FSSAI TO / AD (Technical) Mock Test - 5 - Agriculture Exams MCQ

Product of two numbers = HCF × LCM
1280 = 8 × LCM
160 = LCM

Let the number be x. Then,

–12, –6, 0, 6,…
Let a(1) = -12, a(2) = -6, a(3) = 0, a(4) = 6
First relational d,
a(2) – a(1) = -6 – (-12) = 6
Second relational d,
a(3) – a(2) = 0 – (-6) = 6
Third relational d,
a(4) – a(3) = 6 – (0) = 6
all the d are equals to each other, hence
d = 6.

The correct answer is Spilt cells.

Key Points

• To divide a table cell into more cells
  • Click the table cell that you want to split.
  • Under Table Tools, on the Layout tab, in the Merge group, click Split Cells, and then do one or more of the following:

• To divide a cell vertically, in the Number of columns box, enter the number of new cells that you want.
• To divide a cell horizontally, in the Number of rows box, enter the number of new cells that you want.
• To divide a cell both horizontally and vertically, in the Number of columns box, enter the number of new columns that you want, and then in the Number of rows box, enter the number of new rows that you want.

Additional Information

• Merge cells:- Highlight the cells you want to merge.
  • Click on the arrow just next to Merge and Center.
  • Scroll down to click on Merge Cells. This will merge both rows and columns into one large cell, with alignment intact.
  • This will merge the content of the upper-left cell across all highlighted cells.
  • Put your cursor on the row that you want as the first row of your second table.
  • On the LAYOUT tab, in the Merge group, click Split Table.
  • The table splits into two tables. You can split the table further, as long as there are multiple rows.

• Autofit
  • Click anywhere in the table. In Table Tools click the [Layout] tab > locate the Cell Size group and choose from the following options.
  • To fit the columns to the text (or page margins if cells are empty), click [AutoFit] > select "AutoFit Contents.

The correct answer is closed-circuit television.

• The full form of CCTV is a closed-circuit television.

Key Points

• CCTV is an acronym for closed-circuit television.
• The inventor of the CCTV camera was Walter Bruch.
• It was first used in 1942 in Germany.
• It is used for video surveillance.
• It uses video cameras to transmit a signal to a specific place, on a limited set of monitors. 

Diameter of the circle = breadth of the rectangle = 42 meters
Radius of the circle

So the answer 

Hence, Option D is correct.

The correct answer is Used for creating a chart from the selected cell.

Key Points

• The function of F11 in the Excel sheet is that it is used for creating a chart from the selected cell.
  • It creates a chart of the data in the current range in a separate Chart sheet.
  • Alt+F1 shortcut creates a default chart as a chart object embedded in the current worksheet.

Additional Information

•  Some important shortcuts used in MS Excel
  • F1 Opens Excel Help
  • F2 Edit contents of an excel
  • F3 Paste Named Range or Named List
  • F4 Toggles between cell references – Absolute, Relative, and Mixed Reference
  • F5 Displays the "Go To" dialog box
  • F6 Switch between the panes of an excel workbook if you have a split window
  • F7 Opens the "Spelling" option in excel using which you can check the spellings in your workbook
  • F8 Enables and disables the "Extend Mode" selection in excel.
  • F9 Recalculates the output of all formulas in your excel workbook.
  • F10 Displays the keyboard shortcut for the excel ribbon also known as excel tips
  • F12 Opens the "Save As" dialog box like the "Alt + F2" keys

As per the given information;

Hence, Rima is in South direction from her starting point.

a = 3
d = a(2) – a(1)
⇒ 1 – 3 = -2
⇒ d = -2

A dot matrix printer is a type of printer that uses a matrix of small pins to create characters or images on paper. Let's analyze each statement to determine the correct answer:
i) Prints an entire line at a time: This statement is incorrect. A dot matrix printer prints one character at a time by striking an ink-soaked ribbon against the paper. It does not print an entire line at a time.
ii) Is a non-impact printer: This statement is incorrect. A dot matrix printer is an impact printer because it uses physical force to create the characters. The pins strike the ribbon, which transfers ink to the paper, resulting in the printed output.
iii) Allows multiple copies to be taken at a time: This statement is correct. Dot matrix printers have the ability to create multiple copies simultaneously. This is achieved by using carbon paper or carbonless paper, which allows the impact of the pins to transfer the image to multiple layers of paper.
iv) Prints one character at a time: This statement is correct. Dot matrix printers operate by individually striking pins against an ink-soaked ribbon to create characters. Each pin represents one dot, and the combination of dots forms the characters or images on the paper.
Based on the analysis above, the correct answer is C: iii and iv. A dot matrix printer allows multiple copies to be taken at a time and prints one character at a time.

Correct option : 4

Key Points
Aflatoxin M1 is found in Milk & Milk Products. Aflatoxins (AFs) are a major class of mycotoxins produced primarily by Aspergillus species including Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius. 

Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2) are the major classes of AFs.

Aflatoxin M1 is a hydroxylated metabolite of (AFB1) Aflatoxin B1, that is excreted in milk in the mammary glands of both humans and lactating animals.

 Important Points

1. Aflatoxin B1 & total Aflatoxin are found in dried fruits and nuts.

2. Aflatoxin B1, B2, G1, G2 are found in cereals and grains & honey.

3. Aflatoxin M1 is found in milk and milk products.

Additional Information

1. The presence of Aflatoxin M1 in milk and milk product is an important issue, especially in developing countries.
2. FSSAI has fixed the limit of aflatoxin M1 at 0.5 µg/kg for milk.
3. The most popular method for Aflatoxin M1 analysis in milk and milk products is HPLC (High-performed liquid chromatography).

Thermo-resistant bacteria are important in the preservation of foods by Canning.

Key Points

In canning, the food preservation process in which the processed food is stored in containers through the agency of heat.

• Even after heat application, the thermo-resistant bacteria may survive. 
• Thus, to prevent food spoilage after the canning process one must keep concerned about the thermo-resistant bacteria.
• Germination and growth of thermophilic spores is supported by
  • Inadequate cooling after the heating process.
  • storing at high temperatures.

Important Points

• After the canning process, there exists a possibility for food spoilage
  • Mesophilic organism's survival and growth (Inadequate heating application).
  • Thermophilic anaerobic spoilage (H2 and CO2 production).
  • Thermo-resistant bacteria. 

Additional Information 

• Freezing:  
  • ​The food preservation method slows down the physicochemical and biochemical reactions responsible for food spoilage.
  • Frozen storage temperature: -18 °C
• Chemicals:
  • ​In this method, chemical anti-microbial agents were used for food preservation.
  • Example: Addition of NaCl.
• Irradiation:​
  • Also called Cold Sterilization.
  • Application of ionizing radiation to food to improve its shelf life.

For collecting samples, it should be taken in the presence of FBO, protective clothing should be worn during sample collection and appropriate tools should be used for sampling.

Important Points Following are the points to keep in mind while collecting food samples for analysis:

• Samples should be taken in the presence of the Food Business Operator.
• All sampling operations shall be carried out over a sufficiently short period of time so as to avoid any alteration in the composition of the samples.
• All manual sampling equipment and mechanical samplers used shall be clean, dry, and free from foreign odors, and made from material, which will not contaminate the commodity being sampled. Manual equipment must be sterilized with 70% alcohol immediately before use. The metal tool should be dry before being used to collect samples.
• Sampling shall be carried out in such a manner as to protect the samples, sampling instruments, and the containers in which the samples are placed, from environmental contamination.
• Use of protective clothing (lab coat with long sleeves and buttoned up).
• Wearing gloves and washing hands before and after sampling. 
• Use of face masks to protect from toxic fumes. In certain cases, the atmosphere can be asphyxiating or toxic due to the build-up of gases from grain and fungal metabolism.

Identifying defects in a developed product before it's released is the goal of Quality control within the food business.

Key Points

• Quality control is a set of activities for ensuring quality in products, focused on identifying defects in the products produced.
• Quality control is a reactive process to identify (and correct) defects in the finished product.
• Quality control finds and eliminates sources of quality problems through tools and equipment so that customers' requirements are continually met.
• The activities or techniques used to achieve and maintain the product quality, process, and service.

Additional Information

• Quality Assurance: QA is a set of activities for ensuring quality in the processes by which products are developed.
• Food Business Operator:  Food Business Operator in relation to food business means a person by whom the business is carried on or owned and is responsible for ensuring the compliance of this Act, rules, and regulations made thereunder.
• Food Safety Management System: It means the adoption of 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.

Food-borne infection results when a person consumes food containing pathogens.

Important Points Difference between Food Borne Infection and Food Borne Intoxication:

 

7 acts are repealed by Food Safety and Standards Act, 2006.

Important Points

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

and any other order issued under the Essential Commodities Act, 1955 (10 of 1955) relating to
food. 

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 year 2005. 

Good Laboratory Practices include the proper labeling of chemical bottles and storage. It is essential for a safe laboratory work environment. Unsuitable storage of unknown chemicals can lead to spontaneous fire and explosions with the associated release of toxic gases. To minimize these hazards, chemicals in the laboratory must be segregated properly.

Important PointsGood Laboratory Practices- Refers to good quality management controls for research laboratories and organizations to try to ensure the uniformity, consistency, reliability, reproducibility, quality, and integrity, of chemical and nonclinical safety tests from physiochemical properties through acute to chronic toxicity tests.

Basic elements under GLP-

1. PERSONNEL- Sponsor, management, study director, quality assurance.
2. DOCUMENTS- Standard operating, protocols, reports, archiving.
3. FACILITY- Laboratory operation,animal care, equipment,reagents ,storage.
4. TEST AND CONTROL ARTICLES- Characterization, handling, storage.

 

GLP Principles- 

1. Quality assurance program.
2. Apparatus,reagents,material.
3. Test system.
4. Test and Reference substances.
5. Standard operating procedures.
6. Facility.
7. Performance of study.
8. Reporting of study results.
9. Storage and retention of records and materials.
10. Testing facility organization and personnel.

 

Purpose of GLP-

• To promote the development of quality test data.
• Obtain reliable and reproducible data.
• Obtain compatible data between countries.
• Shorten the registration time of the drug.
• Enable reconstruction of study.

Option 3 is the correct answer.

Important Points Two types of quality standards in India are

1. BIS standards
2. AGMARK standards

Both of these are above PFA minimum standards and useful for producing export quality products.

1. BIS/ISI Standards - Deal with many type of processed food products apart from non-food products.
2. AGMARK Standards- Deal with many type of foods mainly with raw agricultural produce.

Additional Information AGMARK 

• AGMARK is a certification mark for agricultural produce, assuring that they conform to a grade standard notified by Directorate of Marketing & Inspection (DMI), Department of Agriculture, Cooperation and Farmers Welfare, Ministry of Agriculture & Farmers Welfare under Agricultural Produce (Grading Marking) Act, 1937.
• This act is not mandatory.
• It is permissive in nature.
• AGMARK is the exclusive property of India

​

BIS​

 

• Bureau of Indian Standards (BIS) is the National Standard Body of India. BIS is responsible for the harmonious development of the activities of standardization, marking and quality certification of goods and for matters connected therewith or incidental thereto. 
• BIS through its core activities of standardization and conformity assessment, has been benefiting the national economy by providing safe, reliable and quality goods; minimizing health hazards to consumers; protecting the environment, promoting exports and imports substitute; controlling over proliferation of varieties etc.
• The standards and certification scheme of BIS apart from benefitting the consumers and industry also support various public policies especially in areas of product safety, consumer protection, food safety, environment protection, building and construction, etc.

OBJECTIVES OF BIS

• Harmonious development of the activities of standardization, marking and quality certification of goods
• To provide thrust to standardization and quality control for growth and development of industry on one hand and to meet the needs of consumers on the other.

The enzyme used in the tenderization of meat is Papain.

Key Points

• In cooking, to tenderize is to prepare meat so it's more easily chewed.
• Tenderization is the process of breaking down collagen in meat to make it more palatable for consumption.
• Factors influencing tenderness are:
  • Stress 
  • pH
  • Pre-slaughter electrical stunning
  • Aging 
  • Age
  • Marinating 
  • Influence of Vitamin D supplementation 
  • Calcium injection.

Important Points

• Enzyme tenderisation of meat:
  • It is used to reduce the amount of detectable connective tissue in meat.
  • The most widely used enzymes are proteinases, known as cysteine endopeptidases, derived from plants, such as papain (papaya), bromelain (pineapple), and ficin (fig).

Additional Information

• Different methods of meat tenderisation
  • Natural
  • Mechanical
  • Chemical
  • Marinating
  • Freezing

Both the statements are correct as the TBT Agreement acknowledges the member countries need to put in place certain regulations and policy measures for the protection of human health and safety and also the environment and promotes members to have measures based on global standards as a way to enable international trade.

Key Points

• 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.
• 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.

Additional Information

• 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.

The green color in Eat Right India logo represents fruits and vegetables.

Important Points

• Dark blue is for milk and milk products,
• Aqua blue for water to be taken in plenty,
• Green for fruits and vegetables to be consumed liberally,
• Brown for meat, fish, and poultry to be taken moderately,
• Purple for food and drink high in fat or sugar to be taken sparingly.

  Additional Information

• The Eat Right India Logo represents a healthy ‘Indian thali’ (plate) to ensure a balanced and wholesome diet comprising all food groups in the right quantity for good health.
• Each color in the logo represents a food group and its corresponding nutrient category that is required by the body.
• The size of its arc represents the proportion of that food group to be consumed for optimum health of the body.
• The green leaf represents responsible and environmentally sustainable food production and consumption to protect the health of the planet.

C.Perfringenes bacterium is called ​"cafeteria germ".

Important PointsC. perfringens is sometimes called the “cafeteria germ”.

• It can be found in foods served in large amounts and kept at room temperature on poorly maintained steam tables or food warmers.
• C. perfringens bacteria form from the spores in the “danger zone” (41°F-135°F).
• Found in the environment such as soil and sediment and inhuman and animal intestines.

Additional InformationE.Coli

• Normally found in intestines.
• Most strains of E. coli are harmless.
• The most common way to get an E. coli infection is by eating contaminated food, such as Ground beef.

​C.Boutilinum

• It is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions.
• Botulinum toxins block nerve functions and can lead to respiratory and muscular paralysis.
• C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. 

Triglycerides is the most common type of fat in food and in body fat stores.

Important PointsTriglycerides

• The most common type of fat is found in the body.
• They store excess energy from the diet.
• A high triglyceride level combined with high LDL (bad) cholesterol or low HDL (good) cholesterol is linked with fatty buildups within the artery walls, which increases the risk of heart attack and stroke.​

Additional Information

Monoglycerides

• Fatty acid monoesters of glycerol and exist in two isomeric forms
• Concentrations are very low in cell extracts, but acts as intermediates in the degradation of triacylglycerols or diacylglycerols, and thus can be produced through a chemical process.
• Monoglycerides are widely used as anti-staling agents and account for approximately one-third of the emulsifiers used in the baking industry.

Glycerol

• Glycerol is used as a solvent for flavors and food colors.
• It is also used as a humectant, plasticizer, emollient, sweetener, and filler in low-fat food products such as cookies.
• It forms a major fraction of the fats and oils from all plants and animals. However, it is not in free form but rather presents as clusters in fatty acid esters.

Cladosporium herbarum is responsible for the formation of dark green to black color in cheese.

Key Points

Cladosporium herbarum 

• Cladosporium herbarum could be a common plant found worldwide in organic and inorganic matter.
• It's with efficiency distributed within the air, wherever it exists because of the most often occurring plant life species.
• It will grow over a large vary of temperatures as well as terribly cold environments, giving it the power to grow on cold meat and form "black spots".  
• Its high prevalence within the air and production of allergens build C. herbarum a vital exacerbation of asthma and hay fever.

Additional Information

Clostridium sporogenes

• Clostridium sporogenes could be a species of gram-positive microorganism that belongs to the genus clostridium.
• Like different strains of clostridium, it's an anaerobic, rod-shaped bacteria that produces oval, last endospores and is usually found in soil.

Clostridium tyrobutyricum

• Clostridium tyrobutyricum could be a rod-shaped, gram-positive bacteria that grows below anaerobic conditions and produces butyric acid, ethanoic acid, and hydrogen gas because of the major fermentation product from glucose and xylose.

A high peroxide value usually means a poor flavor rating is a correct statement.

Key Points

• The peroxide value is a parameter specifying the content of oxygen as peroxide, especially hydroperoxides in a substance. 
• The peroxide value is a measure of the oxidation present. (Hence, option 2 is incorrect.)
• It is useful for assessing the extent to which spoilage has advanced.
• A high Peroxide value may reflect either increased formation of hydroperoxides or reduced decomposition. (Hence, option 3 is incorrect.)

Important Points

• Autoxidation is a free radical reaction involving oxygen that leads to deterioration of fats and oils which form off-flavors and off-odors.
• Peroxide values of fresh oils are less than 10 milliequivalents/kg;
• When the peroxide value is between 30* and 40 milliequivalents/kg, a rancid taste is noticeable.

Vegetable oil processing units will require licensing if their installed capacity is more than 2 MT per day.

Key PointsAccording to Schedule 1, vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day. 

Additional InformationRegistering Authority: means Designated Officer/ Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body or Panchayat in an area, notified as such by the State Food Safety Commissioner for registration as specified in these Regulations.

Central Licensing Authority: means Designated Officer appointed by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner.

State Licensing Authority: means the Designated Officer appointed under section 36 (1) of the Act by the Commissioner of Food Safety of the state or U.T.

Under the Food Safety and Standards (FSS) Act of 2006, the Food Safety and Standards Authority of India (FSSAI) is in charge of setting standards for food products and

food safety. The FSS is reviewed in light of recent advances in food science, food consumption patterns, new products and additives, processing technology advancements,

and food analysis methods

Vertical Issues- 

• Sweets, Confectionery, Sugar and Honey  Milk and Milk Products
• Water, Flavoured Water and Beverages (Alcoholic and Non-Alcoholic)
• Oils and Fats
• Fruits and Vegetable and their products (Including Dried Fruits & Nuts, Salt, Spices and Condiments)
• Cereals, Pulses, Legumes and their Products (Including Bakery)
• Fish and Fisheries Products
• Meat and Meat Products including Poultry
• Fortified and Enriched Food
• Expert Committee on Organic Foods

Horizontal Issues-

• Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
• Pesticides and Antibiotics Residues
• Genetically Modified Organisms and Foods
• Functional Foods, Nutraceuticals, Dietetic Products and other similar Products
• Biological Hazards
• Contaminants in the Food Chain
• Labelling and Claims/Advertisements
• Methods of Sampling and Analysis

Vitamin K is synthesized by bacteria in the human intestinal tract. it is found in green leafy vegetables, there are like vitamin K₁ (phylloquinone) and vitamin K₂ (menaquinone). Vitamin K is a fat-soluble vitamin and both dietary and microbial vitamin K are absorbed into intestinal lymph along with other lipids.

Important Points

1. Phylloquinone and menaquinones are golden yellow oils at ambient temperature, though the higher menaquinones may also be obtained as fine, yellow crystals.
2. All K vitamins are insoluble in water but are soluble in normal lipid solvents such as hexane, chloroform, diethyl ether, and acetone, but are less soluble in ethanol. They are only sparingly soluble in methanol, and the degree of solubility depends on their hydrophobicity.
3. Vitamin K compounds are reasonably stable towards heat, oxygen, and mildly acidic conditions but are degraded by UV light, alkalis, and strong acids.
4. The absorption of vitamin K from the intestine should in theory be enhanced by fine emulsification and micelle formation. ​

Additional Information Vitamin A: is synthesized from plant and bacterial carotenoid precursors. Vitamin A is soluble in lipid solvents.

Vitamin C: is synthesized ascorbic acid (AA) from glucose in either the kidney or the liver.

Vitamin D: is synthesized by the human body through the action of sunlight. The sources of vitamin D make it to develop dietary reference intake values. Vitamin D, also known as calciferol, comprises a group of fat-soluble.

The correct answer is Potassium metabisulfite.

The widely used preservative to control enzymatic browning in fruits and vegetables during processing and drying is Potassium metabisulfite.

Key Points

• Potassium metabisulfite
  • Effective in inhibiting polyphenol oxidase activity.
  • Polyphenol oxidase is an enzyme present in the tissue of fruits and vegetables.
  • When fruit is peeled off, the oxygen present in the atmosphere gets interferes with the polyphenol oxidase by the oxidation process. 
  • This results in enzymatic browning.

Additional InformationPotassium permanganate: Used as a disinfectant for green leafy vegetables and fruits.

Sodium Chloride and organic acids: Class I preservative.

Double fortified salt fortified with Iron and Iodine.

Important Points

• Double fortified salt is adequately iodized salt further fortified with iron either in the form of Ferrous Sulphate or encapsulated ferrous fumarate.
• These two formulations have been approved by the Food Safety and Standard Authority of India (FSSAI).
• While the production process of DFS with Ferrous Sulphate is developed by the National Institute of Nutrition (NIN), Hyderabad, the alternative process of production of DFS with encapsulated ferrous fumarate is developed by MI and the University of Toronto.

 

Additional Information

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.