Multiple Choice Questions (MCQ) on Food Safety

Multiple Choice Questions (MCQ) on Food Safety

1-Nisin is used as:

(A) Antimicrobial agent

(B) Emulsifier

(C) Stabilizer

(D) Sweetner


2-Iodized salt contains iodine in the form of:

(A) I2

(B) KIO3

(C) KI

(D) NaI


3-The first synthetic sweetening agent used was:

(A) Saccharin

(B) Cyclamates

(C) Aspartame

(D) Sucralose


4-Who developed the process of canning?

(A) Nicolas Appert

(B) Louis Pasteur

(C) Norman Borlaug

(D) Walter Hesse


5-Jam, jellies and preserves can be preserved by adding sugar at concentration of:

(A) 65%

(B) 75%

(C) 40%

(D) 30%


6-Agar-agar is used as:

(A) Antibiotic

(B) Stabilizer and thickener

(C) Colouring agent

(D) Nutrient supplement


7-Tocopherol is an example of:

(A) Anticaking agent

(B) Flavouring agent

(C) Antioxidant

(D) None of these


8-Mold inhibitor used in bread is:

(A) Calcium carbonate

(B) Sodium chloride

(C) Sodium / Calcium propionate

(D) None of these


9-Bitterness in colocasia is due to:

(A) Calcium carbonate

(B) Calcium chloride

(C) Potassium oxalate

(D) Calcium oxalate


10-Frozen storage is generally operated at temperature of:

(A) -0°C

(B) -18°C

(C) -50°C

(D) -60°C



1-(A), 2-(D), 3-(A), 4-(A), 5-(A), 6-(B), 7-(C), 8-(C), 9-(D), 10-(B)