Assistant Food Safety Officer MCQS pdf

Food Sciences MCQs

Assistant Food Safety Officer MCQS pdf and past papers. Food Science & Technology multiple-choice questions for Assistant Food Safety Officer test.

1. Which process involves the removal of water from a food product to increase its shelf life?
A) Fermentation
B) Dehydration
C) Pasteurization
D) Emulsification

2. Which food preservation method uses high temperatures to kill microorganisms and enzymes?
A) Canning
B) Freezing
C) Pickling
D) Irradiation

3. What does HACCP stand for in food safety management?
A) Hazardous Assessment and Critical Control Points
B) Hazard Analysis and Critical Control Points
C) Health Assessment and Chemical Control Procedures
D) Hygiene and Control of Contaminants in Products

4. Which of the following is a naturally occurring antimicrobial agent in some honey varieties?
A) Ascorbic acid
B) Lactic acid
C) Propionic acid
D) Hydrogen peroxide

5. What is the primary function of food additives in processed foods?
A) Enhance nutritional value
B) Extend shelf life
C) Intensify natural flavors
D) Improve food texture

6. Which enzyme breaks down proteins into smaller peptides and amino acids in the digestive system?
A) Lipase
B) Amylase
C) Protease
D) Cellulase

7. What type of packaging extends the shelf life of fresh fruits and vegetables by controlling oxygen and carbon dioxide levels?
A) Vacuum packaging
B) Modified atmosphere packaging
C) Aseptic packaging
D) Active packaging

8. Which of the following is a non-thermal food processing technique used to extend shelf life by reducing water activity?
A) Ohmic heating
B) High-pressure processing
C) Ultraviolet irradiation
D) Microwave processing

9. Which of these microorganisms is commonly used in the fermentation of yogurt?
A) Saccharomyces cerevisiae
B) Lactobacillus acidophilus
C) Escherichia coli
D) Salmonella enterica

10. What is the term for the process of breaking down complex food molecules into simpler ones during digestion?
A) Fermentation
B) Emulsification
C) Hydrolysis
D) Oxidation

11. Which food preservation method involves the removal of water by lowering the surrounding pressure, typically used in freeze-drying?
A) Dehydration
B) Irradiation
C) Osmotic dehydration
D) Vacuum packaging

12. Which foodborne pathogen is commonly associated with improperly canned foods?
A) E. coli
B) Salmonella
C) Botulism
D) Staphylococcus aureus

13. Which of the following is a primary function of emulsifiers in food products?
A) Increase acidity
B) Promote spoilage
C) Enhance stability of oil-water mixtures
D) Inhibit enzymatic reactions

14. What is the process called when sugars react with amino acids in the Maillard reaction, resulting in the browning of foods during cooking?
A) Oxidation
B) Caramelization
C) Hydrolysis
D) Denaturation

15. Which food preservation method uses ionizing radiation to kill bacteria, viruses, and parasites in food products?
A) Freezing
B) Pasteurization
C) Irradiation
D) Canning

16. Which of the following is a commonly used antioxidant in food products to prevent rancidity in fats and oils?
A) Vitamin A
B) Vitamin C
C) Butylated hydroxytoluene (BHT)
D) Riboflavin

17. Which microorganism is responsible for the fermentation of beer and bread?
A) Saccharomyces cerevisiae
B) Lactobacillus plantarum
C) Streptococcus thermophilus
D) Pediococcus acidilactici

18. What is the purpose of blanching in food processing?
A) Increase shelf life
B) Enhance color
C) Destroy pathogens
D) Inactivate enzymes

19. Which of the following is NOT a factor affecting enzymatic browning in fruits and vegetables?
A) Oxygen
B) Temperature
C) pH
D) Water content

20. Which food safety principle aims to prevent the introduction of physical, chemical, or biological contaminants into the food processing environment?
A) Good Manufacturing Practices (GMPs)
B) Hazard Analysis and Critical Control Points (HACCP)
C) Total Quality Management (TQM)
D) Food Quality Standards (FQS)


1. B) Dehydration
2. A) Canning
3. B) Hazard Analysis and Critical Control Points
4. D) Hydrogen peroxide
5. B) Extend shelf life
6. C) Protease
7. B) Modified atmosphere packaging
8. B) High-pressure processing
9. B) Lactobacillus acidophilus
10. C) Hydrolysis
11. D) Vacuum packaging
12. C) Botulism
13. C) Enhance stability of oil-water mixtures
14. B) Caramelization
15. C) Irradiation
16. C) Butylated hydroxytoluene (BHT)
17. A) Saccharomyces cerevisiae
18. D) Inactivate enzymes
19. C) pH
20. A) Good Manufacturing Practices (GMPs)

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