- Theory
- Practical
Sample Questions: Food Processing Sector, Theory
| Question 1 | |
|---|---|
| What should workers do to minimize dust in a ketchup factory? | |
| Option 1 | Increase humidity |
| Option 2 | Use dust filters |
| Option 3 | Open windows |
| Option 4 | Reduce production speed |
| Right Option | 2 |
| Question 2 | |
|---|---|
| What should be your first action if raw materials are low before starting production? | |
| Option 1 | Start production anyway |
| Option 2 | Use alternative materials |
| Option 3 | Order more immediately |
| Option 4 | Reduce production targets |
| Right Option | 3 |
| Question 3 | |
|---|---|
| If you observe a color change in the jam during production, what should you do? | |
| Option 1 | Adjust the lighting |
| Option 2 | Record the color change |
| Option 3 | Increase production speed |
| Option 4 | Change the packaging |
| Right Option | 2 |
| Question 4 | |
|---|---|
Identify the equipment that is suitable for removing dust from the work area in Butter and Ghee Processing. | |
| Option 1 | Vacuum cleaner |
| Option 2 | Gloves |
| Option 3 | Bucket |
| Option 4 | Mop |
| Right Option | 1 |
| Question 5 | |
|---|---|
| Which chart helps in tracking the movement of materials during butter and ghee production? | |
| Option 1 | Process chart |
| Option 2 | Product flow chart |
| Option 3 | Formulation chart |
| Option 4 | Quality control chart |
| Right Option | 2 |
| 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 1 | Check temperature with a thermometer |
| Option 2 | Wait for automatic cooling |
| Option 3 | Stir the ghee manually |
| Option 4 | Increase the cooling speed |
| Right Option | 1 |
| Question 7 | |
|---|---|
Identify the tool shown below that can be used for scrubbing tables, floors, and equipment. | |
| Option 1 | Scrub Brush |
| Option 2 | Pressure Washer |
| Option 3 | Garbage Bag |
| Option 4 | Cleaning Rag |
| Right Option | 1 |
| Question 8 | |
|---|---|
Identify the tool shown below that is used to handle ice used in seafood preservation. | |
| Option 1 | Ruler |
| Option 2 | Scale |
| Option 3 | Ice scoop |
| Option 4 | Caliper |
| Right Option | 3 |
| Question 9 | |
|---|---|
| Why is it important to record deviations accurately? | |
| Option 1 | For quality control |
| Option 2 | To avoid work |
| Option 3 | For personal records |
| Option 4 | To waste time |
| Right Option | 1 |
| Question 10 | |
|---|---|
| What is the next step after weighing the raw materials accurately? | |
| Option 1 | Record the weight |
| Option 2 | Cook the fish |
| Option 3 | Package immediately |
| Option 4 | Freeze the fish |
| Right Option | 1 |
Sample Questions: Food Processing Sector, Practical
| S.No | Sub-sector | Job role / QP code /Version /NSQF level | NOS | PC | Question |
|---|---|---|---|---|---|
| 1 | Processing-Fruits and Vegetables | Jam, Jelly and Ketchup Processing Technician/FIC/Q0103/2/3 | FIC/N0109: Prepare and maintain work area and process machineries for jam,jelly and ketchup processing | PC1. 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. |
| 2 | Dairy Products | Butter and Ghee Processing Operator/FIC/Q2003/1/3 | FIC/N2009: Prepare and maintain work area and process machineries for butter and ghee production | PC1. 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 Food | Fish and Seafood Processing Technician /FIC/Q4001 /2/3 | FIC/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? |
