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ICAR AIEEA-PG / PGS Food Plant Sanitation, Cleaning & Pest Management: practice questions

ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency

Original practice questions written to the published syllabus · not past papers
10worked here, free
53written to this exam in this subject
13syllabus units

What this subject covers

Keeping the plant clean and verified clean: soils and detergents, cleaning-in-place and cleaning-out-of-place, sanitisers and their validation, environmental monitoring for pathogens, personnel hygiene, pest management and water and waste hygiene.

In the exams: GATE XE-G Section 3 (food plant sanitation and cleaning in place); ICAR AICE 35.a Unit 4 (principles and practices of food plant sanitation); state Food Safety Officer syllabi

Where the 53 questions fall

How our questions for ICAR AIEEA-PG / PGS spread across the units of Food Plant Sanitation, Cleaning & Pest Management. Difficulty: 19 easy, 34 medium, 0 hard.

Sanitisers: chlorine, iodophors, quaternary ammonium compounds, peracetic acid and others8
Types of soil and fouling7
Detergents: chemistry and selection7
Cleaning-in-place: design, cycles and the Sinner circle7
Biofilm control5
Validation and verification of cleaning: ATP, swabs and allergen tests4
Integrated pest management in food plants4
Principles of food plant sanitation and hygiene3
Water hygiene in food plants3
Cleaning-out-of-place and manual cleaning2
Environmental monitoring programmes for Listeria and Salmonella1
Personnel hygiene and hand hygiene1
Waste handling and plant surroundings1

10 practice questions, worked

Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.

1 · Detergents: chemistry and selection · medium

Which cleaning approach suits polymeric ultrafiltration membranes that tolerate only moderate pH and temperature?

  1. Hydrochloric acid at high concentration
  2. Abrasive scrubbing with nylon pads
  3. Enzyme detergents with proteases
  4. Concentrated sodium hydroxide at 90 °C
Answer and working

C. Enzyme detergents with proteases

Enzyme-based detergents work at mild pH and temperature and remove protein and fat from membranes without damaging them; strong caustic, HCl and abrasion can destroy many membranes.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

2 · Sanitisers: chlorine, iodophors, quaternary ammonium compounds, peracetic acid and others · medium

What is an advantage of iodophor sanitisers?

  1. Their amber colour shows that sanitiser is present
  2. They are most effective in alkaline solutions
  3. They are fully effective at temperatures above 70 °C
  4. They never stain plastics or rubber
Answer and working

A. Their amber colour shows that sanitiser is present

The colour gives a visual check of presence and approximate strength. Iodophors lose iodine above about 50 °C, stain plastics and work best at acidic pH.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

3 · Cleaning-in-place: design, cycles and the Sinner circle · medium

Water at 1000 kg/m³ and viscosity 0.001 Pa·s flows at 1.5 m/s in a 50 mm pipe during CIP. What is the Reynolds number?

  1. 1 500 000
  2. 75 000
  3. 75 000 000
  4. 750
Answer and working

B. 75 000

Re = ρvD/μ = 1000 × 1.5 × 0.05/0.001 = 75 000, well above the turbulent threshold of about 4000. 750 takes μ as 0.1 Pa·s; 75 000 000 uses the diameter in millimetres; 1 500 000 omits the diameter.

Further reading: Tamime, Cleaning-in-Place; EHEDG Guidelines

4 · Cleaning-in-place: design, cycles and the Sinner circle · medium

What is a main advantage of a single-use CIP system over a re-use system?

  1. No soil carry-over between circuits
  2. Lower consumption of water and chemicals
  3. No need to heat the cleaning solutions
  4. No need to record temperature and time
Answer and working

A. No soil carry-over between circuits

Fresh solution each time avoids cross-contamination and suits heavily soiled circuits. Re-use systems use less chemical; both systems heat solutions and must record parameters.

Further reading: Tamime, Cleaning-in-Place; EHEDG Guidelines

5 · Cleaning-out-of-place and manual cleaning · easy

Which items are typically cleaned out of place?

  1. Falling-film evaporators in a milk-powder plant
  2. Long pipelines and large silo tanks
  3. Plate heat exchangers in a milk pasteuriser
  4. Small parts such as gaskets, valves and blades
Answer and working

D. Small parts such as gaskets, valves and blades

Small parts and equipment for solid foods are dismantled and cleaned in COP tanks or by hand. Pipelines, tanks, heat exchangers and evaporators are cleaned in place.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

6 · Validation and verification of cleaning: ATP, swabs and allergen tests · medium

Why is a neutralising buffer used to moisten swabs for microbiological verification after sanitising?

  1. To make the bacteria grow faster on the swab
  2. To stop residual sanitiser killing organisms after sampling
  3. To kill Listeria so that it is safe to handle
  4. To dissolve protein residues before ATP testing
Answer and working

B. To stop residual sanitiser killing organisms after sampling

Without neutralisation, sanitiser carried on the swab keeps acting during transport, giving falsely low counts. The buffer is not a growth enhancer, protein solvent or biocide.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

7 · Validation and verification of cleaning: ATP, swabs and allergen tests · easy

Who should carry out the pre-operational inspection of a cleaned line?

  1. The cleaner who did the work, checking alone
  2. Any visitor who happens to be present in the plant
  3. The pest-control contractor on the next visit
  4. A trained person other than the cleaner
Answer and working

D. A trained person other than the cleaner

Independent inspection by someone trained, often a quality or supervisory staff member, is more reliable than self-checking. Visitors and contractors are not responsible.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

8 · Validation and verification of cleaning: ATP, swabs and allergen tests · medium

What does a CIP record of flow, temperature, conductivity and time for each phase provide?

  1. Validation that the cycle design is correct
  2. Verification that the validated cycle was delivered
  3. A substitute for all environmental monitoring
  4. A microbiological count of the cleaned line
Answer and working

B. Verification that the validated cycle was delivered

The records show that each run met its validated parameters; validation itself is a separate study. Records are not counts and do not replace environmental monitoring.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

9 · Biofilm control · medium

Why are cells in a biofilm harder to kill with sanitisers than the same cells in suspension?

  1. Biofilm cells are dead and so cannot be killed again
  2. Sanitisers work only on Gram-positive bacteria in suspension
  3. The matrix shields the cells, which also grow differently
  4. Biofilm cells are always spores, which resist all chemicals
Answer and working

C. The matrix shields the cells, which also grow differently

EPS limits penetration and reacts with oxidising agents, and biofilm cells grow slowly and express stress responses, giving tolerance often 10 to 1000 times higher. Biofilms are mostly vegetative cells and alive.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

10 · Biofilm control · medium

Which organisms form biofilms in the warm sections of milk-powder plants and cause quality problems in powders?

  1. Psychrotrophic Pseudomonas in the cold milk silo
  2. Lactic acid bacteria from the starter culture room
  3. Moulds growing on the outside of the spray dryer
  4. Thermophilic spore-formers such as Geobacillus
Answer and working

D. Thermophilic spore-formers such as Geobacillus

Thermophiles grow at 45 to 65 °C in preheaters and evaporators and shed spores into the product during long runs. Pseudomonas is a cold-chain organism; lactic and mould contaminants are not the main powder problem.

Further reading: Marriott, Schilling and Gravani, Principles of Food Sanitation

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Read the subject

Food Plant Sanitation, Cleaning & Pest ManagementThe full study manual, free ICAR AIEEA-PG / PGSFormat, sections and how it has changed

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Food Plant Sanitation, Cleaning & Pest Management for other exams

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