Which one is not the food safety HACCP based principle standard operating
procedure developed by National Food Service Management Institute in conjunction
with USDA and FDA ?

Which one of the following is not a constituent part of the cleaning programme ?

A step at which control can be applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level is called as

The microbial hazard caused by Listeria monocytogenes is categorized as

The penalty for possessing an adulterant which is injurious to health of consumers is

Which one of the following ex-officio members is designated as Chairman of Central
Committee for Food Standards ?