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Food Quality Control and Management MCQs

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1. : What is the main objective of food quality control?





2. : ISO 9001 certification is related to:





3. : HACCP stands for:





4. : The first principle of HACCP is:





5. : Codex Alimentarius is developed by:





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





7. : TQM in food industry stands for:





8. : Which of the following is a chemical hazard?





9. : The term “food adulteration” means:





10. : GMP stands for:





11. : Which of the following organizations regulates food quality in Pakistan?





12. : Sensory evaluation of food includes testing for:





13. : ISO 22000 is related to:





14. : Which of the following is an example of biological hazard?





15. : Shelf-life of a food product is defined as:





16. : The main goal of quality assurance is:





17. : CCP in HACCP refers to:





18. : Aflatoxins are produced by:





19. : Quality control testing of milk includes:





20. : Statistical Quality Control (SQC) uses:





21. : Which of the following is a tool of TQM?





22. : The main principle of ISO 9001 is:





23. : In HACCP, the step “Establish corrective action” means:





24. : Quality audits are performed to:





25. : Food spoilage due to yeast is mostly seen in:





26. : Which ISO standard focuses on environmental management?





27. : The Food Safety Management System (FSMS) is based on:





28. : The purpose of calibration in quality control is to:





29. : Which of the following tests is used to check moisture in food?





30. : Food quality attributes include:





31. : GMP guidelines are established by:





32. : Which sensory test is used to rank samples by preference?





33. : “Zero Defect” is a concept associated with:





34. : The main function of a quality manual is to:





35. : A control chart is used to:





36. : Shelf-life testing involves:





37. : A food product with off-flavor and color change likely indicates:





38. : Food safety hazards are grouped into:





39. : Calibration frequency of equipment depends on:





40. : Which parameter is essential in pasteurization quality control?





41. : Which of the following ensures product traceability?





42. : The PDCA cycle in TQM stands for:





43. : The main purpose of food inspection is to:





44. : The first step in implementing HACCP is:





45. : The corrective action in quality control refers to:





46. : Sensory evaluation is a type of:





47. : The “Kaizen” concept in TQM means:





48. : The food quality parameters should be monitored:





49. : The goal of food quality management is to:





50. : The international body setting standards for food safety is:





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