Food Quality Control and Assurance MCQs

1. What is the main objective of food quality control?
(A) To increase food price
(B) To maintain and ensure food safety and standards
(C) To increase shelf life only
(D) To improve food marketing

2. HACCP stands for:
(A) Hazard Analysis and Critical Control Points
(B) Health Assurance and Consumer Control Program
(C) Hazard Assessment and Chemical Check Process
(D) Hygiene Analysis and Clean Control Points

3. Which organization sets international food safety standards?
(A) ISO
(B) FAO
(C) Codex Alimentarius Commission
(D) WHO

4. What is the first principle of HACCP?
(A) Establish corrective actions
(B) Conduct hazard analysis
(C) Establish monitoring procedures
(D) Verify the system

5. ISO 22000 is related to:
(A) Food Safety Management System
(B) Quality Management System
(C) Environmental Management System
(D) Industrial Safety Standards

6. Which of the following is a biological hazard?
(A) Glass fragments
(B) Metal shards
(C) Cleaning chemicals
(D) Salmonella bacteria

7. The full form of GMP is:
(A) General Management Practice
(B) Good Manufacturing Practice
(C) Gross Material Planning
(D) Good Material Production

8. Shelf life of food refers to:
(A) The time food can be stored before quality deteriorates
(B) The duration food can be cooked
(C) The time required for freezing
(D) The transport time of food

9. Which of the following detects food adulteration?
(A) Sensory evaluation
(B) Chemical analysis
(C) Both A and B
(D) None of these

10. Pasteurization is mainly used for:
(A) Sterilizing dry foods
(B) Reducing fat content
(C) Improving taste of food
(D) Killing pathogenic microorganisms in liquids

11. Which color of cap is used for pasteurized milk bottles?
(A) Blue
(B) Yellow
(C) Red
(D) Green

12. The sensory attribute related to smell is called:
(A) Texture
(B) Flavor
(C) Aroma
(D) Color

13. The main purpose of food labeling is to:
(A) Decorate packaging
(B) Provide information about the product
(C) Increase product cost
(D) Confuse consumers

14. Which chemical is commonly used as a food preservative?
(A) Sodium benzoate
(B) Acetic acid
(C) Sodium chloride
(D) Ethanol

15. TPC in food microbiology stands for:
(A) Thermal Processing Count
(B) Total Protein Content
(C) Total Product Cost
(D) Total Plate Count

16. Which instrument measures food color?
(A) pH meter
(B) Spectrophotometer
(C) Texture analyzer
(D) Thermometer

17. ISO 9001 standard is related to:
(A) Agricultural practices
(B) Environmental management
(C) Food quality management
(D) Food hygiene

18. Aflatoxins are produced by:
(A) Molds
(B) Yeasts
(C) Bacteria
(D) Viruses

19. The critical limit in HACCP means:
(A) The maximum or minimum value for safety control
(B) The average quality value
(C) The production target
(D) The packaging time

20. Which of the following is a physical hazard in food?
(A) Pesticide residue
(B) Glass piece
(C) E. coli
(D) Aflatoxin

21. The pH value of neutral food is:
(A) 5
(B) 6
(C) 7
(D) 8

22. Codex standards are developed jointly by:
(A) FAO and WHO
(B) ISO and WTO
(C) UN and EU
(D) WHO and UNICEF

23. Which of these is a quality assurance activity?
(A) Inspection after production
(B) Quality system auditing
(C) Sorting defective products
(D) Packaging of items

24. What does CCP stand for in HACCP?
(A) Critical Control Point
(B) Central Control Point
(C) Chemical Control Point
(D) Consumer Control Plan

25. The main purpose of calibration of equipment is:
(A) To increase production speed
(B) To save power
(C) To reduce maintenance cost
(D) To ensure accurate measurement

26. Which microorganism causes botulism?
(A) Clostridium botulinum
(B) E. coli
(C) Salmonella typhi
(D) Bacillus cereus

27. ISO stands for:
(A) International System Organization
(B) International Safety Office
(C) International Organization for Standardization
(D) Internal Standards Order

28. What is the main function of antioxidants in food?
(A) To add color
(B) To prevent oxidation and rancidity
(C) To increase sweetness
(D) To increase acidity

29. Which test is used to measure milk adulteration?
(A) Gerber test
(B) Catalase test
(C) Benedict’s test
(D) Starch test

30. Brix value is used to measure:
(A) Fat content
(B) Acidity level
(C) Moisture content
(D) Sweetness or sugar content

31. The main purpose of blanching vegetables is:
(A) To dry the product
(B) To sterilize completely
(C) To improve color and inactivate enzymes
(D) To reduce fat

32. Which test detects adulteration of water in milk?
(A) Alcohol test
(B) Iodine test
(C) pH test
(D) Lactometer test

33. The presence of coliform bacteria in water indicates:
(A) Good quality water
(B) Fecal contamination
(C) High mineral content
(D) Chlorination

34. The main component checked during sensory evaluation is:
(A) Microbial count
(B) Taste, texture, and aroma
(C) Nutritional value
(D) Chemical purity

35. Which of these is a chemical hazard?
(A) Pesticide residue
(B) Glass
(C) Hair
(D) Plastic piece

36. What does ISO 9000 series deal with?
(A) Packaging
(B) Food safety
(C) Environment control
(D) Quality management

37. The acceptable limit of moisture in dried milk powder is around:
(A) 6-8%
(B) 2-4%
(C) 10-12%
(D) 15%

38. What is the ideal temperature for frozen food storage?
(A) 5°C
(B) 10°C
(C) 18°C or below
(D) 0°C

39. Food irradiation is used to:
(A) Change food color
(B) Add nutrients
(C) Reduce packaging cost
(D) Destroy microorganisms and pests

40. ISO 14000 relates to:
(A) Environmental management systems
(B) Food safety systems
(C) Quality control
(D) Risk management

41. The acceptable microbial limit in pasteurized milk is measured by:
(A) Colorimeter
(B) Moisture test
(C) pH test
(D) Total plate count

42. Sensory panels are used in food industries to:
(A) Inspect packaging
(B) Evaluate sensory characteristics
(C) Test machinery
(D) Check labeling

43. The pH of most fresh milk is around:
(A) 4.5
(B) 5.0
(C) 6.6
(D) 8.0

44. The process of removing water from food is known as:
(A) Pasteurization
(B) Fermentation
(C) Homogenization
(D) Dehydration

45. Which vitamin is most sensitive to heat?
(A) Vitamin A
(B) Vitamin B1 (Thiamine)
(C) Vitamin C
(D) Vitamin D

46. Which method is used to detect pesticide residues in food?
(A) Gas Chromatography
(B) Autoclaving
(C) Distillation
(D) Filtration

47. Food adulteration means:
(A) Food fortification
(B) Mixing of inferior substances in food
(C) Food preservation
(D) Food coloring

48. The purpose of Good Hygiene Practices (GHP) is to:
(A) Improve packaging
(B) Reduce cost
(C) Enhance taste
(D) Maintain cleanliness and hygiene in processing

49. A critical control point in milk pasteurization is:
(A) Temperature and holding time
(B) Fat content
(C) Color
(D) Packaging

50. What does food quality assurance primarily ensure?
(A) Lower product prices
(B) Increased production
(C) Continuous improvement and compliance with standards
(D) Advertising of food