Practice Agri economics Questions and Answers

• Chemical preservative is defined as a chemical compound that:
• Fat soluble vitamins include:
• 1 Gray(Gy) =
• Psychrophilic microorganisms grow over the temperature range of:
• Radiation dose is defined as the:
• The mineral found in hemoglobin is called as:
• Asepsis is a process of:
• Sulphur dioxide is widely used to preserve:
• Listeriosis is generally caused by:
• One of the major causes for food spoilage are:
• When a food spoils, its texture becomes slimy because of the:              
• According to FSSA rules, class II preservatives includes:
• A process where food is first frozen at -18° C on trays and then under high vacuum is called as:
• The "c" in "cGMP" stands for:
• Sulphur dioxide cannot be used to preserve naturally colored juices because of its:
• SNF@Workplace Initiative aims at the following EXCEPT:
• FSSAI has incorporated third party audit for FBO’s. This will help in the following EXCEPT:
• Licensing and registration of food business in FSSAI are covered under which section:
• An initiative of the GOI and FSSAI to transform the country’s food system to ensure safe, healthy and sustainable food to all is known as:
• What is SNF in milk?
• Food Safety Display boards are colour coded for different kinds of food businesses. Which of the following business is NOT matched with the colour code?
• Food containers should be kept at least______above the ground in the clean street hub Project.
• Balance shelf life means:
• ISO 22000 lays process specifications for:
• What is the full form of SoFTeL?
• The term Hidden Hunger refers to:
• FSSAI was established in:
• According to FSS rules,_____shall be responsible for inspection of food business, obtaining samples and sending them to the food analyst.
• What is the full form of RUCO?
• The 3rd day of the 5 days training program for designated Officer focuses on:
• Upon arrival of the food consignment for import, the importer shall file:
• Under Section (43)2 of the FSS Act 2006 the FSSAI has notified how many laboratories in September 2017:
• Which of the following statements is true regarding WHO?
• Double fortified salt is fortified with:
• The principle of FIFO adopted in clean food street hub refers to:
• With respect to Quality Control, to correct errors and prevent repetition, 5 W’s need to be answered. Which one of the following is not one of them?
• An in-house reference sample for which one or more property values have been established by the user laboratory is called the:
• Epidemic dropsy is caused by:
• Surface ropiness in milk is caused by:
• Active packaging systems use oxygen scavengers while packaging grated cheese to: