22/03/2025
Here are some additional MCQs for a Junior Scientist position in a Food Testing Lab:
Section 6: Food Toxicology
11. Which of the following toxins is commonly associated with fungal contamination of food?
A) Aflatoxin
B) Ochratoxin
C) T-2 toxin
D) All of the above
Answer: D) All of the above
12. What is the primary mechanism of action of botulinum toxin?
A) Inhibition of neurotransmitter release
B) Stimulation of neurotransmitter release
C) Blockage of nerve impulses
D) Activation of immune response
Answer: A) Inhibition of neurotransmitter release
Section 7: Food Nutrition and Labeling
13. Which of the following nutrients is essential for maintaining healthy bones?
A) Calcium
B) Phosphorus
C) Vitamin D
D) All of the above
Answer: D) All of the above
14. What is the primary purpose of food labeling?
A) To provide nutritional information to consumers
B) To promote food products
C) To ensure food safety
D) To regulate food additives
Answer: A) To provide nutritional information to consumers
Section 8: Laboratory Safety and Management
15. What is the primary purpose of a laboratory's Quality Management System (QMS)?
A) To ensure compliance with regulatory requirements
B) To improve the efficiency of laboratory operations
C) To enhance the accuracy and reliability of analytical results
D) All of the above
Answer: D) All of the above
16. Which of the following laboratory safety protocols is used to prevent exposure to hazardous chemicals?
A) Personal Protective Equipment (PPE)
B) Standard Operating Procedures (SOPs)
C) Chemical Fume Hoods (CFHs)
D) All of the above
Answer: D) All of the above
Section 9: Statistical Analysis and Data Interpretation
17. Which of the following statistical tests is used to compare the means of two groups?
A) t-test
B) ANOVA
C) Regression analysis
D) Chi-squared test
Answer: A) t-test
18. What is the primary purpose of data validation in laboratory testing?
A) To ensure accuracy of analytical results
B) To detect outliers and anomalies
C) To verify completeness of data
D) All of the above
Answer: D) All of the above
Section 10: Food Regulations and Standards
19. Which of the following international organizations sets standards for food safety?
A) World Health Organization (WHO)
B) Food and Agriculture Organization (FAO)
C) International Organization for Standardization (ISO)
D) All of the above
Answer: D) All of the above
20. What is the primary purpose of Hazard Analysis and Critical Control Points (HACCP)?
A) To identify and control food safety hazards
B) To ensure compliance with regulatory requirements
C) To improve the efficiency of food processing operations
D) To enhance the quality of food products
Answer: A) To identify and control food safety hazards
