1. : Quality assurance in the food industry primarily ensures
(A) Increased profit margin
(B) Consistent product quality and safety
(C) Reduction of labor costs
(D) Product marketing
2. : HACCP stands for
(A) Hazard Analysis and Critical Control Points
(B) Health and Clean Control Plan
(C) Hazard and Chemical Control Program
(D) Hygiene Assessment and Control Process
3. : The main goal of HACCP is to
(A) Eliminate competition
(B) Prevent food safety hazards
(C) Improve food packaging
(D) Reduce production time
4. : ISO 22000 is related to
(A) Food safety management
(B) Environmental management
(C) Energy management
(D) Quality auditing
5. : The first step in implementing HACCP is
(A) Establishing critical limits
(B) Conducting a hazard analysis
(C) Verification
(D) Documentation
6. : Codex Alimentarius is published by
(A) WHO and FAO
(B) WTO and ISO
(C) FDA and USDA
(D) FAO and ISO
7. : The term “adulteration” refers to
(A) Adding nutrients to food
(B) Adding harmful or inferior substances to food
(C) Improving flavor
(D) Reducing fat content
8. : GMP stands for
(A) Good Manufacturing Practices
(B) General Market Procedure
(C) Government Management Plan
(D) Global Marketing Policy
9. : Quality Control differs from Quality Assurance because
(A) QC is preventive, QA is corrective
(B) QC focuses on product, QA on process
(C) Both are identical
(D) QC involves management policy
10. : The agency responsible for enforcing food laws in Pakistan is
(A) Pakistan Standards and Quality Control Authority (PSQCA)
(B) FAO
(C) WHO
(D) UNICEF
11. : Food labeling is essential for
(A) Advertisement only
(B) Consumer information and safety
(C) Industrial use
(D) Quality grading only
12. : The Food and Drug Administration (FDA) belongs to which country?
(A) United States
(B) Pakistan
(C) United Kingdom
(D) Canada
13. : ISO 9001 certification is mainly related to
(A) Quality management systems
(B) Environmental standards
(C) Food hygiene
(D) Nutrition labeling
14. : CCP in HACCP stands for
(A) Critical Control Point
(B) Chemical Control Procedure
(C) Critical Cooking Phase
(D) Clean Control Plan
15. : The “Food Safety Act 1990” belongs to
(A) United Kingdom
(B) Pakistan
(C) India
(D) USA
16. : Verification in HACCP ensures
(A) Equipment maintenance
(B) The system works as planned
(C) Product cost control
(D) Packaging integrity
17. : A key element of Good Laboratory Practices (GLP) is
(A) Equipment calibration
(B) Marketing
(C) Sales monitoring
(D) Distribution network
18. : Food safety hazards are classified as
(A) Biological, Chemical, and Physical
(B) Chemical and Nutritional
(C) Physical and Emotional
(D) Sensory and Nutritional
19. : The primary goal of food legislation is
(A) Protect consumer health
(B) Promote exports
(C) Reduce taxes
(D) Support farmers
20. : Traceability means
(A) Tracking the history of a food product
(B) Reducing packaging cost
(C) Improving texture
(D) Labeling for color only
21. : ISO 14001 deals with
(A) Environmental management
(B) Food safety
(C) Nutritional labeling
(D) Product quality
22. : Food additives are regulated to
(A) Enhance safety and prevent misuse
(B) Increase market competition
(C) Improve labeling only
(D) Reduce flavor
23. : Sensory evaluation is part of
(A) Quality control
(B) Marketing
(C) Accounting
(D) Logistics
24. : The FAO stands for
(A) Food and Agriculture Organization
(B) Food Analysis Office
(C) Federal Agriculture Organization
(D) Food Authority Office
25. : Which document provides internationally recognized food standards?
(A) Codex Alimentarius
(B) ISO 9001
(C) FDA Act
(D) WTO Policy
26. : The main principle of QA is
(A) Prevention of defects
(B) Detection of defects
(C) Elimination of competitors
(D) Increasing profits
27. : The term “Total Quality Management (TQM)” emphasizes
(A) Continuous improvement
(B) Final inspection
(C) Cost cutting
(D) Marketing strategy
28. : Which of the following is a biological hazard?
(A) Salmonella
(B) Metal fragments
(C) Cleaning chemicals
(D) Pesticides
29. : The agency that monitors pesticide residues in foods in the USA is
(A) Environmental Protection Agency (EPA)
(B) FAO
(C) WHO
(D) USDA
30. : ISO stands for
(A) International Organization for Standardization
(B) Industrial Safety Office
(C) International System of Organization
(D) Industrial Standards Operation
31. : The Food Fortification Program ensures
(A) Addition of essential nutrients to foods
(B) Elimination of fats
(C) Removal of additives
(D) Reduction in flavor
32. : Calibration of equipment is part of
(A) Good Laboratory Practice (GLP)
(B) Sales management
(C) Accounting system
(D) Packaging protocol
33. : The term “Standard Operating Procedure (SOP)” refers to
(A) Written instructions for consistent operations
(B) Market survey report
(C) Food labeling guide
(D) Training manual only
34. : Sampling plans are important for
(A) Quality control and assurance
(B) Reducing staff
(C) Advertising
(D) Product transportation
35. : PSQCA was established under which ministry in Pakistan?
(A) Ministry of Science and Technology
(B) Ministry of Health
(C) Ministry of Finance
(D) Ministry of Agriculture
36. : The Pakistan Pure Food Rules were enacted in
(A) 1965
(B) 1970
(C) 1958
(D) 1982
37. : Quality assurance focuses mainly on
(A) System and process improvement
(B) Sales target
(C) Product advertisement
(D) Packaging design
38. : Internal audit in food industry ensures
(A) Compliance with standards
(B) Employee hiring
(C) Marketing performance
(D) Cost calculation
39. : Which of the following is a physical hazard in food?
(A) Glass pieces
(B) Bacteria
(C) Toxins
(D) Pesticides
40. : Shelf-life studies are part of
(A) Quality control procedures
(B) Packaging design
(C) Accounting
(D) Label printing
41. : The function of food legislation is to
(A) Protect public health and ensure fair trade
(B) Promote foreign investment
(C) Increase food cost
(D) Regulate advertising
42. : ISO 22005 deals with
(A) Food traceability system
(B) Product labeling
(C) Waste management
(D) Energy consumption
43. : The international food safety body that sets global standards is
(A) Codex Alimentarius Commission
(B) WHO
(C) FDA
(D) WTO
44. : In HACCP, monitoring means
(A) Checking control points regularly
(B) Auditing documents
(C) Verifying suppliers
(D) Setting new policies
45. : The purpose of corrective action in HACCP is
(A) Eliminate identified hazards
(B) Design packaging
(C) Update labels
(D) Adjust marketing
46. : Quality manuals contain
(A) Company quality policies and procedures
(B) Sales targets
(C) Employee payroll
(D) Customer complaints only
47. : Shelf-life depends on
(A) Storage conditions
(B) Nutritional value
(C) Label color
(D) Package weight
48. : The first principle of HACCP involves
(A) Hazard identification and analysis
(B) Verification
(C) Record keeping
(D) Establishing corrective actions
49. : Codex standards are important for
(A) International food trade
(B) National taxation
(C) Product branding
(D) Food coloring
50. : Continuous improvement in QA means
(A) Regular evaluation and upgrading of systems
(B) Annual inspection only
(C) One-time quality check
(D) Cost control program