Unit 2 Chapter 5: Food Quality and Food Safety — Online MCQ Test
HOME SCIENCE · CLASS 12 SECOND PUC · Karnataka State Board
Practice Unit 2 Chapter 5: Food Quality and Food Safety with a free chapter-wise online MCQ test.
This chapter covers: Focusing on food safety standards this chapter covers food hazards contaminants adulteration hygiene practices safety management systems HACCP and national international food regul....
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Unit 2 Chapter 5: Food Quality and Food Safety — Important Questions & Answers
What is food adulteration?
- A. Adding extra nutrients to improve food value
- B. Mixing inferior or harmful substances with food
- C. Cooking food at high temperature
- D. Storing food in airtight containers
Answer: B. Mixing inferior or harmful substances with food
Food adulteration means adding, mixing, or substituting food with inferior or unsafe substances. It reduces food quality and may harm health.
Food adulteration means adding, mixing, or substituting food with inferior or unsafe substances. It reduces food quality and may harm health.
Which of the following is a biological food hazard?
- A. Bacteria
- B. Glass piece
- C. Lead
- D. Pesticide residue
Answer: A. Bacteria
Biological hazards are caused by living organisms such as bacteria, viruses, and parasites. These can cause food-borne illness.
Biological hazards are caused by living organisms such as bacteria, viruses, and parasites. These can cause food-borne illness.
Which practice best helps prevent food contamination in the kitchen?
- A. Using the same knife for raw meat and cooked food
- B. Washing hands before handling food
- C. Keeping food uncovered near dust
- D. Storing chemicals near edible items
Answer: B. Washing hands before handling food
Handwashing is an important hygiene practice that reduces the transfer of microbes to food. It helps prevent contamination and food-borne illness.
Handwashing is an important hygiene practice that reduces the transfer of microbes to food. It helps prevent contamination and food-borne illness.
A packet of food shows no expiry date and no manufacturer details. Which concern is most appropriate?
- A. The food must be rich in nutrients
- B. The food is automatically safe
- C. The food may not meet proper labeling and safety standards
- D. The food is definitely homemade
Answer: C. The food may not meet proper labeling and safety standards
Proper labeling is part of food standards and helps consumers identify safe, regulated products. Missing information raises concern about compliance and safety.
Proper labeling is part of food standards and helps consumers identify safe, regulated products. Missing information raises concern about compliance and safety.
Which of the following statements about food safety standards is most accurate?
- A. International and national standards both help ensure safe food for consumers
- B. Food safety standards are required only for export foods
- C. Standards are meant only for food manufacturers, not consumers
- D. Any food can be sold without regulation if it looks clean
Answer: A. International and national standards both help ensure safe food for consumers
Food safety standards at national and international levels aim to protect consumers and ensure quality. They support safe production, processing, and trade of food.
Food safety standards at national and international levels aim to protect consumers and ensure quality. They support safe production, processing, and trade of food.