Welcome to your Grade 12 Agriculture chapter 16
After carefully reading the following 30 questions, choose the correct answer.
1.
Which of the following is defined as a biological, chemical, or physical agent in food with the potential to cause an adverse health effect?
2.
Pathogenic bacteria, viruses, and parasites in food are classified as which type of hazard?
3.
Which chemical hazard is naturally produced by certain molds (fungi) and can be found in food?
4.
Objects such as glass, metal, or stones found in food are examples of:
5.
What is the term for the presence of harmful substances in food that make it unsafe for consumption?
6.
Which of the following is a primary source of food contamination during the production stage?
7.
How can improper storage lead to food safety risks?
8.
Food safety is linked to nutrition because unsafe food can lead to:
9.
Which practice is part of "Indigenous knowledge" in safe food production and handling?
10.
Cross-contamination occurs when:
11.
What is the main goal of "Postharvest Handling"?
12.
Which of these is a potential health risk from consuming unsafe food?
13.
Pesticide residues on vegetables are categorized as:
14.
A "Physical hazard" in grain might include:
15.
Why is hand washing important in food production?
16.
Which stage of the food chain can be a source of contamination?
17.
High moisture content in harvested tubers typically:
18.
One way to reduce postharvest losses in vegetables is:
19.
Safe food production requires the use of:
20.
Nutrient loss can occur during postharvest if:
21.
Which of the following is a symptom of foodborne illness?
22.
In the context of food safety, "Risks" refer to:
23.
Traditional storage structures (like the 'Gotera') are part of:
24.
"Spoilage" differs from "Safety" because spoilage mainly affects:
25.
Cleaning and sanitation of food contact surfaces helps to:
26.
Biological contaminants are often:
27.
Good manufacturing practices (GMPs) are used to:
28.
Heavy metals like Lead or Mercury in food are:
29.
Transportation of food should be done in:
30.
Educational awareness on food safety helps to:
