List-I | List-II | ||
| (A) | Quality Assurance | (I) | Process of implementation and monitoring of quality systems like TQM, ISO |
| (B) | Quality control | (II) | Process of problem solving with the purpose of getting a 'zero-defect product |
| (C) | Quality Management | (III) | Characteristics of the product that are given by the buyer or desired by the consumer |
| (D) | Specifications | (IV) | Process of preventive problem management |
Which among the following are physical hazards present in foods?
(A) Stones
(B) Pesticide residues
(C) Match sticks
(D) Stems and seeds
(E) Veterinary residues
What comes next in the series?
\(2, 6, 12, 20, 30, \ ?\)