In the context of food standards regulations, which of the following is an international reference for quality management of an organisation?
1
ISO 6000
2
ISO 7000
3
ISO 8000
4
ISO 9000
Official Solution
Correct Option: (4)
The correct option is (D): ISO 9000
02
PYQ 2023
medium
home-scienceID: cuet-ug-
In the context of food safety, intentional or accidental addition of impure ingredients that alters the properties and diminishes the quality of food is known as________.
1
Contamination
2
Toxicity
3
Adulteration
4
Hazard
Official Solution
Correct Option: (3)
The correct option is (C): Adulteration
03
PYQ 2023
medium
home-scienceID: cuet-ug-
Match List-I with List-II.
List-I (Terms)
List-II (Explanation)
(A)
Food Quality
(I)
Assurance that food will not cause any harm to the consumers
(B)
Toxicity
(II)
Relative probability that harm or injury will result when substance is not used in prescribed manner and quantity
(C)
Food Safety
(III)
Capacity of a substance to produce harm or injury of any kind under any conditions
(D)
Hazard
(IV)
Attributes that influence a product's value to consumers
Choose the correct answer from the options given below:
1
А-IV, В-III, C-I, D-II
2
A-I, B-II, C-III, D-IV
3
A-I, B-IV, C-II, D-III
4
А-IV, В-III, C-II, D-I
Official Solution
Correct Option: (1)
The correct option is (A): А-IV, В-III, C-I, D-II
04
PYQ 2023
medium
home-scienceID: cuet-ug-
Match List-I with List-II.
List-I (Terms)
List-II (Description)
(A)
Quality Assurance
(I)
Process of implementation and monitoring of quality systems like TQM, ISO
(B)
Quality control
(II)
Process of problem solving with the purpose of getting a 'zero-defect product
(C)
Quality Management
(III)
Characteristics of the product that are given by the buyer or desired by the consumer
(D)
Specifications
(IV)
Process of preventive problem management
Choose the correct answer from the options given below:
1
A-IV, B-II, C-I, D-III
2
A-IV, B-I, C-II, D-III
3
А-IV, В-II, С-III, D-I
4
А-І, В-ІІ, С-IV, D-III
Official Solution
Correct Option: (1)
The correct option is (A): A-IV, B-II, C-I, D-III
05
PYQ 2023
medium
home-scienceID: cuet-ug-
Identify the given standardization mark.
1
ISI
2
FPO
3
AGMARK
4
Hallmark
Official Solution
Correct Option: (3)
The correct option is (C): AGMARK
06
PYQ 2024
medium
home-scienceID: cuet-ug-
Which among the following are physical hazards present in foods? (A) Stones (B) Pesticide residues (C) Match sticks (D) Stems and seeds (E) Veterinary residues
1
(A), (C), (D) only
2
(B), (D), (E) only
3
(A), (B), (E) only
4
(A), (B), (D) only
Official Solution
Correct Option: (1)
To determine which options are physical hazards present in foods, we need to understand what constitutes a physical hazard. Physical hazards in food are foreign objects that can cause harm when present in food products. Below are the provided options and their analysis:
(A) Stones: Physical items like stones can cause injury if ingested, classifying them as physical hazards.
(B) Pesticide residues: These are chemical hazards, not physical.
(C) Match sticks: These are foreign objects that could potentially cause injury, making them physical hazards.
(D) Stems and seeds: Though naturally occurring, they can be considered physical hazards especially if they pose an ingestion risk.
(E) Veterinary residues: These residues are chemical hazards, not physical.
Based on the classification above, the items that are physical hazards include (A) Stones, (C) Match sticks, and (D) Stems and seeds. Therefore, the correct answer is: (A), (C), (D) only
07
PYQ 2024
medium
home-scienceID: cuet-ug-
Which of the following statements is incorrect in the context of HACCP?
1
Enables to detect hazards at any stage of processing or manufacture
2
Enables producers, processors, distributors, and exporters to utilize resources efficiently
3
Promotes the development of standardization and related activities in the world with a view to facilitate the international exchange of goods and services
4
Assures consistently good quality products
Official Solution
Correct Option: (3)
In the context of HACCP (Hazard Analysis and Critical Control Points), we evaluate each statement to identify the incorrect one.
Option 1:Enables to detect hazards at any stage of processing or manufacture. This statement is correct as HACCP is designed to systematically identify, evaluate, and control hazards during the production process.
Option 2:Enables producers, processors, distributors, and exporters to utilize resources efficiently. This is correct because HACCP helps in optimizing processes, thereby making efficient use of resources.
Option 3:Promotes the development of standardization and related activities in the world with a view to facilitate the international exchange of goods and services. This statement is incorrect within the context of HACCP. It describes the objectives of organizations like the International Organization for Standardization (ISO) rather than the primary function of HACCP.
Option 4:Assures consistently good quality products. This is correct, as HACCP aims to maintain quality by preventing hazards, thus ensuring product safety and consistency.
Therefore, the incorrect statement is:Promotes the development of standardization and related activities in the world with a view to facilitate the international exchange of goods and services.
08
PYQ 2025
medium
home-scienceID: cuet-ug-
Which of the following is a voluntary scheme of certification of agricultural products (raw and processed) for safeguarding the health of consumers?
1
AGMARK
2
FSSAI
3
ISI
4
CAC
Official Solution
Correct Option: (1)
Step 1: Understanding the Concept:
The question asks to identify a voluntary certification scheme in India for agricultural products aimed at consumer health and safety. Step 2: Detailed Explanation:
Let's analyze each option:
AGMARK: Stands for Agricultural Mark. It is a certification mark employed on agricultural products in India, assuring that they conform to a set of grade standards. The AGMARK is legally enforced by the Agricultural Produce (Grading and Marking) Act of 1937. While mandatory for some export products, it is a voluntary scheme for most products sold on the domestic market. It certifies the quality and purity of agricultural goods.
FSSAI (Food Safety and Standards Authority of India): This is India's primary food regulatory body. Obtaining an FSSAI license is mandatory for most food business operators. It is a regulatory license, not a voluntary certification scheme.
ISI (Indian Standards Institution): This mark certifies that industrial products conform to Indian standards. It is managed by the Bureau of Indian Standards (BIS). It is not primarily for agricultural products.
CAC (Codex Alimentarius Commission): This is an international body that develops food standards, guidelines, and codes of practice. It sets international benchmarks but is not a direct certification scheme for products within India.
Step 3: Final Answer:
Based on the analysis, AGMARK is the voluntary certification scheme for agricultural products in India.
