PMS · PMS · 2026
Solved PMS 2026 GK practice set Q601-650 from the Sir Adnan 1000 one-liners booklet - HACCP, pasteurization, food fortification, stunting and wasting, food deserts, cold chain, food additives, FAO and school feeding MCQs with verified answers and explanations. A practice set for PMS Screening preparation, not an official past paper.
Paper Snapshot
Questions
39
Time
39
Minutes
Subjects
1
Topics
1
Read mode shows correct answers. Attempt mode hides answers, starts timer, and shows your result after submission.
About this paper
A Sir Adnan one-liner booklet headed '1000- PMS 2026 GK / ONE-LINER (Origionally PMS SCREENING Syllabus BREAKDOWN)' from the monster-data 'PMS SCREENING 2026 GK UPDATED' pack (74 pp). This file publishes Q601-650 only, in the standard MCQ format with verified answers and explanations: 39 published, 11 dropped as internal duplicates of items already published from the same booklet (Q605 = Q574 in the Q551-600 file, canning heat sterilization; Q606 = Q575, freezing slowing microbial growth; Q607 = Q576, drying removing moisture, verbatim; Q616 = Q586, obesity due to excess calorie intake, converse; Q621 = Q581, foodborne diseases list, wording only changed; Q626 = Q591, GM food improving yield & resistance; Q627 = Q520 in the Q501-550 file, organic farming avoids, verbatim; Q632 = Q580, food contamination types, verbatim; Q641 = Q313 in the Q301-350 file, goiter due to iodine deficiency, converse; Q642 = Q363 in the Q351-400 file, iron deficiency causes anemia, converse; Q643 = Q360 in the Q351-400 file, vitamin A deficiency causes night blindness, converse), 0 corrections, 2 note flags (Q624 danger-zone limits vary slightly by authority; Q640 micronutrient answer read as the vitamins-and-minerals set). Q620 (sustainable food production reduces environmental impact & resource depletion) and Q649 (sustainable food systems reduce waste & environmental impact) are both kept as distinct booklet items (production vs whole system, resource depletion vs waste). Q651-1000 remain for later runs; the booklet PDF stays in work/pms-screening/.
Paper Controls
Subject 1
Topic Section
39 solved MCQs shown directly below
Correct Answer: Safety, nutrition, taste, and appearance
Food quality is determined by safety, nutrition, taste and appearance: food must be safe to eat, nutritious, palatable and appealing.
Correct Answer: Protein, fat, carbohydrate, vitamins & minerals
Nutritional value of food depends on protein, fat, carbohydrate, vitamins and minerals: the nutrients a food supplies decide its value.
Correct Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points: the food-safety system that identifies hazards and controls them at critical points.
Correct Answer: 72°C for 15 seconds
Pasteurization temperature for milk is 72°C for 15 seconds: the standard high-temperature short-time (HTST) treatment for milk.
Correct Answer: Contamination & spoilage
Food packaging prevents contamination and spoilage: it shields food from microbes, dirt, moisture and air.
Correct Answer: Microbes & insects
Food irradiation controls microbes and insects: ionising radiation kills pests and spoilage organisms in food.
Correct Answer: Iodine
Fortification of salt includes iodine: iodized salt supplies the iodine the thyroid needs.
Correct Answer: Iron & folic acid
Fortification of flour includes iron and folic acid: added to prevent iron-deficiency anaemia and neural-tube defects.
Correct Answer: Growth, immunity & cognitive development
Malnutrition affects growth, immunity and cognitive development: undernourished children grow poorly, fall ill more easily and learn more slowly. This is the general-malnutrition item; the protein-energy-specific version is Q592 in the Q551-600 file.
Correct Answer: Chronic malnutrition
Stunting indicates chronic malnutrition: low height for age reflects long-term undernutrition.
Correct Answer: Acute malnutrition
Wasting indicates acute malnutrition: low weight for height reflects recent, severe undernutrition.
Correct Answer: Weak immunity & infections
Undernutrition leads to weak immunity and infections: a poorly nourished body cannot fight disease well.
Correct Answer: Hunger & malnutrition levels
The Global Hunger Index measures hunger and malnutrition levels: it combines undernourishment, child wasting, child stunting and child mortality.
Correct Answer: Areas lacking fresh & healthy food
Food deserts are areas lacking fresh and healthy food: residents have little access to affordable nutritious food.
Correct Answer: Availability, access & utilization of food
Food security includes availability, access and utilization of food: food must exist, people must be able to obtain it, and bodies must use it well.
Correct Answer: Environmental impact & resource depletion
Sustainable food production reduces environmental impact and resource depletion: it produces food while using soil, water and energy sparingly.
Correct Answer: Microbial toxins
Food poisoning is caused by microbial toxins: toxins produced by microbes growing in food make people ill when the food is eaten.
Correct Answer: Free from pathogens & chemicals
Safe water for food preparation should be free from pathogens and chemicals: clean water prevents microbes and harmful chemicals reaching food.
Correct Answer: 5–60°C
The temperature danger zone for food is 5–60°C: bacteria multiply rapidly in this range, so food should not sit in it.
Correct Answer: Maintaining proper refrigeration from production to consumption
The cold chain in food refers to maintaining proper refrigeration from production to consumption: chilled food stays chilled at every step.
Correct Answer: Nutritional info & ingredients
Food labeling provides nutritional info and ingredients: labels tell buyers what a food contains and its nutrient values.
Correct Answer: Shelf life, color, flavor & texture
Food additives improve shelf life, color, flavor and texture: preservatives, colours and flavourings keep food attractive and lasting.
Correct Answer: Microbial growth & spoilage
Preservatives prevent microbial growth and spoilage: they stop microbes that would rot food.
Correct Answer: Salt, sugar, vinegar
Natural preservatives include salt, sugar and vinegar: they preserve food by drawing out water or by acidity.
Correct Answer: Safety & compliance with standards
Food inspection ensures safety and compliance with standards: inspectors check that food meets hygiene and quality rules.
Correct Answer: Food and Agriculture Organization
FAO stands for the Food and Agriculture Organization (of the United Nations): the UN agency leading efforts against hunger.
Correct Answer: Food safety & nutrition
WHO works with FAO on food safety and nutrition: together they run the Codex Alimentarius food standards programme.
Correct Answer: Child nutrition & feeding programs
UNICEF promotes child nutrition and feeding programs: it supports feeding and nutrition for mothers and children.
Correct Answer: Stunted growth & cognitive delay
Malnutrition in children leads to stunted growth and cognitive delay: undernourished children grow short and develop slowly.
Correct Answer: Millions of people worldwide
Global hunger affects millions of people worldwide: hundreds of millions face undernourishment, mostly in developing regions.
Correct Answer: Developing countries
Protein-energy malnutrition is common in developing countries, where food shortage and poverty leave children short of protein and energy.
Correct Answer: Vitamins & minerals intake
Micronutrient deficiency affects vitamins and minerals intake: micronutrients are the vitamins and minerals needed in small amounts.
Correct Answer: Reduce hunger & malnutrition
Food security programs aim to reduce hunger and malnutrition: they work to give everyone reliable access to enough safe food.
Correct Answer: Ready-to-eat therapeutic foods
Emergency food aid includes ready-to-eat therapeutic foods: nutrient-dense pastes such as RUTF treat severe acute malnutrition.
Correct Answer: Child nutrition & attendance
School feeding programs improve child nutrition and attendance: a school meal nourishes children and brings them to school.
Correct Answer: Enhanced micronutrients
Biofortified crops provide enhanced micronutrients: crops bred or enriched to carry more iron, zinc or vitamin A.
Correct Answer: Handling, storage & preparation
Food safety includes handling, storage and preparation: safe food depends on clean handling, correct storage and proper cooking.
Correct Answer: Waste & environmental impact
Sustainable food systems reduce waste and environmental impact: the whole chain, from farm to table, wastes less and pollutes less.
Correct Answer: Healthy eating habits
Nutrition education promotes healthy eating habits: teaching people about balanced diets changes what they choose to eat.
Source & verification
Built by GK360 from verified bank questions — every answer rechecked before publishing. Where the source printed no options, the answer options were prepared by GK360; the questions and correct answers are the verified originals.
Questions
No. It is part 13 (Q601-650) of a Sir Adnan 1000 one-liner practice booklet prepared for PMS Screening 2026. It is published as paperType 'practice', never as a past paper, and the year 2026 is the booklet's label, not a claimed exam session.
HACCP is Hazard Analysis and Critical Control Points, the food-safety system that controls hazards at critical points. Milk pasteurization by the HTST method is 72°C for 15 seconds.
Stunting indicates chronic malnutrition (low height for age from long-term undernutrition), while wasting indicates acute malnutrition (low weight for height from recent, severe undernutrition).
The source prints question + answer only, no options; the options are authored distractors under the 2026-10-28 single-format decision, so optionsSource is 'authored'.
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