Quality assurance and control MCQs – food science December 27, 2025August 2, 2024 by u930973931_answers 40 min Score: 0 Attempted: 0/40 Subscribe 1. Which of the following is the main goal of quality assurance in food production? (A) Increase shelf life (B) Enhance flavor (C) Reduce cost (D) Ensure food safety 2. HACCP stands for: (A) Hazard Analysis and Critical Control Points (B) Health Analysis and Critical Control Points (C) Hazard Assessment and Critical Control Points (D) Health Assessment and Critical Control Points 3. Which of the following is a key component of HACCP? (A) Identifying critical control points (B) Employee training (C) Product labeling (D) Market research 4. The ISO standard that specifically relates to food safety management systems is: (A) ISO 9001 (B) ISO 22000 (C) ISO 14001 (D) ISO 45001 5. Which of the following is not a part of Good Manufacturing Practices (GMP)? (A) Personal hygiene (B) Equipment maintenance (C) Advertising (D) Record-keeping 6. The purpose of a sensory evaluation in food quality control is to: (A) Measure the nutritional value (B) Assess taste, texture, and appearance (C) Check for microbial contamination (D) Determine shelf life 7. What does the term ‘critical limit’ refer to in HACCP? (A) A maximum or minimum value to control a hazard (B) A point beyond which a hazard is acceptable (C) A period for product recall (D) A statistical control limit 8. A recall plan in food industry quality control is designed to: (A) Reduce production costs (B) Market new products (C) Remove unsafe products from the market (D) Improve product packaging 9. Which microorganism is most commonly monitored in food safety programs? (A) All of the above (B) Salmonella (C) Listeria (D) E. coli 10. TQM stands for: (A) Total Quantity Management (B) Total Quality Management (C) Technical Quality Management (D) Technical Quantity Management 11. Which of the following is a physical hazard in food? (A) Metal fragments (B) Virus (C) Bacteria (D) Pesticides 12. What is the primary focus of ISO 22000? (A) Food safety management (B) Occupational health and safety (C) Environmental management (D) Product quality 13. Which of the following is a chemical hazard in food safety? (A) Cleaning agents (B) Glass shards (C) Hair (D) Rodent droppings 14. The main purpose of a food audit is to: (A) Increase sales (B) Develop new products (C) Ensure compliance with regulations (D) Train employees 15. The term “shelf life” refers to: (A) The duration a product can be stored before sale (B) The time a product remains safe and suitable for consumption (C) The period required for product development (D) The time taken for product transportation 16. What is the main purpose of food labeling? (A) Enhance product appeal (B) Standardize product size (C) Reduce production costs (D) Provide nutritional information and ingredients 17. What is a foodborne illness? (A) A disease transmitted through contaminated food (B) An allergic reaction to food (C) A deficiency disease caused by inadequate diet (D) An adverse reaction to food additives 18. Which of the following is a biological hazard in food safety? (A) Bacteria (B) Plastic fragments (C) Pesticides (D) Cleaning chemicals 19. Food spoilage is mainly caused by: (A) Excessive packaging (B) Overcooking (C) Microbial growth (D) Freezing 20. Which of the following practices helps prevent cross-contamination in food production? (A) Storing raw and cooked foods together (B) Using expired ingredients (C) Proper handwashing (D) Ignoring cleanliness of utensils 21. Which of the following is an example of a quality control activity? (A) Routine product testing (B) Employee training sessions (C) Marketing strategies (D) Customer feedback analysis 22. Which of the following agencies is responsible for regulating food safety in the United States? (A) EPA (B) FDA (C) USDA (D) CDC 23. What is the main purpose of pasteurization in food processing? (A) Improve taste (B) Increase shelf life (C) Kill harmful microorganisms (D) Enhance color 24. Which of the following is a benefit of implementing quality assurance systems in food production? (A) Increased product recalls (B) Higher production costs (C) Longer production times (D) Improved customer satisfaction 25. What is traceability in the context of food safety? (A) Measuring food nutritional content (B) Analyzing food flavor profiles (C) Tracking the origins and movement of food products (D) Monitoring food storage conditions 26. Which of the following is an example of an allergen that must be declared on food labels? (A) Citric acid (B) Tartrazine (C) Gluten (D) Corn syrup 27. What is the purpose of a food safety plan? (A) To document marketing strategies (B) To manage supply chain logistics (C) To develop new recipes (D) To outline steps to ensure food safety 28. Which of the following is a physical method for controlling microbial growth in food? (A) Refrigeration (B) Adding preservatives (C) Using disinfectants (D) Adjusting pH levels 29. A key component of Good Hygiene Practices (GHP) is: (A) Advertising (B) Market analysis (C) Product pricing (D) Personal cleanliness of staff 30. What does the term “sanitation” refer to in food processing? (A) Cleaning and disinfecting processes (B) Nutritional labeling (C) Packaging design (D) Flavor enhancement 31. Which of the following is a sensory characteristic often evaluated in food quality control? (A) Price (B) Packaging (C) Texture (D) Brand 32. The primary function of a food quality control laboratory is to: (A) Develop marketing plans (B) Test and analyze food products (C) Train employees (D) Manage inventory 33. Which of the following is a step in the HACCP system? (A) Designing packaging (B) Conducting a hazard analysis (C) Advertising products (D) Monitoring market trends 34. Which of the following is a chemical method for preserving food? (A) Freezing (B) Drying (C) Using high pressure (D) Adding salt 35. The term “food adulteration” refers to: (A) Enhancing food flavors (B) Increasing nutritional value (C) Improving food packaging (D) Adding harmful substances to food 36. Which of the following is a microbial hazard in food safety? (A) Viruses (B) Heavy metals (C) Plastic particles (D) Cleaning agents 37. What is the main focus of Good Agricultural Practices (GAP)? (A) Ensuring food safety from farm to table (B) Enhancing food flavor (C) Reducing packaging costs (D) Improving marketing strategies 38. Which of the following is a common method for detecting food contaminants? (A) Sensory evaluation (B) Marketing research (C) Microbiological testing (D) Nutritional analysis 39. Which of the following is a measure to ensure food safety during storage? (A) Reducing packaging costs (B) Maintaining appropriate temperature (C) Enhancing flavor profiles (D) Increasing production speed 40. Which of the following is an essential component of a food safety management system? (A) Product advertising (B) Packaging design (C) Supplier audits (D) Consumer surveys