Fruits Processing Questions and Answers – Sanitation of Fruits and Fruit Products

This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Sanitation of Fruits and Fruit Products”.

1. What is the most hygienic way of drying hands?
a) Air drier
b) Hand napkin
c) Tissue
d) Air drier and tissue
View Answer

Answer: d
Explanation: The hands should be placed at the outlet where warm air is coming out of hand dryer. The pressure and warmth of air coming out of the dryer is adequate for evaporating the water from the hands. In this process initially the air pressure removes the water drops from the hands and then the warmth or the heat dries out the wetness from the hands.

2. What is GMP?
a) Good manufacturing practice
b) Geneva manufacturing practice
c) Good matching practice
d) Geneva matching practice
View Answer

Answer: a
Explanation: The full form of GMP is Good Manufacturing Practices. GMPs in the food industry are for various food products. It consists of facilities, standard operating procedures, equipment, and controls for producing safe food.

3. What is food sanitation?
a) Prevent food contamination
b) Prevent losses to the company
c) Spraying sanitizers on the final food product
d) Adding sanitizers in each and every step of food processing
View Answer

Answer: a
Explanation: Food sanitation is the practice of following certain rules and procedures to prevent the contamination of food. Keeping the food safe for consumption is the main objective of food sanitation. Many jurisdictions around the world have specific food sanitation laws, along with lists of regulations created by public health agencies.

4. What is the difference between safety and sanitation?
a) Food safety prevents food-borne illness and food sanitation deals with cleanliness
b) Food sanitation prevents food-borne illness and food safety deals with cleanliness
c) Food safety prevents accidents and food sanitation deals with cleanliness
d) Food safety prevents cleanliness and food sanitation deals with accidents
View Answer

Answer: a
Explanation: Food safety deals with the prevention of food-borne illness. The food sanitation deals with the cleanliness of equipment and facilities. Food safety is handling the equipment the correct way whereas the food sanitation deals with the prevention of accidents and illness.

5. Why is sanitation important in food preparation?
a) Destroy the microbiological organism
b) Activates enzymes
c) Inactivates enzymes
d) Increases the organic substance in the food
View Answer

Answer: a
Explanation: The focus of the sanitation program is to remove or destroy the microbiological organism. It also removes any organic material from those areas that may support the survival or growth of the organism. Most of the food products in our food plants are a food source for rodents, birds, and insects.

6. What causes poor sanitation?
a) Lack of education
b) Poor GMP (good manufacturing practice)
c) Carelessness
d) Lack of education, GMP (good manufacturing practice) and carelessness
View Answer

Answer: d
Explanation: The biggest cause of poor sanitation globally is simply lack of education, poor GMP (good manufacturing practice) and carelessness. Even the simple act of washing hands regularly can have a huge impact on the overall health of a community. People working in the industries are to be careful in every aspect.

7. What are the main causes for food borne diseases?
a) Cross contamination
b) Good manufacturing practice
c) Food safety
d) Carelessness
View Answer

Answer: a
Explanation: The main causes of food borne illness are cross contamination, time-temperature abuse and poor personal hygiene. Cross Contamination occurs when microorganisms are transferred from one surface or food to another. The bacteria can transfer from hand to food contamination.

8. What is time-temperature abuse of food?
a) When the food is exposed to danger zone temperature for more than 4 hours
b) When the food is exposed to danger zone temperature for more than 2 hours
c) When the food is exposed to danger zone temperature for more than 24 hours
d) When the food is exposed to danger zone temperature for more than 12 hours
View Answer

Answer: a
Explanation: Time temperature abuse occurs when the food is not stored, prepared or held at a required temperature. Food is not cooked or reheated to temperature high enough to kill harmful microorganisms can cause food borne illness. So therefore, it is important the food should be never exposed to danger zone temperature.

9. What is the purpose of good manufacturing practice?
a) Fundamental operational requirements to produce safe food
b) Fundamental documentation to produce safe food
c) Fundamental documentation for adding preservatives
d) Fundamental operational requirements for adding preservatives
View Answer

Answer: a
Explanation: GMP is important to ensure that businesses produce safe food to the public. These practices are the fundamental operational requirements necessary to enable a food business to produce safe food. By not implementing adequate good manufacturing practices, a food business will have many negative consequences.

10. What is cGMP?
a) Current good manufacturing practice
b) Coastal Geneva manufacturing practice
c) Current Good matching practice
d) Conditional Geneva matching practice
View Answer

Answer: a
Explanation: GMP is also sometimes referred to as cGMP. The “c” stands for current. It reminds the manufacturers that they must employ technologies and systems which are up-to-date in order to comply with the regulation. Good manufacturing practices are updated at regular intervals.

11. What are GMP (good manufacturing practice) documents?
a) Procedures for carrying out operations of the equipment
b) Attendance record
c) Biodata of the equipment handler
d) Profit and loss balance sheet
View Answer

Answer: a
Explanation: Documentation may be divided into documents and records. Documents are used to show procedures or instructions for carrying out key operations in the plant. Records are used to show that the operations are in compliance with GMP.

12. Are these statements about the good manufacturing practice true?
Statement 1: Protects the consumer from purchasing unhygienic product.
Statement 2: it should be available for every task that is used in the manufacture.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer

Answer: b
Explanation: GMP (good manufacturing practice) regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination and errors. This protects the consumer from purchasing a product which is not effective. It must be available for every task that is used in the manufacture or testing of a regulated product.

13. GMP (good manufacturing practice) are an important part in HACCP, ISO22000.
a) True
b) False
View Answer

Answer: a
Explanation: They are an important part in HACCP, ISO22000, and any other food safety system. It increases the creditability of the manufacturer. It offers a competitive advantage in the marketplace for contract manufacturers.

14. What does ISO 22000 mean?
a) Food safety management system
b) Laboratory safety management system
c) Packaging safety management system
d) Delivery management system
View Answer

Answer: a
Explanation: The ISO 22000 is known for Food safety management system. It can be applied to any food organization from farm to fork level. The ISO 22000 certification allows the company to have a good and hygienic processing setup. It helps in marketing to the customers that they have a food safety management system in place. The ISO22000 requires Good manufacturing practice certification.

15. What is the FSSC 22000?
a) Food safety system certification
b) Fluid safety system certification
c) Food system and quality safety certification
d) Foods safety certification
View Answer

Answer: a
Explanation: FSSC 2000 is the Food Safety System Certification. It is an internationally acknowledged certification. It is created with a combination of ISO 22000 and additional food safety system requirements. The certification and the service is maintained by the Foundation for Food Safety Certification.

Sanfoundry Global Education & Learning Series – Fruits Processing.

To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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