Q.1 What does the acronym HACCP stand for in food safety?
Hazard Analysis and Critical Control Points
Health Assurance and Cleanliness Certification Program
Highly Automated Cooking Control Procedure
Hazardous Activity and Contamination Prevention
Explanation - HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards.
Correct answer is: Hazard Analysis and Critical Control Points
Q.2 Which of the following is a biological hazard in food?
Pesticide residues
Listeria monocytogenes
Heavy metals
Excessive salt
Explanation - Listeria monocytogenes is a pathogenic bacterium that can cause foodborne illness.
Correct answer is: Listeria monocytogenes
Q.3 In an electronic nose used for food quality assessment, what is primarily measured?
Electrical conductivity
Volatile organic compounds
pH level
Temperature
Explanation - Electronic noses detect patterns of volatile compounds emitted by food, indicating freshness or spoilage.
Correct answer is: Volatile organic compounds
Q.4 Which sensor type is most suitable for measuring moisture content in grains?
Capacitive moisture sensor
Thermocouple
Photodiode
Hall effect sensor
Explanation - Capacitive sensors change capacitance based on the dielectric constant of the material, which varies with moisture.
Correct answer is: Capacitive moisture sensor
Q.5 What is the main purpose of a food safety audit?
To increase production speed
To verify compliance with safety standards
To design new packaging
To reduce electricity consumption
Explanation - Audits assess whether a food processing facility follows established food safety regulations.
Correct answer is: To verify compliance with safety standards
Q.6 Which electrical parameter is most directly related to the heating effect in microwave food processing?
Voltage
Current
Frequency
Resistance
Explanation - Microwave heating relies on the interaction of electromagnetic waves at specific frequencies (usually 2.45 GHz) with water molecules.
Correct answer is: Frequency
Q.7 A biosensor used to detect Salmonella in food typically combines a biological element with what?
Optical fiber
Magnetic coil
Electronic transducer
Mechanical spring
Explanation - Biosensors couple a biological recognition element (e.g., antibodies) with an electronic transducer that converts the binding event into an electrical signal.
Correct answer is: Electronic transducer
Q.8 Which of the following is a chemical hazard in food?
E. coli
Aflatoxin
Staphylococcus aureus
Norovirus
Explanation - Aflatoxins are toxic metabolites produced by certain molds and are considered chemical contaminants.
Correct answer is: Aflatoxin
Q.9 What is the principle behind Near‑Infrared (NIR) spectroscopy for assessing food quality?
Detecting magnetic fields
Measuring sound vibrations
Analyzing molecular overtone vibrations
Counting bacterial colonies
Explanation - NIR spectroscopy measures overtone and combination vibrations of molecular bonds, providing information on composition such as moisture, fat, and protein.
Correct answer is: Analyzing molecular overtone vibrations
Q.10 Which of the following is a primary function of a Food Safety Management System (FSMS)?
Increase market share
Identify critical control points
Reduce packaging costs
Enhance flavor profiles
Explanation - An FSMS, like HACCP, focuses on identifying and controlling points where hazards can be prevented, eliminated, or reduced.
Correct answer is: Identify critical control points
Q.11 In a data acquisition system for food sensor networks, which component converts analog sensor signals to digital data?
Amplifier
ADC (Analog‑to‑Digital Converter)
Power supply
Microphone
Explanation - The ADC samples the continuous analog voltage from sensors and converts it into discrete digital values for processing.
Correct answer is: ADC (Analog‑to‑Digital Converter)
Q.12 Which food preservation method relies on the principle of reducing water activity?
Freezing
Drying
Pasteurization
Irradiation
Explanation - Drying removes moisture, lowering water activity, which inhibits microbial growth.
Correct answer is: Drying
Q.13 A pH sensor used in food processing typically produces which type of electrical signal?
Current proportional to pH
Voltage proportional to pH
Frequency proportional to pH
Resistance proportional to pH
Explanation - Glass electrode pH sensors generate a voltage that varies linearly with pH (approximately 59 mV per pH unit at 25 °C).
Correct answer is: Voltage proportional to pH
Q.14 Which of the following best describes the term ‘foodborne illness’?
Any disease caused by overeating
Illness caused by consumption of contaminated food
A condition resulting from lack of nutrients
Allergies triggered by food proteins
Explanation - Foodborne illnesses are caused by pathogens, toxins, or chemicals present in food.
Correct answer is: Illness caused by consumption of contaminated food
Q.15 What is the main advantage of using a wireless sensor network (WSN) in cold chain monitoring?
Eliminates the need for refrigeration
Provides real‑time temperature data without wiring
Increases the speed of food processing
Reduces the nutritional content of food
Explanation - WSNs allow continuous, remote monitoring of temperature throughout the supply chain, improving food safety.
Correct answer is: Provides real‑time temperature data without wiring
Q.16 Which electrical property is measured by a conductivity meter to assess the ionic strength of a liquid food?
Voltage
Conductivity
Resistance
Capacitance
Explanation - Conductivity meters apply a known voltage and measure the resulting current to calculate the conductivity, indicating ionic concentration.
Correct answer is: Conductivity
Q.17 In the context of food safety, what does the term ‘cross‑contamination’ refer to?
Mixing different flavors intentionally
Transfer of harmful microorganisms from one food to another
Applying preservatives to food
Packaging food in multiple layers
Explanation - Cross‑contamination occurs when pathogens are transferred from contaminated surfaces, equipment, or foods to other foods.
Correct answer is: Transfer of harmful microorganisms from one food to another
Q.18 Which type of spectroscopic technique is commonly used to detect pesticide residues on fresh produce?
Raman spectroscopy
Ultraviolet‑visible spectroscopy
X‑ray diffraction
Magnetic resonance imaging
Explanation - Raman spectroscopy provides molecular fingerprints that can identify specific pesticide compounds.
Correct answer is: Raman spectroscopy
Q.19 What is the purpose of a ‘kill step’ in food processing?
To increase product weight
To reduce microbial load to safe levels
To improve flavor
To enhance packaging integrity
Explanation - A kill step (e.g., pasteurization, sterilization) is designed to eliminate or reduce pathogens to acceptable limits.
Correct answer is: To reduce microbial load to safe levels
Q.20 A food safety engineer is selecting a microcontroller for a handheld bacterial detection device. Which feature is most critical?
High clock speed for gaming
Low power consumption
Large number of analog inputs
Built‑in graphics processor
Explanation - Detecting bacterial signals often requires multiple analog sensor inputs; low power is also important, but analog capability is essential.
Correct answer is: Large number of analog inputs
Q.21 Which of the following is an example of a physical hazard in food?
Salmonella
Glass shards
Pesticide residue
Mycotoxin
Explanation - Physical hazards are foreign objects like metal, glass, or plastic that can cause injury if ingested.
Correct answer is: Glass shards
Q.22 What does the term ‘water activity (aw)’ represent in food science?
The amount of water in a food expressed as a percentage
The availability of water for microbial growth
The total water content measured by weight
The pH level of the food
Explanation - Water activity measures the free water that can support microbial activity; it ranges from 0 (dry) to 1 (pure water).
Correct answer is: The availability of water for microbial growth
Q.23 Which of the following technologies uses low‑energy electrons to inactivate microorganisms on food surfaces?
Gamma irradiation
Cold plasma
Microwave heating
Ultraviolet light
Explanation - Cold plasma generates reactive species that can kill microbes without raising food temperature significantly.
Correct answer is: Cold plasma
Q.24 In a food processing line, a PLC is most likely used for:
Analyzing nutritional content
Controlling conveyor speed and valve operation
Packaging design
Marketing analysis
Explanation - Programmable Logic Controllers (PLCs) automate machinery control tasks such as motor speed, valve timing, and safety interlocks.
Correct answer is: Controlling conveyor speed and valve operation
Q.25 Which factor most directly influences the rate of microbial growth in a refrigerated food product?
Packaging color
Storage temperature
Shelf‑life date
Brand name
Explanation - Microbial growth slows as temperature decreases; refrigeration is a key control measure.
Correct answer is: Storage temperature
Q.26 A food quality sensor outputs a voltage that decreases as the concentration of a spoilage gas increases. What type of relationship does this describe?
Direct proportionality
Inverse proportionality
Linear increase
Exponential growth
Explanation - As the spoilage gas concentration rises, the voltage falls, indicating an inverse relationship.
Correct answer is: Inverse proportionality
Q.27 Which of the following is a major advantage of using fiber‑optic sensors for detecting contaminants in liquid foods?
They can operate at very high temperatures
They are immune to electromagnetic interference
They require no calibration
They produce audible alerts
Explanation - Fiber‑optic sensors transmit light, making them resistant to EMI, which is valuable in industrial environments.
Correct answer is: They are immune to electromagnetic interference
Q.28 What is the main purpose of a ‘traceability system’ in food safety?
To monitor employee attendance
To track the origin and movement of food products
To calculate profit margins
To design new recipes
Explanation - Traceability enables identification of where a food product came from and its distribution path, critical for recalls.
Correct answer is: To track the origin and movement of food products
Q.29 In food quality monitoring, what does a high signal‑to‑noise ratio (SNR) indicate about the sensor data?
The data is heavily corrupted
The sensor is malfunctioning
The useful signal is much stronger than background noise
The measurement is very slow
Explanation - A high SNR means the desired measurement stands out clearly against noise, indicating reliable data.
Correct answer is: The useful signal is much stronger than background noise
Q.30 Which of the following is a common indicator of lipid oxidation in foods?
Increased pH
Off‑flavor described as rancid
Higher water activity
Bright color
Explanation - Lipid oxidation produces volatile compounds that cause rancid flavors and odors.
Correct answer is: Off‑flavor described as rancid
Q.31 A food processing facility wants to implement a real‑time temperature monitoring system with alarms. Which communication protocol is most suitable for industrial environments?
Bluetooth
Wi‑Fi
Modbus
Zigbee
Explanation - Modbus is a robust, wired communication protocol widely used in industrial automation for reliable data transfer.
Correct answer is: Modbus
Q.32 Which microbial test is most commonly used to estimate the total viable count (TVC) in a food sample?
PCR assay
Plate count method
ELISA
Western blot
Explanation - The plate count method involves spreading dilutions on agar plates and counting colony‑forming units to estimate TVC.
Correct answer is: Plate count method
Q.33 What is the primary safety concern when using high‑frequency ultrasound for food processing?
Generation of harmful ionizing radiation
Excessive heat leading to cooking
Potential cavitation damage to equipment
Creation of toxic chemical residues
Explanation - Ultrasound can cause cavitation, which may erode surfaces; however, it does not produce ionizing radiation.
Correct answer is: Potential cavitation damage to equipment
Q.34 Which of the following best describes a ‘critical limit’ in a HACCP plan?
The maximum number of employees allowed in a facility
A measurable value that must be met to control a hazard
The price ceiling for a product
The time required for product labeling
Explanation - Critical limits are specific criteria (e.g., temperature, time) that separate safe from unsafe conditions.
Correct answer is: A measurable value that must be met to control a hazard
Q.35 Which of the following electrical components is essential for isolating sensor circuits from high voltages in a food processing plant?
Transformer
Optocoupler
Resistor
Inductor
Explanation - Optocouplers provide electrical isolation by transmitting signals via light, protecting low‑voltage sensor circuits.
Correct answer is: Optocoupler
Q.36 A food safety specialist uses a log‑book to record temperature readings every hour. Which statistical tool is most appropriate to assess if the process stays within control limits?
Pareto chart
Control chart (Shewhart chart)
Scatter plot
Histogram
Explanation - Control charts plot data over time with upper and lower control limits to detect out‑of‑control conditions.
Correct answer is: Control chart (Shewhart chart)
Q.37 What does the term ‘pesticide residue’ refer to in food safety?
The amount of pesticide applied during farming
The leftover traces of pesticide on or in food after harvest
The price increase due to pesticide usage
The color change caused by pesticides
Explanation - Residues are the small amounts that may remain on food and are regulated to protect consumer health.
Correct answer is: The leftover traces of pesticide on or in food after harvest
Q.38 Which type of signal processing technique is commonly used to filter out high‑frequency noise from sensor data in food quality monitoring?
Fourier Transform
Median filtering
Fast Fourier Transform (FFT)
Low‑pass digital filter
Explanation - Low‑pass filters allow low‑frequency (useful) signals to pass while attenuating high‑frequency noise.
Correct answer is: Low‑pass digital filter
Q.39 What is the primary function of a ‘food safety culture’ within an organization?
To increase sales revenue
To embed safety values and behaviors in all employees
To reduce the need for equipment maintenance
To design attractive packaging
Explanation - A strong food safety culture ensures everyone prioritizes safety, leading to consistent compliance.
Correct answer is: To embed safety values and behaviors in all employees
Q.40 In a food processing line, why is it important to ground metallic equipment?
To improve taste of the product
To prevent static electricity buildup and sparks
To increase the speed of the line
To reduce water usage
Explanation - Grounding dissipates static charges, reducing fire or explosion risk, especially in dusty environments.
Correct answer is: To prevent static electricity buildup and sparks
Q.41 Which food testing method uses antibodies to detect specific pathogens?
PCR
ELISA
GC‑MS
Spectrophotometry
Explanation - Enzyme‑Linked Immunosorbent Assay (ELISA) relies on antigen‑antibody binding to identify microorganisms.
Correct answer is: ELISA
Q.42 What does the term ‘cold chain’ refer to in food logistics?
A series of refrigeration steps from farm to table
A chain of cold‑weather farms
The use of ice cream in product promotion
A marketing strategy for winter products
Explanation - The cold chain maintains low temperatures throughout storage and transport to preserve safety and quality.
Correct answer is: A series of refrigeration steps from farm to table
Q.43 Which parameter is most directly affected by the use of an ultrasonic cleaning system for equipment sanitation?
pH of the cleaning solution
Temperature of the food product
Surface cleanliness and microbial load
Electrical conductivity of the water
Explanation - Ultrasonic waves create cavitation that dislodges contaminants and reduces microbial populations on surfaces.
Correct answer is: Surface cleanliness and microbial load
Q.44 In a food safety inspection, a tester measures a temperature of 4 °C for a refrigerated product. According to most standards, is this temperature acceptable?
Yes, it is within the safe range
No, it is too low and may cause freezing
No, it exceeds the safe limit of 2 °C
Only if the product is a frozen dessert
Explanation - Most refrigerated foods are safe at ≤ 4 °C; this temperature slows microbial growth.
Correct answer is: Yes, it is within the safe range
Q.45 Which of the following is a non‑destructive testing method for assessing internal quality of fruits?
X‑ray imaging
Grinding the fruit
Chemical extraction
Sensory tasting
Explanation - X‑ray can reveal internal defects without damaging the fruit, useful for quality control.
Correct answer is: X‑ray imaging
Q.46 A food processor wants to reduce the energy consumption of its dryer. Which control strategy can help?
Increase dryer temperature
Implement variable frequency drive (VFD) for the motor
Run the dryer continuously regardless of load
Add more heating elements
Explanation - VFDs adjust motor speed to match load, saving energy compared to constant‑speed operation.
Correct answer is: Implement variable frequency drive (VFD) for the motor
Q.47 Which food safety standard is internationally recognized and provides guidelines for GMP (Good Manufacturing Practices)?
ISO 9001
ISO 22000
ISO 14001
ISO 27001
Explanation - ISO 22000 integrates HACCP principles with GMP for food safety management.
Correct answer is: ISO 22000
Q.48 In the context of food safety, what does ‘validation’ refer to?
Testing a new product for market appeal
Confirming that a control measure effectively reduces a hazard
Measuring the weight of a package
Designing a new logo
Explanation - Validation provides evidence that a specific process or control works as intended.
Correct answer is: Confirming that a control measure effectively reduces a hazard
Q.49 Which of the following is a major source of chemical contamination in canned foods?
Improper sealing leading to air entry
Migration of BPA from can linings
Over‑cooking during sterilization
Excessive shaking during transport
Explanation - Bisphenol A (BPA) can leach from epoxy resin linings, posing a chemical hazard.
Correct answer is: Migration of BPA from can linings
Q.50 A temperature sensor in a food processing line has a drift of 0.5 °C per month. Over a 6‑month period, what is the total possible drift?
0.5 °C
1 °C
3 °C
6 °C
Explanation - 0.5 °C/month × 6 months = 3 °C total drift.
Correct answer is: 3 °C
Q.51 Which technology uses a combination of light scattering and fluorescence to detect microbial contamination on surfaces?
Laser-induced breakdown spectroscopy
Flow cytometry
Fluorescence microscopy
Biospeckle imaging
Explanation - Flow cytometry can count and analyze cells based on scattered light and fluorescence labeling.
Correct answer is: Flow cytometry
Q.52 What is the main reason for using stainless steel in food processing equipment?
It is cheaper than other metals
It has high thermal conductivity
It is corrosion‑resistant and easy to clean
It adds flavor to food
Explanation - Stainless steel prevents rust and supports hygienic cleaning, essential for food safety.
Correct answer is: It is corrosion‑resistant and easy to clean
Q.53 When calibrating a pH meter, which standard solutions are typically used?
0 V and 5 V references
pH 4.00 and pH 7.00 buffers
Distilled water and saline
Acetone and ethanol
Explanation - Standard buffer solutions at known pH values are used to adjust the meter for accurate readings.
Correct answer is: pH 4.00 and pH 7.00 buffers
Q.54 Which of the following best describes ‘biopreservation’?
Using high temperatures to kill microbes
Applying natural antimicrobial cultures to extend shelf life
Packaging food in vacuum bags
Freezing food at –20 °C
Explanation - Biopreservation utilizes beneficial microorganisms or their metabolites to inhibit spoilage organisms.
Correct answer is: Applying natural antimicrobial cultures to extend shelf life
Q.55 A food processing line uses a PLC to shut down the system if temperature exceeds a set point. Which safety principle does this illustrate?
Redundancy
Fail‑safe design
Automation
Scalability
Explanation - Fail‑safe systems default to a safe condition (shutdown) when a parameter goes out of limits.
Correct answer is: Fail‑safe design
Q.56 Which of the following is a limitation of using infrared thermography for food temperature measurement?
It cannot measure temperatures above 100 °C
Surface emissivity variations can cause inaccurate readings
It requires direct contact with the food
It is unaffected by ambient temperature
Explanation - Infrared cameras assume a certain emissivity; differences affect the accuracy of temperature measurements.
Correct answer is: Surface emissivity variations can cause inaccurate readings
Q.57 What does the term ‘lag phase’ refer to in microbial growth curves?
The period of rapid cell division
The time before microbes start dividing after being introduced to a new environment
The death of cells due to lack of nutrients
The stationary phase where growth stops
Explanation - Lag phase is an adaptation period where cells adjust before exponential growth.
Correct answer is: The time before microbes start dividing after being introduced to a new environment
Q.58 Which of the following is a key advantage of using a wireless temperature sensor over a wired one in a large cold storage facility?
Higher accuracy
No need for battery replacement
Ease of installation and flexibility
Ability to measure humidity
Explanation - Wireless sensors avoid extensive cabling, simplifying deployment and reconfiguration.
Correct answer is: Ease of installation and flexibility
Q.59 In food quality monitoring, what is the purpose of a ‘reference standard’?
To set the price of a product
To provide a known benchmark for instrument calibration
To replace the need for sensors
To indicate the expiration date
Explanation - Reference standards allow accurate calibration and verification of analytical instruments.
Correct answer is: To provide a known benchmark for instrument calibration
Q.60 Which of the following gases is commonly measured to assess spoilage in packaged meat?
Oxygen (O₂)
Carbon dioxide (CO₂)
Nitrogen (N₂)
Methane (CH₄)
Explanation - Elevated CO₂ levels can indicate microbial activity and spoilage in sealed packages.
Correct answer is: Carbon dioxide (CO₂)
Q.61 A food safety engineer is selecting a material for a sensor housing that will be submerged in acidic sauces. Which material is most suitable?
Aluminum
Stainless steel
Polyvinyl chloride (PVC)
Copper
Explanation - Stainless steel offers excellent corrosion resistance in acidic environments.
Correct answer is: Stainless steel
Q.62 Which of the following best defines ‘food fraud’?
Accidental contamination with foreign objects
Deliberate substitution, mislabeling, or adulteration of food for economic gain
Unintentional over‑cooking of a product
A natural increase in food prices
Explanation - Food fraud involves intentional deception, such as selling inferior products as premium ones.
Correct answer is: Deliberate substitution, mislabeling, or adulteration of food for economic gain
Q.63 Which analytical method combines gas chromatography with mass spectrometry for detecting pesticide residues?
GC‑MS
HPLC‑UV
FTIR
ELISA
Explanation - GC‑MS separates volatile compounds and provides mass spectra for precise identification.
Correct answer is: GC‑MS
Q.64 In a food processing plant, a 4‑20 mA current loop is used for sensor signal transmission. What is a primary advantage of this method?
It provides high voltage levels
It is less susceptible to signal loss over long distances
It allows for wireless communication
It eliminates the need for grounding
Explanation - Current loops maintain signal integrity over long cable runs and are immune to voltage drops.
Correct answer is: It is less susceptible to signal loss over long distances
Q.65 Which of the following is a typical symptom of foodborne illness caused by Staphylococcus aureus?
Neurological disorders
Severe diarrhea lasting weeks
Rapid onset vomiting and nausea
Joint pain
Explanation - S. aureus toxins cause quick gastrointestinal symptoms, often within 1–6 hours.
Correct answer is: Rapid onset vomiting and nausea
Q.66 A food manufacturer wants to implement a predictive model for shelf‑life based on temperature data. Which type of model is most appropriate?
Linear regression
Logistic growth model
Arrhenius equation‑based model
Poisson distribution
Explanation - The Arrhenius model relates reaction rates (including spoilage) to temperature, useful for shelf‑life prediction.
Correct answer is: Arrhenius equation‑based model
Q.67 What is the main purpose of a ‘sanitizer’ in a food processing environment?
To clean visible dirt
To reduce the number of microorganisms to safe levels
To add flavor to food
To increase the temperature of equipment
Explanation - Sanitizers lower microbial counts, complementing cleaning procedures.
Correct answer is: To reduce the number of microorganisms to safe levels
Q.68 Which of the following electrical safety practices is essential when working with food processing equipment near water?
Using higher voltage to improve performance
Ensuring equipment is properly grounded and using GFCI outlets
Covering all wires with plastic tape
Operating equipment without any protective devices
Explanation - Ground Fault Circuit Interrupters protect against electric shock in wet environments.
Correct answer is: Ensuring equipment is properly grounded and using GFCI outlets
Q.69 In the context of food safety, what does the abbreviation ‘GMP’ stand for?
General Manufacturing Procedure
Good Manufacturing Practice
Global Market Price
Graphic Media Production
Explanation - GMP outlines hygienic practices and conditions needed for producing safe food products.
Correct answer is: Good Manufacturing Practice
Q.70 Which of the following sensors would be most appropriate for detecting the presence of carbon monoxide (CO) in a food processing facility?
Electrochemical gas sensor
Thermistor
Photoelectric sensor
Capacitive humidity sensor
Explanation - Electrochemical sensors are widely used for detecting toxic gases like CO with high sensitivity.
Correct answer is: Electrochemical gas sensor
Q.71 A quality analyst records a mean bacterial count of 150 CFU/g with a standard deviation of 30 CFU/g. What is the coefficient of variation (CV) expressed as a percentage?
20 %
30 %
0.2 %
0.5 %
Explanation - CV = (SD / Mean) × 100 = (30 / 150) × 100 = 20 %.
Correct answer is: 20 %
Q.72 Which of the following is an example of a ‘critical control point’ (CCP) in a pasteurization process?
The color of the product packaging
The temperature and time combination during heat treatment
The brand logo on the label
The type of pallet used for transport
Explanation - The temperature‑time profile directly controls pathogen reduction, making it a CCP.
Correct answer is: The temperature and time combination during heat treatment
Q.73 Why is it important to perform a ‘verification’ step after implementing a HACCP plan?
To ensure the plan is being followed and is effective
To increase product sales
To change the product recipe
To reduce employee wages
Explanation - Verification confirms that the HACCP system works as intended and that controls are in place.
Correct answer is: To ensure the plan is being followed and is effective
Q.74 Which type of filter is commonly used to remove microorganisms from liquid food products without affecting nutritional value?
Sand filter
Microfiltration membrane
Carbon filter
Oil filter
Explanation - Microfiltration removes bacteria and spores while preserving nutrients and flavor.
Correct answer is: Microfiltration membrane
Q.75 A sensor reading for a packaged cheese shows a pH of 5.0. Considering typical cheese pH ranges, is this value likely within normal limits?
Yes, most cheeses have pH between 4.5 and 5.5
No, cheese pH is usually above 7.0
No, cheese pH is typically below 3.0
Only if the cheese is aged for more than 12 months
Explanation - Cheeses commonly have pH values from 4.5 to 5.5 depending on type and aging.
Correct answer is: Yes, most cheeses have pH between 4.5 and 5.5
Q.76 Which of the following best describes ‘predictive microbiology’ in food safety?
Using historical sales data to forecast demand
Modeling microbial growth under varying environmental conditions
Testing for allergens in food products
Measuring the electrical conductivity of water
Explanation - Predictive microbiology uses mathematical models to anticipate microbial behavior based on temperature, pH, etc.
Correct answer is: Modeling microbial growth under varying environmental conditions
Q.77 Which of the following is a common indicator of insufficient cleaning in a food processing line?
Brightly colored walls
Visible residue or biofilm on equipment surfaces
Low electricity bills
Silence in the production area
Explanation - Residue or biofilm indicates that cleaning procedures are inadequate.
Correct answer is: Visible residue or biofilm on equipment surfaces
Q.78 A food safety audit reveals that the temperature logs are manually entered and show occasional gaps. Which improvement would most enhance data integrity?
Hire more staff to fill in the gaps
Implement automated data logging with timestamps
Use colored pens for manual entries
Print the logs on glossy paper
Explanation - Automated logging reduces human error and provides accurate, tamper‑evident records.
Correct answer is: Implement automated data logging with timestamps
Q.79 Which of the following is a recommended practice to prevent the growth of Listeria monocytogenes in ready‑to‑eat foods?
Storing at temperatures above 10 °C
Regularly sanitizing equipment and surfaces
Increasing the salt content beyond 5 %
Adding sugar to the product
Explanation - Listeria can survive in cold environments; thorough sanitation is critical to control its presence.
Correct answer is: Regularly sanitizing equipment and surfaces
Q.80 In an electronic food safety monitoring system, which layer of the OSI model handles the actual sensor data transmission?
Application layer
Physical layer
Presentation layer
Session layer
Explanation - The Physical layer deals with the transmission of raw bits over the medium, such as sensor signals.
Correct answer is: Physical layer
Q.81 A food processor uses a high‑speed camera to monitor the color change of a product during frying. Which type of data analysis is most appropriate for this application?
Time‑series analysis
Image processing and colorimetric analysis
Fourier transform of audio signals
Thermal imaging
Explanation - Analyzing video frames for color intensity provides quantitative data on browning.
Correct answer is: Image processing and colorimetric analysis
Q.82 Which of the following best describes the term ‘food safety culture’?
A set of recipes shared among employees
Collective commitment of all staff to prioritize food safety in daily actions
The legal framework governing food production
A marketing slogan for a food brand
Explanation - A strong safety culture ensures that safety is embedded in every decision and habit.
Correct answer is: Collective commitment of all staff to prioritize food safety in daily actions
Q.83 Which of the following is a common method for validating the effectiveness of a sanitation procedure?
Measuring the pH of the cleaning solution
Conducting ATP bioluminescence tests on surfaces
Checking the color of the cleaning mop
Counting the number of cleaning staff
Explanation - ATP testing quickly indicates the presence of organic residues, confirming cleaning efficacy.
Correct answer is: Conducting ATP bioluminescence tests on surfaces
Q.84 In the context of food safety, what does the term ‘precautionary principle’ imply?
Take action to prevent harm when scientific evidence is uncertain
Wait for definitive proof before acting
Only act after a foodborne outbreak occurs
Focus solely on economic impacts
Explanation - The precautionary principle advocates preventive measures even without full scientific certainty.
Correct answer is: Take action to prevent harm when scientific evidence is uncertain
Q.85 A food safety system requires a corrective action within 24 hours after a deviation is detected. Which term best describes this requirement?
Lag time
Response time
Lead time
Downtime
Explanation - Response time is the period allowed to take corrective measures after a non‑conformance.
Correct answer is: Response time
Q.86 Which of the following technologies can detect the presence of mycotoxins in grains without destroying the sample?
Liquid chromatography‑mass spectrometry (LC‑MS)
Rapid immunoassay test strips
Microscopic examination
Incineration analysis
Explanation - Immunoassays provide quick, non‑destructive detection of specific toxins.
Correct answer is: Rapid immunoassay test strips
Q.87 What is the main purpose of using a ‘blank sample’ during analytical testing of food contaminants?
To calibrate the instrument’s temperature
To account for background signal and ensure accuracy
To increase the concentration of analyte
To reduce the cost of testing
Explanation - A blank contains all reagents except the analyte, allowing correction for any baseline signal.
Correct answer is: To account for background signal and ensure accuracy
Q.88 In a food processing facility, which of the following is an example of a ‘preventive control’ under the FSMA (Food Safety Modernization Act)?
Post‑production product recall
Installation of a temperature monitoring system
Advertising campaign for a new product
Increasing employee salaries
Explanation - Preventive controls aim to stop hazards before they occur; temperature monitoring helps prevent microbial growth.
Correct answer is: Installation of a temperature monitoring system
Q.89 A sensor reports a voltage of 2.5 V for a reference gas concentration of 100 ppm. Assuming linear response, what voltage would correspond to 250 ppm?
3.75 V
5.0 V
2.0 V
6.25 V
Explanation - Linear scaling: 2.5 V × (250/100) = 6.25 V.
Correct answer is: 6.25 V
Q.90 Which of the following is the most effective method for detecting metal fragments in finished food products?
X‑ray inspection system
pH meter
Thermal imaging camera
Moisture analyzer
Explanation - X‑ray systems can locate dense metal objects hidden inside food products.
Correct answer is: X‑ray inspection system
Q.91 What does the term ‘sanitation standard operating procedure (SSOP)’ refer to?
A document describing steps for cleaning and sanitizing equipment
A marketing plan for a new product
A financial report on production costs
A list of employee vacation dates
Explanation - SSOPs provide detailed instructions to ensure consistent and effective sanitation practices.
Correct answer is: A document describing steps for cleaning and sanitizing equipment
Q.92 Which of the following is a major advantage of using a PLC over a hard‑wired relay system in a food processing line?
Higher power consumption
Greater flexibility and easier program changes
Requires more physical space
Inability to handle complex logic
Explanation - PLCs can be reprogrammed quickly for new processes without rewiring, enhancing adaptability.
Correct answer is: Greater flexibility and easier program changes
Q.93 In food quality testing, what does the term ‘limit of detection (LOD)’ mean?
The maximum amount of a substance that can be present
The smallest quantity of an analyte that can be reliably measured
The average concentration found in all samples
The legal limit for a contaminant
Explanation - LOD defines the lowest concentration that an analytical method can detect with confidence.
Correct answer is: The smallest quantity of an analyte that can be reliably measured
Q.94 Which of the following best describes the purpose of a ‘risk assessment’ in food safety?
To estimate the probability and severity of hazards associated with a food product
To design new packaging graphics
To calculate the profit margin of a product
To schedule employee shifts
Explanation - Risk assessment evaluates both the likelihood of occurrence and the potential impact of hazards.
Correct answer is: To estimate the probability and severity of hazards associated with a food product
Q.95 A food production line uses a magnetic flowmeter to monitor liquid flow. Which physical principle does this device rely on?
Coriolis effect
Faraday’s law of electromagnetic induction
Bernoulli’s principle
Pascal’s law
Explanation - Magnetic flowmeters generate a voltage proportional to flow rate based on Faraday’s law.
Correct answer is: Faraday’s law of electromagnetic induction
Q.96 Which of the following is a typical symptom of histamine poisoning from spoiled fish?
Skin flushing and headaches
Severe abdominal cramps lasting days
Rash with blistering
Joint swelling
Explanation - Histamine (scombroid) poisoning often causes flushing, headache, and a peppery taste.
Correct answer is: Skin flushing and headaches
Q.97 In a wireless sensor network for cold chain monitoring, which factor most directly affects battery life?
Transmission power and data transmission frequency
Color of the sensor housing
Type of metal used in the sensor case
Length of the sensor’s antenna
Explanation - Higher transmit power and frequent data bursts drain batteries faster.
Correct answer is: Transmission power and data transmission frequency
Q.98 Which analytical technique is most suitable for quantifying the fat content in dairy products?
Gas chromatography (GC)
Fourier transform infrared spectroscopy (FTIR)
Atomic absorption spectroscopy (AAS)
Gel electrophoresis
Explanation - FTIR provides rapid, non‑destructive measurement of macronutrient composition, including fat.
Correct answer is: Fourier transform infrared spectroscopy (FTIR)
Q.99 Which of the following is an example of a ‘physical’ method for inactivating microorganisms in food?
Application of chlorine sanitizer
High‑pressure processing (HPP)
Addition of benzoic acid
Use of bacteriophages
Explanation - HPP uses extreme pressure to disrupt microbial cells without chemicals.
Correct answer is: High‑pressure processing (HPP)
Q.100 During a recall, which piece of information is most critical to identify affected products?
Batch or lot number
Manufacturer’s phone number
Color of the product label
Employee ID of the packager
Explanation - Lot numbers trace the specific production run, enabling precise recall.
Correct answer is: Batch or lot number
Q.101 A food processor wants to monitor the oxidation level of oil in real time. Which sensor technology is most appropriate?
pH sensor
Oxidation‑reduction potential (ORP) sensor
Temperature sensor
Pressure sensor
Explanation - ORP sensors detect changes in the oxidative state of the oil, indicating rancidity.
Correct answer is: Oxidation‑reduction potential (ORP) sensor
Q.102 Which of the following is a key benefit of implementing a real‑time data dashboard for food safety parameters?
Reduces the need for staff training
Enables immediate detection of deviations and faster corrective actions
Eliminates the need for any physical sensors
Guarantees zero defects in all products
Explanation - Dashboards provide instant visibility of critical parameters, allowing quick response to issues.
Correct answer is: Enables immediate detection of deviations and faster corrective actions
Q.103 In a food safety plan, a 'verification sampling plan' is used to:
Determine employee salaries
Confirm that control measures are operating effectively
Design new product flavors
Calculate shipping costs
Explanation - Verification sampling checks that the implemented controls are achieving the desired safety outcomes.
Correct answer is: Confirm that control measures are operating effectively
Q.104 Which type of contamination is most likely to occur if a metal cutting blade is not properly cleaned before processing a new batch of food?
Biological contamination
Physical contamination
Chemical contamination
Nutritional contamination
Explanation - Residues from the blade (e.g., metal shavings) constitute a physical hazard.
Correct answer is: Physical contamination
Q.105 A food safety engineer needs to model the effect of temperature fluctuations on microbial growth. Which mathematical model is most commonly used for this purpose?
Logistic regression
Arrhenius model
Linear regression
Poisson distribution
Explanation - The Arrhenius equation relates the rate of chemical or biological reactions to temperature.
Correct answer is: Arrhenius model
Q.106 Which of the following best explains why 'clean‑in‑place' (CIP) systems are favored in dairy processing?
They require no water
They allow cleaning without disassembly, reducing contamination risk
They increase the flavor of the product
They eliminate the need for sanitizers
Explanation - CIP systems clean equipment internally, minimizing exposure and downtime.
Correct answer is: They allow cleaning without disassembly, reducing contamination risk
Q.107 Which of the following is the most appropriate corrective action after detecting a temperature deviation in a refrigerated storage unit?
Ignore the deviation if it lasts less than 30 minutes
Immediately adjust the thermostat and re‑validate temperature logs
Increase the lighting in the storage area
Change the product packaging
Explanation - Prompt correction and verification ensure the product remains within safe temperature limits.
Correct answer is: Immediately adjust the thermostat and re‑validate temperature logs
Q.108 Which of the following is a typical use of a 'laser particle counter' in food processing?
Measuring the size distribution of airborne particles in a cleanroom
Detecting metal fragments in canned foods
Determining the sugar content of a beverage
Analyzing the flavor profile of cheese
Explanation - Laser particle counters assess air quality by counting particles, crucial for maintaining sanitary environments.
Correct answer is: Measuring the size distribution of airborne particles in a cleanroom
Q.109 A sensor used to detect ethanol vapors in a fermentation tank provides a voltage output that increases with concentration. What type of sensor is this likely to be?
Thermocouple
Electrochemical gas sensor
Capacitive humidity sensor
Photodiode
Explanation - Electrochemical sensors produce a voltage proportional to the target gas concentration.
Correct answer is: Electrochemical gas sensor
Q.110 Which of the following is a key requirement of the 'Traceability' component in ISO 22000?
Documenting the source and destination of each food batch
Increasing product shelf life by 30 %
Reducing the number of employees needed
Standardizing product colors
Explanation - Traceability ensures that each product can be tracked through the supply chain.
Correct answer is: Documenting the source and destination of each food batch
Q.111 When calibrating a temperature sensor, the technician records a reading of 25.2 °C at a reference temperature of 25.0 °C. What is the calibration offset?
+0.2 °C
-0.2 °C
0 °C
+2.0 °C
Explanation - Offset = measured - reference = 25.2 °C - 25.0 °C = +0.2 °C.
Correct answer is: +0.2 °C
Q.112 Which of the following best describes a ‘food safety barrier’?
A physical wall separating production areas
Any step or control that prevents a hazard from reaching the consumer
The label on a food package
The profit margin of a product
Explanation - Barriers can be physical, chemical, or procedural measures that stop hazards.
Correct answer is: Any step or control that prevents a hazard from reaching the consumer
Q.113 A food company wants to implement a predictive maintenance schedule for its mixers based on vibration analysis. Which sensor is most appropriate?
Accelerometer
Thermocouple
pH probe
Proximity sensor
Explanation - Accelerometers detect vibration patterns that can indicate wear or imbalance.
Correct answer is: Accelerometer
Q.114 Which of the following is a major limitation of using a simple resistive temperature detector (RTD) in high‑temperature food processing?
Slow response time at low temperatures
Limited temperature range and potential drift at very high temperatures
Inability to measure humidity
Excessive size
Explanation - RTDs may become inaccurate or degrade when exposed to temperatures beyond their design limits.
Correct answer is: Limited temperature range and potential drift at very high temperatures
Q.115 Which of the following best describes ‘Hurdle Technology’ in food preservation?
Using a single preservation method at maximum intensity
Combining multiple milder preservation methods to inhibit microbial growth
Applying high pressure only
Removing all water from food
Explanation - Hurdle technology uses several barriers (e.g., acidity, temperature, preservatives) to ensure safety while preserving quality.
Correct answer is: Combining multiple milder preservation methods to inhibit microbial growth
Q.116 A food safety manager notices that the pH of a canned soup has risen from 5.2 to 6.0 over several weeks. What risk does this increase represent?
Increased risk of mold growth
Decreased nutritional value
Higher probability of bacterial proliferation
Improved flavor
Explanation - Higher pH values can create conditions more favorable for bacterial growth, especially for Clostridium botulinum.
Correct answer is: Higher probability of bacterial proliferation
Q.117 Which of the following is an example of a ‘critical limit’ for a cooling step in a HACCP plan?
Cooling the product from 70 °C to 4 °C within 90 minutes
Using stainless steel equipment
Labeling the product with a best‑before date
Packaging the product in plastic trays
Explanation - The temperature‑time combination is a measurable critical limit that ensures microbial control.
Correct answer is: Cooling the product from 70 °C to 4 °C within 90 minutes
Q.118 Which analytical method would you choose to quantify vitamin C (ascorbic acid) in fruit juice?
High‑performance liquid chromatography (HPLC)
Gas chromatography‑mass spectrometry (GC‑MS)
Atomic absorption spectroscopy (AAS)
Gel electrophoresis
Explanation - HPLC is suitable for separating and quantifying non‑volatile, polar compounds like vitamin C.
Correct answer is: High‑performance liquid chromatography (HPLC)
Q.119 A food safety audit discovers that a batch of dried herbs has a water activity (aw) of 0.70. What does this imply about its shelf stability?
The product is highly prone to rapid microbial spoilage
The product is generally stable against most bacteria but may support mold growth
The product will definitely spoil within 24 hours
The product is safe from any microbial growth
Explanation - Water activity below 0.85 inhibits most bacteria, but molds can grow at aw as high as 0.70.
Correct answer is: The product is generally stable against most bacteria but may support mold growth
Q.120 Which of the following best describes a ‘food safety management system’ (FSMS)?
A set of marketing strategies for new products
A framework of policies, procedures, and resources to ensure food safety
A software tool for calculating profit margins
A method for increasing production speed
Explanation - FSMS integrates all aspects of safety, from hazard analysis to monitoring and corrective actions.
Correct answer is: A framework of policies, procedures, and resources to ensure food safety
Q.121 In a food processing facility, what is the main purpose of using a ‘laminar flow hood’?
To increase the temperature of the workspace
To provide a sterile environment by directing filtered air over work surfaces
To reduce the noise level in the plant
To improve lighting conditions
Explanation - Laminar flow hoods maintain clean air over critical areas, preventing contamination.
Correct answer is: To provide a sterile environment by directing filtered air over work surfaces
Q.122 Which of the following is an advantage of using a ‘cloud‑based’ data storage solution for food safety records?
Eliminates the need for any cybersecurity measures
Provides remote access, redundancy, and scalability
Guarantees zero data loss under any circumstance
Reduces the need for any data backups
Explanation - Cloud storage offers centralized, accessible, and scalable data management, though security measures remain essential.
Correct answer is: Provides remote access, redundancy, and scalability
Q.123 A sensor measuring CO₂ levels in a sealed package shows a sudden increase. What could this indicate?
Package has been opened or is leaking
The food is freezing
The sensor is malfunctioning
The package is gaining weight
Explanation - CO₂ can escape or be introduced when the package integrity is compromised.
Correct answer is: Package has been opened or is leaking
Q.124 Which of the following is a common method for validating the effectiveness of a heat‑treatment (e.g., pasteurization) process?
Measuring the final product color
Conducting a microbial challenge test with a known pathogen
Weighing the product before and after processing
Recording the power consumption of the heating unit
Explanation - Challenge tests verify that the heat treatment achieves the required log reduction of target organisms.
Correct answer is: Conducting a microbial challenge test with a known pathogen
Q.125 What does the abbreviation ‘BRC’ stand for in the context of food safety standards?
British Retail Consortium
Biological Risk Control
Bacterial Reduction Certification
Baseline Regulatory Compliance
Explanation - The BRC Global Standards provide certification for food safety, quality, and operational criteria.
Correct answer is: British Retail Consortium
Q.126 A food plant uses a UV‑C lamp for surface disinfection. Which safety precaution is essential for operators?
Wear hearing protection
Use UV‑blocking goggles and avoid direct skin exposure
Increase the lamp power to maximum
Turn the lamp on while the area is occupied
Explanation - UV‑C radiation can cause skin burns and eye damage; protective equipment is mandatory.
Correct answer is: Use UV‑blocking goggles and avoid direct skin exposure
Q.127 Which of the following statements about 'food allergens' is correct?
All allergens are destroyed by cooking above 100 °C
Cross‑contact can cause allergic reactions even with trace amounts
Allergen labeling is optional in most countries
Allergens are only a concern for people with diabetes
Explanation - Sensitive individuals can react to minute amounts of allergens, making cross‑contact control critical.
Correct answer is: Cross‑contact can cause allergic reactions even with trace amounts
Q.128 Which of the following is an example of a 'sanitizing' agent commonly used in food processing?
Sodium hypochlorite (bleach)
Sodium chloride (table salt)
Citric acid for flavoring
Glucose syrup
Explanation - Sodium hypochlorite is an effective sanitizer that reduces microbial load on surfaces.
Correct answer is: Sodium hypochlorite (bleach)
Q.129 In a food safety system, what is the purpose of a 'corrective action'?
To improve product aesthetics
To eliminate the cause of a detected deviation and prevent recurrence
To increase production speed
To reduce packaging material
Explanation - Corrective actions address the root cause of non‑conformances and ensure they don't happen again.
Correct answer is: To eliminate the cause of a detected deviation and prevent recurrence
Q.130 Which type of sensor would be most appropriate for monitoring the level of dissolved oxygen in a beverage bottling line?
Electrochemical oxygen sensor
Thermistor
pH electrode
Capacitive moisture sensor
Explanation - Electrochemical sensors provide accurate measurement of dissolved oxygen levels.
Correct answer is: Electrochemical oxygen sensor
Q.131 A food safety protocol requires that any product with a bacterial count exceeding 10⁴ CFU/g must be discarded. If a sample shows 8 × 10³ CFU/g, what is the appropriate action?
Discard the product
Retest the sample to confirm
Release the product as it is below the limit
Add preservatives to reduce the count
Explanation - The count (8 × 10³) is below the defined limit of 10⁴ CFU/g, so the product can be released.
Correct answer is: Release the product as it is below the limit
Q.132 Which of the following is a primary advantage of using a 'digital twin' for a food processing line?
Physical duplication of equipment
Real‑time virtual simulation for optimization and predictive maintenance
Reduction of staff training requirements
Elimination of all physical sensors
Explanation - Digital twins mirror the physical system, enabling scenario testing and early fault detection.
Correct answer is: Real‑time virtual simulation for optimization and predictive maintenance
Q.133 Which of the following is the most common cause of spoilage in high‑acid foods (pH < 4.5)?
Growth of Gram‑negative bacteria
Yeast and mold growth
Clostridium botulinum spores
Listeria monocytogenes proliferation
Explanation - Acidic environments inhibit most bacteria but allow acid‑tolerant yeasts and molds to proliferate.
Correct answer is: Yeast and mold growth
Q.134 In an automated food safety monitoring system, which component is responsible for converting raw sensor data into actionable alerts?
Sensor array
Data acquisition hardware
Analytics engine with rule‑based algorithms
Power supply unit
Explanation - The analytics engine applies predefined thresholds and logic to generate alerts from sensor data.
Correct answer is: Analytics engine with rule‑based algorithms
Q.135 A food safety manager needs to prioritize hazards based on severity and likelihood. Which tool is commonly used for this purpose?
Fishbone diagram
Pareto analysis
Risk matrix (risk assessment matrix)
Gantt chart
Explanation - A risk matrix plots severity against likelihood to prioritize hazards for control.
Correct answer is: Risk matrix (risk assessment matrix)
Q.136 Which of the following best defines 'sanitary design' in food processing equipment?
Design that minimizes crevices and allows easy cleaning
Design that looks aesthetically pleasing
Design that uses the cheapest possible materials
Design that maximizes production speed regardless of cleaning
Explanation - Sanitary design ensures equipment can be thoroughly cleaned to prevent contamination.
Correct answer is: Design that minimizes crevices and allows easy cleaning