World Food Safety Day 2021
Quiz!!!
Who can Participate?
- Grad and Post-Grad students still enrolled on the 1st of June.
- Students with Food Science related courses like, Food Technology, Microbiology, Food Microbiology, Food Chemistry, Dairy Technology etc.,
- Student must be residing in India.
- Send us your Student ID card here.
Save the Date & Time!
- 7th June 2021
- 3:30 PM – 4:00 PM
Take Home!!
- A successful completion of the Quiz Winners Certificate.
- An exciting giveaway from Food Safety Works, “World Food Safety Day special T-shirt”
About the Quiz!
- Free to participate!
- 30 Minutes quiz!
- Answer all the questions. Beware of the negative marking!
- Top 2 winners with a high score are selected.
–
Winners
Guru Prasad
M.Tech. Scholar Department of Food Technology Faculty of Engineering and Technology JAIN (Deemed-to-be University)
I did feel interested in the quiz and felt it simple as I had obtained the knowledge regarding the concepts of food safety several times prior to the quiz and I felt that if any of the general public with low knowledge of food safety were to try it, they would be able to increase their perception of food safety and would try to gain more knowledge on the same. I was very eager to join the Food Safety Conversation today but couldn't due it's timing colliding with another work of mine. I would love to attend any such future events too. From my perspective, food safety is something that people have very less knowledge about and need to be taught more about it, especially the roadside vendors. Regarding them, even though people know the negatives, they still go there and eat from there while just neglecting the consequences. I'm not saying that all the roadside vendors are bad, but the people must try to differentiate which vendor follows the safety rules and which doesn't! Overall, as food is considered important for sustaining human life, food safety should be given the same value as that of food itself.
Snehal Gaikwad
Mtech, Food Technology
IGNOU
I am grateful to Food Safety Works, which provided me with the opportunity to participate in the quiz initiative held on World Food Safety Day. Being a food technologist, it benefited me to solve the quiz calmly. Also, the Food Safety
Conversation held with panel members on aspects of research and testing methodology for food products, Consumer awareness regarding safe food consumption in Covid times found it knowledge gaining. Thanks for the wonderful session and activities executed.
Rithvik Lawrence
Btech, Food Technology
DY Patil School of Biotechnology and Bioinformatics, Belapur
I would like to thank you and all the team members for organizing a week's long event on food safety. Food safety works is a very great platform to create awareness among other people/consumers who are not well acquainted with food safety. All the activities organized by them were very nice and interesting. The basic Fostac training program conducted by shashikant sir was really great and I got to know a lot about general aspects of food safety along with some information on covid awareness. The expalnation by shashikant sir was very crisp and precise and he made sure all the points were covered during the training. Overall it was a great initiative by food safety works and I am very excited for all their upcoming sessions.
Check out your Answers for the Quiz!
1) What is the full form of FSSAI?
a) Food Security and Standards Authority of India
b) Food Safety and Standards Authority of India
c) Food Standards and Safety Authority of India
d) Food Security and Systems Authority of India
2) Agar-agar is used as:
a) Antibiotic
b) Coloring agent
c) Stabilizer and thickener
d) Nutrient supplement
3) What is the reason for drying your hands after washing them?
a) So that you don’t drip water everywhere
b) Because germs and bacteria are more easily spread with wet hands
c) To avoid slip of material
d) None of the above
4) Which preservation process was pioneered by Nicolas Appert?
a) Dehydration b) Canning c) Salting d) Pickling
5) Sugar and salt act as preservatives by:
a) Killing microorganisms directly
b) Increasing the water content of food
c) Increasing the acid content of the food
d) Binding water so it is not available for the microorganisms
6) Which of the following is an advantage of food processing?
a) Availability of seasonal food throughout the year
b) Removal of toxins and preserving food for longer
c) Adds extra nutrients to some food items
d) All of the above
7) Which license is a mandatory requirement to start any food business in India?
a) Prevention of Food Adulteration
b) Fruit Products Order
c) FSSAI
d) None of the above
8) Which among the following is an allergen as per the FSSAI?
a)
b)
c)
d)
9) When milk is pasteurized, it gets heated and quickly cooled to eliminate certain bacteria. What is the name of the process which breaks up fat particles in milk?
a) Sterilization
b) Irradiation
c) Homogenization
d) Refrigeration
10) Ultra-high Temperature (UHT) sterilizes liquid food by heating it at a temperature of –
a) 75°C for 15 sec
b) 100°C for 10 sec
c) 120°C for 5-10 sec
d) 135°C for 2-5 sec
11) What is the “danger zone” range of temperature in food handling?
a) 4 – 50°C
b) 5 – 60°C
c) 4 – 74°C
c) 10 – 70°C
12) Foods not likely to support bacterial growth are:
a) Fresh meat and poultry
b) Milk and cream
c) Dried pasta, noodles or bread
d) Fish and seafood
13) How many times can you reheat leftover food?
a) As many times as you like
b) Twice
c) Thrice
d) Only once
14) Which of the following you should NOT do while buying food?
a) Select fish, poultry, eggs and meat towards the end of the shopping trip
b) Wrap up perishable items so that their juices do not drip onto other items
c) Buy items in dented or bulging cans
d) Buy frozen or refrigerated items after purchasing non-perishables
15) The most common symptom of food-borne illness is:
a) Kidney failure
b) Diarrhea
c) Skin rash
d) Headache
16) How many principles does HACCP have?
a) 8
b) 9
c) 6
d) 7
17) Match the following: a 3; b 1; c 4; d 2
a) 
1) 
b) 
2) 
c) 
3) 
d) 
4) 
18) Match the following: a 2; b 3; c 4; d 1
a) 
1) Freezer safe
b) 
2) Dishwasher safe
c) 
3) Food safe
d) 
4) Microwave safe
19) Which three major hazards cause food contamination?
a) Physical, biological, and chemical
b) Physical, biological, and radiological
c) Physical, psychological, and health
d) Physical, chemical, and psychosocial
20) What type of food safety hazard can you identify in the picture given below: 
a) Biological
b) Chemical
c) Physical
d) Allergen
