Class 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation Solutions English Medium to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation Question Answer and select need one. Class 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation Question Answer in English Download PDF. AHSEC Class 12 Elective Food Processing English Medium.
Class 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation
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 12 Food Processing Chapter 1 Food Safety Standards, Hygiene and Sanitation Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing Textual Question Answer in English for All Chapters, You can practice these here.
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.
| 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.
| SESSION 3: SAFETY SIGNS AND WASTE DISPOSAL IN A PATISSERIE UNIT |
| CHECK YOUR PROGRESS |
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