
List-I | List-II | ||
| (A) | Food Quality | (I) | Assurance that food will not cause any harm to the consumers |
| (B) | Toxicity | (II) | Relative probability that harm or injury will result when substance is not used in prescribed manner and quantity |
| (C) | Food Safety | (III) | Capacity of a substance to produce harm or injury of any kind under any conditions |
| (D) | Hazard | (IV) | Attributes that influence a product's value to consumers |
List-I | List-II | ||
| (A) | Quality Assurance | (I) | Process of implementation and monitoring of quality systems like TQM, ISO |
| (B) | Quality control | (II) | Process of problem solving with the purpose of getting a 'zero-defect product |
| (C) | Quality Management | (III) | Characteristics of the product that are given by the buyer or desired by the consumer |
| (D) | Specifications | (IV) | Process of preventive problem management |
Which among the following are physical hazards present in foods?
(A) Stones
(B) Pesticide residues
(C) Match sticks
(D) Stems and seeds
(E) Veterinary residues
Select the statements that are CORRECT regarding patterns of biodiversity.
Which of the following hormone is not produced by placenta ?
List - I | List - II | ||
| A | Streptokinase | I | Blood-Cholestrol lowering agents |
| B | Cyclosporin | II | Clot Buster |
| C | Statins | III | Propionibacterium sharmanii |
| D | Swiss Cheese | IV | Immuno suppressive agent |
Which of the following option determines percolation and water holding capacity of soils ?