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 papersKeeping 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
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 others | 8 | |
| Types of soil and fouling | 7 | |
| Detergents: chemistry and selection | 7 | |
| Cleaning-in-place: design, cycles and the Sinner circle | 7 | |
| Biofilm control | 5 | |
| Validation and verification of cleaning: ATP, swabs and allergen tests | 4 | |
| Integrated pest management in food plants | 4 | |
| Principles of food plant sanitation and hygiene | 3 | |
| Water hygiene in food plants | 3 | |
| Cleaning-out-of-place and manual cleaning | 2 | |
| Environmental monitoring programmes for Listeria and Salmonella | 1 | |
| Personnel hygiene and hand hygiene | 1 | |
| Waste handling and plant surroundings | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which cleaning approach suits polymeric ultrafiltration membranes that tolerate only moderate pH and temperature?
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
What is an advantage of iodophor sanitisers?
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
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?
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
What is a main advantage of a single-use CIP system over a re-use system?
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
Which items are typically cleaned out of place?
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
Why is a neutralising buffer used to moisten swabs for microbiological verification after sanitising?
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
Who should carry out the pre-operational inspection of a cleaned line?
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
What does a CIP record of flow, temperature, conductivity and time for each phase provide?
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
Why are cells in a biofilm harder to kill with sanitisers than the same cells in suspension?
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
Which organisms form biofilms in the warm sections of milk-powder plants and cause quality problems in powders?
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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