FSQC Assignment

2. Which method is based on the opinions of individual evaluators?
3. __________ of GMP are primary production,establishment design,facility and control of operation.
4. This method is the quickest and it requires least amount of training and the evaluations of the products deals with size, texture, etc.
5. Which is the ability to recreate the history of a product in food chain and to identify the origin.
7. The degree to which the design or operating characteristics of a product meet pre-established standards.
9. its objective is to minimize contamination and adulteration.
11. It is defined as the ability to follow the movement of a feed or food through specified stages.
12. It is the ability to trace the destination product in a food chain.
15. its objectives is to identify food hygiene practise.
16. It is the degree of excellence at an acceptable price.

1. It is the process that verifies that a food is in compliance with its label description.
4. It is the primary operating characteristic of a product.
6. This method is used for quantitative evaluations and for determination of nutritive values.
8. No.of components does GMP have?
9. ___________ regulations have the power of law.
10. It follows writing step by step procedure and work instruction. This is ________ of GMP.
13. is an FDA regulation.
14. covers a wide gamut of on-farm and post farm activities related to food safety,food quality and food security.
15. its objective is to produce product of consistent quality and to minimize the error.