Teaching UGC NET Mock Test Series 2025 (Paper 1 & 2) Home Science Food Science and Food Service Management Food Science and Nutrition
Match List I with List II
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List I |
List II |
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|
A. |
Control point |
I. |
Prescribed tolerances that must be met to ensure that critical contrals point effectively contral microbial hazard |
|
B. |
Critical control point |
II. |
Any point in a food system where loss of control does not lead to unaccepble health risk. |
|
C. |
Critical limit |
III. |
Failure to meet a required critical limit |
|
D. |
Deviation |
IV. |
A point in a food system where control can be exercised and hazard minimised. |
Choose the correct answer from the options given below:
1
A-II, B-III, C-IV, D-I
2
A-III, B-IV, C-II, D-I
3
A-IV, B-I, C-II, D-III
4
A-II, B-IV, C-I, D-III