1. : What is the main objective of food quality control?
(A) To ensure food safety and consistency
(B) To increase food prices
(C) To reduce production
(D) To limit packaging size
2. : ISO 9001 certification is related to:
(A) Quality management systems
(B) Environmental standards
(C) Food labeling
(D) Worker safety
3. : HACCP stands for:
(A) Hazard Analysis and Critical Control Point
(B) High Accuracy Control Process
(C) Health and Consumer Control Plan
(D) Hygiene Assessment and Control Plan
4. : The first principle of HACCP is:
(A) Conduct a hazard analysis
(B) Monitor critical points
(C) Verify records
(D) Set corrective actions
5. : Codex Alimentarius is developed by:
(A) FAO and WHO
(B) FDA and USDA
(C) WTO
(D) ISO
6. : Which of the following is a physical hazard in food?
(A) Metal fragments
(B) Salmonella
(C) Pesticide residue
(D) Aflatoxin
7. : TQM in food industry stands for:
(A) Total Quality Management
(B) Technical Quality Maintenance
(C) Total Quantity Management
(D) Trade Quality Management
8. : Which of the following is a chemical hazard?
(A) Glass pieces
(B) Bacteria
(C) Cleaning agents
(D) Hair strands
9. : The term “food adulteration” means:
(A) Adding inferior substances to food
(B) Improving food quality
(C) Packaging food safely
(D) Ensuring labeling accuracy
10. : GMP stands for:
(A) Good Manufacturing Practice
(B) General Market Product
(C) Growth Monitoring Process
(D) Graded Marketing Plan
11. : Which of the following organizations regulates food quality in Pakistan?
(A) PSQCA
(B) NASA
(C) WTO
(D) IAEA
12. : Sensory evaluation of food includes testing for:
(A) Color, taste, odor, and texture
(B) Nutrient value only
(C) Weight and density
(D) Chemical structure
13. : ISO 22000 is related to:
(A) Food safety management systems
(B) Energy efficiency
(C) Employee training
(D) Packaging design
14. : Which of the following is an example of biological hazard?
(A) Bacteria and viruses
(B) Glass
(C) Detergent residue
(D) Rust
15. : Shelf-life of a food product is defined as:
(A) Period during which food remains safe and acceptable
(B) Time before packaging
(C) Duration of cooking
(D) Storage temperature
16. : The main goal of quality assurance is:
(A) To prevent defects before they occur
(B) To detect defects after production
(C) To increase costs
(D) To change product color
17. : CCP in HACCP refers to:
(A) Critical Control Point
(B) Chemical Control Process
(C) Corrective Checking Plan
(D) Central Control Phase
18. : Aflatoxins are produced by:
(A) Aspergillus species
(B) Salmonella
(C) E. coli
(D) Streptococcus
19. : Quality control testing of milk includes:
(A) Lactometer test
(B) Gluten test
(C) Starch analysis
(D) Pesticide assay
20. : Statistical Quality Control (SQC) uses:
(A) Sampling and data analysis
(B) Smell testing
(C) Sensory panels only
(D) Expiry dates
21. : Which of the following is a tool of TQM?
(A) Pareto chart
(B) Altimeter
(C) Thermometer
(D) Hydrometer
22. : The main principle of ISO 9001 is:
(A) Customer satisfaction
(B) Profit maximization
(C) Marketing control
(D) Waste management
23. : In HACCP, the step “Establish corrective action” means:
(A) Steps taken when a critical limit is exceeded
(B) Reviewing management reports
(C) Retesting final product
(D) Training new workers
24. : Quality audits are performed to:
(A) Evaluate compliance with standards
(B) Manufacture new products
(C) Set prices
(D) Train laborers
25. : Food spoilage due to yeast is mostly seen in:
(A) High sugar foods
(B) Salty foods
(C) Dried cereals
(D) Frozen vegetables
26. : Which ISO standard focuses on environmental management?
(A) ISO 14000
(B) ISO 9001
(C) ISO 45001
(D) ISO 22000
27. : The Food Safety Management System (FSMS) is based on:
(A) HACCP principles
(B) ISO 9001
(C) GMP only
(D) GAP only
28. : The purpose of calibration in quality control is to:
(A) Ensure accuracy of instruments
(B) Reduce manpower
(C) Save packaging time
(D) Add preservatives
29. : Which of the following tests is used to check moisture in food?
(A) Oven drying method
(B) Benedict’s test
(C) Chromatography
(D) pH test
30. : Food quality attributes include:
(A) Appearance, flavor, texture, and nutritional value
(B) Price and weight only
(C) Shelf-life alone
(D) Brand name
31. : GMP guidelines are established by:
(A) WHO
(B) WTO
(C) FAO
(D) ISO
32. : Which sensory test is used to rank samples by preference?
(A) Hedonic rating test
(B) Triangle test
(C) Threshold test
(D) Paired comparison
33. : “Zero Defect” is a concept associated with:
(A) Total Quality Management
(B) ISO 9001
(C) HACCP
(D) GMP
34. : The main function of a quality manual is to:
(A) Document the quality policies and procedures
(B) Advertise products
(C) Record sales data
(D) Manage employee salaries
35. : A control chart is used to:
(A) Monitor process variability
(B) Increase product flavor
(C) Control pH
(D) Measure color only
36. : Shelf-life testing involves:
(A) Determining product stability over time
(B) Measuring packaging thickness
(C) Counting workers
(D) Checking marketing cost
37. : A food product with off-flavor and color change likely indicates:
(A) Spoilage
(B) Fortification
(C) Enrichment
(D) Preservation
38. : Food safety hazards are grouped into:
(A) Biological, chemical, and physical
(B) Micro, macro, and nano
(C) Hot, cold, and neutral
(D) Small, medium, and large
39. : Calibration frequency of equipment depends on:
(A) Manufacturer’s recommendation
(B) Random selection
(C) Worker preference
(D) Production speed
40. : Which parameter is essential in pasteurization quality control?
(A) Time and temperature
(B) pH only
(C) Color only
(D) Density
41. : Which of the following ensures product traceability?
(A) Batch coding
(B) Color testing
(C) Heat sealing
(D) Refrigeration
42. : The PDCA cycle in TQM stands for:
(A) Plan, Do, Check, Act
(B) Process, Develop, Control, Audit
(C) Produce, Deliver, Control, Analyze
(D) Plan, Design, Control, Apply
43. : The main purpose of food inspection is to:
(A) Verify compliance with safety standards
(B) Improve product flavor
(C) Reduce shelf-life
(D) Market new products
44. : The first step in implementing HACCP is:
(A) Assemble the HACCP team
(B) Identify CCPs
(C) Set monitoring system
(D) Document verification
45. : The corrective action in quality control refers to:
(A) Steps to eliminate the cause of non-conformity
(B) Packaging new products
(C) Increasing temperature
(D) Removing all batches
46. : Sensory evaluation is a type of:
(A) Subjective test
(B) Objective test
(C) Chemical test
(D) Physical measurement
47. : The “Kaizen” concept in TQM means:
(A) Continuous improvement
(B) Quality inspection
(C) Waste management
(D) Product diversification
48. : The food quality parameters should be monitored:
(A) From raw material to final product
(B) Only after packaging
(C) Only during transport
(D) Only in storage
49. : The goal of food quality management is to:
(A) Maintain safety, consistency, and consumer satisfaction
(B) Increase food waste
(C) Delay inspections
(D) Reduce regulations
50. : The international body setting standards for food safety is:
(A) Codex Alimentarius Commission
(B) WHO only
(C) WTO
(D) UNICEF