Food Safety

Multiple Choice Questions (MCQ) on Food Safety 1-Nisin is used as: (A) Antimicrobial agent (B) Emulsifier (C) Stabilizer (D) Sweetner   2-Iodized salt contains iodine in the form of: (A) I2 (B) KIO3 (C) KI (D) NaI   3-The first synthetic sweetening agent used was: (A) Saccharin (B) Cyclamates (C) Aspartame (D) Sucralose   4-Who developed the process of canning? (A) Nicolas Appert (B) Louis Pasteur (C) Norman Borlaug (D) Walter Hesse   5-Jam, jellies and preserves can be preserved by adding sugar at concentration of: (A) 65% (B) 75% (C) 40% (D) 30%   6-Agar-agar is used as: (A) Antibiotic (B) Stabilizer and thickener (C) Colouring agent (D) Nutrient supplement   7-Tocopherol is an example of: (A) Anticaking agent (B) Flavouring agent (C) Antioxidant (D) None of these   8-Mold inhibitor used in bread is: (A) Calcium carbonate (B) Sodium chloride (C) Sodium / Calcium propionate (D) None of these   9-Bitterness in colocasia is due to: (A) Calcium carb...

HISTORY OF FOOD PRESERVATION The astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun. Food by its nature begins to spoil the moment it is harvested. Food preservation enabled ancient man to make roots and live in one place and form a community. He no longer had to consume the kill or harvest immediately, but could preserve some for later use. Each culture preserved their local food sources using the same basic methods of food preservation. Drying In ancient times the sun and wind would have naturally dried foods. Evidence shows that Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun. Later cultures left more evidence and each would have methods and materials to reflect their food supplies—fish, wild game, domestic animals, etc. Vegetables a...

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. The Hazard Analysis and Critical Control Point (HACCP) system is a food safety management tool developed in the early 1970s by the food industry. Since it enhances the safety of food, it is of considerable public interest and, thus, some 20 years ago the World Health Organization (WHO) recognized HACCP as an important concept to prevent food borne disease

Food safety is very important as it ensures the health and safety of the consumers of the food produced by industrial processes.The lack of food safety procedures and programs within a food establishment can have an impact on the organization’s financial revenue as well as its future as a food establishment. Across the world statistics and research have shown that food establishments which fail to establish a food safety program or a HACCP Recall of food product due to reported cases of illness due to consumption of product. Loss of revenue due to loss of sales and/or product recall. Loss of consumer confidence in product resulting in reduced sales. Law suits filed by consumers resulting in large payouts of revenues. Forced closure due to poor processing standards. Bankruptcy due to fall in sales revenue.

Food safety can be ensured by food establishments involved in the processing of food by following the guidelines provided by local as well as international food safety directives. These directives provide guidelines for food safety programs in food processing establishments in order to ensure food safety in food production. These include: Having a HACCP program. Included within the HACCP program are requirements to maintain proper laboratory food testing records, quality control records, the auditing and inspection of food processing establishments and the monitoring and evaluation of Sanitation Standard Operating Procedures (SSOP) , Good manufacturing practices (GMP) and Environmental Management Systems (EMS) procedures.

Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.