Quality assurance and control MCQs - food science

1. Which of the following is the main goal of quality assurance in food production?

a) Increase shelf life
b) Enhance flavor
c) Ensure food safety
d) Reduce cost
Answer: c) 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
Answer: a) Hazard Analysis and Critical Control Points

3. Which of the following is a key component of HACCP?

a) Product labeling
b) Employee training
c) Identifying critical control points
d) Market research
Answer: c) Identifying critical control points

4. The ISO standard that specifically relates to food safety management systems is:

a) ISO 9001
b) ISO 14001
c) ISO 22000
d) ISO 45001
Answer: c) ISO 22000

5. Which of the following is not a part of Good Manufacturing Practices (GMP)?

a) Personal hygiene
b) Equipment maintenance
c) Record-keeping
d) Advertising
Answer: d) Advertising

6. The purpose of a sensory evaluation in food quality control is to:

a) Measure the nutritional value
b) Check for microbial contamination
c) Assess taste, texture, and appearance
d) Determine shelf life
Answer: c) Assess taste, texture, and appearance

7. What does the term ‘critical limit’ refer to in HACCP?

a) A point beyond which a hazard is acceptable
b) A maximum or minimum value to control a hazard
c) A period for product recall
d) A statistical control limit
Answer: b) A maximum or minimum value to control a hazard

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
Answer: c) Remove unsafe products from the market

9. Which microorganism is most commonly monitored in food safety programs?

a) E. coli
b) Salmonella
c) Listeria
d) All of the above
Answer: d) All of the above

10. TQM stands for:

a) Total Quality Management
b) Total Quantity Management
c) Technical Quality Management
d) Technical Quantity Management
Answer: a) Total Quality Management

11. Which of the following is a physical hazard in food?

a) Bacteria
b) Virus
c) Metal fragments
d) Pesticides
Answer: c) Metal fragments

12. What is the primary focus of ISO 22000?

a) Environmental management
b) Occupational health and safety
c) Food safety management
d) Product quality
Answer: c) Food safety management

13. Which of the following is a chemical hazard in food safety?

a) Glass shards
b) Cleaning agents
c) Hair
d) Rodent droppings
Answer: b) Cleaning agents

14. The main purpose of a food audit is to:

a) Increase sales
b) Ensure compliance with regulations
c) Develop new products
d) Train employees
Answer: b) Ensure compliance with regulations

15. The term “shelf life” refers to:

a) The time a product remains safe and suitable for consumption
b) The duration a product can be stored before sale
c) The period required for product development
d) The time taken for product transportation
Answer: a) The time a product remains safe and suitable for consumption

16. What is the main purpose of food labeling?

a) Enhance product appeal
b) Provide nutritional information and ingredients
c) Reduce production costs
d) Standardize product size
Answer: b) Provide nutritional information and ingredients

17. What is a foodborne illness?

a) An allergic reaction to food
b) A disease transmitted through contaminated food
c) A deficiency disease caused by inadequate diet
d) An adverse reaction to food additives
Answer: b) A disease transmitted through contaminated food

18. Which of the following is a biological hazard in food safety?

a) Pesticides
b) Plastic fragments
c) Bacteria
d) Cleaning chemicals
Answer: c) Bacteria

19. Food spoilage is mainly caused by:

a) Excessive packaging
b) Microbial growth
c) Overcooking
d) Freezing
Answer: b) Microbial growth

20. Which of the following practices helps prevent cross-contamination in food production?

a) Proper handwashing
b) Using expired ingredients
c) Storing raw and cooked foods together
d) Ignoring cleanliness of utensils
Answer: a) Proper handwashing

21. Which of the following is an example of a quality control activity?

a) Marketing strategies
b) Employee training sessions
c) Routine product testing
d) Customer feedback analysis
Answer: c) Routine product testing

22. Which of the following agencies is responsible for regulating food safety in the United States?

a) FDA
b) EPA
c) USDA
d) CDC
Answer: a) FDA

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
Answer: c) Kill harmful microorganisms

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) Improved customer satisfaction
d) Longer production times
Answer: c) Improved customer satisfaction

25. What is traceability in the context of food safety?

a) Tracking the origins and movement of food products
b) Analyzing food flavor profiles
c) Measuring food nutritional content
d) Monitoring food storage conditions
Answer: a) Tracking the origins and movement of food products

26. Which of the following is an example of an allergen that must be declared on food labels?

a) Gluten
b) Tartrazine
c) Citric acid
d) Corn syrup
Answer: a) Gluten

27. What is the purpose of a food safety plan?

a) To document marketing strategies
b) To outline steps to ensure food safety
c) To develop new recipes
d) To manage supply chain logistics
Answer: b) 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
Answer: a) Refrigeration

29. A key component of Good Hygiene Practices (GHP) is:

a) Advertising
b) Market analysis
c) Personal cleanliness of staff
d) Product pricing
Answer: c) Personal cleanliness of staff

30. What does the term “sanitation” refer to in food processing?

a) Packaging design
b) Nutritional labeling
c) Cleaning and disinfecting processes
d) Flavor enhancement
Answer: c) Cleaning and disinfecting processes

31. Which of the following is a sensory characteristic often evaluated in food quality control?

a) Price
b) Texture
c) Packaging
d) Brand
Answer: b) Texture

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
Answer: b) Test and analyze food products

33. Which of the following is a step in the HACCP system?

a) Conducting a hazard analysis
b) Designing packaging
c) Advertising products
d) Monitoring market trends
Answer: a) Conducting a hazard analysis

34. Which of the following is a chemical method for preserving food?

a) Freezing
b) Drying
c) Adding salt
d) Using high pressure
Answer: c) Adding salt

35. The term “food adulteration” refers to:

a) Enhancing food flavors
b) Adding harmful substances to food
c) Improving food packaging
d) Increasing nutritional value
Answer: b) Adding harmful substances to food

36. Which of the following is a microbial hazard in food safety?

a) Plastic particles
b) Heavy metals
c) Viruses
d) Cleaning agents
Answer: c) Viruses

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
Answer: a) Ensuring food safety from farm to table

38. Which of the following is a common method for detecting food contaminants?

a) Sensory evaluation
b) Microbiological testing
c) Marketing research
d) Nutritional analysis
Answer: b) Microbiological testing

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
Answer: b) Maintaining appropriate temperature

40. Which of the following is an essential component of a food safety management system?

a) Product advertising
b) Supplier audits
c) Packaging design
d) Consumer surveys
Answer: b) Supplier audits

Quality assurance and control MCQs – food science

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