FSSAI FoSTaC — Food Safety Supervisor training and certification

India · Food Safety and Standards Authority of India (through empanelled training partners) · professional · unverified source

37practice questions written to this syllabus
4subjects

Format

Unverified. Short training courses (basic, advanced and special levels by sector) ending in an assessment; licensed food businesses must have trained food safety supervisors.

Over the years

Unverified: format not read on the official site. An industry credential rather than a degree-level exam.

Official source: https://fssai.gov.in/

Subjects this exam draws on

Food Plant Sanitation, Cleaning & Pest Management6 questionsFood Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes24 questionsFood Law, Standards & Regulatory Affairs Worldwide4 questionsFood Safety Inspection, Sampling & Enforcement3 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. What is the main drawback of chlorine sanitisers on surfaces that still carry food residues?

  1. Organic matter rapidly consumes the available chlorine
  2. Chlorine leaves a long-lasting residual film
  3. Chlorine works only at temperatures above 80 °C
  4. Chlorine is ineffective against Gram-negative bacteria
Answer and working

A. Organic matter rapidly consumes the available chlorine

Chlorine reacts with organic matter and is quickly used up, so surfaces must be cleaned first. It leaves little residual, is effective against Gram-negatives, and works at ambient temperature.

Food Plant Sanitation, Cleaning & Pest Management · Sanitisers: chlorine, iodophors, quaternary ammonium compounds, peracetic acid and others

2. A packer on a ready-to-eat line reports vomiting and diarrhoea since last night. What should the supervisor do?

  1. Allow the worker to continue if wearing gloves and a face mask throughout the shift on the line
  2. Ask the worker to take an anti-diarrhoeal medicine and continue normal duties on the packing line
  3. Move the worker to the raw-material area, where products will be cooked later in the process
  4. Exclude the worker from open-food handling until the set period after symptoms stop
Answer and working

D. Exclude the worker from open-food handling until the set period after symptoms stop

Workers with vomiting or diarrhoea are excluded from open food, typically until a set period (often 48 hours) after symptoms stop. Gloves do not prevent viral spread, and moving them to raw areas still risks contamination.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · Good manufacturing and good hygiene practices

3. Sri Lanka's principal food law, administered by the health ministry, is the:

  1. Food Act of 1980
  2. Food Safety and Standards Act of 2006
  3. Food Safety Act of 2013
  4. Consumer Affairs Authority Act of 2003
Answer and working

A. Food Act of 1980

Sri Lanka regulates food under its Food Act of 1980, with a food advisory committee. The 2006 Act is India's, the 2013 Act is Bangladesh's, and the Consumer Affairs Authority Act deals with consumer protection and trade practices rather than food safety standards.

Food Law, Standards & Regulatory Affairs Worldwide · South Asia: India's Food Safety and Standards Act 2006 and neighbouring systems

4. Which is one of WHO's Five Keys to Safer Food?

  1. Always buy imported ingredients
  2. Separate raw and cooked food
  3. Store food at room temperature overnight
  4. Rinse meat in the sink before cooking
Answer and working

B. Separate raw and cooked food

The Five Keys are keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. Overnight ambient storage and rinsing raw meat (which spreads bacteria) are unsafe.

Food Safety Inspection, Sampling & Enforcement · Street-food vendors and small-business compliance

5. An oven's core temperature fell below the critical limit for 20 minutes. Which response is a correction rather than a corrective action?

  1. Replacing the faulty thermostat after root cause analysis
  2. Retraining operators on oven loading
  3. Changing the oven maintenance schedule
  4. Holding and reprocessing the under-cooked batch
Answer and working

D. Holding and reprocessing the under-cooked batch

A correction deals with the nonconformity itself (the affected product); corrective actions remove the cause to prevent recurrence.

Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes · HACCP: corrective actions, verification, validation and records

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