Q1. Which foods and ingredients are known to cause Food hypersensitivity and shall always be declared as an allergen?

1. Chicken
2. Red meat
3. Rice
4. Milk

ANSWER: D. Milk

• Explanation: Food hypersensitivity (FH), often known as food allergy or intolerance, is an allergic or intolerant reaction to food that causes uncomfortable and occasionally life-threatening symptoms. Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, and tree nuts are the foods that produce the most severe reactions and most incidences of food allergies. The Committee on Food Labeling of the Codex Alimentarius Commission advises that these foods and ingredients derived from them be declared at all times.

READ MORE – Food Science & Technology Quiz (22-11-2021)

Q2. _______ if not disposed of scientifically it can breed pests and microorganisms which is a threat to food safety.

1. Physical hazard
2. Chemical hazard
3. Waste
4. Allergen

ANSWER: C. Waste

• Explanation – Waste is a byproduct of the operation, however, it is frequently present around the process area. If not disposed of properly, it can breed pests and microorganisms, posing a concern to food safety. Food waste, among the several types of organic wastes available, has the greatest economic potential since it includes a significant amount of carbon and can be efficiently transformed into biogas and organic fertilizer.

READ MORE – Food Science & Technology Quiz (02-12-2021)

Q3. Microorganisms grow well between the temperature range of …………………. most commonly known as the ‘Danger Zone.

1. 5-74°C
2. 5-60°C
3. 7-74°C
4. 7-60°C

ANSWER: B. 5-60°C

• Explanation: The danger zone, as the name implies, refers to a temperature range that is hazardous for foods to be kept at. And the temperature range is between 5 and 60 degrees Celsius. Bacteria grow quickly between 5°C and 60°C, and given the correct conditions, they can double in size in less than 20 minutes. Many foods provide an ideal habitat for germs to thrive.

READ MORE – FOOD TECHNOLOGY (12-09-2021)

Q4. Equipment Lubricant is a ______ hazard.

1. Physical
2. Chemical
3. Biological
4. Allergen

ANSWER: 2. Chemical

• Explanation – It is possible that using non-food grade lubricants is a non-compliance issue. Lubricants are regarded as potential chemical hazards since they have the potential to make food unsuitable for human consumption. Using food-grade lubricants that are registered or approved reduces the danger of chemical contamination at important control points to acceptable limits.

READ MORE – Food Science & Technology Quiz (22-10-2021)

Q5. Store allergenic ingredients or products separately to prevent minimize  ____.

1. Production
2. Waste
3. Cross-contamination
4. Space

ANSWER – C. Cross-contamination

• Explanation: To reduce the risk of allergen cross-contact in a facility, allergens, and allergen-containing products should be stored properly. Separate storage areas (e.g., a specialized allergy storage room or shelf) allow allergen and nonallergen-containing ingredients to be physically separated. Allergen-containing ingredients should be housed in a warehouse, cooler, or storage room where they won’t come into contact with each other or non-allergen-containing ingredients.

READ MORE – Food Science & Technology Quiz (21-12-2021)

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