1.
Schedule 4 of Food safety and Standards (licensing & registrations of food business)
Regulations2011 provides guidelines for:
a) Food testing laboratories
b) Hygiene and sanitary practices for food businesses
c) Labeling of packaged foods
d) Advertisement control
2. Part V of Schedule 4 relates to:
a) Street food vendors
b) Dairy processing units
c) catering/food service establishment
d) Meat processing units
3. FSSA 2006 consolidates food laws that were earlier regulated by how many different
laws?
a) 3
b) 5
c) 8
d) 10
4. Schedule 4 is divided into ___________ parts.
a) 3
b) 1
c) 5
d) 7
5. Validity of FOSTAC certificate
a) 2 years
b) 3 years
c) 4 years
d) Lifetime
6. Thermometer range should be
a) -18 to +100 degree Celsius
b) -25 to +125 degree Celsius
c) 0 to +125 degree Celsius
d) 0 to +100 degree Celsius
7. Which temperature range is considered the danger zone for bacterial growth?
a) 0°C - 5°C
b) 5°C - 63°C
c) 63°C - 100°C
d) -18°C - 0°C
8. What is the primary purpose of cleaning and sanitizing food contact surfaces?
a) To remove stubborn stains
b) To reduce microbial contamination
c) To improve appearance
d) To reduce labour costs
9. What is cross-contamination?
a) Transfer of microorganisms from one food to another
b) Physical damage to food
c) Chemical reaction in food
d) Overcooking food
10. What is the recommended temperature for refrigerated storage?
a) 5°C or below
b) 10°C or below
c) 15°C or below
d) 20°C or below
11. Which practice helps prevent foodborne illness?
a) Washing hands frequently
b) Wearing jewellery while handling food
c) Touching raw meat and then cooked food
d) Storing food at room temperature
12. What should be checked when receiving raw materials?
a) Physical Condition of food and vehicle
b) Storage of food
c) Expiry Date
d) All the above
13. What is the correct way to store raw meat in a refrigerator?
a) Above cooked food
b) Below cooked food
c) Next to fruits and vegetables
d) At room temperature
14. What is the purpose of labelling stored raw materials?
a) To identify the chef
b) To track inventory
c) To indicate allergens
d) To show pricing
15. How often should storage areas be cleaned and sanitized?
a) Daily
b) Weekly
c) Monthly
d) Quarterly
16. What should be done with damaged or spoiled raw materials?
a) Use them immediately
b) Store them separately
c) Discard them
d) Return them to supplier without notice
17. What is the purpose of a pest activity log in a food facility?
a) To monitor temperature and humidity levels
b) To record cleaning schedules
c) To document employee training
d) To track pest sightings and control measures
18. What is the min. frequency for the Medical examination of the food handlers.
a) Annually
b) Biannually
c) Quarterly
d) Not required
19. Ice cream storing temperature is
a) 16 to 23 degrees Celsius
b) 0 to 5 degrees Celsius
c) -18 and below
d) Nil.
20. Which D suits to rodent management?
a) Deny entry & Shelter
b) Decorate food
c) Food defense
d) none of the above
21. The purpose of the document is to ensure consistency in _________ of the Food
Hygiene Rating Scheme by various stakeholders.
a) Implementation
b) Operation
c) Implementation and operation
d) None of the above.
22. Equipment and containers are made of ______ material.
a) Low corrosive
b) Low toxic
c) impervious
d) all of the above
23. What is the cooking temp. & time for vegetarian foods?
a) 70°C for 5 minutes
b) 60°C for 8 minutes
c) 60°C for 10 minutes
d) 70°C for 10 minutes.
24. High risk food is cooled from ______ within 2 hours or less.
a) 60°C to 21°C
b) 50°C to 20°C
c) 60°C to 10°C
d) 40°C to 21°C
25. Factors affecting the growth of microorganisms
a) TPC
b) FATTOM
c) FATM
d) None of the above
26. How to restore frozen food which has been thawed?
a) Refreeze to -18 deg Celsius
b) Refrigerate it to 5 deg Celsius
c) Room temp at 30 deg Celsius
d) Discard.
27. A distributor transports marinated chicken tikka and cookies to the bakery shop. Can
he utilize the same vehicle?
a) Yes
b) Yes, after appropriate partition
c) May be
d) No.
28. Process flow from raw material receiving to serving area should be unidirectional to
a) Avoid the confusion among staff
b) To avoid the cross contamination
c) to save cost
d) Not required
29. According to FSS (Licensing and Registration of Food Businesses) Regulations, 2011,
Form E (Form of Guarantee) shall be received by the purchaser with each
consignment from the supplier. Is this statement true or false?
a) True
b) False
30. Schedule 4 of Food safety and Standards (licensing & registrations of food business)
Regulations2011 provides guidelines for:
a) Food testing laboratories
b) Hygiene and sanitary practices for food businesses
c) Labeling of packaged foods
d) Advertisement control
