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In Class 12 Home Science, within the chapter Food Quality and Food Safety, students explore Food Safety Management Systems as organised methods for preventing, controlling, and monitoring hazards throughout the food chain. They connect food quality with biological, chemical, and physical risks, understand the importance of hygiene and sanitation, and study how systems such as HACCP apply hazard analysis, critical control points, monitoring, corrective action, verification, and record-keeping. The topic develops practical awareness for safer food handling and informed quality decisions.
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Question 1MediumLevel 1
If a dietitian creates hygiene procedures for food-service staff, which area is strengthened?यदि आहार विशेषज्ञ खाद्य सेवा कर्मचारियों के लिए स्वच्छता प्रक्रियाएँ बनाता है, तो यह किस क्षेत्र को मजबूत करता है?
Correct answer:सही उत्तर:C
Hygiene procedures guide staff in practices such as handwashing, personal cleanliness, separation of raw and cooked foods, safe temperatures, cleaning, and prevention of cross-contamination. These controls reduce the risk of foodborne illness in a food-service operation. Therefore, the procedure strengthens food safety management.स्वच्छता प्रक्रियाएँ कर्मचारियों को हाथ धोने, व्यक्तिगत स्वच्छता, कच्चे और पके भोजन को अलग रखने, सुरक्षित तापमान, सफाई और क्रॉस-कंटैमिनेशन रोकने जैसी प्रथाएँ सिखाती हैं। ये उपाय खाद्य सेवा में खाद्यजनित रोगों का जोखिम घटाते हैं। इसलिए यह खाद्य सुरक्षा प्रबंधन को मजबूत करता है।
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