Home Science Chapter 16 Food Safety And Quality

The four possible reasons are:

1. Boiling water kills harmful organisms but does nothing to remove toxic chemicals, compounds, salts, and metals.
2. Boil water not stored in clean container.
3. Not boiled for 10 mins
4. Heated below 100
5. Not Strained

Eight important points for maintaining hygiene in the kitchen:

1. Clean kitchen after use to keep insects and pests away from it.
2. Dustbins should be covered.
3. Clean the clogged wire mesh.
4. Remove grime from the tube lights and fans.
5. Remove grease from the exhaust fan.
6. Regularly clean all surfaces (tiles, counters, shelves/floors).
7. Cover and line dustbins/ empty dustbins daily.
8. Utensils to be used should be neat and clean.

1. Biological determinants such as hunger, appetite and taste.
2. Economic determinants such as cost, income, availability, etc.
3. Religion –her choices would be influenced by her religion.
4. Region –will select locally available food such as seafood.

1. Ensures nutritional needs of all members are met
2. Ensures variety within available resources
3. Ensures satiety
4. Keeps within budget
5. Helps to save time, money and energy.

Problems regarding quality of products

1. Adulteration
2. Imitation of branded products.
3. Selling substandard products.
4. Selling loose items.
5. Fake standard mark used.

Problem regarding the price of the products

1. Prices are not fixed.
2. Prices in two shops vary.
3. Shopkeepers charge more than MRP(Maximum Retail Price).
4. Sell loose items and charge any price.
5. Substandard/poor quality goods are sold for the price of good quality popular brands.
6. The cost of decorations, extra lights, air conditioners, are added to the price.

Points to keep in mind:

1. Food should be soft, easy to swallow.
2. It should be easily digestible.
3. It should be rich in minerals like protein, iron, calcium for the development of the infant.
4. It should have less fat and spices.
5. It should be nutritionally balanced.

Four important rules of personal hygiene while cooking food are:

1. The cook should wear an apron and cover head.
2. The cook should not be suffering from any skin or communicable disease.
3. The cook should wash hands, with hygienic soap or hand sanitizer after a visit to the washroom, cleaning utensils etc.
4. The cook should not lick food and use clean utensils.

Standard Mark - Agmark/FSSAI

Adulterant which may be found in it is Kesari dal.

Health hazards of consuming of Kesari dal are:

1. Paralysis of lower limbs.
2. Pain & stiffness of knee & ankle joints.

1. The cook should wear an apron and cover head.
2. The cook should not be suffering from any skin or communicable disease.
3. The cook should wash hands, with hygienic soap or hand sanitizer after a visit to the washroom, cleaning utensils etc.
4. The cook should not lick food and use clean utensils.

(i) Culture - Traditions and festival e.g Gujiya is made on Holi, during Navratras Kuttu ka atta is used.

(ii) Media hype created by media/ advertisement youngsters want to order that which is the latest trends.

(iii) Food Practices - Traditional foods practice of adding jaggery in all food in Gujarat.

(iv) Food availability depends on region. For example, coconut used in all meals in coastal areas.