JOBS @ FSSAI PREVIOUS YEAR QUESTIONS FREE DOWNLOAD

Fourth Food Analyst Examination Model Questions - Theory  Paper -  I - 2017 3rd Food Analyst Examination solved Questions Answers (BOLD) 76 to 100 Paper I 2017  PREVIOUS YEAR QUESTIONS WITH ANSWER - COMPLETE SET 1)              Potentially hazardous foods must be maintained at ‘safe temperatures’. Safe Temperatures mean: a.        Between 5 degree Celsius and 60 degree Celsius b.       5 degree Celsius or below and 60 degree Celsius or above c.        At a temperature that will not cause trauma to the palate (mouth) and will not compromise the nutritional value of the food d.       Above 5 degree Celsius and below 60 degree Celsius 2)              What do you need to know about the applied cleaning agents? a. ...

Model Questions 4th Food Analyst Examination - Paper I - Questions 51 to 75 3rd Food Analyst Examination  2016- 2017 Solved Questions Online - FSSAI 51)               In Food Safety and Standards (Food Products and Food Additives) Regulation 2011, the antibacterial polypeptide which is permitted as a preservative in Cheese and cheese products is a.        Nukacin b.       Nisin c.        Bisin d.       Lysozyme 52)              A method of drying in which the moisture in the food is frozen, and then sublimed to vapour under vacuum is called as a.        Sun- drying b.       Lyophilization c.        Spray Drying d.    ...