1. : What does SCM stand for in the food industry?
(A) Supply Chain Management
(B) Sales Chain Model
(C) Standard Control Mechanism
(D) Stock Chain Movement
2. : The main goal of supply chain management is to:
(A) Deliver products efficiently to consumers
(B) Increase food prices
(C) Limit production
(D) Reduce product variety
3. : Which of the following is a key component of food supply chain?
(A) Production
(B) Processing
(C) Distribution
(D) All of the above
4. : The first stage in the food supply chain is:
(A) Raw material production
(B) Retail
(C) Distribution
(D) Packaging
5. : Cold chain management is essential for:
(A) Perishable food products
(B) Canned goods
(C) Dry food only
(D) Frozen metals
6. : Which of the following ensures traceability in food supply chain?
(A) Barcoding and RFID
(B) Manual records only
(C) Random inspection
(D) Price tagging
7. : Logistics in SCM refers to:
(A) Movement and storage of goods
(B) Product advertising
(C) Price setting
(D) Quality inspection
8. : The “bullwhip effect” in supply chain refers to:
(A) Amplification of demand fluctuations
(B) Sudden supply shortage
(C) Price increase
(D) Product spoilage
9. : Which organization sets global standards for food safety in supply chains?
(A) Codex Alimentarius
(B) WHO only
(C) ISO 45000
(D) UNICEF
10. : Reverse logistics in food SCM deals with:
(A) Returns and waste management
(B) Forward delivery
(C) Packaging design
(D) Marketing
11. : Efficient food supply chains aim to reduce:
(A) Waste and delivery time
(B) Customer satisfaction
(C) Shelf life
(D) Product safety
12. : Which technology supports real-time tracking in food supply chain?
(A) GPS
(B) X-rays
(C) Ultrasound
(D) Magnetism
13. : In food SCM, the term “traceability” means:
(A) Tracking product origin and movement
(B) Product labeling
(C) Shelf arrangement
(D) Pricing strategy
14. : What is the main challenge in food supply chains?
(A) Perishability
(B) Labor shortage
(C) Overproduction
(D) Consumer loyalty
15. : Which part of SCM ensures product freshness?
(A) Cold chain
(B) Hot storage
(C) Inventory reduction
(D) Price tagging
16. : Just-In-Time (JIT) inventory system helps in:
(A) Reducing inventory cost
(B) Increasing wastage
(C) Overproduction
(D) Delaying delivery
17. : Which of the following is a key performance indicator in food SCM?
(A) On-time delivery rate
(B) Advertisement views
(C) Employee turnover
(D) Customer surveys only
18. : Which software is commonly used in supply chain planning?
(A) ERP systems
(B) Photoshop
(C) Word processors
(D) CAD tools
19. : “Farm to Fork” approach ensures:
(A) Food safety and quality at all stages
(B) Marketing improvement
(C) Profit increase only
(D) Packaging variety
20. : HACCP system is used for:
(A) Hazard analysis and control
(B) Packaging design
(C) Advertising management
(D) Financial reporting
21. : Which factor affects transportation in food supply chain?
(A) Temperature control
(B) Employee salary
(C) Office layout
(D) Internet speed
22. : SCM integrates:
(A) Suppliers, manufacturers, and customers
(B) Marketing and design only
(C) Accounting only
(D) Government agencies
23. : Vendor-managed inventory (VMI) means:
(A) Supplier controls customer’s stock
(B) Retailer manages supplier stock
(C) Government manages inventory
(D) None of these
24. : Which of these is an advantage of an efficient food supply chain?
(A) Reduced spoilage and cost
(B) Increased waste
(C) Product delay
(D) Quality decline
25. : Which transport mode is best for frozen foods?
(A) Refrigerated trucks
(B) Rail
(C) Ships only
(D) Motorbikes
26. : Which of these ensures food quality in transit?
(A) Temperature monitoring sensors
(B) Plastic wrapping
(C) Manual inspection
(D) Expiry dates
27. : Which is a major risk in global food supply chains?
(A) Supply disruption
(B) Customer feedback
(C) Online marketing
(D) Employee shift
28. : Demand forecasting in SCM helps to:
(A) Match supply with consumer needs
(B) Reduce customer satisfaction
(C) Increase food loss
(D) Delay transport
29. : Which organization regulates import/export food safety standards?
(A) WTO
(B) WHO
(C) ILO
(D) IMF
30. : The key to minimizing food waste in supply chains is:
(A) Efficient inventory management
(B) Delayed transport
(C) Bulk overstocking
(D) Ignoring demand patterns
31. : A sustainable food supply chain focuses on:
(A) Environmental, economic, and social aspects
(B) Profit only
(C) Marketing
(D) Energy waste
32. : Traceability systems are crucial for:
(A) Food recalls and safety audits
(B) Marketing campaigns
(C) Sales forecasting
(D) Customer loyalty
33. : RFID stands for:
(A) Radio Frequency Identification
(B) Rapid Food Information Data
(C) Resource Field Identification Device
(D) Radio Food Industry Device
34. : SCM contributes to food safety by:
(A) Ensuring hygiene at all stages
(B) Promoting fast food
(C) Ignoring temperature control
(D) Reducing regulations
35. : The main function of packaging in food SCM is:
(A) Protection and information
(B) Decoration
(C) Marketing only
(D) Cost reduction
36. : Blockchain technology in SCM helps with:
(A) Transparency and traceability
(B) Food coloring
(C) Advertising
(D) Branding
37. : What is the key driver of food logistics cost?
(A) Transportation fuel
(B) Employee uniforms
(C) Marketing
(D) HR expenses
38. : Effective supplier relationships lead to:
(A) Improved quality and reliability
(B) More waste
(C) Lower cooperation
(D) Price uncertainty
39. : “Lean Supply Chain” aims to:
(A) Eliminate waste and improve flow
(B) Increase storage
(C) Reduce automation
(D) Ignore data
40. : Which of these is an example of value addition in food SCM?
(A) Packaging and labeling
(B) Delayed dispatch
(C) Storage overflow
(D) Ignoring hygiene
41. : What does a sustainable cold chain focus on?
(A) Energy efficiency
(B) Advertising
(C) Marketing
(D) Accounting
42. : Inventory turnover ratio measures:
(A) Efficiency of stock management
(B) Employee count
(C) Product quality
(D) Shelf design
43. : “First Expired, First Out” (FEFO) principle is used in:
(A) Food storage management
(B) Sales forecasting
(C) Marketing
(D) Accounting
44. : A bottleneck in supply chain refers to:
(A) A process causing delay
(B) Product packaging
(C) Supply increase
(D) Quality improvement
45. : Which department ensures compliance with safety standards?
(A) Quality assurance
(B) Marketing
(C) HR
(D) Finance
46. : Which of the following is a supply chain risk mitigation strategy?
(A) Diversifying suppliers
(B) Single sourcing
(C) No backups
(D) Ignoring trends
47. : The concept of SCM originated from:
(A) Manufacturing industry
(B) Food retailing
(C) Agriculture
(D) Transport sector
48. : Demand-supply mismatch causes:
(A) Inventory loss or stockouts
(B) Improved sales
(C) Quality enhancement
(D) None of these
49. : Efficient food SCM reduces:
(A) Operational costs and waste
(B) Quality control
(C) Transparency
(D) Product shelf life
50. : The final goal of food supply chain management is:
(A) Delivering safe and quality food to consumers
(B) Profit only
(C) Market monopoly
(D) Delayed shipping