Question

1. Divide the class into 3 groups.

2. Each group will bring samples of food as follows:

• Group A: raw foods such as rice, wheat, pulses, spices such as mustard seeds, coriander seeds, jeera, tea leaves (Note: 100 g of each should be procured from two different shops; preferably, loose, unpacked materials should be procured).
• Group B will bring snacks such as pakodas, idlis, samosas or any that are available locally from two or three different roadside vendors.
• Group C will bring assorted mithais/Indian sweets from two different vendors

3. All groups will use the worksheet given and evaluate the foods for the presence or absence of various hazards.

	Present in Large Amounts/ Numbers	Present in Moderate Amounts/ Numbers	Present in Small Amounts/ Numbers	Absent
Have you found any of the following raw food ingredients used in your preparations?
Hair
Stones
Stems & seeds
Matchsticks
Stapler pins
Bidis/ Cigarettes
Camphor balls
Worms/Insect parts
Mercury balls
Infested grains
Any other

4. Use separate worksheets for each vendor and each food.

5. Compare and comment on the quality of various food items.

Answer 1

	Present in Large Amounts/ Numbers	Present in Moderate Amounts/ Numbers	Present in Small Amounts/ Numbers	Absent
Have you found any of the following raw food ingredients used in your preparations?
Hair			✓
Stones		✓
Stems & seeds		✓
Matchsticks				✓
Stapler pins				✓
Bidis/ Cigarettes				✓
Camphor balls				✓
Worms/Insect parts			✓
Mercury balls				✓
Infested grains		✓
Any other			✓

Comparison and Comment on Quality of Food Items:

The food samples were checked for physical and other hazards. Most food items were of acceptable quality, but some samples showed the presence of minor impurities such as stones, dust, stems, seeds, and insect parts. Proper cleaning, storage, and hygienic handling are necessary to maintain food quality and safety.