Class 11 Food Processing Chapter 5 Food Safety Management Systems

Class 11 Food Processing Chapter 5 Food Safety Management Systems Solutions English Medium As Per AHSEC New Syllabus to each chapter is provided in the list so that you can easily browse through different chapters Class 11 Food Processing Chapter 5 Food Safety Management Systems Question Answer and select need one. Class 11 Food Processing Chapter 5 Food Safety Management Systems Notes Download PDF. AHSEC Class 11 Elective Food Processing Question Answer English Medium.

Class 11 Food Processing Chapter 5 Food Safety Management Systems

Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 11 Food Processing Chapter 5 Food Safety Management Systems Textual Solutions are part of All Subject Solutions. Here we have given AHSEC Class 11 Food Processing Chapter 5 Food Safety Management Systems Textbook Solutions English Medium for All Chapters, You can practice these here.

Food Safety Management Systems

Chapter: 5

SESSION 1: FOOD SAFETY MANAGEMENT SYSTEM – I

CHECK YOUR PROGRESS

I. Multiple choice Questions:

1. Which among the following system, identifies hazards and sets critical limits for food safety?

(a) GMP.

(b) HACCP.

(c) GHP.

(d) Management system.

Ans: (b) HACCP.

2. Various aspects of food production are covered under which of the following?

(a) FSMS.

(b) HACCP.

(c) GMP.

(d) GHP.

Ans: (a) FSMS.

3. GMP consist of which of these?

(a) 5 P’s.

(b) 5 C’s.

(c) 5 D’s.

(d) 4 G’s.

Ans: (a) 5 P’s.

4. CCP is-

(a) Critical care point.

(b) Care and control point.

(c) Critical control points.

(d) Crucial care point.

Ans: (c) Critical control points.

5. Safe food handling from the farm to the consumer is concerned with?

(a) Crucial control point.

(b) Communication.

(c) GHP.

(d) Management system.

Ans: (c). GHP.

II. Mark the statement True or False:

1. Poor hygiene and sanitation do not impact food safety in bakery industry.

Ans: False.

2. HACCP is based on five principles.

Ans: False.

3. People, procedure, product, premises and publicity are the 5 P’s of GMP.

Ans: False.

4. The Food Safety and Standards Act (FSSA) was passed by the Indian Parliament in 2002.

Ans: False.

5. In GMP potential hazards are identified and controlled at a specific point.

Ans: False.

III. Fill in the blanks:

1. The main sources of contamination in a bakery are ______________, surfaces, air, water, and pests.

Ans: Food handler.

2. FSSA stands for ______________.

Ans: Food Safety and Standards Act.

3. FSMS stands for __________.

Ans: Food Safety Management System.

4. Communications is a __________ flow of information.

Ans: Two-way.

5. Communication covers both internal and ____________ communication.

Ans: External.

IV. Very short answer type questions:

1. List down the key elements of FSMS.

Ans: (i) Hazard Analysis Critical Control Point (HACCP).

(ii) Good Manufacturing Practices.

(iii) Good Handling Practices (GHP).

(iv) Interactive Communications.

(v) Management System.

(vi) Statutory and Regulatory Requirements.

(vii) Layout of the bakery unit.

(viii) Equipment.

(ix) Personal Hygiene.

(x) Cleaning Agents and Tools.

2. Write 4 features of FSMS guidelines.

Ans: (i) A full treatment on GMP and GHP relevant for bakery products.

(ii) The language of the FSMS guidelines is directive in nature.

(iii) The FSMS guidelines have provisions for implementation of Hazard Analysis and Critical Control Point (HACCP) system by the food businesses. The tables of Hazard Analysis in the document definitely help the industry to identify the food safety risks related to each processing step  and identify the Critical Control Points (CCPs) along with recommended corrective action.

(iv) Sample HACCP plans have been taken from established bakery industries. These plans could be used as reference by the industry and modified by a bakery unit based on their operations. 

3. Comment on effectiveness of HACCP.

Ans: HACCP is an internationally recognized system for the reduction of food safety hazards and ensures food safety. Several biological, physical or chemicals hazards can occur during the process of production. 

The potential hazards are identified and controlled at a specific point by the quality control procedures described in HACCP through following measures: 

(i) Conduct hazard analysis to identify types of hazard.

(ii) Identify the critical control points (CCP).

(iii) Analyse the CCP for each step-in production.

(iv) Refer to the critical limits from safety manual. 

(v) Establish the critical limits for the product. 

(vi) Monitoring system for the critical limits. 

(vii) Apply corrective measures to control the critical limits. 

(viii) Enter the observation records in the log book. 

SESSION 2: FOOD SAFETY MANAGEMENT SYSTEM -II

CHECK YOUR PROGRESS

I. Multiple choice Questions:

1. Hygiene means maintaining the staff and bakery unit in clean and _________ free conditions.

(a) Pest.

(b) Dust.

(c) Contamination.

(d) Moisture.

Ans: (c) Contamination.

2.  ________ are the most likely source and carrier of contamination in food industry.

(a) Hands.

(b) Rodents.

(c) Equipment.

(d) None of the above.

Ans: (a) Hands.

3. Which of the following helps in ventilation and remove humidity?

(a) Exhaust fans.

(b) Door.

(c) Drainage facility.

(d) Strip curtain.

Ans: (a) Exhaust fans.

4. Hygiene or sanitary conditions of an individual refers to _________.

(a) Personal hygiene.

(b) Food hygiene.

(c) Bakery unit hygiene.

(d) Food safety.

Ans: (a) Personal hygiene.

5. Hands are washed at least for ________ seconds:

(a) 20.

(b) 10.

(c) 5.

(d) 100.

Ans: (a) 20.

II. Mark the statement True or False:

1. Work area preparation facilitates optimum utilization of the bakery facilities.

Ans: True.

2. Non-porous tiles are considered good for cleaning.

Ans: True.

3. Wooden doors and windows are prone to mould growth, and termites with ageing.

Ans: True.

4. Stainless steel and marble tops are preferred work surfaces.

Ans: True.

5. Storage of biodegradable and non-biodegradable wastes separately is a good practice.

Ans: True.

III. Fill in the blanks:

1. Working surfaces must be made of __________ materials.

Ans: Non-porous.

2. Strip curtain, air curtain and wire mesh prohibit the entry of _______ and contaminants in food handling area.

Ans: Pests.

3. Lights in production area must be __________.

Ans: Shatter-proof.

IV. Very short answer type questions:

1. Enlist the three important considerations for ensuring hygienic supply of water. 

Ans: (i) Water supply must be from a reliable source.

(ii) Provision of adequate water storage facilities.

(iii) Sufficient number of water supply taps with appropriate placement.

2. Mention three practices to keep the workplace organized and hygienic. 

Ans: (i) Provide sufficient windows, roof vents and exhaust fans to ensure optimum ventilation and remove excessive humidity/steam; clean the windows at periodic intervals.

(ii) Fit doors with strip curtain, air curtain, and wire mesh so that pests and other contaminants do not enter the food-handling area.

(iii) Keep working surfaces made of non-reactive materials (e.g., stainless steel, marble), free from cracks/crevices, and without sharp internal angles or protruding rivets, nuts and bolts.

3. How do you maintain hygiene and sanitation at your home? 

Ans: (i) Wash hands: often (20 sec) before food; after toilet/trash/pets.

(ii) Keep the kitchen clean: separate raw/cooked, clean boards, refrigerate leftovers fast.

(iii) Wipe/disinfect: high-touch surfaces (handles, switches, phones) regularly.

(iv) Ventilate daily (windows/exhaust fans): to cut humidity and odours.

(v) Keep the bathroom dry: clean the toilet/sink daily; close the lid before flushing.

(vi) Use safe drinking water: clean filters/containers routinely.

(vii) Segregate waste (wet/dry): empty bins daily; wash bins weekly.

(viii) Store food: in sealed containers; FIFO (first-in, first-out).

(ix) Control pests: fix leaks, cover drains, use screens; avoid standing water.

(x) Laundry/linens: wash towels 3–4 uses; kitchen towels daily; beds weekly.

4. What practices are prohibited in food production area?

Ans: (i) Touching nose, eye, ear, mouth and hair while working is strictly prohibited as it carries a lot of bacteria which immediately contaminates the bakery food.

(ii) Coughing or sneezing without covering the mouth and nose with cloth.

(iii) Eating, drinking, consumption of tobacco products or chewing gum is strictly prohibited in work area.

SESSION 3: FOOD SAFETY MANAGEMENT SYSTEM – III

CHECK YOUR PROGRESS