Food Quality and Food Safety (Ch-6) Important Questions || Class 12 Home Science Chapter 6 in English ||

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Chapter – 6

Food Quality and Food Safety

In this post, we have given the Important Questions of Class 12 Home Science Chapter 6 (Food Quality and Food Safety) in English. These Important Questions are useful for the students who are going to appear in class 12 board exams.

BoardCBSE Board, UP Board, JAC Board, Bihar Board, HBSE Board, UBSE Board, PSEB Board, RBSE Board
ClassClass 12
SubjectHome Science
Chapter no.Chapter 6
Chapter Name(Food Quality and Food Safety)
CategoryClass 12 Home Science Important Questions in English
Class 12 Home Science Chapter 6 Food Quality and Food Safety Questions in English

Chapter 6 Food Quality and Food Safety

Very Short Answer Questions (1 mark)

Q1. Which two components should be incorporated in an effective food control system?

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  • Food inspection.
  • Analytical capability

Q2. Neha used a chopping board to cut raw meat and used the same board for cutting salad without washing it, which food infection can result in such case?

Ans. Cross-Contamination.

Q3. What is added as adulterant in tea leaves normally?

Ans. Stalk

Q4. Define Food Hazard.

Ans. Food hazard in the relative probability that harm or injury will result when substance is not used in prescribed manner or quantity.

Short Answer Questions (2 Marks)

Q1. Give reasons which have led to increase in the production of processed and functional foods.


  • Advancement in technology and processing
  • Larger per capita come
  • Better purchasing power
  • Increase in consumer demand

Q2. How many types of food-borne diseases spread from microbial pathogens ? Give examples also.


  • Infection eg. Salmonella.
  • Poisoning eg. Staphylococcus aureus.

Q3. Why do we need food standards ?


  • Food standards are required to integrate quality into every aspect of food production and service
  • To ensure the supply of hygienic wholesome food.

Q4. Which are the four levels of standards?


  • Company Standards
  • National Standards
  • Regional Standards
  • International Standards

Short Answer Questions (3 Marks)

Q1. Differentiate between Codex and ISO.



  • Used to develop national regulations
  • Slow to change
  • Describe the minimal acceptable practices


  • Voluntary
  • Standards are reviewed every five years
  • Describe current standard industrial practices.

Q2. How many types of food hazards are there?

Ans. Food hazards can be of three types

  • Physical Hazard- It is any physical material normally not found in food, which causes illness or injury which includes wood, stone, parts of pest and hair.
  • Chemical Hazard- These are chemicals or deleterious substances which may be intentionally or unintentionally added to foods. Example- pesticides, preservatives, food colours etc.
  • Biological Hazard- These are living organisms and include microbiological organisms.

Q3. Which organisations have played a key sole in enhancing food safety, quality and security, and facilitating research and trade?


  • Codex Alimentarius Commission (CAC)
  • International Organisation for Standardization (I.S.O.)
  • World Trade Organisation (W.T.O.)

Long Answer Questions (4 Marks)

Q1. “In spite of implementation of various rules and laws, biological food borne illnesses are still a serious concern”. Discuss.


  • Human host, animal host and their interaction with humans and pathogen itself lead to emergence of new pathogens.
  • The environment including how food is produced, processed, handled and stored leads to emergence of new pathogens.
  • Genetic exchange or mutations in the organisms can create new strains with the potential to cause disease.
  • Exposure to new pathogens through changes in eating habits, climate.

Long Answer Question (5 marks)

Q1. Which salient points are to be borne in mind by food producers & processors to ensure food safety ?

Ans. Salient points to be borne in mind to ensure food safety.

  • Quality of raw material and water
  • Cleanliness of the premises, personnel, equipment, food preparation and storage & serving areas.
  • Storage of food at appropriate temperature.
  • Food hygiene
  • Good service practices

Q2. In which year The Food Safety and Standards Act was passed? What are its main objectives?

Ans. FSSAI 2006- Since the government had several regulations and laws, food industry found it complicated. A need was therefore felt to integrate all such laws for regulating the quality of food with this in view, Indian Government has passed Food Safety and Standards Act (FSSA), 2006, to bring different pieces of legislation pertaining to food safety under one umbrella.


  • To consolidate the laws relating to food.
  • To lay down science based standards for food.
  • To regulate food manufacture, storage, distribution, sale and import.
  • To ensure availability of safe and wholesome food for human consumption.
  • The Act has provisions for maintenance of hygiene conditions in and around manufacturing premises, assessment and management of risk factors to human health in scientific manner.

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