Chapter Exam

Unit 2 Chapter 5: Food Quality and Food Safety — Online MCQ Test

Q: What is food adulteration?

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.

Q: Which of the following is a biological food hazard?

Answer: A. Bacteria — Biological hazards are caused by living organisms such as bacteria, viruses, and parasites. These can cause food-borne illness.

Q: Which practice best helps prevent food contamination in the kitchen?

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.

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 for Karnataka State Board CLASS 12 SECOND PUC HOME SCIENCE. 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.... AI-generated questions from basic to board-exam level, with instant results and explanations.

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Unit 2 Chapter 5: Food Quality and Food Safety — Important Questions & Answers (FAQ)

Frequently asked questions from Karnataka State Board CLASS 12 SECOND PUC HOME SCIENCE — Unit 2 Chapter 5: Food Quality and Food Safety, with answers and explanations. These are sample questions; the exam has its own separate question set.

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.

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.

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.

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.

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.

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