Course info

Unit 1

Food Safety – Definition, Importance, Scope and Factors affecting Food Safety. Hazards and

Risks, Types of hazards - Biological, Chemical, Physical hazards. Management of hazards -

Need. Control of parameters. Temperature control.

Unit 2

Food storage. Product design. Hygiene and Sanitation in Food Service Establishments

Introduction. Sources of contamination and their control. Waste Disposal. Pest and Rodent

Control. Personnel Hygiene.

Unit 3

Food Safety Measures. Food Safety Management Tools- Basic concepts. PRPs, GHPs, GMPs,

SSOPs etc. HACCP. ISO series. TQM - concept and need for quality, components of TQM,

Kaizen. Risk Analysis. Accreditation and Auditing, Water Analysis, Surface Sanitation and

Personal Hygiene.

Unit 4

Food laws and Standards- Indian Food Regulatory Regime, FSSA. Global Scenario CAC. Other

laws and standards related to food. Recent concerns- New and Emerging Pathogens. Packaging,

Product labelling and nutritional labelling. Genetically modified foods\ transgenics. Organic

foods. Newer approaches to food safety. Recent Outbreaks. Indian and International Standards

for food products.