Cold chain management MCQs Food science December 27, 2025August 5, 2024 by u930973931_answers 20 min Score: 0 Attempted: 0/20 Subscribe 1. What is the primary goal of cold chain management in food science? (A) To improve packaging design (B) To reduce production costs (C) To enhance marketing strategies (D) To maintain the quality and safety of perishable food products 2. Which of the following is NOT a component of the cold chain? (A) Refrigeration (B) Drying (C) Freezing (D) Transportation 3. What is ātemperature abuseā in the context of cold chain management? (A) Storing food at excessively low temperatures (B) Using excessive amounts of ice during transport (C) Exposing food products to temperatures outside the recommended range for extended periods (D) Rapid cooling of food products 4. Which type of vehicle is commonly used for transporting perishable food items in a cold chain? (A) Container ship (B) Open flatbed truck (C) Standard delivery van (D) Refrigerated truck 5. What is the role of a ātemperature logā in cold chain management? (A) To manage supplier relationships (B) To track inventory levels (C) To schedule deliveries (D) To record the temperature conditions during storage and transport 6. What is the term for the process of cooling food products quickly after cooking to ensure safety and quality? (A) Drying (B) Freezing (C) Blast chilling (D) Pasteurization 7. Which device is used to monitor and record temperatures during transport in the cold chain? (A) pH meter (B) Barometer (C) Hygrometer (D) Temperature data logger 8. What is ācross-contaminationā in cold chain management? (A) The use of incorrect storage temperatures (B) The mixing of various food products during storage (C) The transfer of harmful microorganisms between different food products (D) The blending of different food ingredients 9. Which temperature range is typically recommended for the storage of fresh produce? (A) 18Ā°C to -22Ā°C (B) 10Ā°C to 15Ā°C (C) 0Ā°C to 4Ā°C (D) 5Ā°C to 8Ā°C 10. What is the āwarm chainā in food logistics? (A) The temperature management of non-perishable goods (B) The handling and storage of food products at ambient or slightly elevated temperatures (C) The process of managing the temperature of hot food items (D) The procedure for reheating food products during transport 11. What does āFIFOā stand for in inventory management? (A) Fast Inventory, Fast Out (B) First In, First Ordered (C) First In, First Out (D) Fixed Inventory, Fixed Order 12. Which method is used to maintain the temperature of frozen foods during transport? (A) Heated blankets (B) Hot water bottles (C) Insulated containers and dry ice (D) Standard shipping containers 13. What is the purpose of using ācontrolled atmosphereā storage for perishable foods? (A) To eliminate microorganisms (B) To maintain high temperatures for food safety (C) To regulate temperature, humidity, and gas levels to extend shelf life (D) To increase oxygen levels 14. What is ātemperature mappingā in cold chain management? (A) The selection of transportation methods (B) The design of new cold chain routes (C) The process of identifying and recording temperature variations within a storage area (D) The creation of temperature-sensitive packaging materials 15. Which of the following is a common risk associated with poor cold chain management? (A) Increased product demand (B) Food spoilage (C) Higher production efficiency (D) Improved shelf life 16. What is the ācold storageā method? (A) Heating food products for preservation (B) Storing food products in a temperature-controlled environment to preserve quality (C) Drying food products for long-term storage (D) Freezing food products in a standard freezer 17. Which temperature is generally used for long-term storage of frozen foods? (A) 4Ā°C (B) 0Ā°C (C) 18Ā°C or lower (D) 10Ā°C 18. What does ārefrigerated warehousingā involve? (A) Managing inventory levels in a warehouse (B) Keeping goods at room temperature (C) Storing non-perishable goods (D) Storing perishable goods in a warehouse with controlled temperature conditions 19. What is āthermal lagā in the context of cold chain management? (A) The delay in temperature changes within a product or storage area (B) The speed at which food products spoil (C) The rate at which cooling systems fail (D) The time taken to transport goods 20. Which practice helps minimize the risk of temperature fluctuations during transportation? (A) Reducing the frequency of deliveries (B) Increasing the speed of transportation (C) Using temperature-controlled packaging and monitoring devices (D) Using non-insulated containers