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SubjectsHome Science
भौतिक, रासायनिक और जैविक खतरे
In Class 12 Home Science, this topic from Food Quality and Food Safety helps students understand the three major types of hazards that can affect food. They learn how physical hazards such as glass or metal fragments, chemical hazards such as pesticide residues or cleaning agents, and biological hazards such as bacteria, viruses, and parasites enter food and threaten health. The topic also explains common sources of contamination, safe handling and storage practices, personal hygiene, and basic measures for preventing or controlling these risks.
TOPIC PRACTICE
Up to 2 questions from this page. Select your focus, then start.
A food may contain adequate energy, protein, vitamins, and minerals but still be unsafe if contaminated by pathogens, toxins, chemicals, or foreign matter. Such food can cause infection or poisoning, particularly in vulnerable patients. Good nutrition must therefore be combined with safe handling, storage, and preparation. Option A is correct.
Clinically, food safety means preventing biological, chemical, and physical hazards from harming the patient. Proper handwashing, hygienic preparation, safe storage, adequate cooking, and prevention of cross-contamination reduce foodborne infection. This is especially important for patients whose immunity may be reduced.
QUIZ COMPLETE
