Class 10 Elective Travel Tourism and Hospitality Chapter 5 Health and Hygiene Question answer to each chapter is provided in the list so that you can easily browse throughout different chapters SEBA Class 10 Elective Travel Tourism and Hospitality Chapter 5 Health and Hygiene Notes PDF and select need one.
Class 10 Elective Travel Tourism and Hospitality Chapter 5 Health and Hygiene
Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SCERT (CBSE) Book guidelines. These solutions are part of SCERT All Subject Solutions. Here we have given Assam Board Class 10 Elective Travel Tourism and Hospitality Chapter 5 Health and Hygiene Solutions for All Subject, You can practice these here.
Health and Hygiene
Chapter – 5
Session 1.
Check Your Progress.
A. Match the Columns:
| Column A | Column B | ||
| (a) | Insect and vermin | (i) | Paper waste |
| (b) | Green dustbin | (ii) | Leaves and grass |
| (c) | Garden waste | (iii) | Computer and electrical fittings |
| (d) | E-waste | (iv) | Personal Protective Equipment |
| (e) | Hand gloves and masks | (v) | Pest control |
| (f) | cross contamination | (vi) | Advantage of air conditioning |
| (g) | Control humidity | (vii) | Dry storage |
| (h) | Groceries | (viii) | Polishing |
| (i) | Silverware | (ix) | Holding from bottom |
| (j) | Glassware | (x)) | Same table or chopping board for raw meat and vegetables |
Ans:
| Column A | Column B | ||
| (a) | Insect and vermin | (v) | Pest control |
| (b) | Green dustbin | (i) | Paper waste |
| (c) | Garden waste | (ii) | Leaves and grass |
| (d) | E-waste | (iii) | Computer and electrical fittings |
| (e) | Hand gloves and masks | (iv) | Personal Protective Equipmen |
| (f) | cross contamination | (vii) | Dry storage |
| (g) | Control humidity | (vi) | Advantage of air conditioning |
| (h) | Groceries | (viii) | Polishing |
| (i) | Silverware | (ix) | Holding from bottom |
| (j) | Glassware | (x) | Same table or chopping board for raw meat and vegetables |
B. Subjective Questions:
1. Write the SOPs for handling dustbins.
Ans: A standard operating procedure (SOP) is a set of written instructions that describes, in detail, how to perform a process safely and effectively. Farms, greenhouses, laboratories, and shops must have written SOPs when using hazardous materials (chemical, radioactive, and biological) or physical hazards.
2. Name the pests present in a restaurant area.
Ans: The pests present in a restaurant area are:
(i) Cockroaches.
(ii) Rodents (Rats and Mice).
(iii) Flies (Houseflies, Fruit Flies, Drain Flies).
(iv) Ants.
(v) Stored Product Pests (e.g., weevils, beetles).
3. Explain the method of removal of waste from food and beverage counters.
Ans: The method of removal of waste from food and beverage counters are:
(i) Create a meal plan.
(ii) Save and eat leftovers safely.
(iii) Store food appropriately.
(iv) Buy “ugly” foods.
(v) Compost.
(vi) Use leftovers creatively.
4. What is the meaning of ‘waste segregation’? Explain waste handling methods practiced in a hospitality organisation.
Ans: Waste segregation can be defined as the process of identifying, classifying,dividing and sorting of garbage and waste products in an effort to reduce, reuse and recycle materials.
(i) Source Segregation:
(a) Waste is separated at the point of generation. Different bins or containers are used for various types of waste, such as organic waste, recyclables (paper, plastics, metals), glass, and hazardous waste.
(b) Color-coded bins are often used to simplify segregation (e.g., green for organic waste, blue for recyclables, red for hazardous waste).
(ii) Recycling Programs:
(a) Establishment of in-house recycling programs to collect and process recyclable materials like paper, cardboard, plastics, and glass.
(b) Partnering with local recycling facilities to ensure proper recycling of collected materials.
(iii) Organic Waste Management:
(a) Composting: Organic waste such as food scraps and garden waste is collected separately and composted to produce nutrient-rich soil.
(b) Biogas Production: Some hospitality organizations use anaerobic digestion to convert organic waste into biogas, which can be used as an energy source.
(iv) Hazardous Waste Handling:
(a) Special protocols are in place for the handling, storage, and disposal of hazardous waste such as cleaning chemicals, batteries, and electronic waste.
(b) Hazardous waste is typically stored in secure, labeled containers and collected by certified hazardous waste disposal companies.
(v) Food Waste Reduction:
(a) Implementing practices to minimize food waste, such as portion control, menu planning, and donating excess food to local charities.
(b) Using technology to track and analyze food waste patterns to identify areas for improvement.
5. Define the shelf-life of food.
Ans: The shelf life of a food product refers to the length of time for which it can be stored, under specified conditions, while remaining in optimum condition and safe for consumption.
6. Write the steps for maintaining an air-conditioner.
Ans: The steps for maintaining an air-conditioner are:
(i) Always check for the possibility of leaking of refrigerant or the air conditioning system.
(ii) Look for loose or worn outdrive belts.
(iii) Check internal operating pressure in the system.
(iv) For regular maintenance, a filter should be checked once in a month to see if it needs cleaning or replacing. Change filter and hold it to a bright light, then try to look through it if you can see the light easily.
(v) The condensing unit mounted outside should be cleaned of accumulated dirt, especially near the inlet and outlet discharge grills. Use a brush or hose to clean out leaves and windblown dirt or dust.
(vi) Go for vacuum cleaning once a month to clean the louvers. Once a year, remove them entirely so that you can clean the back of the louver as well as the inside of the ducts as far as you can reach easily.
7. Explain the procedure for cleaning tables to prevent contamination.
Ans: The procedure for cleaning tables to prevent contamination are mentioned below:
(i) Floors: These should be cleaned and disinfected regularly with appropriate chemicals.
(ii) Walls: These should be made of impervious, nonabsorbent and non-toxic material for easy cleaning.
(iii) Ceilings: These should be constructed in a way that they prevent dust and dirt and reduce condensation.
(iv) Windows: These should be constructed in a way Notes that they prevent dirt from building up.
(v) Doors: These should be easy to clean and where necessary, to disinfect.
Session 2.
Check Your Progress.
A. True and False.
1. Cutting of raw meat and vegetables on the same chopping board is a good practice.
Ans: False.
2. Brushing of teeth daily is a good practice.
Ans: True.
3. Chewing gum in front of guests is a good practice.
Ans: Do your self.
B. Subjective Questions:
1. Defined the personal hygiene qualities of a food handler.
Ans: It means being careful not to cough or sneeze on others, cleaning things that you touch if you are unwell, putting items such as tissues (that may have germs) into a bin, and using protection (like gloves or condoms) when you might be at risk of catching an infection.
2. List the main points for maintaining proper grooming.
Ans: The main points for maintaining proper grooming arē mentioned below:
(i) Wash your hands frequently with clean water and apply soap.
(ii) Taking bath washes away dead skin cells and dirt.
(iii) Make sure you are brushing your teeth twice a day.
(iv) Floss your teeth once a day for optimal oral hygiene.
3. Explain the important points to be followed for proper dental care.
Ans: The important points to be followed for proper dental care are mentioned below:
(i) Rush your teeth twice a day with fluoride toothpaste.
(ii) Floss regularly.
(iii) Visit your dentist routinely for a checkup and cleaning. Tell the dentist about any medical conditions you have and medications you take.
(iv) Eat a well-balanced diet.
(v) Quit smoking. Smoking increases your risk for gum disease.
A. True and False.
1. Wear protective clothing when working in a dangerous area.
Ans: True.
2. The HACCP concept was first developed in 1950s.
Ans: False.
3. ISO 22000 is an international standard intended to be used by organisations in the food and beverage sector.
Ans: True.
4. Aprons serve as a safe barrier against bacteria.
Ans: False.
B. Subjective Questions:
1. Define the term PPE.
Ans: PPE stands for Personal Protective Equipment. It refers to the various types of protective clothing, helmets, goggles, or other garments or equipment designed to protect the wearer’s body from injury or infection.
2. List the various Personal Protective Equipment used in the hotel industry.
Ans: Personal Protective Equipment (PPE) is an important part of food processing and food production safety.
Gloves Wearing proper gloves is essential to protect workers from exposure to harmful substances in food production and service areas.
Types of gloves:
(i) Dishwashing gloves to protect hands from hot water and strong chemicals that are used in soaps and sanitisers.
(ii) Cut-resistant gloves help to prevent skin from being accidentally sliced by sharp knives.
(iii) Freezer gloves are insulated gloves with good grip designed to shield the hands from frostbite, which can be a potential problem when spending a significant time in freezers or walk-in refrigeration storage units
3. Write the importance of HACCP and FSSAI in the hotel industry.
Ans: HACC services are for people who need assistance to continue living at home. Anyone can contact a HACC organisation to enquire about getting services. Often family members or doctors refer people.
The Food Safety and Standards Authority of India (FSSAI) plays a crucial role in the hotel industry by ensuring that food served to customers is safe, hygienic, and of good quality. Here’s how FSSAI impacts the hotel industry:
(i) Licensing and Registration:
(a) Mandatory Licensing: Hotels that serve food must obtain a license from FSSAI. This ensures that they adhere to the prescribed safety and hygiene standards.
(b) Registration for Smaller Establishments: Smaller hotels and food service establishments need to be registered with FSSAI, even if they do not require a full license.
(ii) Compliance with Food Safety Standards.
(a) Hygiene and Sanitation: Hotels must maintain high standards of hygiene and sanitation in their kitchens and food preparation areas as per FSSAI guidelines.
(b) Safe Food Handling: Proper handling of food, including storage, preparation, and serving practices, must comply with FSSAI standards to prevent contamination and foodborne illnesses.
(iii) Training and Certification.
(a) Food Safety Training: FSSAI mandates training programs for food handlers and kitchen staff in hotels. This training covers best practices in food safety, hygiene, and personal cleanliness.
(b) Certification: Post-training, staff are often required to obtain certifications to demonstrate their understanding of food safety protocols.
(iv) Food Labeling and Information.
(a) Menu Labeling: Hotels are required to provide accurate information on their menus regarding the ingredients and nutritional content of dishes, especially allergens.
(b) Traceability: Maintaining records of food sources and suppliers is essential for traceability and accountability in case of any food safety issues.
(v) Regular Inspections and Audits.
(a) Scheduled Inspections: FSSAI conducts regular inspections of hotel kitchens and food preparation areas to ensure compliance with food safety standards.
(b) Surprise Audits: Unannounced audits may also be conducted to check for adherence to safety and hygiene practices.
Check Your Progress:
| Column A | Column B |
| (a) Insect and versin | (i) Paper waste |
| (b) Green dustbin | (ii) Leaves and grass |
| (c) Garden waste | (iii) Computer and electrical fittings |
| (d) E-waste | (iv) Personal Protective Equipment |
| (e) Hand gloves and masks | (v) Pest control |
| (f) Cross contamination | (vi) Advantage of air conditioning |
| (g) Control humidity | (vii) Dry storage |
| (h) Groceries | (viii) Polishing |
| (i) Silverware | (ix) Holding from bottom |
| (j) Glassware | (x) Same table of chopping board for raw meat and vegetables |
Ans:
| Column A | Column B |
| (a) Insect and versin | (v) Pest control |
| (b) Green dustbin | (ii) Leaves and grass |
| (c) Garden waste | (i) Paper waste |
| (d) E-waste | (iii) Computer and electrical fittings |
| (e) Hand gloves and masks | (iv) Personal Protective Equipment |
| (f) Cross contamination | (x) Same table or chopping board for raw meat and vegetables |
| (g) Control humidity | (vi) Advantage of air conditioning |
| (h) Groceries | (vii) Dry storage |
| (i) Silverware | (viii) Polishing |
| (j) Glassware | (ix) Holding from bottom |
B. Subjective Questions:
1. Write the SOPs for handling dustbins.
Ans: A standard operating procedure (SOP) is a set of written instructions that describes, in detail, how to perform a process safely and effectively. Farms, greenhouses, laboratories, and shops must have written SOPs when using hazardous materials (chemical, radioactive, and biological) or physical hazards.
2. Name the pests present in a restaurant area.
Ans: The pests present in a restaurant area are mentioned below:
(i) Rats.
(ii) Mice.
(iii) Cockroaches.
(iv) Ants.
(v) Beetles.
(vi) Moths.
3. Explain the method of removal of waste from food and beverage counters.
Ans: The removal of waste from food and beverage counters is an essential aspect of maintaining hygiene, efficiency, and safety in food service establishments.
The process involves several key steps:
(i) Segregation of Waste.
(a) Identify Different Types of Waste: Waste should be classified into categories such as organic waste (food scraps), recyclable waste (plastic, glass, paper), and general waste (non-recyclable items).
(ii) Collection and Temporary Storage.
(a) Position Bins Strategically: Place waste bins in accessible locations near food preparation and serving areas to encourage proper disposal.
(b) Frequent Collection: Regularly empty bins to prevent overflow and reduce odours, pests, and cross-contamination risks.
(iii) Transportation to Disposal Area.
(a) Use Trolleys or Carts: Utilize trolleys or carts designed for waste transport to move collected waste to a central disposal area efficiently.
4. What is the meaning of waste segregation? Explain waste handling methods practiced in a hospitality organisation.
Ans: Waste segregation can be defined as the process of identifying, classifying,dividing and sorting of garbage and waste products in an effort to reduce, reuse and recycle materials. In order to segregate waste appropriately, it is important to correctly identify the type waste that is generated.
Hotel businesses can make conscious efforts to conduct food waste audits by tracking the amount of food being wasted, having proper inventories in place depending on the headcount of your business, promoting portion control, creating awareness amongst the staff and customers to avoid wasting and leaving food in their.
5. Define the shelf-life of food.
Ans: The shelf life of a food product refers to the length of time for which it can be stored, under specified conditions, while remaining in optimum condition and safe for consumption.
6. Write the steps for maintaining an air-conditioner
Ans: The steps for maintaining an air-conditioner are:
(i) Turn Off the Power and Clear All Debris.
(ii) Clean and Replace Your AC Filters.
(iii) Check and Clean the Evaporator and Condenser Coils.
(iv) Straighten Coil Fins.
(v) Unclog Drain Channels.
7. Explain the procedure for cleaning tables to prevent contamination.
Ans: The procedure for cleaning tables to prevent contamination are:
(i) Clean the surface with an appropriate cleaner.
(ii) After cleaning, thoroughly rinse the surface with clean water.
(iii) Apply a sanitizing solution to the surface.
Session 2.
Check Your Progress:
A. True and False.
1. Cutting of raw meat and vegetables on the sense thepping Board is a good practice.
Ans: False.
2. Brushing of teeth daily is a good practice.
Ans: True.
3. Chewing gum in front of guests is a good practice,
Ans: False.
B. Subjective Questions:
1. Defined the personal hygiene qualities of a food handier
Ans: food handling is the process of preparing food that is safe for public consumption. Essential to implementing safe food handling is that food handlers receive training on personal hygiene and sanitation, cooking and storing food at appropriate temperatures, and other safe food handling practices.
2. List the main points for maintaining proper grooming.
Ans: The main points for maintaining proper grooming are mentioned below:
(i) It shows professionalism in the workplace.
(ii) It influences your emotions.
(iii) It makes you adaptable to any environment.
(iv) It enhances beauty, health, and hygiene.
(v) It teaches balance.
3. Explain the important points to be followed for proper dental care.
Ans: Taking good care of teeth not only gives a nice smile but also keeps you in good health. Poor oral hygiene is linked to heart disease, diabetes, and pregnancy complications. Tooth loss can make it hard to eat healthy food, leading to even more health problems.
Oral hygiene steps:
(i) Brush: Always brush your teeth twice a day with a soft bristled toothbrush. Use toothpaste that contains fluoride. Eat or drink only after waiting for 30–45 minutes.
(ii) Floss: Use dental floss once in a day to clean the tight spaces between your teeth.
(iii) Rinse: Rinse your mouth for 30 minutes.
Session 3.
Check Your Progress.
A. True and False.
1. Wear protective clothing when working in a dangereus area.
Ans: True.
2. The HACCP concept was first developed in 1950s.
Ans: False.
3. ISO 22000 is an international standard intended to be used by organisations in the food and beverage sector.
Ans: True.
4. Aprons serve as a safe barrier against bacteria.
Ans: True.
B. Subjective Questions:
1. Define the term PPE.
Ans: PPE”, is equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses.
2. List the various Personal Protective Repment used in the hotel industry.
Ans: These injuries and illnesses may result from contact with chemical, radiological, physical, electrical, mechanical, or other workplace hazards. Personal protective equipment may include items such as gloves, safety glasses and shoes, earplugs or muffs, hard hats, respirators, or coveralls, vests and full body suits
3. Write the importance of HACCP and FSSAI in the hotel industry.
Ans: The HACCP concept was first developed in 1960s by the U.S. National Aeronautics and Space Administration (NASA), working with Pillsbury, to ensure crumb- and pathogen-free food having extensive shelf-life properties for space travel. The idea was to minimise food safety risks in the food safety organisation. Establishments that follow HACCP ensure standards of food safety.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is a systematic approach to identify, evaluate and control food safety hazards. These are caused by biological, chemical and physical agents. These agents cause food infection, illness and diseases. HACCP also focuses on how to reduce employees’ accidents while they are working, especially at peak hours.
HACCP works on critical control points, which control and eliminate health risks. Each control point has certain limits, which are acceptable, within which operations must be done. Critical controls are those points at which control is essential to guarantee that a potential hazard does not become an actual hazard. HACCP, ISO Standards are necessary condition for improving the overall quality of food safety and hygiene in the country and also to increase India’s share in global food trade.
