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SubjectsHome Science
खाद्य संक्रमण
In this Class 12 Home Science topic from “Food Quality and Food Safety,” students learn how harmful microorganisms such as bacteria, viruses and parasites can enter food and cause illness after it is eaten. The topic explains common sources of contamination, symptoms of foodborne infection, and the difference between infection and toxin-related food poisoning. Students also understand how personal hygiene, safe cooking, proper storage, clean water, separation of raw and cooked foods, and careful handling help prevent infection and protect public health.
Easy · Level 1 · 2 questions
TOPIC PRACTICE
Up to 2 questions from this page. Select your focus, then start.
Food safety includes practices that prevent food from becoming contaminated by harmful microorganisms, chemicals, foreign materials, or allergens. Safe purchasing, storage, preparation, cooking, serving, and hand hygiene reduce the risk of foodborne infection and poisoning. This is especially important for ill or vulnerable patients. Therefore, protecting food from contamination and infection is correct.
Freshly prepared food is generally more acceptable in taste and texture and, when handled hygienically, may reduce the chance of contamination caused by prolonged storage. It can encourage a patient to eat enough energy and nutrients. Freshness does not replace proper cooking, refrigeration, or safe handling.
QUIZ COMPLETE
