Q.1
Food Processing Technology- ICAR JRF/SRF 2024 (Q.27)
MCQ (Single Correct) +4 −1
How many principles are there to develop HACCP system ?
EXPLANATION Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification
  • The Seven Principles of the HACCP System:
  • Established by the Codex Alimentarius Commission and NACMCF:
  • Conduct a hazard analysis.
  • Determine the Critical Control Points (CCPs).
  • Establish critical limits for each CCP.
  • Establish monitoring procedures for CCPs.
  • Establish corrective actions.
    6. Establish verification procedures.
    7. Establish documentation and record-keeping systems.
    • Conclusion: 7 (Option 3).

Correct option: (3) 7

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Food Processing Technology Subjects

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General Agriculture

6 Topics
Agronomy, Tillage & Field Crop Production Agricultural Entomology, Nematology & Crop Protection Soil Science, Plant Nutrition & Reclamation Cell Biology, Plant Physiology & Biochemistry Agricultural Meteorology & Climate Science Crop Genetics, Plant Breeding & IPR

Introductory Food Technology

3 Topics
Non-Thermal Food Processing: High Pressure Processing (HPP), Pulsed Electric Fields & Ultrasound History of Food Processing: Nicolas Appert Canning, Pasteurization & Milestones Principles of Food Preservation: High Temperature, Low Temperature, Dehydration & Additives

Technology of Foods of Plant Origin

5 Topics
Cereal & Pulse Processing: Milling Operations (Roller, Hammer, Attrition), Parboiling & Extrusion Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems Fruits & Vegetables Post-Harvest Technology: Respiration, Climacteric & Controlled/Modified Atmosphere Spices & Plantation Crops: Oleoresins, Essential Oils, Piperine & Supercritical Fluid Extraction Fermented Plant Foods & Beverages: Brewing, Wine, Pickling & Vinegar Production

Technology of Foods of Animal Origin

6 Topics
Dairy Processing: Pasteurization, Homogenization, Milk Separation & Creaming Meat Preservation & Products: Curing (Nitrites), Smoking, Sausage Emulsions & Canned Meats Indigenous & Value-Added Animal Products: Desiccated Sweets (Peda), By-Product Utilization & Rendering Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis Poultry & Egg Processing: Egg Quality, Ovalbumin/Conalbumin Gelation & Poultry Carcass Dressing Fish & Seafood Technology: Post-Mortem Spoilage, Surimi Production & Freezing

Food Quality Management

5 Topics
Sensory Evaluation of Foods: Difference Testing, Descriptive Analysis & Hedonic Rating Global Food Safety Standards: ISO 22000, FSSC 22000, Codex Alimentarius & WTO Regulations Food Additives, Preservatives (Sulfites, Benzoates, Sorbates) & FSSAI Permitted Limits Quality Control Systems: TQM, Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP) Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification Active

Food Engineering / Packaging and Labeling

5 Topics
Thermal Processing Engineering: Thermal Death Time (TDT), D-Value, z-Value & F0 Value Food Packaging Materials: Polypropylene, PET, Metal Cans, Glass & Flexible Laminates Evaporation & Drying Systems: Open Kettle, Falling Film, Spray Drying & Lyophilization Refrigeration, Freezing Kinetics, Ice Crystallization & Cold Chain Logistics Packaging Process Sequence & FSSAI Food Safety and Standards (Packaging and Labelling) Regulations

Food Microbiology & Biotechnology

6 Topics
Industrial Enzymes & Microbial Food Biotechnology: Transglutaminase, Pectinases & Bio-Flavors Indicator Organisms of Food Sanitation: E. coli, Coliforms, Enterobacteriaceae & S. aureus Food-Borne Microorganisms: Bacteria, Yeasts, Molds & Bacterial Growth Kinetics Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation Food Toxins & Chemical Contaminants: Aflatoxins, Grayanotoxins (Mad Honey), Scombroid & Marine Toxins Food-Borne Pathogens & Zoonoses: Salmonella, Listeria monocytogenes, C. botulinum & B. cereus

Flavour Chemistry Technology

3 Topics
Chemistry of Flavor Compounds: Volatiles, Carbonyls, Esters, Terpenes, Pyrazines & Sulfur Compounds Maillard Browning & Caramelization Flavor Pathways: Amadori Rearrangements & Strecker Degradation Analytical Flavor Evaluation: Headspace Analysis, Solid-Phase Microextraction (SPME) & GC-MS

Consumer Sciences / Food Product Development / Health Foods

3 Topics
Functional Foods, Nutraceuticals, Probiotics, Prebiotics & Synbiotics Food Fortification: FSSAI Fortification Regulations (+F Logo), Vitamin A, D, Iron & Iodine Organic Foods: National Programme for Organic Production (NPOP), Jaivik Bharat & Regulations
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