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Class 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation
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Food Safety Standards, Hygiene and Sanitation
Chapter: 1
| SESSION 1: MAINTAINING FOOD QUALITY, HYGIENE AND SANITATION IN THE WORK AREA |
| CHECK YOUR PROGRESS |
A. Multiple Choice Questions:
1. ____________ is the sum of all desirable characteristics of food that are acceptable to consumers.
(a) Food quality.
(b) Food spoilage.
(c) Food safety.
(d) None of the above.
Ans: (a) Food quality.
2. Milk is _____________.
(a) Highly perishable.
(b) Semi-perishable.
(c) Non-perishable.
(d) None of the above.
Ans: (a) Highly perishable.
3. The basic objective of maintaining personal hygiene is to break the cycle of transmission of _________.
(a) Oxygen.
(b) Micro-organisms.
(c) Light.
(d) None of the above.
Ans: (b) Micro-organisms.
4. Hands should be washed with water and soap for at least:
(a) 5 seconds.
(b) 20 seconds.
(c) 15 seconds.
(d) 10 seconds.
Ans: (b) 20 seconds.
5. CIP stands for-
(a) Clean inside the place.
(b) Cleaning instrument place.
(c) Clean-in-place.
(d) None of the above.
Ans: (c) Clean-in-place.
B. Fill in the Blanks:
1. Iodine solution is commonly used for ________________.in bakery industry.
Ans: Sanitization.
2. Clean-out-of-place (COP)is employed for cleaning mobile and ____________
Ans: Detachable equipment.
3. Freezer is maintained at temperatures_______________
Ans: 18°C
4. Hot holding unit maintained at ___________ or above.
Ans: 63°C
5. Frosted cakes are stored in __________.
Ans: A cake keeper.
C. Mark the statement True or False:
1. Personal hygiene practices suggest to keep nails short and clean.
Ans: True.
2. Diarrhoea, cholera and typhoid are not caused by unsafe food.
Ans: False.
3. Oil absorption capacity is an external characteristic of food quality determination.
Ans: False.
4. Cleaning removes dirt and grease, whereas sanitization ensures removal of harmful microorganisms.
Ans: True.
5. Minimum immersion time for chlorine solution with 50-90 ppm is 30 seconds.
Ans: True.
Additional:
A. Short Answer Questions:
1. What is meant by food quality?
Ans: Food quality is the sum of all desirable characteristics of food that are acceptable to consumers.
2. Name two external characteristics that determine food quality.
Ans: Appearance and texture.
3. Why is food hygiene important in bakery and patisserie?
Ans: Various raw items used in bakery and patisserie such as eggs, milk, butter and cream are highly perishable. Therefore, food hygiene is of paramount importance in the field of bakery and patisserie.
4. When should hands be washed in a bakery enterprise?
Ans: One must always wash his/her hands before handling raw foods, after cleaning and wiping tables, sneezing, coughing or touching mouth or nose, using the toilet/washroom, and handling soiled objects, garbage or money.
5. What are the two methods of cleaning equipment?
Ans: Clean-in-place (CIP) for the stationary and fixed equipment and Clean-out-of-place (COP) for the mobile and detachable equipment.
B. Long Answer Questions:
1. State the purposes of maintaining food quality in a patisserie.
Ans: In patisseries, food quality control is a rigorous cycle of inspection and implementation of food safety practices. Bakery and pastry products are generally delicate, sensitive to temperature and storage conditions therefore prone to contamination and spoilage.
Maintaining food quality control in a bakery and patisserie serves the following purpose:
(i) To prevent food getting contaminated in commercial bakeries and patisseries where bulk handling and processing is done.
(ii) To increase the shelf life of bakery and patisserie products.
(iii) To ensure the quality of raw materials as well as finished product.
(iv) To assess the risk involved and safety management during mass production, mass distribution and consumption.
(v) To prevent occurrences of food-borne illnesses.
(vi) To ensure the implementation of food laws and food safety standards.
(vii) To meet the international standards of quality and safety for international trades.
2. Explain the hygiene and sanitation of personnel in a patisserie.
Ans The first step for maintaining food hygiene is to ensure that the personnel involved in food handling have the knowledge, understanding and training in personal hygiene, food hygiene and safe food production. One of the basic objectives of maintaining personal hygiene is to break the cycle of transmission of micro-organisms by avoiding cross-contamination.
Personal hygiene is achieved by ensuring the following practices:
(i) Bath regularly.
(ii) Keep hair clean, tied back and covered with a hair net.
(iii) Keep nails properly trimmed at least once a week.
(iv) Wear personal protective equipment (PPE kit).
(v) Do not wear jewellery, watches etc. while handling food.
(vi) Use disposable spoons for tasting food.
(vii) Use a kitchen paper towel for wiping hands and work surfaces.
(viii) Wash hands frequently.
3. Describe the steps for proper handwashing.
Ans: (i) Wet hands with water.
(ii) Apply liquid soap and lather it for at least 20 to 30 seconds.
(iii) Scrub palm to palm, between all fingers, thumb, back of the hand and wrist.
(iv) Rinse under running water, pointing down toward the drain.
(v) Turn off taps and open the bathroom door using the paper towel.
(vi) Dry hands using a towel.
4. What are the guidelines for preventing contamination through the layout of a patisserie unit?
Ans: The patisserie unit should provide adequate space for working, flow of materials, equipment and storage of products.
(i) Only one-way flow of production operations from raw materials to finished products is preferred.
(ii) Non-food production areas like hand washing facilities, toilets, changing rooms and restrooms are provided away from food production areas.
(iii) Provision of sufficient ventilation facilities to reduce airborne contamination and odour, maintain ambient temperatures and control humidity.
(iv) Ceilings and walls are designed to prevent spaces for insects and pests growth.
(v) Sufficient light is made available for working in a hygienic manner.
(vi) Floors are made non-slippery and appropriately sloped to allow proper drainage.
5. List the storage instructions for finished bakery products.
Ans: (i) Brownies: Stored in an airtight container or freezer storage bag.
(ii) Crispy Cookies: Stored at room temperature for a week. In the refrigerator, they can be stored for up to three months.
(iii) Unfrosted Cakes, Pastries, Biscuits, Muffins, Loaves: These products are allowed to cool completely in the baking container and after cooling they are wrapped in plastic sheets. Tightly wrap the individual item in the plastic. Store in the refrigerator.
(iv) Frosted Cakes: Stored in a cake keeper. Freezing of frosted cakes is not recommended.
(v) Fondants: Stored in an airtight container for up to 2 months at room temperature in a cool and dry place. It is not refrigerated or frozen.
(vi) Pies: After cooling the baked pie, it is covered with a plastic wrap and stored in the refrigerator for up to 3–5 days.
| SESSION 2: FOOD SAFETY STANDARD AND LEGISLATION |
| CHECK YOUR PROGRESS |
A. Fill in the Blanks:
1. HACCP identifies various hazards involved in ___________. process.
Ans: Food manufacturing.
2. The coordinated activities to direct and control an organization with regard to quality are called __________.
Ans: Quality Management System (QMS).
3. Information of _________ is mentioned on the packaging or in the menu.
Ans: Allergens.
4. FSSAI stands for ______________.
Ans: Food Safety and Standards Authority of India.
5. FSMS stands for __________.
Ans: Food Safety Management System.
B. Multiple Choice Questions:
1. Food safety aspects are involved.
(a) Prevents contamination of food.
(b) Prevents growth of harmful bacteria.
(c) Destroy harmful bacteria.
(d) All of the above.
Ans: (d) All of the above.
2. Physical hazards include.
(a) Hair, threads, jute fiber.
(b) Microorganism.
(c) Pesticides.
(d) Allergens.
Ans: (a) Hair, threads, jute fiber.
3. The additives, food colors or preservatives beyond permissible limits are.
(a) Biological hazards.
(b) Physical hazards.
(c) Chemical hazards.
(d) None of the above.
Ans: (c) Chemical hazards.
4. ___________ is considered an allergen ingredient.
(a) Gluten.
(b) Sugar.
(c) Oil.
(d) Chocolate.
Ans: (a) Gluten.
5. The foreign or inferior substance added to food is known as-
(a) adulterant.
(b) supplement.
(c) flavoring agent.
(d) aromatic component
Ans: (a) adulterant.
C. Mark the statement True or False:
1. Food adulteration is not an illegal practice.
Ans: False.
2. Personal hygiene deals with hygiene or sanitary conditions of an individual.
Ans: True.
3. FSSAI was created under the Food Safety and Standards Act, 2006.
Ans: True.
4. GMP is based on ten principles.
Ans: True.
5. HACCP is based on nine principles to identify various hazards involved in food manufacturing process.
Ans: False.
Additional:
A. Short Answer Questions:
1. What causes food borne illnesses?
Ans: Food borne illnesses are caused due to consumption of food containing harmful micro-organisms which subsequently grow and multiply in the intestinal tract resulting in fatality in some untreated cases.
2. Name any two food borne illnesses.
Ans: Cholera and typhoid fever.
3. Under which Ministry does the Food Safety and Standards Authority of India (FSSAI) operate?
Ans: The Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health and Family Welfare, Government of India.
4. What does GHP stand for?
Ans: GHP stands for Good Handling Practices.
5. What is the purpose of ISO 9001:2000 – Quality Management System (QMS)?
Ans: The QMS refers to the managerial ability to control food safety hazards.
B. Long Answer Questions:
1. State the aspects of food safety.
Ans: The concept of food safety involves following aspects:
(i) Protecting food from risks of contamination (microbiological, physical and chemical)
(ii) Preventing growth of harmful bacteria from multiplying to hazardous levels
(iii) Destroying harmful bacteria in the food.
(iv) Discarding unfit or contaminated food.
2. Explain the categories of food safety hazards.
Ans: Hazards are broadly classified into the following 5 categories. Physical, Biological, Chemical, Allergenic, and Adulterants.
Objects like hair, threads, jute fiber, nails, bolts, jewelry, small pieces of stone etc. can cause serious injury upon consumption.
Cleaning agents and pesticides coming in contact with food can cause serious hazards.
Some people are allergic to certain food ingredients. Eating of allergens such as gluten, lactose, nuts, soybean and eggs may trigger allergic reactions in such people.
The foreign or inferior substance added to food is known as ‘adulterant’.
3. What are Good Manufacturing Practices (GMP) and their ten principles?
Ans: GMP ensures that manufacturers of patisserie units undertake proactive steps for safety of their food products. GMP prevents false labeling and helps the consumer in purchasing products that are not harmful.
GMP is based on following ten principles:
(i) Design and construct the facilities and equipment properly.
(ii) Following written procedures and instructions.
(iii) Documentation of work processes.
(iv) Validation of work processes.
(v) Recording step by step operating procedures.
(vi) Monitoring facilities and equipment.
(vii) Designing, developing and demonstrating job competence.
(viii) Protecting food against contamination.
(ix) Controlling components and product related processes.
(x) Conducting periodic audits.
4. Describe the seven principles of HACCP.
Ans: HACCP are the seven principles to identify various hazards involved in food manufacturing process. It involves identification of hazards, assessment of chances of occurrence of hazards during each step of the food chain from raw material procurement, manufacturing, distribution to usage of food products and defining the various measures for control of hazards.
The seven principles of HACCP are given:
(i) Conduct a hazard analysis.
(ii) Determine the Critical Control Points (CCPs).
(iii) Establish critical limits.
(iv) Establish a system to monitor control of the CCP.
(v) Establish corrective actions.
(vi) Establish verification procedures.
(vi) Establish documentation and record keeping.
5. Explain the seven principles of Quality Management System (QMS).
Ans: These principles are briefly described here:
(i) Customer-focus: Bakery units should understand customers’ current and future needs and fulfil their expectations.
(ii) Leadership: Creating an environment where bakery staff work together to achieve the organisational goals through trust building and collective efforts.
(iii) Engagement of people: Full involvement of employees enables their abilities to be used for the organization’s benefit.
(iv) Process approach: Systematic identification and management of the various processes employed within the bakery unit to obtain the desired results.
(v) Continuous improvement: It should be a permanent objective of the bakery unit, leading to continuous improvements in the overall performance.
(vi) Evidence-based approach for decision making: Effective decisions are based on the analysis of reliable evidence, data and information.
(vii) Relationship management: Establishing strong relationships with suppliers to enhance the ability of both parties to create value.
| SESSION 3: SAFETY SIGNS AND WASTE DISPOSAL IN A PATISSERIE UNIT |
| CHECK YOUR PROGRESS |
A. Multiple Choice Questions:
1. Safety signs prevent –
(a) Spoilage of food.
(b) Injury from possible danger.
(c) Destroy harmful bacteria.
(d) None of the above.
Ans: (b) Injury from possible danger.
2. Safety signs are broadly classified into ____________ categories.
(a) Five.
(b) Four.
(c) Three.
(d) Six.
Ans: (a) Five.
3. The fire sign contains a white symbol on _________ background.
(a) Blue.
(b) Purple.
(c) Red.
(d) Yellow.
Ans: (c) Red.
4. Which of the following is used near water taps which supply hot water for cooking and cleaning purposes?
(a) Caution very hot water.
(b) The sink is for food wash only.
(c) Caution wet floor.
(d) All of the above.
Ans: (a) Caution very hot water.
5. To instruct the staff for regular verification of storage temperature, which of the following instructions is used?
(a) Maintain a low temperature.
(b) Check storage temperature.
(c) Maintain a high temperature.
(d) None of the above.
Ans: (b) Check storage temperature.
B. Fill in the Blanks:
1. Food waste is sold to dealers in ____________.
Ans: Animal feeds.
2. FOG stands for_________.
Ans: Fats, Oil and Grease.
3. Plastic film, aluminium foils, cartons are ____________.
Ans: Non-food waste.
4. Warning signs show the hazard in ______________ colour on a __________ coloured background.
Ans: Black, yellow.
C. Mark the statement True or False:
1. Mandatory signs are depicted in white on a blue circular background.
Ans: True.
2. Prohibition signs are depicted in red over the prohibited action which is shown in black.
Ans: True.
3. Warning signs have squares.
Ans: False.
4. Prohibition signs are used to provide warning about a life-threatening hazard.
Ans: False.
5. Prohibition signs specify behaviour or action which are not permitted.
Ans: True.
Additional:
A. Short Answer Questions:
1. What is the primary importance of displaying safety signs in a patisserie unit?
Ans: The primary importance of displaying safety signs is to prevent injury and ensure that the staff and visitors are well aware of the possible dangers and hazards in the patisserie unit.
2. What colour background is used for Mandatory Signs?
Ans: Symbols are depicted in white on a blue circular background.
3. What do Fire Signs inform about?
Ans: These signs inform about the location of fire alarms and firefighting equipment.
4. What is food waste sold to dealers for?
Ans: This waste is sold to dealers in animal feeds.
5. What can waste water from patisserie units be safely used for?
Ans: This waste water can safely be used for watering the gardens.
B. Long Answer Questions:
1. What are the five broad categories of safety signs employed in a patisserie unit?
Ans: The five broad categories of safety signs employed in patisserie unit:
(i) Mandatory Signs – Symbols are depicted in white on a blue circular background. These signs specify an instruction which must be carried out.
(ii) Prohibition Signs – These signs are depicted in red over the prohibited action which is shown in black. These signs specify behaviour or actions which are not permitted.
(iii) Warning Signs – These signs show the hazard in black on a yellow background enclosed by a triangle. These signs warn of hazards that are likely to be life-threatening.
(iv) Danger Signs – The word “Danger” is written inside a red oval over a black rectangle. These signs provide warning that the hazard is life threatening.
(v) Fire Signs – They contain a white symbol and text on a red background. These signs inform about the location of fire alarms and firefighting equipment.
2. List the types of waste generated in bakeries and patisseries.
Ans: Waste produced in bakeries and patisseries is segregated into following types:
(i) Food waste.
(ii) Fats, Oil and Grease.
(iii) Non-Food Waste.
(iv) Non-food solid waste.
(v) Waste water.
3. What does food waste in bakeries and patisseries include?
Ans: Food waste in bakeries and patisseries includes the following:
(i) Dough.
(ii) Flour.
(iii) Sugar.
(iv) Burnt and broken biscuits.
(v) Burnt and rejected loaves.
(vi) Expired bakery products.
(vii) Cake crumbs.
(viii) Trimmings of cakes and pastry.
(ix) Food residues like fats and creams.
4. Describe how fats, oil and grease waste are handled in patisserie units.
Ans: Patisserie units use high amounts of fats, oil and grease (FOG) in food production. The waste generated from used fat and oil is generally non-toxic. It can be sold to the recyclers.
5. Explain how waste storage and disposal are maintained in patisserie units.
Ans: Waste storages and dust bins are kept clean, free of pests and covered with a lid. The collected waste is disposed off as per local regulations.
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