REVIEW QUESTIONS FOR FOOD STANDARDS

Group 1 GMO FOODS

Q
1 What are GMOs?
a. Genetically modified organisms
b. Genetically made organisms
c. Genetically modified organizations
d. Genetically manufacturing organisms
2 What is advantage of GMO foods?
a. Technological innovation
b. Enhance taste, sensory quality and nutrient content
c. Lower yielding crop 
d. Longer shelf life, less waste
3 What is not an example of GMO product in our presentation?
a. Golden rice
b. Bacillus thuringiensis corn
c. Potato
d. Japan cherry
4 Is resistance to pests and harmful factors , pesticide, herbicide, disease and
virus an input trait of GMOs characteristic?
a. Yes
b. No
c. Just pesticide and herbicide
d. Just disease and virus
5 Which of the following options is NOT the benefits of GMO
a. Decrease biodiversity
b. Nutritional value
c. Pest resistance
d. Cold tolerance
6 In one study, ...... of consumers didn't notice a simulated GMO label. Of
those who did, the label convinced more than .... of them not to buy a
product.
a. ½-¾
b. 2/3 – ½
c. 2/3 – 1/3
d. 1/3 – ½
7 Which is not included in environmental hazards from GMO foods?
a. Reduced effectiveness of pesticide
b. Unintended harm to other organisms
 c. Allergenicity
d. Gene transfer to non-target species
8 What are the economical concerns of GMO foods?
a. A lengthy and costly process
b. Rise the price of seeds for GM crops, thus widening the gap between the
wealthy and the poor
c. Many new plant genetic engineering technologies and GM plants have been
patented, and patent infringement is a big concern of agribusiness
d. All are correct
9 In Vietnam, which is the responsibility of Ministry of Agriculture and
Rural Development about GMOs foods
a. Release certificates of GMOs eligible for use as food
b. Establish and define the functions, tasks and operation mechanisms of the
GMO Safety Council and products of GMOs for food use
c. Both A and B are incorrect
d. Both A and B are correct
10 In US, which is NOT include in the 4 key steps of Plant Biotechnology
Consultation Program
a. GMO plant developer meets with FDA about a potential new product for use in
human and animal food
b. GMO developer submits food safety assessment data and information to FDA
c. FDA receives the data, information and agree for the new product
d. Consultation is complete once FDA has no more questions about the safety of
the human and animal food made from the new GMO plant variety. Completed
consultations are all made public

Group 2 ORGANIC FOOD

Q
1 What portion of a food must be organic to allow a food maker to use the
label "made with organic ingredients"?
a. 50%
b. 75%
c. 90%
d. 95%
2 What standards or inspections do NOT include the KRAV (Sweden
organic standards)?
a. Labelling
b. Documentation
c. Sales and marketing
d. Production conditions
3 Which regulation provides detailed rules for the arrangements for imports
of organic products from third countries.
a. Regulation (EC) 1235/2008
b. Regulation (EC) 889/2008
c. Regulation (EC) 838/2009
d. Regulation (EC) 1235/2010
4 Organic food production is associated with:
a. Food source
b. Consumers health
c. Company
d. Foodborne disease
5 Which are the benefits of organic agriculture?
a. Preserve biodiversity, expensive, save energy
b. Healthy for consumer, expensive, harmful to environment
c. Preserve environmental, minimize water use, healthy for consumer
d. Preserve environmental, minimize water use, use harmful chemicals
6 What's the best way to tell the difference between organic and nonorganic
foods?
a. Give them the "squeeze test"
b. Organic foods always cost more
c. Look for the organic label
d. There is no difference
7 Why are organic agriculture systems usually more profitable than
conventional farming systems?
a. Price medium
b. Input cost reductions
c. Combination of yield changes
d. All of them
8 To carry the USDA organic label, produce cannot have:
a. Manmade pesticides
b. Genetic engineering
c. Irradiation
d. All of the above
9 Organic Farming (OF) is a truly sustainable way of farming which is both
……….and………..
a. Economically and environmentally
b. Economically and social
c. Ppolitically and environmentally
d. Life and social
10 Principles of organic agricultural production include:
a. Organic products are not certified by a third party according to national
standards on organic agriculture or international standards, regional standards,
 foreign standards applied in the production of organic products. 
b. Use synthetic chemical materials in all stages of the production chain, avoid
exposure of people and the environment to hazardous chemicals, minimize
pollution at the production site and surrounding environment.
c. Produce organic foods that made of a prohibited substance or foods that contain
polluting agents which exceed applicable limits
d. Do not use genetically modified, radioactive and other technologies harmful to
organic production

Group 3  FOOD ADDITIVES

Q
1 A substance intentionally added that preserves flavor and improves taste
is called _____
a. Food additive
b. Food adulterant
c. Food contaminant
d. Food material
2 Which of the following is NOT a function of a food additive _____
a. To maintain product consistency
b. Maintain nutritive value
c. Controlling acidity/alkalinity
d. None of the mentioned
3 Stabilizers, emulsifiers are certain examples of food additives.
a. True
b. False
c. None of the above
d.
4 Antioxidant is a class of food additive
a. True
b. False
c. None of the above
d.
5 How do thickeners improve a food product?
a. They increase the viscosity of a product
b. They keep food from drying out
c. They prevent spoilage due to oxygenation
d. They preserve the flavor of a product
6 Sugar is added to jams and jellies to prevent the growth of bacteria for
long periods of time. Here, the sugar is used as:
 a. An antioxidant
b. A preservative
c. A fortifying agent
d. A stabilizer
7 Which of these is NOT a role of food additives?
a. Preserving the lifespan of food
b. Providing additional calories to food
c. Changing the color of food
d. Enhancing the flavor of food
8 Vinegar is used to pickle foods. In this instance, vinegar is acting as a(n)
a. Antioxidant
b. Flavor enhancer
c. Thickener
d. Preservative
9 Which sentence is untrue?
a. Food additives need not be numbered or labelled
b. High levels of MSG leads to ‘Chinese Restaurant Syndrome’
c. Boric acid has been banned
d. GRAS stands for ‘generally recognized as safe’
10 What are sequestrants?
a. They keep the food oxidized
b. Added for color
c. Form a complex ion with metals like copper, iron etc
d. They are added to keep the food stable

Group 4 FUNCTIONAL FOODS

Q
1 In Vietnam, the competent authority to issue certificate to establishments
producing and trading Dietary Supplement
a. Ministry of Industry and Trade
b Sub-department of Food Hygiene and Safety
.
c. Medical inspector
d Ministry of Health
.
2 Common food supplement and beneficial factors for health such as
vitamins, minerals, amino acids, fatty acids, enzymes, probiotics, prebiotic,
and other bioactive substances
a. Supplemented Food
 b Health Supplement
.
c. Medical Food
d Food for Special Dietary Uses
.
3 A product processed in the form of capsules, completed, compressed, high,
thin, powdery, liquid, and other processed forms containing bioactive
substances
a. Supplemented Food
b Dietary Supplement
.
c. Medical Food
d Food for Special Dietary Uses
.
4 Type of functional foods do not need a phrase: “Attention: This product is
not a medicine, and is not a substitute for medicines” on their label
a. Conventional food
b Dietary supplement
.
c. Medical food
d Food for special uses
.
5 There must be a phrase “medical foods” and the sentence: “used under the
supervision of health workers” on label of...
a. Medical food and food for special dietary uses
b Dietary supplement
.
c. Supplemented Food
d All of them
.
6 Natural, whole-food ingredients that are rich in important nutrients like
vitamins, minerals, antioxidants, and heart-healthy fats
a. Conventional food
b Dietary supplement
.
c. Medical food
d Food for special uses
.
7 The term "functional food" was first used in which of the following
countries:
a. China
b United States
 .
c. India
d Japan
.
8 How many nutrition claims allowed in the Annex to Regulation (EC) No
1924/2006?
a. 10
b 20
.
c. 30
d 40
.
9 Definition of functional food in EU?
a. The legislation has not already defined functional foods
b Functional foods that are richer in nutrients, have more health-promoting
. characteristics. 
c. Functional food is a food that contains one or more new nutritional elements
d None of above
.
10 Which FOSHU approval claim is correct
a. No functional concerns
b Structurally suitable composition
.
c. Ensure compliance with production processes
d Established quality control procedures
.

Group 5  DAIRY SECTOR

Q
1 According to FAO, the starter cultures in fermented milk can be alive or
non-alive?
a. Alive
b Non-alive
.
c. Both A and B
d Starter cultures is excluded from fermented milk 
.
2 According to FAO, the maximum level of milk fat in fermented milk is:
a. 10%
b 11%
 .
c. 12%
d 13%
.
3 Is regulation for milk used to produce fermented milk similar to that of
the milk used for cheese production?
a. True
b False
.
c.
d
.
4 Is regulation on milk fat content of fermented milk similar to that of
cheese?
a. True
b False
.
c.
d
.
5 Gelatin and starch are permitted ingredients in:
a. Cheese
b Fermented milk
.
c. Both A and B
d Neither A and B
.
6 What sector is dairy?
a. Tertiary sector
b Primary sector
.
c. Secondary sector
d Quaternary sector
.
7 What is the most common dairy company in the world?
a. Nestle
b Lactalis
.
c. Danone
d Fries and Campina
.
8 What is the world’s largest milk producer in 2020?
 a. US
b China 
.
c. India
d New Zealand
.
9 What is the world’s largest milk exporter in 2020?
a. US
b China 
.
c. India
d New Zealand
.
10 What is the major component in powdered milk?
a. Fat
b Lactose
.
c. Protein
d Water
.
11 What products are also called liquid milk?
a. Pasteurized milk
b Ultra-high-temperature (UHT) milk
.
c. Standardized milk
d All of them are correct
.
12 The liquid milk have Vitamins?
a. True
b False
.
c.
d
.
13 Butter is made from the milk and/or cream and must contain a minimum
of?
a. 5% fat
b 20% fat
.
c. 50% fat
d 80% fat
.
14 Buttermilk is the product resulting from:
a. An addition of extra fat to raw fluid milk
b Removal of the butter form raw fluid milk
.
c. Heating of both butter and milk to facilitate the blending of them together
d Artificial product produced using non-saturated vegetable oils
.
15 What is the most consume of dairy product?
a. Liquid milk
b Milk powder
.
c. Cheese
d Butter
.

Group 6  FRUIT & VEGETABLE 

Q
1 How many basic steps in the procedures of fruits and vegetables
processing?
a. 2
b 3
.
c. 4
d 5
.
2 Which are the four standards of fruits and vegetables processing?
a. Production engineering, Food defense, Work environment, Tracing the origin
of the product.
b Production engineering, Food safety, Work environment, Tracing the origin of
. the product.
c. Planning and production process, Food safety, Work environment, Resources
management.
d Planning and production process, Food defense, Work environment, Resources
. management.
3 How many basic factors in the storing of fruits and vegetables processing?
a. 2
b 3
.
c. 4
d 5
 .
4 In general, how much degrees Fahrenheit to keep processed fruits and
vegetables?
a. 45
b 54
.
c. 41
d 37
.
5 What is incorrect about the list of requirements in IFS?
a. Food defense
b Food safety management system
.
c. Quality management system
d Work environment
.
6 In the requirements for human in food safety of fruit and vegetable
processing establishment, persons directly involved in the preliminary
processing and processing of vegetables and fruits must have a periodic
medical examination at least…
a. Once a year
b Twice a year
.
c. Three times a year
d None of the above
.
7 In the requirements for design, factory layout in food safety of fruit and
vegetable processing establishment, lighting must:
a. Must be rounded, not underground, not polluting food, for cleaning.
b Must follow a one-way rule to avoid cross-contamination of product hazards
.
c. Must have a chute to protect food safety from debris falling into the food
d Must be flat, light in color, free from dust and dirt, do not pollute food
.
8 In the requirements for material origin in food safety of fruit and
vegetable processing establishment, food additives, chemicals for
disinfection and cleaning:
a. Must be used the correct concentration according to current regulations.
b Must be checked for quality and origin (place of sale, place of production)
.
c. Have invoices, sales contracts, and must ensure food hygiene and safety before
processing.
 d All of the above
.
9 To control the hygiene in the grading process in India, the categorization
of fruits and vegetables on the basis of
a. The basis of chemical characteristics
b The basis of physical characteristics
.
c. The basis of appearance characteristics
d All of the above
.
10 To control the hygiene in the heat processing in India, the application of
heat or removal of heat through processes should archive the .... of fruit
and vegetable processing.
a. Objectives
b Safety criteria
.
c. Quality criteria
d Product
.
11 What are convenience of processed fruit and vegetables products?
a. Save time
b Convenience, long shelf-life
.
c. Help get energy, nutrients for the body
d All above of them
.
12 Does the processed fruits and vegetables industry suffer the strongly
negative impact of Covid-19 pandemic?
a. True
b False
.
c.
d
.
13 Is the Vietnamese fruit vegetable processing industry developing in recent
years?
a. True
b False
.
c.
d
.
14 Which agency is responsible for managing issues, laws and regulation in
the fruit & vegetables processing?
a. The Ministry of Health
b The Ministry of Industry and Trade
.
c. The Ministry of Agricultural and Rural Development
d None of them
.
15 Who has a role in offering the project of developing the Vietnamese fruit
and vegetable processing industry in the period 2021 - 2030?
a. The Ministry of Agricultural and Rural Development
b The Ministry of Health
.
c. The Ministry of Industry and Trade
d None of them
.
16 What is the solution to improve the quality and ensure the food safety of
vegetables and fruits?
a. Strengthen the training business managers, production managers and technical
workers
b Focus on research, development, transfer of advanced technologies and
. technical advances to production in processing and preserving fresh fruits and
vegetables and their products
c. Apply advanced quality management systems (HACCP, ISO ...) in fruit and
vegetable processing establishments for export
d Organize training courses on techniques of production, processing, preserving
. vegetables and fruits, and food hygiene and safety for workers directly engaged
in production at the establishment.

Group 7  MEAT AND EGG PRODUCT 

Q
1 Which ministry is primary responsibility for regulating the livestock
industry in Vietnam? 
a. The Ministry of Agriculture and Rural Development 
b The Ministry of Health 
.
c. The Ministry of Trade and Industry
d None of the above
.
2 What is the Vietnam national standard, which is issued by The Ministry of
Agriculture and Rural Development, to take the responsibility for
 regulating chilled meat for pork? 
a. TCVN 12429:2017
b TCVN 12429:2018
.
c. TCVN 12429:2019
d TCVN 12429:2020
.
3 What is the Vietnam national decision, which take the responsibility for
regulating the label of goods for domestic circulation and for export and
import?
a. Decision No. 178/1999/QD-TTg
b Decision No. 178/2000/QD-TTg
.
c. Decision No. 179/1999/QD-TTg
d Decision No. 179/2000/QD-TTg
.
4 What does FSIS stand for?
a. Food Safety and Inspection Service
b Food Safety and International Service
.
c. Food Segment and International Standard
d Food Selective and Inspection Service
.
5 Which is the organization, which take the main responsibility for
inspecting egg products at the international level? 
a. The World Health Organization
b The World Trade Organization
.
c. The United Nations Economic and Social Council
d The Food Safety and Inspection Service (FSIS)
.
6 Which of the following information must be included on the label of the
meat products?
a. A reference, for example a batch number
b The list of ingredients the species from which the meat was obtained
.
c. The sale description
d All of the above
.
7 Which of the following information must be included on the label of the
egg products?
a. The common or usual name of the egg product, the net content
 b The name and address of the packer or distributor
.
c. The official USDA inspection mark and establishment number
d The date of pack and expired date
.
e.All of the above
8 Which of the following information must be included on the packages for
transporation?
a. Name of the manufacturer
b Date of sending and receiving
.
c. Number of eggs and their net weight
d All of the above
.
9 What should be done for the sick/ injured hen?
a. It is fine. Time will cure
b Separate her and slaughter
.
c. Separate her, have a medical check-up, take medicine and bring her back to the
flock only when she is fully recovered.
d None of them are correct.
.
10 What is cracked eggs?
a. Eggs break both the shell and the shell membrane
b Eggs with the shell is broken, but the shell membranes stay intact
.
c. The yolk and white can flow out.
d
.

Group 8  AQUATIC PRODUCTS 

Q
1 What are the advancements in the development of the marine aquaculture
system?
a. The design of new and innovative cages
b Advancements in technology such as water recirculation systems
.
c. Both A and B are correct
d None of them are correct
.
2 Along the coast line, how many fishing areas Vietnam’s sea can be divided
into? List what they are.
a. 2 areas: coastal area and inshore area
b 2 areas: coastal area and offshore area
.
c. 3 areas: coastal area, inshore area and offshore area
d 3 areas: coastal area, inside area and offside area
.
3 Which rank Vietnam stood in terms of fish and fishery products
worldwide export value in 2020?
a. 1
b 2
.
c. 3
d 4
.
4 Which product was the largest seafood exporters and producers in
Vietnam (2020)?
a. Pangasius
b Tuna
.
c. Shrimp
d Squid and octopus
.
e. Snails, scallops, shells, crab
5 Who was the Chairperson of the National Assembly of Socialist Republic
of Vietnam when the Vietnam Law on Fisheries was passed on 21/11/2017?
a. Nguyen Phu Trong
b Nguyen Thi Kim Ngan
.
c. Nguyen Xuan Phuc
d Nguyen Tan Dung
.
6 CCFFP belongs to the list of Codex Committees: to elaborate world wide
standards for fresh, frozen (including quick frozen) or otherwise processed
fish, crustaceans and molluscs.
CCFFP stands for:
a. Codex Committee on Fish and Fishery Products
b Codex Committee on Fish and Fishery Practices
.
c. Codex Commission on Fish and Fishery Products
d Codex Commission on Fish and Fishery Practices
 .
7 TCVN and QCVN (Give standards for the production and products, not
only fisheries or food but also include other aspects)
are published by
a. Ministry of Health
b Ministry of Agriculture and Rural Development
.
c. Ministry of Industry and Trade
d Ministry of Science and Technology (MOST)
.
8 When does the Vietnam's law on fisheries (Law No.: 18/2017/QH14) (9
Chapter (105 articles)) approved by the 14th National Assembly of Socialist
Republic of Vietnam on 21/11/2017 during the 4th session comes into
force?
a. From 25/11/2017
b From 21/12/2017
.
c. From 29/12/2018
d From 01/01/2019
.
9 According to Spain broadcast, What are the products which farming in
Vietnam on the Mekong River did not ensure the correct process?
a. Pangasius
b Shrimps
.
c. Crabs
d All of them
.
10 According to statistics from the Ministry of Agriculture and Rural
Development, in the first nine months of 2016, Vietnam had ____ seafood
shipments from ____ exporting companies returned by 38 importing
countries
a. 255 and 100
b 425 and 110
.
c. 542 and 110
d 452 and 100
.
11 In dried aquatic products that contaminated with dirt and toxic substances
due to
a. Exposure on the ground
b Exposure to roadside, canalside, on the ground
 .
c. Exposure to roadside, canalside
d None of them
.
12 Why Hong Chang Corp. of Santa Fe Springs  began a voluntary recall
frozen fish from China?
a. Error in labeling the weight of Products
b It was not presented for import reinspection into the United States
.
c. Fail in sizes and lot code
d It might have been mislabeled and could contain pufferfish
.

Group 9  FOOD RETAILING AND RESTAURANTS

Q
1 Which is INCORRECT about requirements for restaurant staff?
a. People who are suffering from diseases on the list of infectious diseases or
diseases prescribed by the Ministry of Health are not allowed to have direct
contact during food business, are not allowed to directly participate in the food
business process.
b Restaurant owners and people directly dealing in food must be trained and
. granted a Certificate of training in food safety knowledge according to
regulations.
c. Restaurant staff must wear their own protective clothing; Do not smoke, spit or
chew candy in the food business area.
d Restaurant owners or managers in direct contact with food and people directly
. dealing in food must undergo a medical examination and be granted a Health
Certificate according to regulations of the County’s Health Department
2 Where did the horsemeat scandal begin?
a. December 2012
b January 2013
.
c. November 2012
d February 2013
.
3 Which are factories as the source of beef products that had been
contaminated or adulterated?
a. Silvercrest Foods in Ireland
b Dalepak in Yorkshire
.
 c. Liffey Meats in Ireland
d All of them
.
4 What is chemical used for faking beef in Vietnam?
a. Magnesium carbonate
b Tertiary butylhydroquinone
.
c. Erythosine (Red #3)
d Sodium metabisulfite
.
5 A fine for faking beef in Vietnam?
a. 2-3 million VND
b 10-100 million VND
.
c. 5-6 million VND
d 10-20 million VND
.
6 Which is not a general requirement for organized food retail sector?
a. Good Manufacturing Practices (GMP)
b Good Hygiene Practices (GHP)
.
c. Processed food vendors
d Food safety management system
.
7 How long does all food retail must be registered with the environmental
health department of local authority in the area before the business begins
trading?
a. At least 30 days
b At least 28 days
.
c. At least 20 days
d At least 15 days
.
8 In standards for restaurants, to protect customers’ health, employees
should not:
a. Clean and wash their hands regularly
b Complete a food safety course
.
c. A and B are correct
d A and B are incorrect
.
9 Which kind of food product contain allergy ingredients?
 a. Cereal
b Dairy products
.
c. Fish
d All are correct
.
10 Which of the following establishments is eligible for a Certificate of
eligibility for food safety according to Vietnam’s SAFETY LAW IN FOOD
RETAIL SECTOR?
a. Producing and trading in tools, packaging materials and food containers
b Restaurant in the hotel
.
c. Street food business
d None of the above
.