Food Safety Officer Question Paper 2014- Paper 2

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Food safety officer question paper 2014

As already discussed in previous article, Food safety officer exam is conducted in two shifts. First paper tests your
General Awareness while the second paper is subject specific.

In this article, i am uploading the food safety officer question paper 2014 conducted in second shift which pertains to
the Main Subject which was scheduled on 2nd Nov 2014. It consists of 125 questions followed by four multiple
choice answers. A fair study of subjects such as microbiology, biotechnology, food technology etc. is sufficient to
score well in the exam. I hope aspirants find it useful for the upcoming exams and channel their
preparation accordingly. Happy studying

Q1- Which among the following is not a monosaccharide?

(a) Glucose

(b) Lactose

(c) Galactose

(d) Ribose

Q2- Arginine is

(a) Essential Amino Acid

(b) Saturated Fatty Acid

(c) Volatile Fatty Acid

(d) Mannose

Q3- pH of human blood is

(a) 10.4

(b) 7.4

(c) 5.4

(d) 4.4

Q4- The disaccharide present in milk is

(a) Cellobiose

(b) Lactose

(c) Maltose

(d) Sucrose
Q5- The optimum temperature (degree celcius) of an enzyme of human body is

(a) 22

(b) 25

(c) 37

(d) 47

Q6- The carbohydrate which is most easily absorbed is

(a) Glucose

(b) Fructose

(c) Sucrose

(d) Galactose

Q7- The enzyme lysozyme is used in the treatment of the following:

(a) Coronary Disease

(b) Liver Disease

(c) Leukaemia

(d) Eye Disease

Q8- Which one of the following of sugars are components of sugarcane?

(a) Glucose and Mannose

(b) Glucose and Fructose

(c) Glucose and Galactose

(d) Glucose and Ribose

Q9- Which of the following is not an emulsifier?

(a) Phospholipids

(b) Monoglycerides

(c) Triglycerides

(d) Diglycerides

Q10- The substance with zero calorific value is

(a) Saccharin

(b) Sugar

(c) Oil of Fish

(d) Brandy

Q11- Outstanding oxidative stability of rice bran oil is due to the presence of the following :

(a) Tocopherols

(b) Ferulic Acid Esters

(c) Both (a) and (b)

(d) None of the above

Q12- Which of the following is not non-glyceride component of crude vegetable oils?

(a) Phosphatids

(b) Triolein

(c) Sugar

(d) Free Fatty Acids

Q13- Daily requirement of iodine for adults is

(a) 50 μg

(b) 100 μg

(c) 150 μg

(d) 150 mg

Q14- Pesticide used to store grains in stores is

(a) Malathione

(b) Parathion

(c) Sodium sulphite

(d) Aluminium phosphide

Q15- Which of the following methods is not used for pasteurization of milk?

(a) Holder method

(b) Standard plate count method

(c) HTST method

(d) UHT method

Q16- The AGMARK standard is set by

(a) Central Committee for Food Survillance

(b) Central Committee foe Food Standards

(c) Directorate of Marketing and Inspection

(d) Bureau of Indian Standard

Q17- Nalgonda technique is used for removal of excess of the following:

(a) Chlorine

(b) Fluoride

(c) Arsenic

(d) Permanent Hardness

Q18- Suggested daily intake of Zinc for an adult male is

(a) 5mg

(b) 12mg

(c) 20mg

(d) 35mg

Q19- Turmeric powder is commonly adulterated by

(a) Lead chromate

(b) Date husk

(c) Starch

(d) Chicory

Q20- Which of the following tests is used to differentiate between an oil and fat?

(a) Saponification number

(b) Baryta number

(c) Iodine number

(d) Kirschner number

Q21- In Jaundice disease the excess bile pigments are accumulated in

(a) Liver

(b) Gall bladder

(c) Intestine

(d) Blood

Q22- Prevention of Food adulteration Act was passed by the Parliament in

(a) 1948
(b) 1950

(c) 1952

(d) 1976

Q23- Shaffer-Somagi micro method is used for the estimation of which of the following?

(a) Sugar

(b) Citric acid

(c) Total soluble solids

(d) Ascorbic acid

Q24- Which one of the following is not used for the preservation of meat?

(a) Sodium Chloride

(b) Sugar

(c) Sodium nitrate

(d) None of these

Q25- Coconut oil is rich in

(a) Lauric Acid

(b) Linoleic Acid

(c) Linolenic Acid

(d) Butyric Acid

Q26- The egg white is mainly rich in

(a) Carbohydrates

(b) Minerals

(c) Proteins

(d) None of the above

Q27- Which one of the following is very necessary to digest the food stuff?

(a) Air

(b) Water

(c) Enzyme

(d) Mineral

Q28- Oxidation of highly oxidised fats and oils is better assessed by

(a) Peroxide value

(b) Totox value

(c) Oxirane value

(d) Anisidine value

Q29- Which of the following vitamins are obtained from fats?

(a) Vitamin ‘B’ and ‘C’

(b) Vitamin ‘B Complex’

(c) Vitamins ‘A’ and ‘D’

(d) Vitamin ‘K’

Q30- The recommended content of iodine in salt at consumer level is

(a) 15 parts per million

(b) 25 parts per million

(c) 30 parts per million

(d) 50 parts per million

Q31- Coarse grain ragi is a good source of

(a) Zinc

(b) Essential Fatty Acid

(c)Vitamin C

(d) Calcium

Q32- During vinegar preparation the substrate produced is

(a) Only acid

(b) Only alcohol

(c) Alcohol and acid both

(d) None of these

Q33- Which enzyme is involved in the degradation of pectin during ripening of fruits?

(a) Ploygalacturonase

(b) Amylase

(c) Lipase

(d) Protease
Q34- Which one of the following acid is present in tomato sauce?

(a) Oxalic acid

(b) Citric acid

(c) Lactic acid

(d) Acetic acid

Q35- Which of the following is not correctly matched?

(a) Protein – Amino acid

(b) Starch – Disaccharide

(c) Oils – Liquid fats

(d) Cellobiose – Polysaccharide

Q36- Which of the following is the best source of all essential amino acids?

(a) Egg

(b) Milk

(c) Pulses

(d) Wheat

Q37- Which toxic constituent is found in cotton seed ?

(a) Saponins

(b) Phytoalexins

(c) Gossypol

(d) Cynogens

Q38- Caramel color and flavour for the use in food items is prepared by

(a) Lactose

(b) Enzyme

(c) Sucrose

(d) None of these

Q39- F.P.O stands for

(a) Fruit Production Operation

(b) Fruit Product Order

(c) Flavour Production Office

(d) Fruit Procurement Order

Q40- Polystyrene is used for

(a) Acidic Food

(b) Neutral Food

(c) Basic Food

(d) All of the above

Q41- Which pigment is responsible for the red colour of palm oil?

(a) Chlorophylls

(b) Carotenoids

(c) Gossypols

(d) None of the above

Q42- The most heat resistant, anaerobic, spore forming pathogen that can grow in low acid canned foods is

(a) Bacillus subtitis

(b) Clostridium botulinum

(c) Clostridium sporogenes

(d) Bacillus stearothermophilues

Q43- Thermophiles grow best at which of the following temperature (Degree Celsius)

(a) 0

(b) 25

(c) 60

(d) 100

Q 44- Aflotoxins are produced by which one of the following:

(a) Fusarium

(b) Penicillium

(c) Aspergillus

(d) Agaricus

Q 45- Yeast are one of the following:

(a) Fungi

(b) Bacteria
(c) Algae

(d)Actinomycetes

Q46- Autotrophic bacteria get carbon from which one of the following:

(a) Carbon-di-oxide

(b) Organic Matter

(c) Green Plants

(d)None of these

Q 47- Comma shaped bacteria are known as:

(a) Vibrios

(b) Streptococcus

(c) Diplococii

(d)Sarcinal

Q48-Conversion of Hexos into alcohol is due to which one of the following:

(a) Bacteria

(b) Yeast

(c) Moulds

(d) Protozoa

Q49- Microorganism growing at acidic pH are:

(a) Actinomycetes

(b) Protozoa

(c)Algea

(d)Fungi

Q 50- Which one of the following insecticides has quick knock down effect with no residual action?

(a) DDT

(b) Gammexine

(c)Melathione

(d)Pyrethrum

Q51- Decolorization in bacteria in Gram stain technique is accompanied by which one of the following:

(a) Benzene
(b)HCL

(c)Alcohol

(d)Iodine

Q52- Which one of the following pairs of enzyme is obtained form the plants:

(a) Pepsinolypaze

(b) Protease andTrypsin

(c)pepsin and amylase

(d)Rennets and protease

Q53- Which bacteria is used as faecel contamination indicator in food?

(a)E. colii

(b)Vibrio

(c)Pseudomonas

(d)Salmonella

Q54- In food spoilage which of the following is not an intrinsic factor-

(a) pH

(b) Moisture content

(c)Nutrients

(d) Temperature

Q55- Cider beverage is prepared form?

(a)Guava

(b)Apple

(c)Honey

(d)Molasses

Q56- Yeast and mould count determination requires;

(a) Nutrient agar

(b)Potato dextros agar

(c)Voilet red ble agar

(d)Maccorney agar

Q57- The cell reproduction in bacteria occurs by:

(a) Binary fission

(b)Budding

(c)Fragmentation

(d)All of these

Q58- which one of the following is correctly match:

(a) Food preservation – Dehydration

(b) Carbohyrates – Nitorgen

(c) Blood clotting – Vitamin C

(d) Milk Fat – 4 Calories

Q59- A completely infectious virus particle is called?

(a)bacteriphage

(b)Lysogen

(c)Prophase

(d)Virion

Q60- arrangement of Flagela all over the bacterial surface is called:

(a) Amphotrichous

(b)Lophotrichous

(c)Multitrichous

(d)Peritrichous

Q61- Lecithin is the part of:

(a) Cholestrol

(b)Pigments

(c)Vitamins

(d)Phospholipids

Q62- A sweetened variety of Dahi is called:

(a) Sandesh

(b)Dahi Mix

(c)Lactic Dahi

(d)Mishti dahi
Q63- Product of Indian origin is:

(a) Cheese

(b) Yogurt

(c) Dahi

(d)Icecream

Q64- Electric conductivity in the milk of which of the following animal is highest

(a) Cow

(b)She-goat

(c)Buffalo

(d)Sheep

Q65- Common foods usually affected by infectious hepatitis virus are:

(a) Milk and other beverages

(b) Shell fish and potato salad

(c) Both A and B

(d)None of these

Q66- Maximum solubility index of spray dried milk powder is:

(a) 2.0

(b) 5.0

(c) 10.0

(d)15.0

Q67- The permissible limit of salt content of table butter is?

(a) 2 %

(b) 3 %

(c) 4%

(d)5%

Q68- In the process of milk homogenization the fat globules are reduced to an average size of (a) 2 µ

(b) 4µ

(c) 6µ

(d) 8µ
Q69- The speed of bactofugation of milk should be:

(a) 2000 RPM

(b)6000 RPM

(c) 10000 RPM

(d) 20000 RPM

Q70- As per BIS, Standard plate count per ml for bacteriologically very good grade of raw milk should be:

(a) Less than 1 Lakh

(b) Less than 2 Lakh

(c)2 -10 Lakh

(d)10-50 Lakhs

Q71- In preservation and processing of fruits and vegetables sulphur-di-oxide is used to prevent the following”

(a) Enzymic browning

(b)Non Enzymic browning

(c)Both A and B

(d)None of the above

Q72- Soft curd milk should have a curd tension:

(a) 25 gm

(b)30 gm

(c) 35 gm

(d) 40 gm

Q73- Picric acid is used to detect the adultration of”

(a) Starch

(b)Potato

(c)Sugar

(d)Geletin

Q74- Oxidative browning of cut fruits results in depletion of the following:

(a) Carbohydrates

(b)Lipids

(c)Vitamins
(d)Amino Acid

Q75- Which constituents of “NPK” fertilizers is needed for the heavy production of grains in the crops:

(a) Nitogen

(b)Phosphorus

(c)Pottassium

(d) Nitrogen and potassium

Q76- Nicotinic acid is synthesised from:

(a) Hystedine

(b)Tryptophane

(c)Lysine

(d)Proline

Q77- Calcium content among fruits is highest in:

(a) Banana

(b)Papaya

(c)Custard Apple

(d) Guava

Q78- The animal origin stabilizer used in icecream is:

(a) Agar

(b) Carageenan

(c) pectin

(d)Gelatin

Q79- the %age of fat found in coffee cream is:

(a) 20-25%

(b)30-40%

(c) 40-50%

(d) 50-60 %

Q80- Which of the following has least amount of Carbohydrate:

(a) Wheat

(b) Sugarcane
(c) Meat

(d) Milk

Q81- Which of the following is not a carbohydrate?

(a) Lactose

(b) Fibre

(c)Beta-glucan

(d)Beta-Lactoglobulin

Q82- Starch is a:

(a) Protein

(b)Carbohydrate

(c)Fat

(d)Mineral

Q83- Digestion of food starts in:

(a) Mouth

(b) Stomach

(c) Small Intestine

(d) Large intestine

Q84- Human body needs protein for:

(a)Inhibition of bacteria

(b) Proper function of enzyme

(c)Absorption of water

(d)Production of antibodies

Q85- A fatty acid generally does not contain which one of the following elements

(a) Carbon

(b)Nitrogen

(c) Oxygen

(d)Hydrogen

Q86- Globular protein found in milk is

(a) Casein
(b) Keratin

(c) Elastin

(d) Glutin

Q87- Which of the following protein shows elasticity in wheat flour ?

(a) Myosin

(b) Casein

(c) Glutein

(d) Albumin

Q88- Consider the following assertion (A) and reason (R) and select the correct answer with the help of codes given
below:

(A) The pH of the blood does not appreciably change by small addition of acid or base

(R) The blood contains serum protein which acts as a buffer

Codes:

(a) Both (A) and (R) are correct and (R) is correct explanation of (A)

(b) Both (A) and (R) are correct, but (R) is not correct explanation of
(A)

(c) (A) is correct but (R) is false

(d) (A) is false but (R) is correct

Q89- Leftover refrigerated cooked meat and meat products should be consumed

(a) The next day

(b) Within 1 to 4 days

(c) Within 1 to 7 days

(d) Within 1 to 10 days

Q90- In how many ways can eight cystein form disulfide bonds in a protein ?

(a) 28

(b) 16

(c) 12

(d) 8

Q91- The outer layer of capsules of medicines is made from

(a) Gum
(b) Whitened egg layer

(c) Mucus

(d) Starch

Q92- Which one of the following mosquitoes is responsible for the transmission of malaria?

(a) Culex

(b) Aedes

(c) Anopheles

(d) Mansonides

Q93- How many key regulatory steps are there in glycolysis ?

(a) 1

(b) 3

(c) 5

(d) 7

Q94- Which of the following diseases is transmitted through skin to skin contact ?

(a) Malaria

(b) Filaria

(c) Scabies

(d) Poliomyelitis

Q95- Respiratory quotient (RQ) for carbohydrate oxidation is

(a) 1

(b) 2

(c) 3

(d) 4

Q96- Cholesterol content of an average egg of hen is ?

(a) 150 mg

(b) 250 mg

(c) 350 mg

(d) 450 mg

Q97- Which among the following first time successfully carried a gene during gene therapy ?
(a) Adeno virus

(b) Herpes Virus

(c) Retero Virus

(d) Adeno-associated virus

Q98- Central Food Technological Research Institute is situated in :

(a) Mysore

(b) Bhopal

(c) Mangalore

(d) Chennai

Q99- Which of the following is a product from biotechnology?

(a) Golden Rice

(b) BT Cotton

(c) Flavour Saver Tomato

(d) All of these

Q100- Which of the following biomolecule releases maximum energy during catabolism?

(a) Carbohydrate

(b) Fat

(c) Protein

(d) Nucleic Acid

Q101- Which of the following vitamin is not synthesised by human body?

(a) Vitamin A

(b) Vitamin D

(c) Vitamin C

(d) None of the above

Q102- The secretary product from the chief cell of lumen of stomach is:

(a) Trypsin

(b) Mucin

(c) Pepsin

(d) Remin
Q103- Good source of fibre is

(a) Oat meal

(b) Lentils

(c) Fruits

(d) All of these

Q104- “Atal” is a variety of

(a) Barley

(b) Wheat

(c) Sugar beet

(d) Ground nut

Q105- Which one of the following group belongs to fibre crops?

(a) Cotton, Sun hemp, Jute

(b) Wheat, Jute, Cotton

(c) Patsan, Gram, Linseed

(d) Lentil, Dhaicha, Oat

Q106- The fat is insoluble in

(a) Ether

(b) Chloroform

(c) Water

(d)Carbontetrachloride

Q107- Mustard crop matures in

(a) 90-100 days

(b)110-120 days

(c) 120-150 days

(d) None of these

Q108- The wrong pair from the following is:

(a) Cotton – Ginning

(b) Groundnut – Pegging

(c) Maize – Tasseling

(d) Potato – Aeroing

Q109- Milled rice protein content is:

(a) 2-3 %

(b) 6-7 %

(c) 9-10 %

(d) 11-15 %

Q110- Karnal bunt is a disease of

(a) Rice

(b) Pea

(c) Wheat

(d) Mustard

Q111- P2O5 present in superphosphate is :

(a) 25 %

(b) 16 %

(c) 48 %

(d) 20 %

Q112- In case of fasting or sickness the human body obtains energy from :

(a) Fats

(b) Protein

(c) Water

(d) Carbohydrate

Q113- Growing of two or more than two crops simultaneously in a definite row ratio is called as :

(a) Mixed Cropping

(b) Multiple Cropping

(c) Inter Cropping

(d) Relay Cropping

Q114- Sharadmani is a variety of the crop of :

(a) Sorghum

(b) Cotton
(c) Pearlmillet

(d) Maize

Q115- “Earthing” is related to

(a) Potato

(b) Sweet Potato

(c) Sugarcane

(d) Tomato

Q116- Suitable sowing time for dwarf variety of wheat in northern India is

(a) First fortnight of Oct

(b) First fortnight of Nov

(c) Second fortnight of Nov

(d) First fortnight of Dec

Q117- Loss of 20% of water in our body is

(a) Fatal

(b) Serious

(c) Normal

(d) None of these

Q118- Which one of the following elements is not present in Carbohydrates :

(a) Carbon

(b) Oxygen

(c) Nitrogen

(d) Hydrogen

Q119- Gluconeogenesis take splace in

(a) Brain

(b) Liver

(c) RBC

(d) Muscles

Q120- Beta- glycosidic bond is found in

(a) Starch
(b) Heparin

(c) Lactose

(d) Glycogen

Q121- Epimer of glucose is

(a) Galactose

(b) Fructose

(c) Ribose

(d) Xylose

Q122- Kinases belongs to which class?

(a) Oxido-reductases

(b) Transferases

(c)Lyses

(d) Synthetases

Q123- Beri Beri disease is due to the deficiency of which of the following ?

(a) Niacin

(b) Thiamine

(c) Vit B12

(d) Riboflavin

Q124- Smoke point of hydrogenated fat is (degree celcius)

(a) 221-232

(b) 161-182

(c) 181-202

(d) 200-212

Q125- The maximum recommended in Malathione allowed in DDT is

(a) 3 ppm

(b) 7 ppm

(c) 10 ppm

(d) 1 ppm

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