41. 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
1. Clostridium botulinum
2. Trichinella spiralis
3. Ascaris lumbricoides
4. Staphylococus aureus
Select the correct answer
42. Fast food restaurants are able to keep prices low because
43. 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.
44. Expanded form of FSSAI is
45. Which one of the following means the same as food service?
46. 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.
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.
47. 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.
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.
48. Match the following.
List-I
List-II
a. FD & C Blue No. 1
1. Erythrosine
b. FD & C Yellow No. 5
2. Indigotine
c. FD & C Red NO. 3
3. Brilliant Blue
d. FD & C Blue No. 2
4. Tartrazine
5. Sunset Yellow
| List-I | List-II |
| a. FD & C Blue No. 1 | 1. Erythrosine |
| b. FD & C Yellow No. 5 | 2. Indigotine |
| c. FD & C Red NO. 3 | 3. Brilliant Blue |
| d. FD & C Blue No. 2 | 4. Tartrazine |
| 5. Sunset Yellow |
49. Who developed the process of canning?
50. Which of the following is an example of overlapping antioxidant?
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