1. WHAT IS FOOD SPOILAGE? ANY CHANGE IN FOOD THAT MAKES IT LESS DESIRABLE AND EDIBLE.

2. MICROORGANISM MOULDS YEAST BACTERIA CHEMICALS WHAT CAUSE FOOD SPOILAGE?

3. WHAT ARE THE SIGNS OF FOOD SPOILAGE? CHANGES IN THE SMELL APPEARANCE TEXTURE and FLAVOUR OF FOOD

4. WHAT ARE THE CONDITIONS WHICH PROMOTE FOOD SPOILAGE? CONDITIONS THAT HELP MICROORGANISMS TO MULTIPLY- WARMTH MOISTURE DARKNESS LESS OR NO AIR

5. WHAT HAPPENS WHEN WE EAT FOODS THAT HAVE SPOILT? STOMACH UPSET FOOD POISONING DEATH

6. WHAT SHOULD WE DO TO PRESERVE FOODS? CONTROL THE CONDITIONS AND MAKE IT UNFAVOURABLE FOR MICROORGANISMS TO MULTIPLY

7. LONG TERM METHODS FREEZING DRYING SALTING CANNING OILING SWEETENING ADDING PRESERVATIVES WHAT ARE THE WAYS OF PRESERVING FOODS? SHORT TERM METHODS COOLING REFRIGERATION BOILING HEATING PASTEURISATION STORING IN DRY and AIR TIGHT CONTAINERS

8. OTHER COUNTRIES JELLIES NOODLES PASTA SAUCES MILK POWDER SMOKED MEAT FISH PRESERVES SOME PRESERVED FOODS INDIAN PRESERVES PAPAD PICKLE JAMS MORABBA CHUTNEY POWDERS COPRA CANDIED FRUIT DRY FRUIT PANEER GHEE HONEY/SYRUP PRESERVES

9. WHY SHOULD FOOD BE PRESERVED ? AVOIDS WASTAGE OF FOODS PRESERVES SEASONAL FOODS FOR YEARS HELPS IN FOOD AVAILABILITY DURING NATURAL CALAMITIES FOOD AVAILABILITY IN REMOTE UNINHABITED REGIONS-DESERTS, HIGH MOUNTAINS TRAVELLERS ON LONG JOURNEYS ADDS TASTES TO DAILY FOODS

10. DO NOT WASTE FOOD DO NOT EAT FOODS WITH MANY PRESERVATIVES DO NOT USE WET SPOONS,HAND TO SERVE PRESERVES DO NOT EAT ‘READY TO EAT’ FOODS LIKE NOODLES, SAVOURIES, PASTA, JUNK ALWAYS EAT FRESHLY COOKED, WHOLESOME FOOD PRESERVE SEASONAL FOODS STORE PRESERVES WELL EAT PRESERVES SPARINGLY SOME DO’s AND DON’Ts