Food Safety; Definition, Scope, Importance, Standard, and Factors affecting
Time Left
--:--:--
A-
A+
Switch Full Screen
Question No. 1
Marks
+1
-0
Time
0:00
☰
Food safety is defined as a scientific discipline that describes handling, preparation, and storage of food in ways that prevent which of the following?
A.
Nutritional loss
B.
Food wastage
C.
Food-borne illness
D.
Color degradation
Question No. 2
Marks
+1
-0
Time
0:00
☰
What does
'Absolute food safety'
assure?
A.
Damage or injury from use of a substance is impossible
B.
Food will have maximum nutritional value
C.
Food will be free from all microorganisms
D.
Food will have extended shelf life
Question No. 3
Marks
+1
-0
Time
0:00
☰
Which of the following represents
'Relative food safety'
?
A.
Food is partially processed
B.
Food contains minimal nutrients
C.
Food has moderate shelf life
D.
Damage will not result from food used in reasonable manner
Question No. 4
Marks
+1
-0
Time
0:00
☰
What is the
primary scope
of food safety in food processing?
A.
Increasing food production speed
B.
Identifying critical points in food processing for safe production
C.
Reducing manufacturing costs
D.
Improving food appearance
Question No. 5
Marks
+1
-0
Time
0:00
☰
Food hygiene refers to all conditions and measures necessary to ensure safety and suitability of food at which level?
A.
Only during consumption
B.
At all stages of the food chain
C.
Only at retail level
D.
Only during production
Question No. 6
Marks
+1
-0
Time
0:00
☰
According to WHO, approximately how many people fall ill due to unsafe food annually worldwide?
A.
800 million
B.
600 million
C.
200 million
D.
400 million
Question No. 7
Marks
+1
-0
Time
0:00
☰
What percentage of food poisoning cases is attributed to poor hand washing practices?
A.
45%
B.
23%
C.
15%
D.
33%
Question No. 8
Marks
+1
-0
Time
0:00
☰
Which of the following groups is at
highest risk
from foodborne diseases?
A.
Middle-aged adults
B.
Teenagers
C.
Young children and elderly
D.
Athletes
Question No. 9
Marks
+1
-0
Time
0:00
☰
HACCP
stands for which of the following?
A.
Hazardous Agent Control and Clinical Prevention
B.
Health Assessment and Chemical Control Process
C.
Hygiene Audit and Contamination Control Protocol
D.
Hazard Analysis and Critical Control Points
Question No. 10
Marks
+1
-0
Time
0:00
☰
What does
GMP
stand for in food safety context?
A.
Guided Monitoring Procedures
B.
General Manufacturing Process
C.
Good Manufacturing Practices
D.
Global Market Protocols
Question No. 11
Marks
+1
-0
Time
0:00
☰
Which principle of EU food safety relates to documenting the origin and destination of food?
A.
Risk Assessment
B.
Risk Communication
C.
Traceability
D.
Precautionary Principle
Question No. 12
Marks
+1
-0
Time
0:00
☰
How many types of food hazards are primarily recognized in food safety?
A.
Four
B.
Two
C.
Three
D.
Five
Question No. 13
Marks
+1
-0
Time
0:00
☰
Which of the following is an example of a
physical hazard
in food?
A.
Glass fragments
B.
Salmonella bacteria
C.
Peanut allergen
D.
Pesticide residue
Question No. 14
Marks
+1
-0
Time
0:00
☰
What is the
most common biological hazard
affecting food safety?
A.
Microorganisms (bacteria)
B.
Parasites
C.
Prions
D.
Viruses
Question No. 15
Marks
+1
-0
Time
0:00
☰
Which food safety hazard includes substances like pesticides and veterinary drug residues?
A.
Physical hazards
B.
Allergens
C.
Chemical hazards
D.
Biological hazards
Question No. 16
Marks
+1
-0
Time
0:00
☰
Food
allergens
are primarily which type of biomolecule?
A.
Nucleic acids
B.
Lipids
C.
Carbohydrates
D.
Proteins
Question No. 17
Marks
+1
-0
Time
0:00
☰
Which chemical is released by the immune system during an allergic reaction to food?
A.
Insulin
B.
Dopamine
C.
Adrenaline
D.
Histamine
Question No. 18
Marks
+1
-0
Time
0:00
☰
Which cereal component is a common food allergen?
A.
Sugar
B.
Gluten
C.
Starch
D.
Fiber
Question No. 19
Marks
+1
-0
Time
0:00
☰
What is the primary reason food safety has become more critical in the modern era?
A.
Lower food prices
B.
Centralized and large-scale food production
C.
Better taste requirements
D.
Increased cooking time
Question No. 20
Marks
+1
-0
Time
0:00
☰
Approximately what percentage of reported foodborne illness cases occur from food cooked at home?
A.
50%
B.
35%
C.
10%
D.
20%
Question No. 21
Marks
+1
-0
Time
0:00
☰
Which bacteria is commonly associated with
raw poultry
contamination?
A.
E. coli
B.
Clostridium botulinum
C.
Campylobacter jejuni
D.
Staphylococcus aureus
Question No. 22
Marks
+1
-0
Time
0:00
☰
Which bacteria produces
endospores
that are highly resistant to heat?
A.
Salmonella
B.
Campylobacter
C.
E. coli
D.
Bacillus and Clostridium
Question No. 23
Marks
+1
-0
Time
0:00
☰
Clostridium botulinum
is primarily associated with which type of food?
A.
Dairy products
B.
Fresh fruits
C.
Fresh vegetables
D.
Low or medium acid canned foods
Question No. 24
Marks
+1
-0
Time
0:00
☰
Which pathogen is commonly found in
custard and cream-based
bakery products?
A.
Vibrio cholerae
B.
Salmonella typhi
C.
Listeria monocytogenes
D.
Staphylococcus aureus
Question No. 25
Marks
+1
-0
Time
0:00
☰
Which foodborne disease results from ingestion of
live pathogenic organisms
that multiply in the body?
A.
Food intoxication
B.
Allergic reaction
C.
Food infection
D.
Chemical poisoning
Question No. 26
Marks
+1
-0
Time
0:00
☰
Which type of foodborne disease occurs when
toxins produced by pathogens
are ingested?
A.
Parasitic infestation
B.
Food infection
C.
Food intoxication
D.
Viral infection
Question No. 27
Marks
+1
-0
Time
0:00
☰
What is the temperature range for
hot-holding prepared food
to ensure safety?
A.
165°F (74°C)
B.
100°F (38°C)
C.
120°F (49°C)
D.
140°F (60°C) or above
Question No. 28
Marks
+1
-0
Time
0:00
☰
Which virus causes
jaundice
and spreads through contaminated food with a long incubation period?
A.
Rotavirus
B.
Hepatitis A virus
C.
Norovirus
D.
Influenza virus
Question No. 29
Marks
+1
-0
Time
0:00
☰
What is the size range of typical bacterial cells?
A.
5 to 10 µm
B.
0.1 to 0.5 µm
C.
10 to 20 µm
D.
0.5 to 2.5 µm
Question No. 30
Marks
+1
-0
Time
0:00
☰
Which term describes the
three distinct shapes
of bacteria?
A.
Motile, non-motile, and dormant
B.
Large, medium, and small
C.
Bacilli, cocci, and spiral
D.
Round, square, and triangular
Question No. 31
Marks
+1
-0
Time
0:00
☰
What is the
only means of locomotion
in bacteria?
A.
Cilia
B.
Flagella
C.
Pseudopodia
D.
Pili
Question No. 32
Marks
+1
-0
Time
0:00
☰
During which phase of bacterial growth do cells multiply
logarithmically
?
A.
Stationary phase
B.
Lag phase
C.
Death phase
D.
Log phase
Question No. 33
Marks
+1
-0
Time
0:00
☰
In which phase of bacterial growth is there
little or no increase
in cell numbers initially?
A.
Lag phase
B.
Log phase
C.
Death phase
D.
Stationary phase
Question No. 34
Marks
+1
-0
Time
0:00
☰
What does
CFU/ml
measure in bacterial growth?
A.
Chemical food units
B.
Colony forming units
C.
Cell formation units
D.
Cell fusion units
Question No. 35
Marks
+1
-0
Time
0:00
☰
Which component of bacterial cell gives
shape
and protection to cytoplasm?
A.
Capsule
B.
Cell wall
C.
Flagella
D.
Ribosomes
Question No. 36
Marks
+1
-0
Time
0:00
☰
Yeast cells reproduce primarily by which process?
A.
Budding
B.
Fragmentation
C.
Sporulation
D.
Binary fission
Question No. 37
Marks
+1
-0
Time
0:00
☰
What is the temperature at which
yeast spores
are destroyed?
A.
Above 40°C
B.
Above 60°C
C.
Above 100°C
D.
Above 80°C
Question No. 38
Marks
+1
-0
Time
0:00
☰
What is
mycelium
in moulds composed of?
A.
Individual filaments called hyphae
B.
Nuclei
C.
Spores
D.
Cell walls
Question No. 39
Marks
+1
-0
Time
0:00
☰
Which genus of mould is commonly responsible for
bread spoilage
?
A.
Rhizopus
B.
Penicillium
C.
Mucor
D.
Aspergillus
Question No. 40
Marks
+1
-0
Time
0:00
☰
Aspergillus and Penicillium
are classified under which fungal group?
A.
Fungi imperfecti
B.
Ascomycetes
C.
Basidiomycetes
D.
Phycomycetes
Question No. 41
Marks
+1
-0
Time
0:00
☰
What is the term for moulds that have
no cross walls (septa)
in their hyphae?
A.
Ascus moulds
B.
Non-septate moulds
C.
Conidial moulds
D.
Septate moulds
Question No. 42
Marks
+1
-0
Time
0:00
☰
Edible mushrooms like
Agaricus
belong to which fungal class?
A.
Ascomycetes
B.
Phycomycetes
C.
Basidiomycetes
D.
Fungi imperfecti
Question No. 43
Marks
+1
-0
Time
0:00
☰
Viruses are termed
'obligate intracellular parasites'
because they:
A.
Always cause disease
B.
Cannot carry out life functions until inside a host cell
C.
Can survive in extreme conditions
D.
Reproduce very rapidly
Question No. 44
Marks
+1
-0
Time
0:00
☰
What is a virus called when it is
outside
the host cell?
A.
Bacteriophage
B.
Capsid
C.
Prion
D.
Virion
Question No. 45
Marks
+1
-0
Time
0:00
☰
At what temperature are viruses typically killed during
pasteurization
?
A.
62°C for 30 minutes
B.
42°C for 30 minutes
C.
52°C for 30 minutes
D.
82°C for 30 minutes
Question No. 46
Marks
+1
-0
Time
0:00
☰
Which principle of food safety requires
separation of risk assessment
and risk management?
A.
Dual control
B.
Independence
C.
Separation principle
D.
Transparency
Question No. 47
Marks
+1
-0
Time
0:00
☰
What is the purpose of
FIFO
(First-In, First-Out) in food storage?
A.
Prevent cross-contamination
B.
Ensure proper cooking
C.
Minimize food waste
D.
Control chemical hazards
Question No. 48
Marks
+1
-0
Time
0:00
☰
Which of the following is a common
symptom of foodborne illness
?
A.
Hiccups
B.
Dizziness
C.
Abdominal cramps
D.
Headache
Question No. 49
Marks
+1
-0
Time
0:00
☰
How often should cutting boards be
sanitized
in food establishments?
A.
Only when visibly dirty
B.
Once a week
C.
After each use
D.
Once a day
Question No. 50
Marks
+1
-0
Time
0:00
☰
Which of the following best describes the
importance
of food safety?
A.
Increases food production speed
B.
Prevents germs from multiplying to dangerous levels
C.
Improves food appearance only
D.
Reduces cooking time
Question No. 51
Marks
+1
-0
Time
0:00
☰
What percentage of deaths with diarrhea as an underlying cause were for
elderly or children under five
?
A.
95%
B.
89%
C.
75%
D.
65%
Question No. 52
Marks
+1
-0
Time
0:00
☰
Why do very young infants and aging adults have
higher susceptibility
to bacterial infections?
A.
They have better metabolism
B.
They have stronger immune systems
C.
They consume more food
D.
They produce fewer or less acidic gastric juices
Question No. 53
Marks
+1
-0
Time
0:00
☰
When does the human immune system reach
maturity
?
A.
At puberty
B.
At age 50
C.
At birth
D.
At age 25
Question No. 54
Marks
+1
-0
Time
0:00
☰
How many foodborne pathogens were identified
fifty years ago
compared to today?
A.
Eight then, now forty
B.
Four then, now twenty
C.
Six then, now thirty
D.
Two then, now ten
Question No. 55
Marks
+1
-0
Time
0:00
☰
Which bacteria can survive and multiply at
refrigeration temperatures
?
A.
Staphylococcus aureus
B.
Salmonella typhi
C.
Clostridium botulinum
D.
Yersinia enterocolitica and Listeria
Question No. 56
Marks
+1
-0
Time
0:00
☰
E. coli associated with meat products has been found in which
unexpected foods
?
A.
Milk and cheese only
B.
Rice and wheat
C.
Bread and pasta
D.
Salami, apple cider, and lettuce
Question No. 57
Marks
+1
-0
Time
0:00
☰
Which parasite is the
most important
cause of parasitic infection through contaminated food?
A.
Hookworm
B.
Roundworm
C.
Entamoeba histolytica (Amoeba)
D.
Tapeworm
Question No. 58
Marks
+1
-0
Time
0:00
☰
What is the
primary factor
that determines whether a substance is toxic?
A.
Its color
B.
Its source
C.
Its odor
D.
The dosage or amount of exposure
Question No. 59
Marks
+1
-0
Time
0:00
☰
Which of the following is an example of
naturally occurring chemical
hazard?
A.
Food additives
B.
Mycotoxins
C.
Pesticides
D.
Lead contamination
Question No. 60
Marks
+1
-0
Time
0:00
☰
The
'farm to fork'
approach in food safety refers to:
A.
Protection throughout the entire food supply chain
B.
Transportation methods
C.
Only consumer practices
D.
Only farming practices
Question No. 61
Marks
+1
-0
Time
0:00
☰
Which is
NOT
a benefit of integrated food safety approach?
A.
Promotes international food trade
B.
Reduces foodborne diseases
C.
Increases food production costs permanently
D.
Improves consumer protection
Question No. 62
Marks
+1
-0
Time
0:00
☰
What does
food quality
primarily refer to?
A.
Attributes that influence product value to consumer
B.
Only food color
C.
Only the price of food
D.
Only food weight
Question No. 63
Marks
+1
-0
Time
0:00
☰
The term
'hazard'
in food safety context means:
A.
Absolute certainty of harm
B.
Moderate safety level
C.
No possibility of harm
D.
Relative probability that harm will result
Question No. 64
Marks
+1
-0
Time
0:00
☰
Which recent challenge has contributed to increased food safety concerns
globally
?
A.
Limited food variety
B.
Globalization of food trade
C.
Decreased international travel
D.
Reduced consumer awareness
Question No. 65
Marks
+1
-0
Time
0:00
☰
What is the
main purpose
of food safety standards in modern food systems?
A.
Reduce workforce
B.
Ensure compliance and protect consumer health
C.
Increase profit margins
D.
Speed up production
Question No. 66
Marks
+1
-0
Time
0:00
☰
Which factor is
most responsible
for making centralized food production a safety concern?
A.
Increased variety
B.
Better packaging
C.
Improved transportation
D.
Mistakes affect wider geographic areas
Submit Test
Mark for Review & Next
Clear Response
‹ Prev
Save & Next ›
📋 Submit Test?
0
Answered
0
Skipped
66
Total
You
cannot
change answers after submission.
Cancel
Submit