Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• The Food Safety and Standards Act, 2006 received Presidential assent on
• Under which FSS Act section can a purchaser analyze a food sample?
• NABL follows the guideline of
• Which of the following is the principle electrolyte of the extracellular fluid?
• The chemical name for Vitamin B6 is
• This is synthesized in the body as a result of oxidation of fat, proteins, and carbohydrates, adding to about 200ml/day. It is referred to:
• The main function of Vitamin E is to act as an/a
• Which of the following is not a metal contaminant?
• Ghee is adulterated with
• Which type of packaging is appropriate for fruits?
• The Molisch Reaction is the test to identify
• The amino acids in humans are sources of
• When starch-based foods are cooked at high temperatures, which harmful chemical is produced?
• Consumption of mustard oil adulterated with argemone oil can lead to a disease named:
• Why are adulterants added to food products?
• The process of adding hydrogen to edible vegetable oil to produce semi-solid fat is called:
• Which of the following causes chill rings in sausages?
• Omega-3 fatty acid is also known as
• Commodities should be packed and sold in specific quantities as per which schedule?
• What percentage of fat is present in standardized milk?
• In which year was FSSAI established?
• Name the monosaccharide that does not occur naturally in foods/beverages:
• The percentage of acetic acid in commercially available vinegar is:
• Which of the following fats increases heart disease risk?
• Which is the synonym of Vitamin D3?
• Which accumulates in blood when fats are incompletely oxidized?
• Which acid is found in carbonated non-alcoholic beverages?
• What is the DART Book used to detect?
• How many types of certification programs are available under Food Safety Training & Certification (FoSTaC)?
• This substance in food interferes with thyroxin and can produce goiter. It is called:
• The Eat Right Tool Kit is for:
• The FSSAI introduced which logo for fortified staple food products?
• Which of the following is the most fermentable sugar?
• Which poisoning causes Minamata Disease?
• Which vitamin is called Phylloquinone?
• What is the full form of NOEL?
• Cutting boards must be sanitized with:
• Tocopherol is used in foods as:
• The "danger zone" in food preparation refers to temperatures between:
• The symbol for irradiated foods is called: