Question
Match the items in List I with List II :List - I List - II (a) FIFO (i) Service (b) NOC (ii) Food safety (c) MUF (iii) Personnel (d) QWL (iv) Production (e) CCP (v) Store (f) SOP (vi) Accounting (vii) Purchase
code :
The correct answer is
(a)-(v), (b)-(i), (c)-(vi), (d)-(iii), (e)-(ii), (f)-(iv)
Matching List I and List II Concepts
This question requires matching specific terms from List I to their appropriate categories in List II based on their common usage and definition in business contexts.
| List I Term | List II Category | Reasoning |
|---|---|---|
| (a) FIFO | (v) Store | FIFO, meaning First-In, First-Out, is a fundamental inventory management principle used in Store operations to ensure older stock is used before newer stock. |
| (b) NOC | (i) Service | NOC typically stands for Network Operations Center, which is responsible for monitoring and managing IT infrastructure and related Service delivery. |
| (c) MUF | (vi) Accounting | MUF signifies Material Under Valuation, an adjustment used in Accounting to reflect the true value of inventory, especially during inter-departmental transfers. |
| (d) QWL | (iii) Personnel | QWL stands for Quality of Work Life, a concept focused on employee well-being and job satisfaction, falling under the domain of Personnel management. |
| (e) CCP | (ii) Food safety | CCP represents a Critical Control Point, a key element of the HACCP system used to identify and control hazards in the Food safety management process. |
| (f) SOP | (iv) Production | SOP means Standard Operating Procedure, which provides standardized instructions for carrying out tasks, widely used to ensure consistency in Production processes. |
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Important Questions from Impact of Globalization on Indian Agriculture and Issues of Food Security
Which of the following statements regarding the National Food Security Act is incorrect?
- Give the right sequence for establishing HACCP :
(i) Establish critical points.
(ii) Establish the correct action.
(iii) Identify the critical control point.
(iv) Establish effective record keeping.
(v) Identify hazard and assess the severity and risk.
(vi) Establish procedure to verify that system.
(vii) Establish procedure to monitor CCP.
code : - Expanded form of FSSAI is :
- Give the correct sequence of steps involved in the HACCP system :
(a) Developing criteria for control and prevention
(b) Monitoring each critical control point
(c) Identifying critical control points
(d) Identifying and assessing hazards
(e) Taking immediate corrective action - Give the correct sequence of steps involved in the process of receiving the supplies in a food service establishment :
(a) Quality of ingredients are checked with specifications given to supplier
(b) Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
(c) Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
(d) Delivery note is checked with copy of the order placed
(e) Delivery challan is countersigned by the receiving authority and the deliverer of supplies
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