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Food Quality Control and Assurance MCQs

50 Score: 0 Attempted: 0/50
1. What is the main objective of food quality control?




2. HACCP stands for:




3. Which organization sets international food safety standards?




4. What is the first principle of HACCP?




5. ISO 22000 is related to:




6. Which of the following is a biological hazard?




7. The full form of GMP is:




8. Shelf life of food refers to:




9. Which of the following detects food adulteration?




10. Pasteurization is mainly used for:




11. Which color of cap is used for pasteurized milk bottles?




12. The sensory attribute related to smell is called:




13. The main purpose of food labeling is to:




14. Which chemical is commonly used as a food preservative?




15. TPC in food microbiology stands for:




16. Which instrument measures food color?




17. ISO 9001 standard is related to:




18. Aflatoxins are produced by:




19. The critical limit in HACCP means:




20. Which of the following is a physical hazard in food?




21. The pH value of neutral food is:




22. Codex standards are developed jointly by:




23. Which of these is a quality assurance activity?




24. What does CCP stand for in HACCP?




25. The main purpose of calibration of equipment is:




26. Which microorganism causes botulism?




27. ISO stands for:




28. What is the main function of antioxidants in food?




29. Which test is used to measure milk adulteration?




30. Brix value is used to measure:




31. The main purpose of blanching vegetables is:




32. Which test detects adulteration of water in milk?




33. The presence of coliform bacteria in water indicates:




34. The main component checked during sensory evaluation is:




35. Which of these is a chemical hazard?




36. What does ISO 9000 series deal with?




37. The acceptable limit of moisture in dried milk powder is around:




38. What is the ideal temperature for frozen food storage?




39. Food irradiation is used to:




40. ISO 14000 relates to:




41. The acceptable microbial limit in pasteurized milk is measured by:




42. Sensory panels are used in food industries to:




43. The pH of most fresh milk is around:




44. The process of removing water from food is known as:




45. Which vitamin is most sensitive to heat?




46. Which method is used to detect pesticide residues in food?




47. Food adulteration means:




48. The purpose of Good Hygiene Practices (GHP) is to:




49. A critical control point in milk pasteurization is:




50. What does food quality assurance primarily ensure?




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