the smallest concentration of a measurand that can be reliably measured by an analytical procedure.

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.

These are important components because it ensures the consistent quality and safety of products by focusing attention on their components.
Important Points

• Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards.
• It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.
• GMP regulations address issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling. 
• GMP is also sometimes referred to as "c GMP". The "c" stands for "current," reminding manufacturers that they must employ technologies and systems which are up-to-date in order to comply with the regulation.
• The process of GMP essentially refers to the documentation that can be used to prove that procedures will be followed.
• Auditors regularly check laboratories, to ensure that they are following GMP procedures, GMP storage conditions, and more. By keeping documentation regarding processes, laboratories will be able to better ensure that they are acting properly.

The basic operational and environmental conditions applied to produce safe foods are called Good Manufacturing Practices.

Good Manufacturing Practices (GMPs):

1. GMPs address the hazards associated with personnel and the environment during food production.

2. They provide a foundation for any food safety system.

3. Once GMPs are in place, processors can implement a Hazard Analysis Critical Control Point (HACCP) system to control hazards that may affect the ingredients and

packaging material during food processing.

Additional Information

Hazard Analysis Critical Control Point (HACCP)

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.

Food businesses that are not subject to mandatory Food Safety auditing can also voluntarily opt for the third-party audit for their businesses.

Confusion Points

• Food Categories prescribed by the Food Authority will be subject to mandatory Food Safety Auditing.
• Food Businesses falling under such category would be required to get their businesses timely audited by recognized Auditing Agencies on their own according to the audit
• frequency prescribed by the Food Authority. 
• Food Businesses having undergone satisfactory audits will be subjected to less frequent audits by Central or State licensing authorities.
• Hence, Third-party Audits will reduce the burden on the regulatory Food Safety Audits conducted by Central or State Licensing Authorities while at the same time assuring safe food to the consumers. 

 

Additional Information

The objectives of third-party food safety audits:

• To reduce the regulatory Food Safety Inspections which are conducted by the central / state licensing authorities.
• To strengthen the food safety surveillance system.
• To encourage self-compliance.
• To reduce the gap between regulator-led enforcement and field level non-compliance.
• To develop a self-sustaining ecosystem for ensuring compliance of Food Business Operator (FBO).

Laminar airflow bench contains HEPA filter.

Key Points

• A laminar flow cabinet or tissue culture hood is a carefully enclosed bench designed
  • to prevent contamination of semiconductor wafers,
  • biological samples,
  • any particle-sensitive materials.
• Air is drawn through a HEPA filter and blown in a very smooth, laminar flow towards the user.

Important Points

• Full form for HEPA: High-Efficiency Particulate Air filter.
• It is a type of pleated mechanical air filter.
• This type of air filter can theoretically remove at least 99.97% of dust, pollen, mold, bacteria, and any airborne particles with a size of 0.3 microns (µm).

Additional Information

Cellulose filter:

• ​Diverse tools for microfiltration.
• It works by trapping particulates within a random matrix of cellulose fibers.

​

Nitrocellulose filter:

• ​They are high-quality membranes ideal for blotting proteins and nucleic acids.
• The 0.45-µm pore size is ideal for the transfer of most proteins (>20 kDa) and nucleic acids (>300 bp).

MEGA filter:

• ​Mega Flow Filter Cartridges provide users with high efficiency, high flow rate filtration capabilities.
• With its outside to inside flow direction, the cartridge is designed for high flow or high dirt loading requirements.

FSSAI was selected as one of the ten global organizations for the award by Rockefeller Foundation, in partnership with SecondMuse, and OpenIDEO for the 'Eat Right India' movement. 

Additional Information

• Eat India Right Movement was launched by FSSAI under the Ministry of Health and Family Welfare in 2018. The tagline 'Sahi Bhojan. Behtar Jeevan', forms the foundation of this movement.
• Rockefeller Foundation's purpose is to promote the well-being of humanity throughout the world. 
• CFTC's (Commodity Futures Trading Commission) purpose is to promote the integrity, resilience, and vibrancy of the U.S. derivatives markets through sound regulation.
• FMC Corporation is a specialty company serving agricultural, industrial, and consumer markets globally for more than a century with innovative solutions, applications, and quality products. 

When used multiple times, cooking oil becomes acidic and darkens in color. This may alter the fatty acid composition of the oil.

Important PointsOils when heated repeatedly, changes in the physical appearance of the oil occur such as increased viscosity and darkening in colour, which may alter the fatty acid composition of the oil. 

Heating causes the oil to undergo a series of chemical reactions like oxidation, hydrolysis and polymerization.

Key Points Nonenzymatic browning is the main reaction causing colour formation in the frying oil.