Survey about Lentil and Rice Producers for Inspectors and Analysts

This survey aims to assess the quality of lentils and rice and their storage conditions during field inspection and analysis to ensure their conformity with approved specifications and safety for consumption. We kindly ask you to fill out the form accurately based on actual observations during the inspection. This data contributes to improving monitoring and ensuring the quality of food products.

What is your age?

  1. 28 years old
  2. 38
  3. 37
  4. 27
  5. 35
  6. الأعمار بيد الله
  7. 30
  8. 31

What is your gender?

What is your level of education?

  1. bachelor's with honours
  2. 请提供要翻译的文本。
  3. graduate studies
  4. university student
  5. bachelor of public health
  6. university
  7. جامعي
  8. university student
  9. university student

What is your job in the field of inspection?

  1. quality inspector
  2. i am not working.
  3. registered
  4. inspector
  5. health officer
  6. inspector
  7. مفتش
  8. chemical analyst and inspector
  9. inspector

How many years of experience do you have in the field of inspection?

  1. 2
  2. 1
  3. 8
  4. 2
  5. 3
  6. 2
  7. 22
  8. 1
  9. 4

How important is lentils in your diet?

How important is rice in your diet?

How often do you eat lentils in a week?

How often do you eat rice in a week?

What are the reasons that drive you to consume lentils?

Preferred by family

  1. i don't use it.

What are the reasons that drive you to consume rice?

Preferred by family

  1. preferred
  2. preferred

What types of lentils do you consume?

Brown lentils

  1. hec biri - no one

What is your preferred method of preparing lentils?

In salads

  1. none

Do you have any dietary restrictions that affect your lentil consumption? (e.g., allergies or dietary disorders)

  1. there are no restrictions.
  2. hello
  3. no.
  4. disorders (burning sensation)
  5. no.
  6. no.
  7. لا
  8. no.
  9. no.

Do you prefer polished or dry lentils?

What types of rice do you consume?

What is your preferred method of preparing rice?

Kabsa

  1. boiled
  2. 卡布萨
  3. kabsa
  4. kabsa

Do you have any dietary restrictions that affect your rice consumption? (e.g., allergies or dietary disorders)

  1. there is none.
  2. hello
  3. no
  4. there is none.
  5. no.
  6. no.
  7. لا
  8. no.
  9. no.

What are the main inspection/analysis criteria for lentil products?

Flavor

  1. lubrication ratio
  2. i don't know.
  3. lubrication ratio
  4. lubrication ratio
  5. النكهة

What are the main inspection/analysis criteria for rice products?

Flavor

  1. presence of fungi.
  2. the flavor
  3. presence of fungi
  4. النكهة

What are the common mistakes you notice in lentil products?

Non-compliance with quality standards

  1. excess lubrication to change color
  2. excessive greasing to change the color.
  3. excess lubrication to change color.

What are the common mistakes you notice in rice products?

Non-compliance with quality standards

  1. the presence of microbes
  2. the presence of microbes.

How do you evaluate the quality of lentil products?

Microbiological inspection

  1. visual chemistry and microbiology
  2. i don't know.
  3. visual chemistry and microbiology

How do you evaluate the quality of rice products?

Microbiological inspection

  1. visual, chemical, and microbiological.
  2. visual, chemical, and microbiological.
  3. microbiological testing

What improvements can be made to enhance the quality of lentil products?

Improve quality and inspection/analysis standards

  1. every reminder.
  2. expiration of validity
  3. everything mentioned.
  4. expiration of validity

What improvements can be made to enhance the quality of rice products?

Improve quality and inspection/analysis standards

  1. "every mention"
  2. improve quality and shorten expiration.
  3. every mention.
  4. improving quality and shortening validity.

Do you have any suggestions to improve the inspection process for lentil products?

  1. reducing the size of lentil packages.
  2. suppliers' compliance with conditions before import and conducting field tests.
  3. precision in inspection inspection with modern systems inspection tools the inspector should be highly educated checking a number of mobile phones
  4. emphasizing the type of packaging, and it is preferable for the packaging to be small. improving storage operations and controlling the temperature in the warehouses may mean that the temperature is much higher than 25 degrees.
  5. no
  6. determining the quantity and type of oil used for polishing.

Do you have any suggestions to improve the inspection process for rice products?

  1. no.
  2. suppliers' compliance with the requirements before importing.
  3. accuracy in inspection inspection with modern systems inspection tools the inspector should be highly educated inspecting a number of mobile phones
  4. the danger of rice is that it is affected by humidity, leading to contamination by fungi. emphasis should be placed on the type of packaging, and it is preferable for the packaging to be small. additionally, storage operations should be improved.
  5. no.
  6. not filling transport containers with the product.

What is your opinion on specification 4897:2015 (Specification for hulled lentils) especially clause 6.1.3 free from live and dead insects in all their stages and parts?

  1. correct.
  2. good.
  3. good.
  4. lentils are low in live insect contamination, but during the harvesting stage, they get contaminated with live insects that die with them and remain until packaging.
  5. جيد
  6. good.

What is your opinion on clause 8.1.3 in specification for hulled lentils allowing the use of permitted vegetable oils during the processing only and not allowing the use of oils for polishing lentils after the processing is complete?

  1. it is expected not to cheat in the product.
  2. good.
  3. good.
  4. microorganisms grow in oily environments at a low rate, and thus the more the lentils are oiled, the more suitable the medium becomes for the growth of living contaminants. it is important to determine a mechanism for detecting the oils used in manufacturing.
  5. جيد
  6. good.

What is your opinion on specification 3795:2015 (Specification for broken rice) especially clause 2.1.3 free from live and dead insects in all their stages and parts?

  1. good.
  2. good.
  3. good.
  4. it cannot be free from live insects, especially since it is constantly contaminated with live pests, particularly during the storage phase. these insect contaminants are less dangerous than the contaminating fungi.
  5. جيد
  6. good.

Do you have suggestions for additions or deletions in the two specifications?

  1. no.
  2. the word "empty" can be deleted and replaced with "non-influential" and "changing" because fumigation kills insects and they remain in the rice, so it cannot be empty.
  3. لا
  4. no.

What types of packaging do you prefer for lentil products?

What types of packaging do you prefer for rice products?

What size of packaging do you prefer for lentil products?

What size of packaging do you prefer for rice products?

Do you have any special training in the field of inspection for lentil and rice products?

What type of training did you receive in the field of lentils?

  1. i did not receive training.
  2. there is none.
  3. field inspection

What type of training did you receive in the field of rice?

  1. i did not receive training.
  2. there is none.
  3. field inspection

Do you have any special tools or techniques for analyzing the quality of lentils and rice?

What special tools or techniques do you use to analyze the quality of lentils?

  1. check the smell and color.
  2. "it only needs to be sent to the laboratory."
  3. no.
  4. the flashlight

What special tools or techniques do you use to analyze the quality of rice?

  1. by theoretical disclosure
  2. there is nothing but sending it to the laboratory.
  3. no.
  4. the flashlight
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