Question
Which of the following statements regarding the National Food Security Act is incorrect?
The correct answer is
This act was implemented in the year 2015
National Food Security Act (NFSA)
The National Food Security Act (NFSA), 2013 is a significant step by the Government of India towards ensuring food and nutritional security for the most vulnerable sections of society. Let's examine each statement regarding the Act.
- Act was applicable to the whole of India: This statement is correct. The National Food Security Act extends to the whole of India.
- This act is also known as Right to Food Act: This statement is correct. The National Food Security Act is often referred to as the Right to Food Act because it legally entitles a large portion of the population to receive subsidized food grains.
- The Act provided that the domestic woman of the age of 18 years or above shall be the head of the household for the purpose of issuing the ration card: This statement is correct. A key provision of the Act is to empower women by mandating that the eldest woman of the household, aged 18 or above, will be the head of the household for the purpose of issuing ration cards.
- This act was implemented in the year 2015: This statement is incorrect. The National Food Security Act was enacted by the Parliament of India in 2013, not 2015. The implementation process began after its enactment in 2013, with states and union territories taking steps to roll it out.
Based on the analysis, the statement that the act was implemented in the year 2015 is incorrect.
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Important Questions from Impact of Globalization on Indian Agriculture and Issues of Food Security
- Give the right sequence for establishing HACCP :
(i) Establish critical points.
(ii) Establish the correct action.
(iii) Identify the critical control point.
(iv) Establish effective record keeping.
(v) Identify hazard and assess the severity and risk.
(vi) Establish procedure to verify that system.
(vii) Establish procedure to monitor CCP.
code : - Match the items in List I with List II :
List - I List - II (a) FIFO (i) Service (b) NOC (ii) Food safety (c) MUF (iii) Personnel (d) QWL (iv) Production (e) CCP (v) Store (f) SOP (vi) Accounting (vii) Purchase
code : - Expanded form of FSSAI is :
- Give the correct sequence of steps involved in the HACCP system :
(a) Developing criteria for control and prevention
(b) Monitoring each critical control point
(c) Identifying critical control points
(d) Identifying and assessing hazards
(e) Taking immediate corrective action - Give the correct sequence of steps involved in the process of receiving the supplies in a food service establishment :
(a) Quality of ingredients are checked with specifications given to supplier
(b) Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
(c) Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
(d) Delivery note is checked with copy of the order placed
(e) Delivery challan is countersigned by the receiving authority and the deliverer of supplies
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