FOOD SANITATION AND QUALITY CONTROL

3. …………... is the disparity between the perceptions of clients for a product or service and their interpretation of what they have actually received.
5. …………. standards are implemented due to pressure from marketing organizations.
6. The FSSAI is functional as per ……………….. Act.
9. Which initiative provides recognition for certification? programs?
11. ........ methods are examples of modern QC in which the human element has been excluded.
13. ……………… can be defined as the creation and maintenance of hygienic and healthful conditions.
14. The primary operating characteristics of a product or service.
17. ………… brings confidence between the buyer and the seller; Stability of the price; facilitates interstate and international marketing.
19. The FDA published the first Good Manufacturing Practice (GMP) regulations, which is commonly referred to as the ............. GMPs.
20. hygiene Practices intended to ensure that food is uncontaminated and healthy to eat are often referred using the word………….. .

1. It is a required foundation to implement food safety management initiatives, such as GMP, HACCP and ISO 22000.
2. Regulations that have the power of law.
4. ……….. provides traceability and bar code standards, enabling its members to effectively manage operations. //GS1 delivers levels of traceability and bar code, allowing its members to conduct activities efficiently.
7. refers to the precision with which the product meets the specified standards.
8. A process that verifies that a food is in compliance with its label description.
10. A public health regulatory agency of the USDA.
12. Which U.S. agency administers the Clean Air Act?
15. AGMARK is mandatory for which product ?
16. It is a joint effort of two UN organizations.
18. ………. is a framework for ensuring that goods are manufactured and regulated reliably in compliance with quality requirements.