CUET PG PYQs for Food Safety and Hygiene with Solutions: Practice CUET PG Previous Year Questions

Content Writer | Journalism Graduate | Updated 3+ months ago

Food Safety and Hygiene is an important topic in the Food Science and Technology section in CUET PG exam. Practising this topic will increase your score overall and make your conceptual grip on CUET PG exam stronger.

This article gives you a full set of CUET PG PYQs for Food Safety and Hygiene with explanations for effective preparation. Practice of CUET PG Food Science and Technology PYQs including Food Safety and Hygiene questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Food Safety and Hygiene with Solutions

1.
Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
Choose the correct answer from the options given below:
- (B) only.
- (A), (B) and (C) only.
- (A), (C) and (D) only.
- (B) and (D) only.
View Solution
2.
Processing operations of a poultry plant follow this sequence: A. Scalding and defeathering B. Government Inspection C. Chilling and Packaging D. Eviscerating E. Slaughter and Bleeding
- A, B, D, C, E
- B, D, E, A, C
- C, B, A, E, D
- E, A, D, C, B
View Solution
3.
The Food Safety and Standards Act was enacted in the year:
- 2001
- 2005
- 2006
- 2008
View Solution
4.
______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.
- Food risk
- Bioterrorism
- Food fraud
- Food terrorism
View Solution
5.
______ test is used for haemolysis testing of Listeria monocytogenes.
- CAMP
- CAP
- MAP
- AMES
View Solution
6.
VACCP system stands for:
- Virtual Critical Control Point
- Validation Critical Control Point
- Vulnerability Critical Control Point
- Verification Critical Control Point
View Solution
7.
_______ is the most potent carcinogen in many species including birds, fish, and rodents.
- Patulin
- Ochratoxin
- Aflatoxin B1
- Zearalenone
View Solution
8.
The has become the reference for International Food Safety Requirements.
- ICMSF
- FAO
- WHO
- CAC
View Solution
9.
Match List I with List II:
LIST I LIST II
Mutagenic I. DNA
Teratogenic II. Kidney
Nephrotoxic III. Skin
Neurotoxic IV. CNS
Choose the correct answer from the options given below:
- (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
- (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
- (A)-(IV), (B)-(III), (C)-(II), (D)-(I)
- (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
View Solution
10.
Match List I with List II:
LIST I LIST II
A. Sweetener I. Starch
B. Gelling agent II. Stevia
C. Aerating agent III. Egg
D. Antioxidant IV. BHA
Choose the correct answer from the options given below:
- (A)-(II), (B)-(I), (C)-(III), (D)-(IV)
- (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
- (A)-(I), (B)-(II), (C)-(IV), (D)-(III)
- (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
View Solution
11.
What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?
- 5-10 sec
- 30-60 sec
- 5-10 min
- 30-40 min
View Solution
12.
Procedures that address operational conditions providing the foundation for the HACCP system are known as:
- PRPs
- SSOPs
- SOPs
- CoP
View Solution
13.
What is the primary purpose of cleaning before disinfection in food processing?
- To add flavour to food surface
- To remove visible soil that shield microorganisms
- To increase temperature
- To reduce initial load of microorganisms
View Solution
14.
Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
Choose the correct answer from the options given below:
- (A) and (B) only
- (A), (B) and (C) only
- (A), (B), (C) and (D)
- (D) only
View Solution
15.
The food that is customarily consumed without cooking by the customer is known as:
- Balance food
- Ready-To-Eat food
- Ready-To-Serve food
- Ready-To-Cook food
View Solution

LIST I	LIST II
Mutagenic	I. DNA
Teratogenic	II. Kidney
Nephrotoxic	III. Skin
Neurotoxic	IV. CNS

LIST I	LIST II
A. Sweetener	I. Starch
B. Gelling agent	II. Stevia
C. Aerating agent	III. Egg
D. Antioxidant	IV. BHA

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CUET PG PYQs for Food Safety and Hygiene with Solutions: Practice CUET PG Previous Year Questions

CUET PG PYQs for Food Safety and Hygiene with Solutions

1.
Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
Choose the correct answer from the options given below:

2.
Processing operations of a poultry plant follow this sequence: A. Scalding and defeathering B. Government Inspection C. Chilling and Packaging D. Eviscerating E. Slaughter and Bleeding

3.
The Food Safety and Standards Act was enacted in the year:

4.
______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.

5.
______ test is used for haemolysis testing of Listeria monocytogenes.

6.
VACCP system stands for:

7.
_______ is the most potent carcinogen in many species including birds, fish, and rodents.

8.
The has become the reference for International Food Safety Requirements.

9.
Match List I with List II:
LIST I LIST II
Mutagenic I. DNA
Teratogenic II. Kidney
Nephrotoxic III. Skin
Neurotoxic IV. CNS
Choose the correct answer from the options given below:

10.
Match List I with List II:
LIST I LIST II
A. Sweetener I. Starch
B. Gelling agent II. Stevia
C. Aerating agent III. Egg
D. Antioxidant IV. BHA
Choose the correct answer from the options given below:

11.
What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?

12.
Procedures that address operational conditions providing the foundation for the HACCP system are known as:

13.
What is the primary purpose of cleaning before disinfection in food processing?

14.
Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
Choose the correct answer from the options given below:

15.
The food that is customarily consumed without cooking by the customer is known as:

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CUET PG PYQs for Food Safety and Hygiene with Solutions

1.Which of the following vitamins are fat soluble?(A) Vitamin A(B) Vitamin B(C) Vitamin D(D) Vitamin EChoose the correct answer from the options given below:

2.Processing operations of a poultry plant follow this sequence: A. Scalding and defeathering B. Government Inspection C. Chilling and Packaging D. Eviscerating E. Slaughter and Bleeding

3.The Food Safety and Standards Act was enacted in the year:

4.______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.

5.______ test is used for haemolysis testing of Listeria monocytogenes.

6.VACCP system stands for:

7._______ is the most potent carcinogen in many species including birds, fish, and rodents.

8.The has become the reference for International Food Safety Requirements.

9.Match List I with List II:LIST ILIST IIMutagenicI. DNATeratogenicII. KidneyNephrotoxicIII. SkinNeurotoxicIV. CNSChoose the correct answer from the options given below:

10.Match List I with List II:LIST ILIST IIA. SweetenerI. StarchB. Gelling agentII. SteviaC. Aerating agentIII. EggD. AntioxidantIV. BHAChoose the correct answer from the options given below:

11.What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?

12.Procedures that address operational conditions providing the foundation for the HACCP system are known as:

13.What is the primary purpose of cleaning before disinfection in food processing?

14.Non-nutritive sweetener used in soft drinks is-(A) Acesulfame K(B) Saccarin(C) Cane Sugar(D) GalactoseChoose the correct answer from the options given below:

15.The food that is customarily consumed without cooking by the customer is known as:

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1.
Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
Choose the correct answer from the options given below:

2.
Processing operations of a poultry plant follow this sequence: A. Scalding and defeathering B. Government Inspection C. Chilling and Packaging D. Eviscerating E. Slaughter and Bleeding

3.
The Food Safety and Standards Act was enacted in the year:

4.
______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.

5.
______ test is used for haemolysis testing of Listeria monocytogenes.

6.
VACCP system stands for:

7.
_______ is the most potent carcinogen in many species including birds, fish, and rodents.

8.
The has become the reference for International Food Safety Requirements.

9.
Match List I with List II:
LIST I LIST II
Mutagenic I. DNA
Teratogenic II. Kidney
Nephrotoxic III. Skin
Neurotoxic IV. CNS
Choose the correct answer from the options given below:

10.
Match List I with List II:
LIST I LIST II
A. Sweetener I. Starch
B. Gelling agent II. Stevia
C. Aerating agent III. Egg
D. Antioxidant IV. BHA
Choose the correct answer from the options given below:

11.
What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?

12.
Procedures that address operational conditions providing the foundation for the HACCP system are known as:

13.
What is the primary purpose of cleaning before disinfection in food processing?

14.
Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
Choose the correct answer from the options given below:

15.
The food that is customarily consumed without cooking by the customer is known as: