List of top Food Technology Questions on Food Standards and Quality Maintenance asked in TS PGECET

International standard which covers all organisations of food chain from farm to fork and defines a requirement of food safety management system is:

The Codex secretariat is located at:

The meaning of Codex Alimentarius in Latin is:

SPS stands for:

The abbreviation for GHP is:

The number of principles of HACCP are:

Adulterant found in dry ginger is:

Adulterant found in fresh green peas is:

The ISO standard 14000 series sets requirements for environmental management system:

A process consisting of three components-risk assessment, risk management and risk communication is:

Voluntary food laws:

Which of the following ISO series certifies standards in food industry?

The content of fat and SNF present in evaporated skim milk as per FSSAI (PFA) regulation are respectively:

The minimum common salt content in table butter as per FSSAI (PFA) regulation is:

As per FSSAI regulation, what is the minimum percent of TSS of squash?

According to GMP, food handlers should keep their fingers nails: