From the following in which of the step of risk management we check ‘How will the risk affect us’ and consider probability and impact of operations:
Once risks are identified thereafter organization determine the likelihood and consequence of each risk. Develop an understanding of the nature of the risk and its potential to affect business goals and objectives. This information is also entered in the Risk Register. Risk analysis deals with How risk is going to affect business, consider probability and impact to operations and check whether it is high or low.
Which physical treatments of the surface of the fruits and vegetables improves osmotic dehydration?
Options:
1. Puncture
2. Abrasio...
Name the heat desiccated dairy product.
Amino acids joint together by forming……bonds.
Which of the following is/are the structural polysaccharide?
a.      Chitin
b.     Cellulose
c.      glycog...
Which of the following are physical contaminants causing damage to the quality of product?
Atomization is a unit operation, which is used for
a)Â Â Â Â Â Â Size-reduction operation
b)Â Â Â Â Â It is used for the Solid food ...
Sterilization using irradiation is done by ________
Malachite green is used as adulterant in_________and_________
Match the Commodity in Group-1 with present Anti-nutritional factor in Group-2
T.S.S of Tomato puree should be (ºBrix)