Hygiene MCQs
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the end product of protein destruction in meat is
- A. peroxidase
- B. ammonia
- C. copper sulfate
- D. benzidine
- Correct Answer: Option B
according to the european food safety authority, the recommended dietary reference value for total fat is
- A. 10-20% of the total energy intake
- B. 10-35% of the total energy intake
- C. 20-35% of the total energy intake
- D. 30-35% of the total energy intake
- Correct Answer: Option C
fats are categorized under 2 main groups – saturated fats and unsaturated fats. the common sources of such fats are from
- A. vegetables
- B. animals
- C. fruits
- D. whole grains
- Correct Answer: Option B
the nutrient that raises blood glucose levels is
- A. fat
- B. protein
- C. carbohydrate
- Correct Answer: Option C
……….. do not produce energy
- A. proteins
- B. minerals
- C. carbohydrates
- D. fats
- Correct Answer: Option B
ndividual nutrient needs are determined based on ……., age, physiological condition, physical activity
- A. gender
- B. growth
- C. body weight
- D. BMI
- Correct Answer: Option A
typical symptoms of food poisoning are
- A. diarrhea, vomiting and abdominal pain
- B. earache and discharge from the airs
- C. vomiting when you smell food
- D. stomache
- Correct Answer: Option A
the presence of …….. in milk is an indicator of ineffective pasteurization
- A. hydrogen peroxide
- B. peroxidase
- C. starch
- D. rosolic acid
- Correct Answer: Option B
pH of fresh meat should be
- A. < 5.5
- B. < 6.4
- C. > 6.4
- D. between 7.2 and 7.6
- Correct Answer: Option B
which foods are usually the food factor (risk food) for mycotoxicosis?
- A. fruits and vegetables
- B. meat
- C. dairy
- D. nuts and cereals
- Correct Answer: Option D