Class 10 Exam > Class 10 Notes > Previous Year Questions: Food Quality and Food Safety
Previous Year Questions: Food Quality and Food Safety - Class 10 PDF Download
Q1: Choose the correct pair of food hazard with its example.
(a) Visible biological hazard : Bacteria
(b) Invisible microbiological hazard : Worms
(c) Chemical hazard : Bone fragments
(d) Physical hazard : Hair
Q2: Match the organisation of food safety and quality given in List-I with its description in List-II.
List-I (Organisation)
i. CAC
ii. ISO
iii. WTO
iv. BIS
List-II (Description)
Worldwide non-governmental federation
Publishes ‘Food Code’ document
Voluntary Product Certification of India
Established in 1995 for administering trade agreements in the world
(a) i–4, ii–3, iii–2, iv–1
(b) i–3, ii–4, iii–1, iv–2
(c) i–2, ii–1, iii–4, iv–3
(d) i–3, ii–2, iii–4, iv–1
Q3: (a) “Food safety challenges have changed globally as well as in India, and Food Quality and Food Safety have gained tremendous importance.” In this context, highlight two significant reasons of importance of Food Quality and Safety.
(b) Identify two common food-borne pathogens that can spread infection in healthy individuals.
OR
(a) What is the full name of the comprehensive law that consolidated various old food laws in India? When was it enacted?
(b) A food manufacturing company is establishing a Food Safety Management System. Describe two systems the company can use to ensure food safety and quality.
FAQs on Previous Year Questions: Food Quality and Food Safety - Class 10
| 1. What is the importance of food quality in ensuring consumer safety? |  |
Ans.Food quality is vital for consumer safety as it directly impacts health and well-being. High-quality food is free from contaminants, pathogens, and harmful additives, ensuring that it is safe for consumption. It also meets nutritional standards, which helps in maintaining overall health. Poor food quality can lead to foodborne illnesses, allergic reactions, and long-term health issues, highlighting the necessity for stringent quality controls in food production and processing.
| 2. What are the common food safety practices that should be followed in food handling? | |
Ans.Common food safety practices include proper handwashing, cooking food to the appropriate temperatures, avoiding cross-contamination between raw and cooked foods, and storing food at safe temperatures. Additionally, it's essential to check expiration dates and ensure that food is prepared in clean environments. These practices help reduce the risk of foodborne illnesses and maintain the overall safety of the food supply.
| 3. How can consumers identify food that is safe and of high quality? | |
Ans.Consumers can identify safe and high-quality food by looking for proper labeling, including expiration dates and nutritional information. They should also check for certifications, such as organic or quality assurance seals, which indicate adherence to safety standards. Additionally, inspecting the appearance, smell, and texture of food products can help consumers make informed choices about the quality and safety of their food.
| 4. What role do government regulations play in food safety and quality? | |
Ans.Government regulations play a crucial role in ensuring food safety and quality by establishing standards for food production, processing, and distribution. Agencies implement guidelines for hygiene, labeling, and safe handling practices, and they conduct inspections to enforce compliance. These regulations help protect consumers from unsafe food products and ensure that the food supply is safe, nutritious, and of high quality.
| 5. What are the consequences of consuming low-quality or unsafe food? | |
Ans.Consuming low-quality or unsafe food can lead to a range of health issues, including foodborne illnesses, which can cause symptoms like nausea, vomiting, diarrhea, and abdominal pain. In severe cases, it may lead to hospitalization or even death. Long-term consumption of unsafe food can also result in chronic health problems, such as allergies, digestive disorders, and nutritional deficiencies, emphasizing the need for vigilance in food quality and safety.
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Sep 05, 2025
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