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