Food Science and Food Service Management MCQ Questions and Answers
Explore the Food Science and Food Service Management with this comprehensive collection of MCQ questions and answers.Food Science and Food Service Management is perfect for Home Science students preparing for competitive exams such as BA (Home Science), MA (Home Science), UPSC, UGC NET, State PCS, and more. Enhance your understanding, excel in your studies, and strengthen your preparation with this valuable resource. Page-5 section-1
Each section contains 100 MCQs on
Food Science and Food Service Management .
Which of the following microorganisms are responsible for causing food poisoning?
1. Clostridium botulinum
2. Trichinella spiralis
3. Ascaris lumbricoides
4. Staphylococus aureus
Select the correct answer
Is it true or false that toxins can be produced by certain bacteria outside the body, in the food we eat, but never by bacteria once they are inside the GI tract.
HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence.
1. Identifying critical control points.
2. Monitoring each critical control point.
3. Developing criteria for control and prevention.
4. Identification and assessment of hazards.
5. Taking immediate corrective action.
Arrange the steps to be taken while purchasing equipment for food service establishments in the correct sequence.
1. Set guidelines/specifications for purchase of these items.
2. Estimate the expenditure by obtaining prices of these items from different sources.
3. Assess the need.
4. Select after careful consideration ensuring that the equipment satisfy the required specification.
5. Decide on the list of equipments to be purchased.
