Food Safety Officer — Uttar Pradesh

India · Uttar Pradesh Subordinate Services Selection Commission (recruiting agency varies by cycle) · civil-service · unverified source

102practice questions written to this syllabus
9subjects

Format

Unverified. State written examination for Food Safety Officer posts.

Over the years

Unverified: only the home page was confirmed; recruiting body has changed between cycles.

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

Subjects this exam draws on

Human Nutrition & Nutritional Quality of Processed Foods15 questionsFood Analysis: Proximate, Chemical & Instrumental Methods11 questionsFood Toxicology, Contaminants & Allergens15 questionsNovel & Non-thermal Food Processing Technologies3 questionsFood Plant Sanitation, Cleaning & Pest Management3 questionsFood Packaging Science & Technology4 questionsShelf-life Science & Food Stability4 questionsFood Law, Standards & Regulatory Affairs Worldwide19 questionsFood Safety Inspection, Sampling & Enforcement28 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. Aflatoxin sampling plans for groundnuts specify large aggregate samples ground entirely before sub-sampling mainly because

  1. aflatoxin is evenly distributed in every kernel of the lot
  2. grinding destroys aflatoxin and lowers the result to a safe level
  3. aflatoxin occurs in a few highly contaminated kernels
  4. small samples always overestimate aflatoxin in every case
Answer and working

C. aflatoxin occurs in a few highly contaminated kernels

Contamination is highly heterogeneous, so sampling error dominates; large samples and full grinding reduce it.

Food Analysis: Proximate, Chemical & Instrumental Methods · Sampling and sample preparation

3. An additive has an ADI of 0.2 mg/kg bw/day. What is the acceptable daily intake for a 70 kg adult?

  1. 350 mg/day
  2. 1.4 mg/day
  3. 0.2 mg/day
  4. 14 mg/day
Answer and working

D. 14 mg/day

0.2 × 70 = 14 mg per day. 1.4 is a decimal slip; 350 divides 70 by 0.2.

Food Toxicology, Contaminants & Allergens · Principles of toxicology: dose-response, NOAEL, ADI and TDI

4. Irradiation of spices is detected by

  1. Kjeldahl nitrogen
  2. the Bloom test
  3. measuring Brix
  4. thermoluminescence of adhering minerals
Answer and working

D. thermoluminescence of adhering minerals

Silicate minerals store energy and emit light on heating; ESR and 2-alkylcyclobutanones detect other foods.

Novel & Non-thermal Food Processing Technologies · Food irradiation: dose, sources, effects and labelling

5. Which term describes reducing microorganisms on a cleaned food-contact surface to levels considered safe?

  1. Sterilising
  2. Pasteurising
  3. Washing
  4. Sanitising
Answer and working

D. Sanitising

Sanitising lowers numbers to safe levels; sterilising destroys all life including spores; pasteurising is a heat treatment of food; washing removes soil.

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

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