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.        All cleaning agents in the food processing industry are so different  composition therefore, this is not relevant b.       All cleaning agents in the food processing industry have the same composition therefore, so they are easy to handle c.  

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.       Drum drying 53)              Enzymes which are mainly used in clarification of juices are a.        Pectinases and pectinesterases b.       Hemicellulases c.        Cellulases d.       Amylases 54)              Packaging of Food is a method of                 a.        Food adulteration b.       Food Preservation