The Food Safety and Standards Authority of India (FSSAI) was set up under an Act of which year, and it works under which ministry?
- A.2006; Ministry of Health and Family Welfare
- B.1954; Ministry of Agriculture
- C.2011; Ministry of Consumer Affairs
- D.2008; Ministry of Commerce and Industry
Correct answer
Explanation
The correct answer is A, the Food Safety and Standards Act of 2006, under the Ministry of Health and Family Welfare. That Act consolidated several scattered food laws, the most important of them the Prevention of Food Adulteration Act of 1954, into a single statute and created one authority to lay down science-based standards for food, regulate its manufacture, storage, distribution, sale and import, and licence food businesses; its headquarters is at New Delhi. Option B is wrong because 1954 is the year of the Prevention of Food Adulteration Act, the law that the 2006 Act replaced, and food safety is not with the Ministry of Agriculture. Option C is wrong because 2011 is the year in which the detailed rules and regulations under the Act were notified and enforcement began, not the year of the Act, and the regulator does not sit under Consumer Affairs. Option D names neither the correct year of the Act nor the correct ministry.
Read the full article: Food Preservation, Adulteration and Food Safety Notes
Practice Questions
View allFruits stored in a cold chamber exhibit longer storage life because
- A.exposure to sunlight is prevented
- B.concentration of carbon dioxide in the environment is increased
- C.rate of respiration is decreased
- D.there is an increase in humidity
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A harvested fruit is still a living tissue that keeps respiring, using up its own sugars and acids and giving off heat, carbon dioxide and ethylene.
Read the full explanation →The adulteration of mustard oil with argemone oil causes which disease?
- A.Lathyrism
- B.Epidemic dropsy
- C.Fluorosis
- D.Minamata disease
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Argemone mexicana, the prickly poppy known in India as satyanashi, has seeds that look very like mustard seeds, so its oil is a classic adulterant of mustard oil.
Read the full explanation →Lathyrism in human beings is caused by the prolonged consumption of which of the following?
- A.Khesari dal
- B.Argemone seeds
- C.Metanil yellow
- D.Chicory
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Khesari dal, botanically Lathyrus sativus and also called grass pea, is a hardy pulse that survives drought and is therefore sometimes mixed with arhar dal or besan.
Read the full explanation →In the high-temperature short-time (HTST) method of pasteurisation, milk is heated to about:
- A.63 degrees Celsius for 30 minutes
- B.72 degrees Celsius for 15 seconds
- C.100 degrees Celsius for 10 minutes
- D.150 degrees Celsius for 2 seconds
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Pasteurisation is not sterilisation: it is a mild heating that kills disease-causing organisms such as Mycobacterium tuberculosis, Salmonella and Brucella and most spoilage bacteria, while leaving the taste and nutritive value of milk largely unchanged.
Read the full explanation →Lyophilisation, used to make instant coffee and to preserve vaccines, is the technical name for which process?
- A.Pasteurisation
- B.Freeze-drying
- C.Canning
- D.Irradiation
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In lyophilisation the material is first frozen and then placed under a strong vacuum, so that the ice changes directly into vapour without passing through the liquid state.
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