Table of Contents
Q.1. (a) What is a food label and its requirement?
A food label can be described as a piece of information given on paper, plastic, cloth, metal or any other material attached to or printed on a food product. A good label is simple, easy to read and understand. A label not only helps to identify a product it also acts as a means of advertisement and can help provide a competitive edge over other similar products in the market. Food labelling is compulsory and must adhere to the specifications given by the food safety and Standards regulations 2011.
Mandatories of food labels
– Every pre packaged and packaged food must have a label
– Information given on the label should be in English or Hindi. Other languages can also be used but as a means of translation of the information already given in the first two languages.
– No false, deceptive or misleading claims should be given on the label
– Label should be attached or applied to the container in such a manner that it does not get detached during handling from the manufacturer to the customer
– Contents of the label should be clear prominent and readily legible by the consumer under normal conditions of purchase and use
– If the container is covered by a wrapper, either the wrapper should have all the contents of the label, or the contents of the label on the containers should be readily legible through the outer wrapper.
(b) List the hygiene control measures during the processing of food.
Hygiene is of utmost importance when it come to food handling
General principles of food hygiene are as follows:
– primary education
-establishment design and facilities
-control of operations
-transportation
-product information and consumer awareness -maintenance and sanitation
-personal hygiene
-training of personnel
The following hygiene control measures should be followed during food processing:
o dry your hands with a clean towel, disposable paper towel or under an air dryer
o never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or food storage area
o never cough or sneeze over food, or where food is being prepared or stored
o wear clean protective clothing, such as an apron
o keep your spare clothes and other personal items (including mobile phones) away from where food is stored and prepared
o tie back or cover long hair
o keep fingernails short so they are easy to clean, and don’t wear nail polish because it can chip into the food
o avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings
o completely cover all cuts and wounds with a wound strip or bandage (brightly coloured waterproof bandages are recommended)
o wear disposable gloves over the top of the wound strip if you have wounds on your hands
o change disposable gloves regularly
o advise your supervisor if you feel unwell, and don’t handle food.
o wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work
Q.2. Define the following terms (any two):
(a) Risk analysis
Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. The risk analysis paradigm consisting of risk assessment, risk management and risk communication functions is internationally accepted as the best means to develop food safety standards and systems for global food safety.
It provides national food safety authorities with a systematic and disciplined approach for making evidence-based food safety decisions. It is used to:
- develop an estimate of the risks to human health and safety
- identify and implement appropriate measures to control the risks
communicate with stakeholders about the risks and the measures applied
The risk analysis approach will also enhance communication and coordination between public and private sectors, eg. scientists with policy makers, inter-Ministerial and government with food chain operators.
(b) 3E’s of food safety
Food safety problems can be tackled at various levels in different ways with training in safety being organized. Training in safety can be organized under 3 distinct categories usually abbreviated as the 3E’s, namely safety education; safety engineering and enforcement of safety
(c) Food additives
Food additives can be defined as a substance or a mixture of substances other than the basic food stuff which is present in food as a result of any aspect of production, processing, storage or packaging. Food additives are used intentionally and are expected to become a component of the food to which they are added. They prevent deterioration and thereby prolong shelf life. They enhance sensory qualities and make the food attractive and appetizing for the consumer. They also provide and improve the functional property of the food and improve or maintain the nutritional value. They also facilitate processing, packaging, transport or storage of food.
Q.3. Describe the role of international standards in meeting the emerging challenges of global food trade.
The International Organisation for Standardization is an International Federation of national standards body comprising of nearly 163 members one in each country. As the world’s largest developer of voluntary International standards it provides benefits for business, Government and society.
ISO standards ensure quality, ecology, safety, efficiency and effectiveness at an economical cost. The assist in trade, extend knowledge and share technological advances and good management practices.
Their benefits are many as they:
1. Create confidence in the products we eat and drink by ensuring that the world uses the same recipe for maintaining food quality, safety and efficiency.
2. Drink benefits for all participants in the supply chain. For example, agricultural producers, food manufacturers, laboratory analysts, regulators and consumers.
3. Provide a platform for all stakeholders to share best practices, encourage state of the art technology and ensure food safety and quality.
Thus, we can see that ISO plays an extremely crucial role in meeting emerging challenges of global food trade.
Q.4. How does consumer protection act protect the rights of the consumer?
The Consumer Protection Act, 1986 was enacted to provide a simpler and quicker access to redress of consumer grievances. The Act seeks to promote and protects the interest of consumers against deficiencies and defects in goods or services. It also seeks to secure the rights of a consumer against unfair trade practices, which may be practiced by manufacturers and traders.
The set-up of consumer forum is geared to provide relief to both parties, and discourage long litigation. In a process called ‘informal adjudication’, forum officials mediate between the two parties and urge compromise.
The Act applies to all goods and services unless specifically exempted by the Central Government. It covers all the sectors whether private, public or cooperative.
This Act has provided machinery whereby consumers can file their complaints which will be heard by the consumer forums with special powers so that action can be taken against erring suppliers and the possible compensation may be awarded to consumer for the hardships he has undergone.
The consumer under this law is not required to deposit huge court fees, which earlier used to deter consumers from approaching the courts. The rigours of court procedures have been replaced with simple procedures as compared to the normal courts, which helps in quicker redressal of grievances. The provisions of the Act are compensatory in nature.
The consumer courts provide redress only in cases of products or services for personal use, defects in products used for commercial purposes are not entertained.
Basic rights of consumers include:
1.Right to be protected against marketing of goods and services which are hazardous to life and property.
2.Right to be informed about the quality, quantity, standard and price of goods or services so as to protect the consumer against unfair trade practices.
3.Right to be assured, wherever possible, access to variety of goods and services at competitive prices.
4.Right to be heard and to be assured that consumers interests will receive due consideration at appropriate forums.
5.Right to seek redressal against unfair trade practices. 6.Right to consumer education.
OR Describe the functions of colouring agents flavouring substances and leavening agents in food processing citing suitable examples.
Food additives can be defined as a substance or a mixture of substances other than the basic food stuff which is present in food as a result of any aspect of production, processing, storage or packaging. Food additives are used intentionally and are expected to become a component of the food to which they are added. They prevent deterioration and thereby prolong shelf life. They enhance sensory qualities and make the food attractive and appetizing for the consumer. They also provide and improve the functional property of the food and improve or maintain the nutritional value. They also facilitate processing, packaging, transport or storage of food.
1. Colours
-Correct natural variations in colour and enhance colours that occur naturally -Compensate colour loss due to exposure to heat, light, air, moisture and storage. -Provide colour to colourless food
-Used in Sweetmeats, candies, cheese, jams, soft beverages, pie fillings etc
-Eg: Sunset yellow Indigo carmine, fast green, annatto extract, caramel, saffron
2. Flavours
-Enhance flavor already present In food
-Compliment, magnify or modify the taste and aroma -Replenish flavor lost or diminished during processing. -Used in processed foods
-Eg: MSG, hydrolyzed soy protein, ethyl vanillin, citral etc
3. Leavening Agents
-Promote rising of baked goods
-Provide porous and light texture to the food
-Help in release of carbon dioxide during baking -Used in cakes, biscuits, breads etc
-Eg: Baking powder, Baking soda, calcium carbonate
Q.5. Explain the causes and symptoms of food infections of bacterial origin.
Food infections of bacterial origin are caused by consuming food contaminated with pathogenic bacteria, which can grow and multiply in the body, leading to various symptoms. Some of the common causes and symptoms of food infections of bacterial origin are as follows:
Causes:
- Contamination during production: Pathogenic bacteria can contaminate food during various stages of production, such as harvesting, processing, packaging, and transportation.
- Improper storage: Food that is not stored at appropriate temperatures can provide favorable conditions for bacterial growth, leading to contamination.
- Cross-contamination: Handling of raw meat or poultry can lead to the transfer of bacteria to other food items, leading to contamination.
- Poor hygiene: Poor hygiene practices during food handling can lead to contamination.
Symptoms:
- Abdominal pain and cramps: Pathogenic bacteria in food can cause abdominal pain and cramps, which can range from mild to severe.
- Nausea and vomiting: Consumption of contaminated food can also cause nausea and vomiting.
- Diarrhea: Diarrhea is a common symptom of food infections of bacterial origin, which can lead to dehydration.
- Fever: In some cases, the body may develop a fever in response to the presence of pathogenic bacteria.
It is important to note that the severity of symptoms can vary depending on the type of bacteria and the individual’s immune system. It is also important to seek medical attention if any of the above symptoms persist, as food infections of bacterial origin can have serious health implications. To prevent such infections, it is essential to practice proper food safety measures, such as storing food at appropriate temperatures, handling raw meat and poultry with care, and maintaining good hygiene practices during food preparation and handling.
OR Define fermentation and give examples of fermented foods.
The conversion of carbohydrates to alcohols and carbon dioxide or organic acids by yeast, bacteria or a combination under anaerobic conditions. Based on the source of microorganisms, food can be fermented In three ways:
a. Natural fermentation
b. Back sloping
c. Controlled fermentation
Some examples of fermented foods
1.Fermentation in dairy products – Cheese, yoghurt, buttermilk, sour cream, probiotic milk and curd
2.Fermented vegetables– Sauerkraut, kimchi, vegetable pickles, pickled olives, cucumber, carrots, beans, peas and corn
3.Fermented cereal products– Breads, pizza, idli, dosa, jalebi, sour rice, angkhak
4.Germinated legume products– Soy sauce, tamari sauce, miso, tempeh, natto, Punjabi waries, tofu, papadam
5.Alcoholic beverages– Wine, beer, spirits
6.Fermented meat products– Salami, pepperoni, sausage, pickled meat, nahm, thuringer
7.Fermented fish products– Fish sauces, pickled fish, bagoong, tarma, paak, mamoni
8.Other fermented foods– Vinegar, red palm oil, organic acids, enzymes, flavours, amino acids, vitamins
Q.6. Explain growth curve of microorganisms.
(1) The initial lag phase (A to B), during which there is no growth or even a decline in numbers.
(2)The phase of positive acceleration the rate of growth is continuously increasing. (3)The log or exponential phase of growth (C to D), during which the rate of
multiplication is most rapid and is constant.
(4)The phase of negative acceleration (D to E), during which the rate of multiplication is decreasing.
(5)The maximal stationary phase (E to F), where numbers remain constant. (6)The accelerated death phase (F to G).
(7)The death phase or phase of decline (G to H), during which numbers decrease at a faster rates then new cells are formed and
(8)The survival phase (H to I) during which no cell division occur but remaining cells survive on endogenous nutrients.
OR Describe the morphological characteristics of different micro-organisms found in food.
1.BACTERIA
- minute unicellular plant like micro organisms.
- The length of bacterial cell is about 1um and smaller than this in diameter.
- Bacteria are classified according to the shapes of their shells.
- Looci are spherical in shape,
- vacilli, elongated cylindrical forms,
- spiral, they can pass through natural pores of foods.
- Bacterial spores are seed like and they are more resistant to most processing conditions than yeast or mold spores.
- They multiply by cell division.
- Under favorable conditions bacteria can double their number every 30 min. Some bacteria cannot tolerate oxygen (anaerobes) and some require oxygen for growth (aerobes). Some can grow in an atmosphere devoid of oxygen but manage also in air (facultative anaerobes)
2.YEAST
- Yeast are unicellular plants(fungi) widely distributed In nature and
- They grow well in slightly acid medium in the presence of sugar and water
- They are larger than bacteria. The individual cell length is about 10um and thediameter is about 1/3rd of this size.
- Most yeast is spherical and ellipsoidal. They have been used for centuries for leavening of bread and to bring about fermentation of food usage they can be harmful to foods if they bring about undesired fermentation.
3.MOULDS
- Moulds are multicellular filamentous fungi having a fuzzy or cottony appearance Cohen they grow in foods.
- They are larger than yeast.
- They are strict aerobes and require oxygen for growth and multiplication. They grow slower than bacteria. Moulds frequently thrive under conditions of acidity or of osmotic pressure. .
4.VIRUS
- The viruses are extremely small ranging from 25-250um in size.
- Although they share some characteristics with living organisms, they are not truly alive.
- They replicate inside a living cell using its host cells metabolism.
- There are no of ways by which viruses may be transmitted most common of this is via direct or distance contact i.e. from host to host by touching or through short distance in air.
5.PARASITES
- Ingestion of raw or semi-cooked food by humans can lead to infection by parasites. Food like pork, beef, lamb, shellfish, vegetables act as vehicles for infection.
- The organism contaminated food when raw human excreta are used as for crops. Infected water poor hygiene also spread parasite. Cooking kills most of these parasites
Q.7. (a) Explain risk analysis with its components.
Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. The risk analysis paradigm consisting of risk assessment, risk management and risk communication functions is internationally accepted as the best means to develop food safety standards and systems for global food safety.
It provides national food safety authorities with a systematic and disciplined approach for making evidence-based food safety decisions. It is used to:
- develop an estimate of the risks to human health and safety
- identify and implement appropriate measures to control the risks
- communicate with stakeholders about the risks and the measures applied
The risk analysis approach will also enhance communication and coordination between public and private sectors, eg. scientists with policy makers, inter-Ministerial and government with food chain operators.
Components of risk analysis are:
1.Risk assessment
- First step of risk analysis
- Objective is to quantitatively predict the possibility of harm caused by a hazard with least amount of uncertainty
- Comprises of four steps
- Identification of hazard
- Assessment of the effect of the hazard on health
- Identification of population most prone to exposure to the hazard
- Risk characterization
2.Risk management
– Based on the results of risk assessment, appropriate control and preventive measures are adopted under the steps of risk management
3.Risk communication
– It is a multidimensional process which envolves an exchange of information pertaining to risk assessment and opinions on risk management.
(b) List points to improve the quality of risky street vended food.
Street vended food is very popular in India. It is quick to eat, usually full of robust flavors and easy on the pocket. All these factors attract us to street vendors for what they have to offer. As much as they sound and are tempting, what we forget to realise is that a lot of these street foods are extremely risky to consume and might cause food borne diseases in terms of infection or intoxication, eventually and most commonly leading to food poisoning. Following are a few ways in which the quality of the street food can be improved:
- Try getting street vendors to enrol for course like Hunar se Rozgaar In Government institutions
- Train the vendors for safety norms.
- Implementation of the 3 Es of food safety
- Use of hairnets
- Use of gloves
- Use of mineral water from a reliable source
- Keeping food covered all time time
- Using disposables to serve food if efficient washing of serving wares in difficult to implement
- Regular washing of hands of the food handler
- Proper provision of disposal of used plates
Q.8. State True or False:
(a) Cooking destroys vegetative cells and spores of pathogen. TRUE
(b) Danger zone temperature ranges from 25oC – 40oC. FALSE (4-60°c)
(c) Anaerobes can grow in absence of free oxygen. TRUE
(d) Saccharomyces cerevisiae is used for fermentation of bread dough. TRUE
(e) The toxin produced by clostridium Botulinum is one of the most toxic substances known. TRUE
(f) Gelatin, a food additive is an antioxidant. FALSE (it is a thickener)
(g) Alcoholic beverages are adulterated with methanol and mineral oil. TRUE
(h) Appearance of bluish black colour on addition of iodine solution to milk indicates that the sample is pure. FALSE (it shows the presence of starch, which is an adultrant)
(i) Food Safety and Standards Act, 2006 has replaced PFA Act, 1954. TRUE
(j) The GM foods do not pose any potential risks to human health or for the environment. TRUE