Food Science And Food Service Management - Study Mode

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[#276] Is it true or false that toxins can be produced by certain bacteria outside the body, in the food we eat, but never by bacteria once they are inside the GI tract.

(A) True

(B) False

Correct Answer

(B) False

[#277] Expanded form of FSSAI is

(A) Food Safety and Sanitation Authority of India

(B) Food Security and Standards Authority of India

(C) Food Standards and Safety Authority of India

(D) Food Safety and Standards Authority of India

Correct Answer

(D) Food Safety and Standards Authority of India

[#278] Which one of the following means the same as food service?

(A) Catering

(B) Transporting

(C) Courier service

(D) Dining

Correct Answer

(D) Dining

[#279] HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence. 1. Identifying critical control points. 2. Monitoring each critical control point. 3. Developing criteria for control and prevention. 4. Identification and assessment of hazards. 5. Taking immediate corrective action.

(A) 3, 1, 2, 5, 4

(B) 4, 1, 3, 2, 5

(C) 3, 1, 2, 4, 5

(D) 4, 3, 1, 2, 5

Correct Answer

(B) 4, 1, 3, 2, 5

[#280] Arrange the steps to be taken while purchasing equipment for food service establishments in the correct sequence. 1. Set guidelines/specifications for purchase of these items. 2. Estimate the expenditure by obtaining prices of these items from different sources. 3. Assess the need. 4. Select after careful consideration ensuring that the equipment satisfy the required specification. 5. Decide on the list of equipments to be purchased.

(A) 3, 2, 1, 5, 4

(B) 3, 5, 2, 1, 4

(C) 5, 3, 2, 4, 1

(D) 5, 1, 2, 3, 4

Correct Answer

(B) 3, 5, 2, 1, 4