NCERT Textbook: Food Quality and Food Safety | Home Science for Class 12 - Humanities/Arts PDF Download

 Page 1


Learning Objectives
After completing this chapter the learner will be able to:
??	 explain the importance of various issues related to food safety and 
quality
??	 understand how food-borne illnesses occur
??	 know about national and international food standards and their role 
in ensuring food quality and safety
??	 understand the importance of food safety management systems
??	 be acquainted with various career avenues / options in this area.
Introduction
Food is a major determinant of health, nutritional status and productivity 
of the population.  It is, therefore, essential that the food we consume 
is wholesome and safe. Unsafe food can lead to a large number of food-
borne diseases. You may have seen reports in the newspapers about 
health problems caused by contaminated or adulterated foods. Globally, 
food-borne illness is a major problem of public health concern. In  
India, the National Family Health Survey, 2015 – 2016 stated  
Food Quality and 
Food Safety
5
Chapter
Chapters.indd   75 8/12/2022   12:15:46 PM
2024-25
Page 2


Learning Objectives
After completing this chapter the learner will be able to:
??	 explain the importance of various issues related to food safety and 
quality
??	 understand how food-borne illnesses occur
??	 know about national and international food standards and their role 
in ensuring food quality and safety
??	 understand the importance of food safety management systems
??	 be acquainted with various career avenues / options in this area.
Introduction
Food is a major determinant of health, nutritional status and productivity 
of the population.  It is, therefore, essential that the food we consume 
is wholesome and safe. Unsafe food can lead to a large number of food-
borne diseases. You may have seen reports in the newspapers about 
health problems caused by contaminated or adulterated foods. Globally, 
food-borne illness is a major problem of public health concern. In  
India, the National Family Health Survey, 2015 – 2016 stated  
Food Quality and 
Food Safety
5
Chapter
Chapters.indd   75 8/12/2022   12:15:46 PM
2024-25
76
Human Ecology and Family Sciences – Part 1
that more than 9 lakh children less than ??ve years of age suffered from 
acute diarrhea. Food-borne illness can not only result in mortality but can 
damage trade and tourism, lead to loss of earnings, unemployment and 
litigation and thus can impede economic growth, and therefore food safety 
and quality have gained worldwide signi??cance.  
Significance
Food safety and quality are important at the home level, but are critical in 
large scale food production and processing, and also where food is freshly 
prepared and served. In the past, many foods were processed at home. 
Advancement in technology and processing, higher per capita incomes 
and better purchasing power as well as increased consumer demand have 
led to a variety of processed foods, food for health / functional foods being 
manufactured.  Safety of such foods needs to be assessed.
The quality of food stuff, raw as well as processed is of public health 
concern and must be addressed. In the past decade, safety challenges 
faced globally as well as in India have changed signi??cantly and issues 
related to food quality and food safety have gained tremendous importance. 
A number of factors are responsible for this:
??	 With fast changing lifestyles and eating habits, more people are eating 
outside their homes. In commercial settings, foods are prepared in 
bulk handled by many persons, thus there are more chances of food 
getting contaminated. Further, food items are prepared many hours 
in advance, and may spoil if not stored appropriately. 
??	 There are many processed and packaged foods.  Safety of these foods 
is important.
??	 Spices and condiments, oilseeds were processed at home in former 
times and purity of these were not a concern. In today’s world, pre-
packaged individual spices, condiments, spice powders and mixes 
are in demand, especially in cities and metros. Quality of even raw 
food stuff besides processed foods is of public health concern and 
must be addressed.
??	 Logistics governing transport of bulk food is complex and there is a long 
gap between processing and consumption. Thus risk assessment and 
safety management during mass production and mass distribution is 
critical.  
??	 Microbial adaptations, antibiotic resistance, altered human 
susceptibility and international traveling have all contributed to 
increasing incidence of food-borne microbial diseases. Nearly half of 
Chapters.indd   76 8/12/2022   12:15:46 PM
2024-25
Page 3


Learning Objectives
After completing this chapter the learner will be able to:
??	 explain the importance of various issues related to food safety and 
quality
??	 understand how food-borne illnesses occur
??	 know about national and international food standards and their role 
in ensuring food quality and safety
??	 understand the importance of food safety management systems
??	 be acquainted with various career avenues / options in this area.
Introduction
Food is a major determinant of health, nutritional status and productivity 
of the population.  It is, therefore, essential that the food we consume 
is wholesome and safe. Unsafe food can lead to a large number of food-
borne diseases. You may have seen reports in the newspapers about 
health problems caused by contaminated or adulterated foods. Globally, 
food-borne illness is a major problem of public health concern. In  
India, the National Family Health Survey, 2015 – 2016 stated  
Food Quality and 
Food Safety
5
Chapter
Chapters.indd   75 8/12/2022   12:15:46 PM
2024-25
76
Human Ecology and Family Sciences – Part 1
that more than 9 lakh children less than ??ve years of age suffered from 
acute diarrhea. Food-borne illness can not only result in mortality but can 
damage trade and tourism, lead to loss of earnings, unemployment and 
litigation and thus can impede economic growth, and therefore food safety 
and quality have gained worldwide signi??cance.  
Significance
Food safety and quality are important at the home level, but are critical in 
large scale food production and processing, and also where food is freshly 
prepared and served. In the past, many foods were processed at home. 
Advancement in technology and processing, higher per capita incomes 
and better purchasing power as well as increased consumer demand have 
led to a variety of processed foods, food for health / functional foods being 
manufactured.  Safety of such foods needs to be assessed.
The quality of food stuff, raw as well as processed is of public health 
concern and must be addressed. In the past decade, safety challenges 
faced globally as well as in India have changed signi??cantly and issues 
related to food quality and food safety have gained tremendous importance. 
A number of factors are responsible for this:
??	 With fast changing lifestyles and eating habits, more people are eating 
outside their homes. In commercial settings, foods are prepared in 
bulk handled by many persons, thus there are more chances of food 
getting contaminated. Further, food items are prepared many hours 
in advance, and may spoil if not stored appropriately. 
??	 There are many processed and packaged foods.  Safety of these foods 
is important.
??	 Spices and condiments, oilseeds were processed at home in former 
times and purity of these were not a concern. In today’s world, pre-
packaged individual spices, condiments, spice powders and mixes 
are in demand, especially in cities and metros. Quality of even raw 
food stuff besides processed foods is of public health concern and 
must be addressed.
??	 Logistics governing transport of bulk food is complex and there is a long 
gap between processing and consumption. Thus risk assessment and 
safety management during mass production and mass distribution is 
critical.  
??	 Microbial adaptations, antibiotic resistance, altered human 
susceptibility and international traveling have all contributed to 
increasing incidence of food-borne microbial diseases. Nearly half of 
Chapters.indd   76 8/12/2022   12:15:46 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
77
all known food-borne pathogens have been discovered during the past 
25-30 years. There are still many food borne illnesses of unknown 
etiology. This is an issue of global public health concern and there 
is a need to detect, identify and recognise emerging pathogens and 
establish active surveillance networks, nationally and internationally.  
??	 India is a signatory to the World Trade Organisation (WTO) non-tariff 
agreement, which has provided greater access to world markets and 
opportunities to all countries to enter international trade.   In this 
scenario, it has become essential for every country to protect the 
safety and quality of foods and also ensure that imported foods are 
of good quality and safe to eat.  Effective food standards and control 
systems are required to protect food production within the country as 
well as to facilitate trade with other nations. All food manufacturers 
are required to meet the given standards of quality and safety, and 
need to have their products regularly tested. 
??	 Pollution in atmosphere, soil and water, including use of pesticides in 
agriculture, bring their share of contaminants. Also use of additives 
such as preservatives, colourants, ??avouring agents and other 
substances such as stabilisers makes the analysis of food for various 
components — both nutrients and contaminants—imperative.
Owing to the above factors, there is a growing concern for safe, 
wholesome and nutritious foods in a highly dynamic food business 
environment, which in turn has greatly expanded the scope and has 
increased career opportunities in this sector.  Before learning about the 
various career options in this ??eld, it will be worthwhile for us to understand 
the basic concepts regarding food quality, food safety, risk assessment, 
food standards and quality management systems.
Basic Concepts
Food Safety
Food safety means assurance that food is acceptable for human 
consumption according to its intended use. An understanding of food 
safety is improved by de??ning two other concepts — toxicity and hazard.
Toxicity is the capacity of a substance to produce harm or injury of any 
kind under any conditions. Hazard is the relative probability that harm 
or injury will result when substance is not used in a prescribed manner 
and quantity. Hazards can be physical, chemical and biological causing 
harmful / adverse effects on the health of consumers.
Chapters.indd   77 8/12/2022   12:15:46 PM
2024-25
Page 4


Learning Objectives
After completing this chapter the learner will be able to:
??	 explain the importance of various issues related to food safety and 
quality
??	 understand how food-borne illnesses occur
??	 know about national and international food standards and their role 
in ensuring food quality and safety
??	 understand the importance of food safety management systems
??	 be acquainted with various career avenues / options in this area.
Introduction
Food is a major determinant of health, nutritional status and productivity 
of the population.  It is, therefore, essential that the food we consume 
is wholesome and safe. Unsafe food can lead to a large number of food-
borne diseases. You may have seen reports in the newspapers about 
health problems caused by contaminated or adulterated foods. Globally, 
food-borne illness is a major problem of public health concern. In  
India, the National Family Health Survey, 2015 – 2016 stated  
Food Quality and 
Food Safety
5
Chapter
Chapters.indd   75 8/12/2022   12:15:46 PM
2024-25
76
Human Ecology and Family Sciences – Part 1
that more than 9 lakh children less than ??ve years of age suffered from 
acute diarrhea. Food-borne illness can not only result in mortality but can 
damage trade and tourism, lead to loss of earnings, unemployment and 
litigation and thus can impede economic growth, and therefore food safety 
and quality have gained worldwide signi??cance.  
Significance
Food safety and quality are important at the home level, but are critical in 
large scale food production and processing, and also where food is freshly 
prepared and served. In the past, many foods were processed at home. 
Advancement in technology and processing, higher per capita incomes 
and better purchasing power as well as increased consumer demand have 
led to a variety of processed foods, food for health / functional foods being 
manufactured.  Safety of such foods needs to be assessed.
The quality of food stuff, raw as well as processed is of public health 
concern and must be addressed. In the past decade, safety challenges 
faced globally as well as in India have changed signi??cantly and issues 
related to food quality and food safety have gained tremendous importance. 
A number of factors are responsible for this:
??	 With fast changing lifestyles and eating habits, more people are eating 
outside their homes. In commercial settings, foods are prepared in 
bulk handled by many persons, thus there are more chances of food 
getting contaminated. Further, food items are prepared many hours 
in advance, and may spoil if not stored appropriately. 
??	 There are many processed and packaged foods.  Safety of these foods 
is important.
??	 Spices and condiments, oilseeds were processed at home in former 
times and purity of these were not a concern. In today’s world, pre-
packaged individual spices, condiments, spice powders and mixes 
are in demand, especially in cities and metros. Quality of even raw 
food stuff besides processed foods is of public health concern and 
must be addressed.
??	 Logistics governing transport of bulk food is complex and there is a long 
gap between processing and consumption. Thus risk assessment and 
safety management during mass production and mass distribution is 
critical.  
??	 Microbial adaptations, antibiotic resistance, altered human 
susceptibility and international traveling have all contributed to 
increasing incidence of food-borne microbial diseases. Nearly half of 
Chapters.indd   76 8/12/2022   12:15:46 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
77
all known food-borne pathogens have been discovered during the past 
25-30 years. There are still many food borne illnesses of unknown 
etiology. This is an issue of global public health concern and there 
is a need to detect, identify and recognise emerging pathogens and 
establish active surveillance networks, nationally and internationally.  
??	 India is a signatory to the World Trade Organisation (WTO) non-tariff 
agreement, which has provided greater access to world markets and 
opportunities to all countries to enter international trade.   In this 
scenario, it has become essential for every country to protect the 
safety and quality of foods and also ensure that imported foods are 
of good quality and safe to eat.  Effective food standards and control 
systems are required to protect food production within the country as 
well as to facilitate trade with other nations. All food manufacturers 
are required to meet the given standards of quality and safety, and 
need to have their products regularly tested. 
??	 Pollution in atmosphere, soil and water, including use of pesticides in 
agriculture, bring their share of contaminants. Also use of additives 
such as preservatives, colourants, ??avouring agents and other 
substances such as stabilisers makes the analysis of food for various 
components — both nutrients and contaminants—imperative.
Owing to the above factors, there is a growing concern for safe, 
wholesome and nutritious foods in a highly dynamic food business 
environment, which in turn has greatly expanded the scope and has 
increased career opportunities in this sector.  Before learning about the 
various career options in this ??eld, it will be worthwhile for us to understand 
the basic concepts regarding food quality, food safety, risk assessment, 
food standards and quality management systems.
Basic Concepts
Food Safety
Food safety means assurance that food is acceptable for human 
consumption according to its intended use. An understanding of food 
safety is improved by de??ning two other concepts — toxicity and hazard.
Toxicity is the capacity of a substance to produce harm or injury of any 
kind under any conditions. Hazard is the relative probability that harm 
or injury will result when substance is not used in a prescribed manner 
and quantity. Hazards can be physical, chemical and biological causing 
harmful / adverse effects on the health of consumers.
Chapters.indd   77 8/12/2022   12:15:46 PM
2024-25
78
Human Ecology and Family Sciences – Part 1
Physical hazard is any physical material not normally found in food, 
which causes illness or injury and includes wood, stones, parts of pests, 
hair etc. (Fig. 6.1).
HAIR
STEMS AND SEEDS
BONE, 
FRAGMENTS,
FEATHERS
JEWELLERY
BUTTON
NAILS, NUTS 
AND BOLTS
BIDIS AND CIGARETTES
MATCHSTICK
STRINGS, 
JUTE 
FIBRES
Physical
Hazards in
Food
STONES
Fig. 6.1.: Physical hazards in foods 
Chapters.indd   78 8/12/2022   12:15:48 PM
2024-25
Page 5


Learning Objectives
After completing this chapter the learner will be able to:
??	 explain the importance of various issues related to food safety and 
quality
??	 understand how food-borne illnesses occur
??	 know about national and international food standards and their role 
in ensuring food quality and safety
??	 understand the importance of food safety management systems
??	 be acquainted with various career avenues / options in this area.
Introduction
Food is a major determinant of health, nutritional status and productivity 
of the population.  It is, therefore, essential that the food we consume 
is wholesome and safe. Unsafe food can lead to a large number of food-
borne diseases. You may have seen reports in the newspapers about 
health problems caused by contaminated or adulterated foods. Globally, 
food-borne illness is a major problem of public health concern. In  
India, the National Family Health Survey, 2015 – 2016 stated  
Food Quality and 
Food Safety
5
Chapter
Chapters.indd   75 8/12/2022   12:15:46 PM
2024-25
76
Human Ecology and Family Sciences – Part 1
that more than 9 lakh children less than ??ve years of age suffered from 
acute diarrhea. Food-borne illness can not only result in mortality but can 
damage trade and tourism, lead to loss of earnings, unemployment and 
litigation and thus can impede economic growth, and therefore food safety 
and quality have gained worldwide signi??cance.  
Significance
Food safety and quality are important at the home level, but are critical in 
large scale food production and processing, and also where food is freshly 
prepared and served. In the past, many foods were processed at home. 
Advancement in technology and processing, higher per capita incomes 
and better purchasing power as well as increased consumer demand have 
led to a variety of processed foods, food for health / functional foods being 
manufactured.  Safety of such foods needs to be assessed.
The quality of food stuff, raw as well as processed is of public health 
concern and must be addressed. In the past decade, safety challenges 
faced globally as well as in India have changed signi??cantly and issues 
related to food quality and food safety have gained tremendous importance. 
A number of factors are responsible for this:
??	 With fast changing lifestyles and eating habits, more people are eating 
outside their homes. In commercial settings, foods are prepared in 
bulk handled by many persons, thus there are more chances of food 
getting contaminated. Further, food items are prepared many hours 
in advance, and may spoil if not stored appropriately. 
??	 There are many processed and packaged foods.  Safety of these foods 
is important.
??	 Spices and condiments, oilseeds were processed at home in former 
times and purity of these were not a concern. In today’s world, pre-
packaged individual spices, condiments, spice powders and mixes 
are in demand, especially in cities and metros. Quality of even raw 
food stuff besides processed foods is of public health concern and 
must be addressed.
??	 Logistics governing transport of bulk food is complex and there is a long 
gap between processing and consumption. Thus risk assessment and 
safety management during mass production and mass distribution is 
critical.  
??	 Microbial adaptations, antibiotic resistance, altered human 
susceptibility and international traveling have all contributed to 
increasing incidence of food-borne microbial diseases. Nearly half of 
Chapters.indd   76 8/12/2022   12:15:46 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
77
all known food-borne pathogens have been discovered during the past 
25-30 years. There are still many food borne illnesses of unknown 
etiology. This is an issue of global public health concern and there 
is a need to detect, identify and recognise emerging pathogens and 
establish active surveillance networks, nationally and internationally.  
??	 India is a signatory to the World Trade Organisation (WTO) non-tariff 
agreement, which has provided greater access to world markets and 
opportunities to all countries to enter international trade.   In this 
scenario, it has become essential for every country to protect the 
safety and quality of foods and also ensure that imported foods are 
of good quality and safe to eat.  Effective food standards and control 
systems are required to protect food production within the country as 
well as to facilitate trade with other nations. All food manufacturers 
are required to meet the given standards of quality and safety, and 
need to have their products regularly tested. 
??	 Pollution in atmosphere, soil and water, including use of pesticides in 
agriculture, bring their share of contaminants. Also use of additives 
such as preservatives, colourants, ??avouring agents and other 
substances such as stabilisers makes the analysis of food for various 
components — both nutrients and contaminants—imperative.
Owing to the above factors, there is a growing concern for safe, 
wholesome and nutritious foods in a highly dynamic food business 
environment, which in turn has greatly expanded the scope and has 
increased career opportunities in this sector.  Before learning about the 
various career options in this ??eld, it will be worthwhile for us to understand 
the basic concepts regarding food quality, food safety, risk assessment, 
food standards and quality management systems.
Basic Concepts
Food Safety
Food safety means assurance that food is acceptable for human 
consumption according to its intended use. An understanding of food 
safety is improved by de??ning two other concepts — toxicity and hazard.
Toxicity is the capacity of a substance to produce harm or injury of any 
kind under any conditions. Hazard is the relative probability that harm 
or injury will result when substance is not used in a prescribed manner 
and quantity. Hazards can be physical, chemical and biological causing 
harmful / adverse effects on the health of consumers.
Chapters.indd   77 8/12/2022   12:15:46 PM
2024-25
78
Human Ecology and Family Sciences – Part 1
Physical hazard is any physical material not normally found in food, 
which causes illness or injury and includes wood, stones, parts of pests, 
hair etc. (Fig. 6.1).
HAIR
STEMS AND SEEDS
BONE, 
FRAGMENTS,
FEATHERS
JEWELLERY
BUTTON
NAILS, NUTS 
AND BOLTS
BIDIS AND CIGARETTES
MATCHSTICK
STRINGS, 
JUTE 
FIBRES
Physical
Hazards in
Food
STONES
Fig. 6.1.: Physical hazards in foods 
Chapters.indd   78 8/12/2022   12:15:48 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
79
PESTICIDES 
RESIDUES
CLEANING 
CHEMICALS
INVISIBLE 
CHEMICAL 
HAZARDS IN 
FOOD
ADULTERANTS VETERINARY 
RESIDUES
EXCESS OF 
PERMISSIBLE FOOD 
ADDITIVES
NON-PERMISSIBLE 
FOOD ADDITIVES
Fig. 6.2: Chemical hazards in foods
Chemical hazards are chemicals or deleterious substances which may 
be intentionally or un-intentionally added to foods.  This category of hazards 
includes pesticides, chemical residues, toxic metals, polychlorinated 
biphenyls, preservatives, food colours and other additives (Fig. 6.2).
Biological hazards are living organisms and include microbiological 
organisms (Fig. 6.3 and 6.4). Those micro-organisms which are associated 
with food and cause diseases are termed food-borne pathogens. There are 
two types of food-borne diseases from microbial pathogens—infections 
and poisoning. 
Chapters.indd   79 8/12/2022   12:15:48 PM
2024-25