Food Processing Sector

  • Theory
  • Practical

Sample Questions: Food Processing Sector, Theory


Question 1
What should workers do to minimize dust in a ketchup factory?
Option 1Increase humidity
Option 2Use dust filters
Option 3Open windows
Option 4Reduce production speed
Right Option2
Question 2
What should be your first action if raw materials are low before starting production?
Option 1Start production anyway
Option 2Use alternative materials
Option 3Order more immediately
Option 4Reduce production targets
Right Option3
Question 3
If you observe a color change in the jam during production, what should you do?
Option 1Adjust the lighting
Option 2Record the color change
Option 3Increase production speed
Option 4Change the packaging
Right Option2
Question 4
Identify the equipment that is suitable for removing dust from the work area in Butter and Ghee Processing.

Food Processing Sector Picture1 1
Option 1Vacuum cleaner
Option 2Gloves
Option 3Bucket
Option 4Mop
Right Option1
Question 5
Which chart helps in tracking the movement of materials during butter and ghee production?
Option 1Process chart
Option 2Product flow chart
Option 3Formulation chart
Option 4Quality control chart
Right Option2
Question 6
One of your tasks is to adjust controls to set the temperature of the holding tank to cool ghee to a specified temperature.
What should you do after setting the temperature?
Option 1Check temperature with a thermometer
Option 2Wait for automatic cooling
Option 3Stir the ghee manually
Option 4Increase the cooling speed
Right Option1
Question 7
Identify the tool shown below that can be used for scrubbing tables, floors, and equipment.

Food Processing Sector Picture2 1
Option 1Scrub Brush
Option 2Pressure Washer
Option 3Garbage Bag
Option 4Cleaning Rag
Right Option1
Question 8
Identify the tool shown below that is used to handle ice used in seafood preservation.

Food Processing Sector Picture3 1
Option 1Ruler
Option 2Scale
Option 3Ice scoop
Option 4Caliper
Right Option3
Question 9
Why is it important to record deviations accurately?
Option 1For quality control
Option 2To avoid work
Option 3For personal records
Option 4To waste time
Right Option1
Question 10
What is the next step after weighing the raw materials accurately?
Option 1Record the weight
Option 2Cook the fish
Option 3Package immediately
Option 4Freeze the fish
Right Option1

Sample Questions: Food Processing Sector, Practical


S.NoSub-sector Job role / QP code /Version /NSQF levelNOSPCQuestion
1Processing-Fruits and VegetablesJam, Jelly and Ketchup Processing Technician/FIC/Q0103/2/3FIC/N0109: Prepare and maintain work area and process machineries for jam,jelly and ketchup processingPC1. clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests
PC2. ensure that work area is safe and hygienic for food processing
PC3. dispose waste materials as per defined sops and industry requirements
PC4. check the working and performance of all machineries and tools used for the pickle making process such as fruit washer, peeler, fruit pulper , juice extractor, clarifier, filter, pasteurizer, steam jacketed kettles, packaging machines, etc.
PC5. clean the machineries and tools used with approved sanitizers following company specifications and SOPs
PC6. place the necessary tools required for process
PC7. attend to the minor repairs/ faults of all machines, if required
You are preparing to process a batch of jam in your processing facility.

Demonstrate the steps to ensure that the work area is safe and hygienic. 
2Dairy ProductsButter and Ghee Processing Operator/FIC/Q2003/1/3FIC/N2009: Prepare and maintain work area and process machineries for butter and ghee productionPC1. clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests
PC2. ensure that work area is safe and hygienic for food processing
PC3. dispose waste materials as per organisation standards and industry requirements
PC4. check the working and performance of all machineries and tools used for the process such as filter, homogenizer, pasteurizer, separator, clarifier, separator, cutter, packaging machines, etc.
PC5. clean the machineries and tools used with recommended sanitizers following the company specifications and standards
PC6. place the necessary tools required for process
PC7. attend to the minor repairs/ faults of all machines, if required
PC8. select and set the machines and tools required for production
Demonstrate the steps for cleaning all surfaces with a detergent solution to remove grease and dirt.
3 Fish and Sea FoodFish and Seafood Processing Technician /FIC/Q4001 /2/3FIC/N4001 Prepare and maintain work area and process machineries for processing fish and seafood.PC1. clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests.
What is the correct procedure to dispose waste materials?

PC2. ensure that the work area is safe and hygienic for food processing.

PC3. dispose waste materials as per defined SOP’s and industry requirements.
What is the correct procedure to dispose waste materials?

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