Food Packaging; Concept of food packaging, Type of packaging, Packaging Laws and Regulations, Evaluation of food packaging materials, Packaged commodities rules
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Question No. 1
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What is the
primary objective
of food packaging?
A.
To make the product more expensive
B.
To protect food from contamination and extend shelf life
C.
To change the taste of food
D.
To increase the weight of the product
Question No. 2
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Which of the following is
NOT
a function of food packaging?
A.
Facilitating transportation and storage
B.
Enhancing nutritional value of food
C.
Protection from moisture and gases
D.
Providing product information to consumers
Question No. 3
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Primary packaging refers to:
A.
The packaging that directly contacts the food product
B.
Promotional packaging materials
C.
Packaging used only for display purposes
D.
The outermost packaging used for bulk transportation
Question No. 4
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What does the term '
shelf life
' in food packaging refer to?
A.
The period during which food maintains its quality and safety
B.
The cost of storing food on retail shelves
C.
The physical strength of packaging shelf
D.
The size of the packaging material
Question No. 5
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Which packaging function helps in
product identification
and marketing?
A.
Labeling and graphics
B.
Mechanical strength
C.
Thermal insulation
D.
Barrier properties
Question No. 6
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Modified Atmosphere Packaging (MAP)
involves:
A.
Altering the gaseous composition inside the package
B.
Storing food at modified temperatures
C.
Using multiple layers of packaging
D.
Packaging food in complete vacuum
Question No. 7
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Which packaging type is commonly used for products like
fresh meat and salads
?
A.
Retort packaging
B.
Modified Atmosphere Packaging (MAP)
C.
Aseptic packaging
D.
Traditional canning
Question No. 8
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Vacuum packaging
works by:
A.
Removing air from the package before sealing
B.
Heating the package at high temperature
C.
Adding inert gases to the package
D.
Sterilizing the package with UV light
Question No. 9
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Aseptic packaging
is characterized by:
A.
Packaging sterilized product in sterilized container under sterile conditions
B.
Using only glass containers
C.
Packaging at very low temperatures
D.
Vacuum sealing at room temperature
Question No. 10
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Which packaging is suitable for
shelf-stable foods
requiring sterilization after filling?
A.
MAP packaging
B.
Active packaging
C.
Vacuum packaging
D.
Retort packaging
Question No. 11
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Active packaging
systems:
A.
Are made only from plastic materials
B.
Interact with food or environment to extend shelf life
C.
Do not require any special materials
D.
Only protect food from external contamination
Question No. 12
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Intelligent packaging
provides:
A.
Lower packaging costs
B.
Better aesthetic appeal only
C.
Real-time information about food quality and freshness
D.
Extra protection from physical damage
Question No. 13
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Which indicator is used in intelligent packaging to monitor
product freshness
?
A.
Metal detectors
B.
Colorimetric indicators showing color change
C.
Temperature indicators only
D.
Barcode scanners
Question No. 14
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Secondary packaging is primarily used for:
A.
Measuring food temperature
B.
Enhancing food flavor
C.
Grouping primary packages and providing additional protection
D.
Direct contact with food
Question No. 15
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Tertiary packaging refers to:
A.
The innermost layer touching food
B.
Packaging for consumer display
C.
Packaging used only for liquids
D.
Bulk packaging for transportation and warehousing
Question No. 16
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Which material is the
most widely used
packaging material globally?
A.
Wood
B.
Glass
C.
Aluminum
D.
Polyethylene (PE)
Question No. 17
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PET
stands for:
A.
Polyester Thermal Enhancement
B.
Polyvinyl Ester Thermal
C.
Polypropylene Ethylene Tetra
D.
Polyethylene Terephthalate
Question No. 18
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The major advantage of
glass packaging
is:
A.
It is inert and non-reactive with food contents
B.
It is flexible and unbreakable
C.
It is very lightweight
D.
It is the cheapest material
Question No. 19
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What is the main
disadvantage
of glass as a packaging material?
A.
It cannot be sterilized
B.
It is highly brittle and can break easily
C.
It is opaque and hides contents
D.
It reacts with acidic foods
Question No. 20
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Corrugated cardboard
is primarily used in:
A.
Primary packaging for wet foods
B.
Tertiary packaging for bulk transportation
C.
Direct food contact applications
D.
Storing liquid products
Question No. 21
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Which packaging material provides the
best barrier
against oxygen and moisture?
A.
Paper
B.
Metal (aluminum/tin)
C.
Cardboard
D.
LDPE plastic
Question No. 22
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LDPE
stands for:
A.
Low-Density Polyethylene
B.
Long Duration Poly-ethanol
C.
Liquid-Deposited Polymer
D.
Light-Durable Poly-ester
Question No. 23
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Which packaging material is considered the
most environmentally friendly
?
A.
Polystyrene foam
B.
Non-recyclable plastics
C.
Paper and paperboard from renewable sources
D.
PVC plastic
Question No. 24
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Polyvinyl Chloride (PVC)
is commonly used in:
A.
Aseptic cartons only
B.
Metal can linings
C.
High-temperature food applications
D.
Blister packs, cling films, and water bottle sleeves
Question No. 25
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The main disadvantage of
plastic packaging
with hot foods is:
A.
It is too expensive
B.
It provides excellent insulation
C.
It may release harmful chemicals when heated
D.
It cannot be sealed properly
Question No. 26
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The
Legal Metrology Act
in India was enacted in which year?
A.
2009
B.
2018
C.
2006
D.
2011
Question No. 27
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Under the Packaged Commodities Rules, which of the following is
mandatory
on packages?
A.
Employee names
B.
Manufacturing machine details
C.
Maximum Retail Price (MRP) inclusive of all taxes
D.
Manufacturer's horoscope
Question No. 28
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FSSAI
stands for:
A.
Food Security and Storage Association of India
B.
Food Science Society and Association India
C.
Food Safety and Standards Authority of India
D.
Federal Safety Standards Agency India
Question No. 29
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The
FSS (Packaging) Regulations
were notified in:
A.
2020
B.
2011
C.
2006
D.
2018
Question No. 30
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As per FSSAI regulations, food packaging materials must have a
Certificate of Conformity
from:
A.
Any private laboratory
B.
NABL-accredited laboratory
C.
Manufacturer's own testing facility
D.
No certificate is required
Question No. 31
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FSSAI reclassified food-grade packaging as
critical to food safety
in:
A.
December 2023
B.
January 2024
C.
June 2024
D.
April 2025
Question No. 32
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Pre-packaged commodities are defined as commodities:
A.
Packed after customer places order
B.
Sold only in wholesale markets
C.
Packed only in glass containers
D.
Packaged in advance in units suitable for direct consumer delivery
Question No. 33
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The
maximum retail price
on packages should be rounded off such that:
A.
All fractions are rounded up to next rupee
B.
Fraction less than 50 paise to preceding rupee; 50-95 paise to fifty paise
C.
All prices end in zero only
D.
No rounding is permitted
Question No. 34
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Under Packaged Commodities Rules, manufacturers and packers must obtain:
A.
Registration or license from Legal Metrology authorities
B.
No registration is required
C.
Export license only
D.
Permission from local municipal authority
Question No. 35
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Which information is
NOT mandatory
on food packages as per regulations?
A.
Net quantity of contents
B.
Celebrity endorsement details
C.
Name and address of manufacturer
D.
Month and year of packaging
Question No. 36
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A
multi-piece package
is defined as:
A.
Package containing 2+ individual pieces of same commodity of identical quantity
B.
Package for industrial use only
C.
Package with separate compartments
D.
Package with multiple different products
Question No. 37
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A
group package
contains:
A.
Similar but not identical commodities differing in size or quality
B.
Only identical commodities of same size
C.
Food items from same manufacturer only
D.
Products with same price only
Question No. 38
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Manufacturers are
exempted
from declaring month and year of packaging for:
A.
All packaged foods
B.
Beverages and dairy products
C.
Bidi and incense sticks
D.
Canned foods
Question No. 39
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Barrier property testing
evaluates:
A.
The ability to prevent moisture, gas, and light transmission
B.
The color of packaging material
C.
The weight of empty package
D.
The cost of packaging material
Question No. 40
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WVTR
in packaging testing stands for:
A.
Wet Volume Temperature Regulation
B.
Weight Verification Testing Range
C.
Water Vapor Transmission Rate
D.
Water Volume Transfer Rate
Question No. 41
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OTR
testing measures:
A.
Opacity Transmission Reading
B.
Overall Temperature Range
C.
Oxygen Transmission Rate through packaging
D.
Oil Transfer Resistance
Question No. 42
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The
migration test
in food packaging determines:
A.
Package movement during storage
B.
Transfer of substances from packaging into food
C.
Package transportation efficiency
D.
Color migration on package surface
Question No. 43
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Overall Migration Testing (OMT)
measures:
A.
Temperature variations in package
B.
Total substances transferring from packaging material
C.
Package weight changes during storage
D.
Migration of specific individual compounds only
Question No. 44
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Specific migration testing
is used to identify:
A.
Packaging cost variations
B.
Total migration of all substances
C.
Package color changes
D.
Individual compounds or specific groups migrating from packaging
Question No. 45
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Mechanical properties testing of packaging includes evaluation of:
A.
Tensile strength, elongation, and tear resistance
B.
Nutritional content of food
C.
Cooking temperature requirements
D.
Food taste and aroma
Question No. 46
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The
Cobb test
is used to measure:
A.
Plastic film thickness
B.
Oxygen transmission rate
C.
Metal corrosion resistance
D.
Water absorbance of paper and board packaging
Question No. 47
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KIT grease resistance test
evaluates:
A.
Thermal stability of plastics
B.
Resistance of paper/board to grease and oil penetration
C.
Water vapor transmission
D.
Oxygen barrier properties
Question No. 48
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The
prohibited substance test
checks packaging materials for:
A.
Harmful substances like BPA and heavy metals
B.
Flavor enhancers
C.
Beneficial nutrients
D.
Preservatives
Question No. 49
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Barrier testing is typically performed at:
A.
High vacuum conditions
B.
Only room temperature
C.
Temperature and humidity conditions reflecting real-life use
D.
Freezing temperatures only
Question No. 50
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ASTM D3985
is a standard for testing:
A.
Oxygen transmission rate in plastic films
B.
Mechanical strength
C.
Color fastness
D.
Water vapor transmission
Question No. 51
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Testing at
38°C and 90% RH
is conducted for products marketed in:
A.
Temperate regions only
B.
Hot and humid climates
C.
Desert areas with dry conditions
D.
Arctic regions
Question No. 52
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Thermal stability testing
evaluates:
A.
Food taste at different temperatures
B.
Microwave compatibility only
C.
Freezer storage capacity
D.
Package performance at varying temperatures
Question No. 53
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What does
NABL accreditation
signify for testing laboratories?
A.
Laboratory is government-owned
B.
Laboratory provides free testing services
C.
Laboratory only tests food products
D.
Laboratory meets international standards for competence
Question No. 54
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Nanotechnology
in food packaging is used for:
A.
Making packages larger
B.
Increasing package weight
C.
Reducing shelf life
D.
Improving barrier properties and antimicrobial activity
Question No. 55
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Which nanomaterial is commonly used for
antimicrobial
food packaging?
A.
Nano-water
B.
Nano-titanium dioxide (TiO2)
C.
Nano-sugar
D.
Nano-salt
Question No. 56
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Biodegradable packaging
materials include:
A.
PVC and polystyrene
B.
Metal and glass only
C.
Polyethylene and PET
D.
Polylactic acid (PLA) and starch-based materials
Question No. 57
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The concept of
edible packaging
involves:
A.
Packaging that can be consumed along with food
B.
Packaging made only from vegetables
C.
Packaging that dissolves in water
D.
Packaging that changes color
Question No. 58
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Sustainable packaging
emphasizes:
A.
Reducing environmental impact through recyclable and renewable materials
B.
Increasing packaging weight
C.
Making packages non-reusable
D.
Using maximum plastic materials
Question No. 59
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Antimicrobial packaging
works by:
A.
Using thicker packaging materials
B.
Removing all oxygen from package
C.
Incorporating substances that inhibit microbial growth
D.
Storing food at low temperature
Question No. 60
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In MAP,
nitrogen gas
is used primarily to:
A.
Increase package weight
B.
Add flavor to food
C.
Sterilize the package
D.
Displace oxygen and prevent oxidation
Question No. 61
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Carbon dioxide
in MAP is effective because it:
A.
Inhibits growth of bacteria and molds
B.
Changes food color
C.
Increases package pressure
D.
Adds carbonation to all foods
Question No. 62
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The term '
barrier properties
' primarily refers to:
A.
Visual appeal of package
B.
Cost effectiveness of materials
C.
Physical strength of packaging
D.
Resistance to gas, moisture, and light transmission
Question No. 63
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Oxygen scavengers
in active packaging:
A.
Absorb oxygen to prevent oxidation
B.
Have no effect on oxygen levels
C.
Add oxygen to the package
D.
Increase oxygen permeability
Question No. 64
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Which factor does
NOT
affect barrier properties of packaging?
A.
Material thickness
B.
Crystallinity of polymer
C.
Surface characteristics
D.
Brand name of product
Question No. 65
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Time-Temperature Indicators (TTI)
in intelligent packaging:
A.
Reduce packaging costs
B.
Monitor and display product temperature exposure history
C.
Change package color for aesthetics
D.
Control package opening mechanism
Question No. 66
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The main purpose of
desiccants
in food packaging is to:
A.
Increase package weight
B.
Absorb excess moisture and prevent spoilage
C.
Add moisture to dry foods
D.
Change food flavor
Question No. 67
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Freshness indicators
typically respond to:
A.
Changes in pH, gas composition, or microbial metabolites
B.
Weight variations only
C.
Package color changes
D.
Barcode information
Question No. 68
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Packaging materials testing for
contact angle
measures:
A.
Stacking angle during storage
B.
Hydrophobic or hydrophilic nature of surface
C.
Package opening angle
D.
The angle of package corners
Question No. 69
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Retort pouches
are commonly used for:
A.
Fresh fruits and vegetables only
B.
Carbonated beverages
C.
Ready-to-eat meals requiring sterilization
D.
Frozen foods only
Question No. 70
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The
transparency
of packaging is measured using:
A.
UV-Vis spectrophotometer
B.
Weighing scale
C.
pH meter
D.
Thermometer
Question No. 71
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FTIR spectroscopy
in packaging analysis is used to:
A.
Test mechanical strength
B.
Identify functional groups and chemical structure
C.
Measure water content
D.
Measure package weight
Question No. 72
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SEM
in packaging material analysis stands for:
A.
Scanning Electron Microscopy
B.
Surface Energy Mapping
C.
Simple Electron Measurement
D.
Standard Evaluation Method
Question No. 73
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The requirement for
food-grade materials
means packaging must:
A.
Be edible
B.
Be made from food waste
C.
Be suitable for direct food contact without contamination risk
D.
Be colored in food colors
Question No. 74
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Puncture resistance
testing evaluates:
A.
Water absorption capacity
B.
Package color fastness
C.
Thermal conductivity
D.
Ability to withstand sharp object penetration
Question No. 75
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For
hot-fill applications
, packaging materials must have:
A.
Transparent appearance only
B.
Low melting point
C.
High thermal stability and heat resistance
D.
Maximum flexibility at room temperature
Question No. 76
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Laminated packaging
combines:
A.
Only paper materials
B.
Only plastic materials
C.
Multiple different materials for enhanced properties
D.
Single material layers
Question No. 77
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The purpose of
aluminum foil
layer in laminates is to provide:
A.
Excellent barrier against light, oxygen, and moisture
B.
Lower production cost
C.
Reduced package weight
D.
Color to the package
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