Food Safety Officer — Punjab Food Authority

Pakistan · Punjab Public Service Commission · civil-service · unverified source

90practice questions written to this syllabus
6subjects

Format

Unverified. Written test and interview for Food Safety Officer posts.

Over the years

Unverified: the commission's site could not be reached on 3 Oct 2026. Other provincial food authorities recruit similar posts.

Official source: https://www.ppsc.gop.pk/

Subjects this exam draws on

Human Nutrition & Nutritional Quality of Processed Foods15 questionsFood Analysis: Proximate, Chemical & Instrumental Methods3 questionsFood Plant Sanitation, Cleaning & Pest Management3 questionsFood Law, Standards & Regulatory Affairs Worldwide19 questionsFood Safety Inspection, Sampling & Enforcement20 questionsFood Adulteration, Authenticity & Food Fraud30 questions

Five practice questions, worked

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

1. WHO recommends that intake of free sugars be kept below what share of total energy, with a further conditional recommendation of below 5%?

  1. 15%
  2. 20%
  3. 10%
  4. 25%
Answer and working

C. 10%

WHO 2015: free sugars below 10% of energy, conditionally below 5%.

Human Nutrition & Nutritional Quality of Processed Foods · Carbohydrates and dietary fibre in nutrition

2. A screening ELISA shows a milk sample positive for an antibiotic residue. The appropriate next step for enforcement is

  1. confirmation by a chromatographic or MS method
  2. immediate prosecution on the ELISA result alone
  3. discarding the result because ELISA is never reliable
  4. repeating the same ELISA kit on a different day only
Answer and working

A. confirmation by a chromatographic or MS method

Screening positives are confirmed by LC-MS/MS or equivalent before regulatory action.

Food Analysis: Proximate, Chemical & Instrumental Methods · Electrophoresis and immunoassays: SDS-PAGE and ELISA

3. Which step comes immediately after the detergent wash in a typical manual wet-cleaning sequence?

  1. Dry pick-up of debris
  2. Sanitiser application
  3. Reassembly and start-up
  4. Post-rinse with water
Answer and working

D. Post-rinse with water

The order is dry pick-up, pre-rinse, detergent with mechanical action, post-rinse, inspection, sanitise, then drain or dry. Sanitiser applied over detergent residue may be neutralised.

Food Plant Sanitation, Cleaning & Pest Management · Principles of food plant sanitation and hygiene

4. Under most modern food laws, who carries primary responsibility for the safety of food at the stages it controls?

  1. The consumer buying the food
  2. The food business operator
  3. The Food Safety Officer
  4. The laboratory testing the food
Answer and working

B. The food business operator

Operators are responsible for compliance; the state monitors and enforces, and consumers follow instructions.

Food Law, Standards & Regulatory Affairs Worldwide · Principles of food law and the role of science

5. With whom does primary responsibility for the safety of food lie in modern food control systems?

  1. The consumer who buys the food
  2. The food safety officer
  3. The food business operator
  4. The national laboratory
Answer and working

C. The food business operator

Businesses that produce, process and sell food are responsible for its safety; authorities set requirements, verify and enforce. Officers and laboratories check; consumers handle food safely at home.

Food Safety Inspection, Sampling & Enforcement · National food control systems (FAO/WHO model)

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