JKSSB Canning Instructor / Instructor Canning 2025 Solved Question Paper

Question 1

Food preservation is done to:

Accepted Answer

Option C: Extend shelf life. The primary fundamental objective of food preservation is to extend shelf life by preventing or significantly delaying microbial spoilage, enzymatic degradation, and oxidative rancidity, ensuring food remains wholesome and safe for consumption over prolonged periods.

Question 2

Which of the following is a common method of food preservation?

Accepted Answer

Option C: Fermentation. Fermentation is an ancient and widely used biological method of food preservation where beneficial microorganisms (such as lactic acid bacteria or yeasts) convert carbohydrates into organic acids or alcohol, lowering pH and inhibiting pathogenic spoilage flora.

Question 3

Preservation of food cannot be done by:

Accepted Answer

Option B: Irradiation with UV-C rays only. Ultraviolet (UV-C) radiation possesses very poor penetrating ability and acts solely on surface microflora or clear thin liquid films. It cannot penetrate opaque bulk foods, making complete preservation by UV-C rays alone impossible.

Question 4

HPP is a:

Accepted Answer

Option C: Non-thermal process. High Pressure Processing (HPP), also known as pascalization or cold pasteurization, is a non-thermal food preservation technology where foods are subjected to extreme isostatic pressures (typically 300 to 600 MPa) without elevated temperatures.

Question 5

High Pressure Processing is primarily used to:

Accepted Answer

Option C: Inactivate microorganisms and enzymes. High Pressure Processing is primarily deployed to inactivate vegetative pathogenic and spoilage microorganisms as well as certain degradative enzymes by disrupting cell membranes and denaturing non-covalent protein bonds while preserving sensory attributes.

Question 6

Pasteurization is done by:

Accepted Answer

Option B: Heating followed by rapid cooling. Pasteurization is a mild thermal preservation process designed to destroy vegetative pathogens (such as Coxiella burnetii in milk) by heating liquid food to a predetermined temperature for a specific duration, followed immediately by rapid cooling to prevent quality degradation and bacterial revival.

Question 7

Canning helps to prevent spoilage by:

Accepted Answer

Option D: Killing microorganisms and sealing. Canning (Appertization) preserves food through commercial thermal sterilization to destroy viable spoilage microorganisms and spores, followed by hermetic sealing in containers to prevent re-contamination by ambient air and microbes.

Question 8

Drying of food materials reduce spoilage by:

Accepted Answer

Option C: Removing water needed for microbial growth. Drying/dehydration preserves food by reducing available free moisture (lowering water activity $a_w$ below 0.60), which deprives microorganisms of the water required for cellular metabolism, enzymatic activity, and proliferation.

Question 9

The gas used in Modified Atmosphere Packaging (MAP) is:

Accepted Answer

Option B: Carbon dioxide. Carbon dioxide ($CO_2$) is the primary antimicrobial gas utilized in Modified Atmosphere Packaging (MAP). It dissolves into the aqueous phase of food to form carbonic acid, altering cell permeability and inhibiting aerobic bacteria and moulds.

Question 10

What is the typical pressure range used in High Pressure Processing of foods?

Accepted Answer

Option A: 300-600 MPa. Commercial High Pressure Processing (HPP) operates in the pressure range of 300 to 600 MPa (approx. 3,000 to 6,000 bar or 43,500 to 87,000 psi) at ambient or chilled temperatures to achieve vegetative pathogen inactivation.

Question 11

The principle used in refrigeration method of preservation:

Accepted Answer

Option C: Reducing temperature and microbial activity. Refrigeration preserves perishable foods by maintaining temperatures between 1°C and 4°C, which slows biochemical reactions, reduces microbial reproduction rates, and retards endogenous enzymatic activity.

Question 12

When pickling is done the principle of preservation involved is:

Accepted Answer

Option B: Acid formation in salt medium. Pickling preserves food through acid formation in a salt medium, either via anaerobic lactic acid fermentation (in brine) or by direct immersion in an acidic medium like acetic acid (vinegar), lowering pH below 4.6.

Question 13

The most effective preservation method for long-term storage of dry grains:

Accepted Answer

Option B: Airtight storage in dry conditions. Airtight storage in dry conditions (hermetic storage below 12-14% grain moisture) is the gold standard for dry grains because it prevents moisture ingress, insect infestation, mould germination, and insect respiration.

Question 14

An additive which prevents oxidation in preserved foods:

Accepted Answer

Option A: Antioxidants. Antioxidants (such as BHA, BHT, ascorbic acid, and tocopherols) prevent lipid oxidation and oxidative rancidity in food by scavenging free radicals and donating hydrogen atoms, terminating oxidation chain reactions.

Question 15

Vitamin which is sensitive to heat and can be lost during preservation processes:

Accepted Answer

Option A: Vitamin C. Vitamin C (ascorbic acid) is water-soluble and highly thermolabile and oxidation-sensitive, making it the most easily degraded vitamin during thermal preservation processes like blanching, pasteurization, and canning.

Question 16

Smoking preserves food primarily by:

Accepted Answer

Option C: Drying and adding antimicrobial compounds. Smoking preserves meats and fish by partially drying the food surface while depositing chemical smoke constituents like phenols, formaldehyde, and organic acids that exhibit potent antimicrobial and antioxidant activities.

Question 17

Modified Atmosphere Packaging (MAP) helps preserve food by:

Accepted Answer

Option C: Changing the gas composition around the food. Modified Atmosphere Packaging (MAP) preserves freshness by replacing ambient air within the package with a tailored mixture of gases (typically elevated $CO_2$, reduced $O_2$, and balance $N_2$) to suppress respiration and microbial proliferation.

Question 18

Microorganism used for making curd:

Accepted Answer

Option C: Lactobacillus. Lactobacillus (specifically Lactobacillus bulgaricus and Streptococcus thermophilus) ferment milk lactose into lactic acid, lowering milk pH and causing casein proteins to coagulate into curd.

Question 19

The component in food which is NOT significantly affected by HPP:

Accepted Answer

Option C: Nutritional value. A hallmark advantage of High Pressure Processing (HPP) is that covalent bonds of small molecules (such as vitamins, minerals, and bioactive micronutrients) remain intact under isostatic pressure, leaving the nutritional value unaffected.

Question 20

Chemical used most commonly for preservation of fruit juices is:

Accepted Answer

Option A: Sodium benzoate. Sodium benzoate (Class II preservative) is the most widely utilized preservative for acidic fruit juices (pH < 4.5). It is converted into undissociated benzoic acid in acidic conditions, penetrating microbial cell membranes to inhibit yeasts and moulds.

Question 21

Mention the main advantage of HPP over traditional thermal pasteurization?

Accepted Answer

Option C: Retention of sensory and nutritional quality. The supreme commercial advantage of High Pressure Processing (HPP) over thermal pasteurization is the retention of fresh sensory attributes (color, aroma, texture) and heat-sensitive nutritional compounds (vitamins and antioxidants).

Question 22

Which food product is commonly processed using HPP?

Accepted Answer

Option A: Ready-to-eat meat products. Ready-to-eat (RTE) meat products (such as sliced ham, turkey, and sausages) are globally processed using HPP after final packaging to eliminate Listeria monocytogenes and Salmonella without thermal degradation.

Question 23

In HPP what is the mechanism of microbial inactivation?

Accepted Answer

Option B: Cell wall rupture due to pressure. Under extreme hydrostatic pressures (300-600 MPa), microbial cell membranes undergo structural collapse and permeability alteration, leading to cell wall/membrane rupture, leakage of intracellular components, and cellular death.

Question 24

Type of packaging is used in HPP:

Accepted Answer

Option B: Vacuum-sealed flexible plastic. HPP requires vacuum-sealed flexible plastic packaging (such as pouches, bottles, or trays) that can compress up to 15% under hydrostatic pressure to transmit pressure uniformly to the food without rupturing.

Question 25

Primary purpose of canning fruits and vegetables is to:

Accepted Answer

Option C: Extend shelf life. The core objective of canning fruits and vegetables is to extend shelf life for months to years at room temperature by destroying microflora and sealing the product hermetically against atmospheric exposure.

Question 26

The primary step in the canning process is:

Accepted Answer

Option D: Blanching. In canning of fruits and vegetables, blanching (mild pre-heat treatment in hot water or steam) is the primary preparatory step before filling, designed to inactivate enzymes, expel trapped intercellular respiratory gases, and soften tissue.

Question 27

Choose the FALSE statement regarding HPP:

Accepted Answer

Option A: Requires high temperature to be effective. Statement A is false. High Pressure Processing (HPP) is defined as a non-thermal preservation technique that operates effectively at ambient or chilled temperatures without requiring high heat.

Question 28

Food intoxication is caused by:

Accepted Answer

Option B: Ingestion of toxins produced in food. Food intoxication (food poisoning) is caused by the ingestion of pre-formed toxins synthesized by bacteria (e.g. Clostridium botulinum, Staphylococcus aureus) directly in the food prior to consumption.

Question 29

Choose the purpose of blanching before canning vegetables?

Accepted Answer

Option B: Removes air and inactivates enzymes. Blanching vegetables prior to canning expels air and dissolved gases from plant tissues (which aids vacuum formation and reduces container corrosion) and thermal denatures endogenous quality-degrading enzymes like catalase and peroxidase.

Question 30

In low-acid foods like vegetables which type of canning is recommended?

Accepted Answer

Option D: Pressure canning. Low-acid foods (pH > 4.6, including vegetables and meats) mandate pressure canning in retorts at 116°C to 121°C under pressure (10-15 psi) to destroy the highly heat-resistant spores of Clostridium botulinum.

Question 31

What is the pH range of high-acid foods suitable for water bath canning?

Accepted Answer

Option D: Below 4.6. High-acid foods are defined by food safety authorities (FSSAI, FDA) as foods possessing a natural equilibrium pH of 4.6 or below. At pH < 4.6, Clostridium botulinum spores cannot germinate or produce toxins, making boiling water bath canning (100°C) safe.

Question 32

The initial sign shown during spoilage in canned foods:

Accepted Answer

Option B: Swollen can. Can swelling (flipper, springer, soft swell, or hard swell) is the primary physical sign of microbial spoilage or chemical hydrogen swells in canned foods, caused by internal gas generation ($CO_2, H_2$).

Question 33

Mycotoxins are best described as:

Accepted Answer

Option C: Toxins produced by filamentous fungi. Mycotoxins are toxic secondary metabolites produced naturally by filamentous microfungi (moulds), primarily belonging to the genera Aspergillus, Penicillium, and Fusarium.

Question 34

Choose the reason for using water bath method in canning of fruits:

Accepted Answer

Option A: Acidic nature of fruits. Fruits are naturally high in organic acids (citric, malic, tartaric) giving them a pH < 4.6. This acidic environment inhibits the germination and growth of Clostridium botulinum spores, meaning thermal processing at 100°C in a boiling water bath is sufficient.

Question 35

Reason for keeping headspace in canning jars:

Accepted Answer

Option B: To allow expansion and create vacuum seal. Headspace (typically 6-12 mm) is left at the top of canning jars to accommodate product thermal expansion during retort heating, allow air exhaust, and enable proper vacuum formation upon cooling to create a hermetic seal.

Question 36

Choose an INCORRECT canning practice:

Accepted Answer

Option B: Using rusted lids. Using rusted lids is a dangerous and incorrect canning practice because rust breaches the lacquer coating, prevents proper hermetic double sealing, promotes pinholing, and introduces metallic contamination.

Question 37

The most commonly used material for making cans in canning food:

Accepted Answer

Option B: Tinplate. Tinplate (low-carbon steel sheet coated on both sides with a microscopic layer of tin) has historically been and remains the most ubiquitous material for commercial three-piece and two-piece food cans due to its strength, formability, and corrosion resistance.

Question 38

What is the main purpose of vacuum sealing in canned food packaging?

Accepted Answer

Option C: Remove oxygen and prevent microbial growth. Vacuum sealing exhausts oxygen from the can headspace, preventing oxidative discoloration and nutrient loss while creating an anaerobic environment that suppresses aerobic sporeformers and maintains can lid concavity.

Question 39

Important benefit of retorting in canned food packaging:

Accepted Answer

Option C: Sterilizes the contents after sealing. Retorting (pressurized steam heating in an autoclave) provides the critical thermal lethality required to commercially sterilize sealed cans, destroying bacterial endospores (including Clostridium botulinum) inside the hermetic container.

Question 40

What is the primary cause of food spoilage in canned products?

Accepted Answer

Option A: Microbial contamination. Microbial contamination—arising either from under-processing (survival of heat-resistant sporeformers) or post-process leaker contamination through defective seams—is the primary cause of canned food spoilage.

Question 41

Coating with lacquer or enamel inside the can is done:

Accepted Answer

Option C: To prevent corrosion and food reactions with the metal. Internal lacquering (e.g. oleoresinous, epoxy-phenolic, or vinyl enamels) provides an inert physical barrier between the food acids/sulfides and the tinplate/steel base, preventing metal corrosion, discoloration, and metallic off-flavors.

Question 42

What does "double seaming" in canning refer to?

Accepted Answer

Option B: Creating a tight seal between the can body and lid. Double seaming is the standard mechanical canning operation where the curl of the can end (lid) and the flange of the can body are interlocked and rolled together in two distinct operations, creating a five-layer hermetic seal.

Question 43

The purpose of headspace in the container in canning:

Accepted Answer

Option A: Allow food to expand during sterilization. Leaving an appropriate headspace (empty space at the top of the can) allows the liquid and solid food contents to thermally expand during retort sterilization without exerting excessive hydraulic pressure on the seams, preventing seam strain and leakage.

Question 44

Patulin contamination is typically found in:

Accepted Answer

Option C: Apple juice. Patulin is a toxic mycotoxin produced by Penicillium expansum (the blue mould of apples). It is commonly found in rotting apples and unpasteurized apple juice, ciders, and apple compotes.

Question 45

Microorganism mostly associated with improperly canned food:

Accepted Answer

Option C: Clostridium botulinum. Clostridium botulinum is an anaerobic, endospore-forming bacterium that thrives in the oxygen-free environment of improperly processed low-acid canned foods, producing the lethal neurotoxin that causes botulism.

Question 46

A can appears bulged or swollen due to:

Accepted Answer

Option C: Gas production from microbial activity. Can swelling or bulging is primarily caused by internal gas production ($CO_2$ and $H_2$) resulting from the metabolic fermentative activity of surviving gas-producing microorganisms.

Question 47

Microorganism most commonly associated with wine production:

Accepted Answer

Option B: Saccharomyces cerivisiae. Saccharomyces cerevisiae (brewer's / wine yeast) is the primary yeast species used in winemaking. It ferments fermentable sugars (glucose and fructose) in grape must into ethanol and carbon dioxide.

Question 48

Flat sour spoilage in canned foods is primarily caused by:

Accepted Answer

Option B: Bacillus coagulans. Flat sour spoilage is caused by thermophilic spore-forming bacteria such as Bacillus coagulans (in acid foods) and Geobacillus stearothermophilus (in low-acid foods). They ferment carbohydrates to produce lactic acid without gas production, turning the product sour while the can ends remain flat.

Question 49

In canned foods which type of spoilage types does not produce gas?

Accepted Answer

Option C: Flat sour spoilage. Flat sour spoilage produces organic acids (predominantly lactic acid) with zero gas generation, leaving the vacuum intact and can ends flat, unlike putrefactive anaerobes or hydrogen swells which generate copious gas.

Question 50

"Hydrogen swell" in canned foods is caused by:

Accepted Answer

Option A: Reaction between food acids and metal. Hydrogen swell is a non-microbial chemical spoilage phenomenon where organic acids in high-acid canned foods react chemically with the exposed iron baseplate of the can, generating hydrogen gas ($2H^+ + Fe -> Fe^{2+} + H_2\uparrow$) that bulges the can.

Question 51

Which type of microorganism can survive improper canning and produce deadly toxins?

Accepted Answer

Option B: Clostridium botulinum. Clostridium botulinum produces highly heat-resistant endospores that survive sub-lethal thermal processes. In the anaerobic environment of the can, the surviving spores germinate, grow, and release deadly botulinum neurotoxin.

Question 52

A 'springer' can typically indicates:

Accepted Answer

Option C: Microbial spoilage or chemical reaction. A 'springer' is a can where one end bulges outward, but when pushed inward, the opposite end springs out. This indicates moderate positive internal pressure arising from early microbial gas generation or chemical hydrogen swells.

Question 53

Which of the following is not a sign of canned food spoilage?

Accepted Answer

Option D: Clear liquid on top. A clear liquid layer on top of a properly packed canned food (such as clear brine or syrup covering fruits and vegetables) is a normal characteristic, unlike external rust, seam leaks, or sour foul odors which denote spoilage.

Question 54

What is the maximum permissible limit of tin in canned foods as per FSSAI standards?

Accepted Answer

Option B: 250 ppm. Under the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, the maximum permissible limit of tin (as Sn) in canned foods is 250 mg/kg (250 ppm) to prevent acute gastrointestinal irritation.

Question 55

According to FSSAI, the container used for canning food must be:

Accepted Answer

Option B: Corrosion-resistant and hermetically sealed. FSSAI packaging regulations stipulate that food packaging containers for canned and retorted products must be corrosion-resistant (internally lacquered) and hermetically sealed to guarantee protection against environmental contaminants.

Question 56

Which of the following is NOT a requirement for canned food according to FSSAI?

Accepted Answer

Option C: Must contain artificial sweeteners. Canned foods are not required to contain artificial sweeteners. Traditional canned products contain sugar syrups, brines, or natural juices. Artificial sweeteners are only permitted in special calorie-controlled dietary products with mandatory statutory warnings.

Question 57

What is the required vacuum level in canned food containers as per FSSAI?

Accepted Answer

Option D: Should not have positive pressure on pressing. FSSAI standards require that canned containers maintain adequate vacuum such that the ends of the can are concave and do not exhibit positive pressure or spring when pressed by hand.

Question 58

What type of water should be used for canning according to FSSAI?

Accepted Answer

Option C: Potable and safe drinking water. FSSAI Schedule 4 (General Hygienic and Sanitary Practices) mandates that water used in food processing, washing, blanching, brining, syruping, and can cooling must be potable water conforming to Bureau of Indian Standards (IS 10500).

Question 59

Which preservative is allowed in canned foods by FSSAI?

Accepted Answer

Option C: Sulphur dioxide (in specified limits for specific products). Sulphur dioxide ($SO_2$) is permitted in specified maximum limits for specific canned fruit pulps and products under FSSAI regulations, whereas formaldehyde/formalin is completely prohibited.

Question 60

What is the minimum shelf life labelling requirement for canned food under FSSAI regulations?

Accepted Answer

Option C: Best before or use-by date must be mentioned. Under the FSSAI (Labelling and Display) Regulations 2020, every pre-packaged and canned food product must mandatorily declare either the 'Date of Expiry' or 'Best Before / Use by' date along with storage conditions.

Question 61

Swelling of canned food containers usually indicates:

Accepted Answer

Option A: Microbial spoilage. Swelling of canned food cans is a diagnostic indicator of microbial spoilage caused by gas-generating thermophilic or mesophilic microorganisms surviving sterilization or entering through seam defects.

Question 62

As per FSSAI, the labelling of canned foods must not include:

Accepted Answer

Option C: Misleading claims. Under FSSAI Advertising and Claims Regulations, food labels must not contain false, deceptive, or misleading claims regarding the nature, substance, quality, or health benefits of the food.

Question 63

Under which Act is food business registration and licensing mandatory in India?

Accepted Answer

Option B: Food Safety and Standards Act, 2006. Under Section 31 of the Food Safety and Standards Act, 2006 (FSS Act 2006), no person shall commence or carry on any food business without obtaining an FSSAI registration or license.

Question 64

The food businesses which requires only FSSAI registration and not a license:

Accepted Answer

Option C: Street food vendor earning Rs. 6 lakhs/year. Petty food manufacturers and street vendors with an annual turnover up to Rs. 12 lakhs require only basic FSSAI Registration (Form A), whereas businesses exceeding Rs. 12 lakhs or exporters require State or Central licenses.

Canning Instructor / Instructor Canning2025

📝 Solved Questions with Detailed Explanations100% Free • No Login Required

JKSSB — Canning Instructor / Instructor Canning (2025)

Food preservation is done to:

Which of the following is a common method of food preservation?

Preservation of food cannot be done by:

HPP is a:

High Pressure Processing is primarily used to:

Pasteurization is done by:

Canning helps to prevent spoilage by:

Drying of food materials reduce spoilage by:

The gas used in Modified Atmosphere Packaging (MAP) is:

What is the typical pressure range used in High Pressure Processing of foods?

The principle used in refrigeration method of preservation:

When pickling is done the principle of preservation involved is:

The most effective preservation method for long-term storage of dry grains:

An additive which prevents oxidation in preserved foods:

Vitamin which is sensitive to heat and can be lost during preservation processes:

Smoking preserves food primarily by:

Modified Atmosphere Packaging (MAP) helps preserve food by:

Microorganism used for making curd:

The component in food which is NOT significantly affected by HPP:

Chemical used most commonly for preservation of fruit juices is:

Mention the main advantage of HPP over traditional thermal pasteurization?

Which food product is commonly processed using HPP?

In HPP what is the mechanism of microbial inactivation?

Type of packaging is used in HPP:

Primary purpose of canning fruits and vegetables is to:

The primary step in the canning process is:

Choose the FALSE statement regarding HPP:

Food intoxication is caused by:

Choose the purpose of blanching before canning vegetables?

In low-acid foods like vegetables which type of canning is recommended?

What is the pH range of high-acid foods suitable for water bath canning?

The initial sign shown during spoilage in canned foods:

Mycotoxins are best described as:

Choose the reason for using water bath method in canning of fruits:

Reason for keeping headspace in canning jars:

Choose an INCORRECT canning practice:

The most commonly used material for making cans in canning food:

What is the main purpose of vacuum sealing in canned food packaging?

Important benefit of retorting in canned food packaging:

What is the primary cause of food spoilage in canned products?

Coating with lacquer or enamel inside the can is done:

What does "double seaming" in canning refer to?

The purpose of headspace in the container in canning:

Patulin contamination is typically found in:

Microorganism mostly associated with improperly canned food:

A can appears bulged or swollen due to:

Microorganism most commonly associated with wine production:

Flat sour spoilage in canned foods is primarily caused by:

In canned foods which type of spoilage types does not produce gas?

"Hydrogen swell" in canned foods is caused by:

Which type of microorganism can survive improper canning and produce deadly toxins?

A 'springer' can typically indicates:

Which of the following is not a sign of canned food spoilage?

What is the maximum permissible limit of tin in canned foods as per FSSAI standards?

According to FSSAI, the container used for canning food must be:

Which of the following is NOT a requirement for canned food according to FSSAI?

What is the required vacuum level in canned food containers as per FSSAI?

What type of water should be used for canning according to FSSAI?

Which preservative is allowed in canned foods by FSSAI?

What is the minimum shelf life labelling requirement for canned food under FSSAI regulations?

Swelling of canned food containers usually indicates:

As per FSSAI, the labelling of canned foods must not include:

Under which Act is food business registration and licensing mandatory in India?

The food businesses which requires only FSSAI registration and not a license:

What is the validity period of FSSAI license?

Two-Piece Aluminium cans have the following characters:

Number of digits in an FSSAI license or registration number:

Which of the following requires a Central FSSAI License?

Which online portal is used for FSSAI license registration and management?

The document which is NOT required for FSSAI registration?

Organisms associated with food intoxication and not infection:

Aflatoxins are primarily produced by:

Which of the following are symptoms of botulism?

Mycotoxins are most commonly found in:

Ergotism is caused by mycotoxins produced by:

Which of the following mycotoxins is known to be a potent liver carcinogen?

The heat resistance of Clostridium botulinum spores is due to:

Which statements are correct about the spoilage of canned foods?
I. Swelling of the can indicates possible spoilage.
II. Leaking or rusting cans should be discarded.
III. Properly canned food can last indefinitely.
IV. Cloudy liquid in a can may suggest contamination.

Select the correct statements regarding canning equipment and materials:
I. Glass jars with two-piece lids are commonly used.
II. Tin cans are used for commercial canning.
III. Jars should be cooled rapidly after processing.
IV. Pressure cookers can be used as pressure canners.

Which of the following are advantages of HPP?
I. Uniform treatment throughout the product.
II. Production of off-flavours due to high pressure.
III. Environmentally friendly process with low energy consumption.
IV. Can be used on all types of packaging including glass and metal.

Consider the following statements regarding Pulsed Electric Fields (PEF):
I. PEF involves applying short bursts of high voltage.
II. It is effective in preserving solid foods like meat.
III. PEF helps preserve colour, flavour, and nutrients.
IV. PEF is suitable for liquid and semi-liquid foods.

Which statements are true about Edible Coatings in food preservation?
I. Can carry antioxidants or antimicrobials.
II. Form a barrier to moisture and gases.
III. They are always synthetic and non-biodegradable.
IV. Can enhance shelf life without refrigeration.

Which of the following statements about refrigeration is/are correct?
I. It slows down microbial growth.
II. It can completely kill all spoilage microorganisms.
III. It preserves food by lowering the temperature.
IV. It is effective only for dry food products.

Identify correct statements about drying as a food preservation method:
I. It reduces the water activity in food.
II. It increases enzymatic activity.
III. Sun drying and freeze drying are two common methods.
IV. It enhances the growth of microbes.

Choose the correct statements about freezing:
I. It halts microbial activity completely.
II. It preserves texture and colour perfectly.
III. Ice crystal formation may damage food cells.
IV. Freezing is a common method for meat and fish.

Concerning chemical preservatives, which statements are true?
I. Salt and sugar act by reducing water activity.
II. Benzoic acid is commonly used in acidic foods.
III. All preservatives are harmful to human health.
IV. Chemical preservatives can extend shelf life.

Give the proper order of procedure in exhausting:
I. Heat the containers to remove air.
II. Fill and loosely seal the cans/jars.
III. Ensure proper vacuum formation temperature is reached.
IV. Allow air and gases to escape.
V. Move to sterilization step and seal containers while hot.

Write the chronology of the development of the following technologies:
I. Canning
II. Appertization
III. Pasteurization
IV. Refrigeration
V. Freezing technology

State the chronology of development of novel technologies:
I. Clean-label with natural preservation methods
II. Ultrasound, Cold Plasma, Ohmic Heating
III. Pulsed Electric Fields (PEF)
IV. High pressure Processing (HPP)
V. Edible coatings and nanotechnology

Place these laws related to food safety according to the year of formulation:
I. Meat Food Products Order (MFPO)
II. Prevention of Food Adulteration Act (PFA)
III. Milk and Milk Products Order (MMPO)
IV. Fruit Products Order (FPO)
V. Vegetable Oil Products (Regulation) Order

Give the correct steps in manufacturing of processing cans:
I. Suitable metal sheets meeting food safety standards and corrosion resistance.
II. Cleaning with steam
III. Flanging, End Making
IV. Shearing body forming and welding
V. Lacquering
VI. Assembly, Testing and labelling

Process of Manufacturing Two-Piece Aluminum Cans:
I. Food-grade aluminium alloy are used
II. Trimming Cleaning and Internal lacquer coating and external decoration
III. Cup Blanking, drawing, redrawing and Ironing
IV. Lid Manufacturing and Quality Control.
V. Necking and Flanging