Mirmadan Mohanlal GOV.T Polytechnic

22/05/2023

https://foodtechnews.in/annual-return-filing-for-food-manufacturing-units/

Filing the Annual Return for your food manufacturing unit is a vital responsibility that should not be overlooked. In this comprehensive guide, we will delve into the significance of filing this return for the financial year 2022-23. We will explore the requirements, methods of filing, potential pen...

18/09/2022

*FSSAI Gazette Notification: FSS (Labelling and Display) First Amendment Regulations, 2022*
On 9th September 2022, FSSAI issued a gazette notification on Food Safety and Standards (Labelling and Display) First Amendment Regulations, 2022. The amendments include the conditions for declaration of saturated fat, trans fat and cholesterol, format for declaration of shelf life for products more than 3 months shelf life, condition for exemption of gluten containing allergen declaration, height of numerals and letters based on Principal Display Panel area and non-requirement of declaration of date of manufacture & expiry for package with surface area

14/09/2022

Which vitamin is used most commonly to control browning in fruits by enzymes?
a. K
b. B
c. C
d. D

13/09/2022

#) . ________ is the transfer of heat from one particle to another by contact.
a. Conduction
b. Radiation
c. Convection
d. Combustion

12/09/2022

# Cool storage is considered any temperature from ____º to ____ºF.
a. 28, 68
c. 28, 78
b. 18, 48
d. 32, 58

12/09/2022

# What is the symbol for salt?
a. NaCl
c. H2O
b. C6H12C6
d. CO2

10/09/2022

This is good or bad what do you think ?

10/09/2022

# Malt is used to -
a) bread
b) beer
c)Jam & Jellies
d)milk products

09/09/2022

#. What are the intrinsic factors for the microbial growth ?
a) pH
b) Oxidation- Reduction potential
c) moisture
d) All of the above

09/09/2022

#. Biogas is ........
a)methane rich fuel.
b)Eco-friendly and pollution free source
c)propane rice fuel.
d)Both a and c

09/09/2022

FSSAI Stopped online fastac tranings

08/09/2022

Blanching is process to inactivation of -
a)Protein
b)Carbohydrates
c)Fats
d) Enzymes