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NCERT Class 12 Home Science Chapter 5 Food Quality and Food Safety
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Food Quality and Food Safety
Chapter – 5
| PART – Ⅰ HUMAN ECOLOGY AND FAMILY SCIENCES |
| Unit – ⅠⅠ Nutrition, Food Science and Technology |
Review Questions:
1. Explain why food safety and quality are of global concern.
Ans: Food safety and quality are important at the home level, but are critical in large-scale food production and processing, as well as where food is freshly prepared and served. In the past, many foods were processed at home. Advancement in technology and processing, higher per capita incomes, better purchasing power, and increased consumer demand have led to a variety of processed foods and functional foods being manufactured. The safety of such foods needs to be assessed. The quality of food, both raw and processed, is a public health concern and must be addressed. Over the past decade, safety challenges have changed globally, and food quality and safety have gained tremendous importance.
Several factors contribute to this:
(i) With fast-changing lifestyles and eating habits, more people are eating outside their homes. In commercial settings, foods are prepared in bulk, handled by many individuals, and thus more prone to contamination. Further, food items are prepared many hours in advance and may spoil if not stored appropriately.
(ii) The safety of processed and packaged foods is crucial.
(iii) Spices, condiments, and oilseeds were processed at home in former times, and their purity was not a concern. Today, prepackaged individual spices, condiments, spice powders, and mixes are in high demand, especially in cities and metros. The quality of both raw foodstuff and processed foods is a public health concern and must be addressed.
(iv) Logistics governing the transport of bulk food is complex, and there is a long gap between processing and consumption. Thus, risk assessment and safety management during mass production and distribution are critical.
(v) Microbial adaptations, antibiotic resistance, altered human susceptibility, and international travel have all contributed to the increasing incidence of food-borne microbial diseases. While several emerging food-borne pathogens have been identified in recent decades, there are still many food-borne illnesses of unknown etiology. This is a global public health concern, and there is a need to detect, identify, and recognize emerging pathogens and establish active surveillance networks both nationally and internationally.
2. Explain the terms: hazard, toxicity, contamination, food quality, adulteration.
Ans: A hazard refers to any biological, chemical, physical, or radiological agent or condition in food that has the potential to cause harm to consumers. Hazards can be natural, unintentional, or intentional. They are the underlying sources of food safety concerns. Common examples of hazards include bacteria like Salmonella, chemical contaminants, foreign objects, and allergens.
Toxicity: Toxicity is the capacity of a substance to cause harm or damage to living organisms, such as humans, animals, or plants. Toxicity can vary depending on the substance, its concentration, and the duration of exposure. In the context of food safety, it often refers to the presence of harmful chemicals, microbes, or other agents in food that can lead to adverse health effects when consumed.
Contamination: Contamination refers to the unintended introduction of harmful or undesirable substances into food. This can occur at any stage of the food production, processing, distribution, or preparation process. Contaminants can be microbiological (e.g., pathogens), chemical (e.g., pesticides, heavy metals), or physical (e.g., glass shards, foreign objects). Contamination can lead to foodborne illnesses or other health risks.
Food Quality: Food quality refers to the characteristics and attributes of food products that make them desirable to consumers. It encompasses various factors, including taste, appearance, texture, nutritional value, and safety. Food quality is not only about ensuring that food is free from hazards but also that it meets consumer expectations in terms of sensory, nutritional, and other desirable qualities.
Adulteration: Adulteration is the act of intentionally debasing or contaminating a food product with impurities, lower-quality substances, or unapproved additives. This is usually done for economic gain, to cut production costs or increase the quantity of a product. Adulteration can compromise the quality, safety, and authenticity of food products and is typically illegal in many jurisdictions. Examples of food adulteration include diluting milk with water, adding artificial colors to spices, or substituting a cheaper ingredient for a more expensive one.
These terms are essential in the context of food safety and quality to identify, manage, and prevent risks associated with the production, distribution, and consumption of food products. Food safety and quality regulations and standards are in place to mitigate hazards, ensure food is not contaminated, and prevent intentional adulteration, all of which are critical for protecting public health and consumer interests.
3. What is Codex Alimentarius?
Ans: The Codex Alimentarius is a collection of internationally adopted food standards and related texts presented in a uniform manner. They aim to protect the health of consumers and to ensure fair trade practices in the food industry. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods to assist in their harmonization and in doing so to facilitate international trade (FAO/WHO, 2016a). The World Trade Organization mentioned the Codex Alimentarius in their Agreement on Sanitary and Phytosanitary measures and as a result, Codex has become an important reference for resolving trade disputes. To apply stricter precaution in food trade and/or safety than those set by the Codex Alimentarius, the countries should scientifically justify their reasons.
4. Discuss the significance of HACCP.
Ans: HACCP is a means of providing assurance about safety of food. HACCP is an approach to food manufacture and storage in which raw materials and each individual step in a specific process are considered in detail and evaluated for its potential to contribute to the development of pathogenic micro organisms or other food hazards. It involves identification of hazards, assessment of chances of occurrence of hazards during each step /stage in the food chain, raw material procurement, manufacturing, distribution, usage of food products and defining measures for hazard(s) control.
5. List the national and international food standards.
Ans: The national and international food standards are mentioned below:
(i) National Food Standards: Food Safety and Standards Authority of India (FSSAI): The primary regulatory body for food safety in India, which sets standards for food products and ensures compliance with food laws.
(ii) FSSAI regulations cover food safety, hygiene, labeling, and additives, among others. The Food and Drug Administration (FDA): United States The FDA is responsible for regulating food safety, labeling, and ensuring the safety of food ingredients in the U.S.
(iii) Food Standards Australia New Zealand (FSANZ) – FSANZ develops food standards for Australia and New Zealand, covering food safety and consumer protection.
(iv) European Food Safety Authority (EFSA): EFSA provides scientific advice on food-related risks to the European Union and contributes to food standards and regulations.
(v) The Bureau of Indian Standards (BIS): Sets standards for food items in India, particularly for quality and labeling, along with ensuring food items meet safety regulations.
International Food Standards:
(i) Codex Alimentarius Commission (Codex): An international body established by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) to develop food standards and guidelines. It covers food safety, quality, hygiene, and labeling.
(ii) World Trade Organization (WTO): Sanitary and Phytosanitary (SPS) Measures – WTO standards related to food safety, animal health, and plant health, including how food is handled across international borders.
(iii) International Organization for Standardization (ISO): Provides international standards for food safety, quality, and traceability, including ISO 22000 for food safety management systems.
(iv) World Health Organization (WHO): While not directly involved in food standard setting, WHO provides guidelines on public health and safety that influence food standards globally.
