FD6801 - FOOD LAWS & SAFETY (Syllabus) 2013-regulation Anna University

FD6801 - FOOD LAWS & SAFETY (Syllabus) 2013-regulation Anna University

FD6801

FOOD LAWS & SAFETY

 LPTC

3003

OBJECTIVES:
To study various food laws, importance and functions of food safety management systems,to impart knowledge on food laws and safety in food processing.

UNIT I

HISTORICAL PERSPECTIVES INCLUDING NECESSITY OF FOOD LAWS

9

Establishment of US Pure Food Law inearly 1900s and of Food & Drug Administration to enforce safety of food products; Urbanisation of population and necessity of processed and preserved foods and the necessity of ensuring quality of food to prevent adulteration. Prevention of Food Adulteration Act 1954 & Rules 1955 established in India to enforce safety and purity of food products; Various aspects of defining adulteration, taking samples of food for analysis by public analyst, prosecution for adulteration and punishment; Standards of various food products; FPO; Infant Milk Substitute Act; Laws relating to vegetable oils; Use of permitted additives like colours, preservatives, emulsifiers, stabilisers, antioxidants etc. Food Safety & Standards Act 2006 and the provisions therein; Integrated Food Law - Multi departmental - multilevel to single window control system, consumer protection Act.

UNIT II

FOOD SAFETY IN PROCESSING

9

Building and equipment design; microbiological quality of water, air;Safety in food procurement, storage, handling and manufacture; Food safety in retail food businesses; international food service operators, institutional food service operators; application of the principals of modern hygiene; Food handlers, habits, clothes, illness;


UNIT III

KEY SAFETY PRINCIPLES

9

Training & Education for safe methods of handling food; cleaning and sanitization of processing plants; principles of cleaning and sterilization ; sterilization & disinfection- different methods used-detergents, heat, chemicals; selecting and installing equipment; Cleaning of equipment and premises. Safety limits of sanitizers; pest control; management and disposal of waste.

UNIT IV

FOOD SAFETY MANAGEMENT SYSTEM

9

Food safety and quality management systems- Physical,chemical and Microbial hazards and their control in food industry; Good laboratory practice (GLP); Quality systems standards including ISO; - ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good manufacturing practices (GMP);

UNIT V

MANAGEMENT

9

Good Manufacturing Practice and HACCP; Surveillance networks, Consumer and food service operator education; GM Foods, safety and labeling; International Food Standards ISO 9000 and related standards; Impact of food safety on global trade.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Rees, Naomi and David Watson ―International Standards for Food Safety□, Aspen Publication, 2000.
2. Schmidt, Ronald H. and Rodrick, G.E. ―Food Safety Handbook□, Wiley Interscience, UK, 2005.

REFERENCES
1. Mehta, Rajesh and J. George ―Food Safety Regulations, Concerns and Trade : The Developing Country Perspective□, Macmillan, 2005.
2. The Prevention of Food Adulteration Act, 1954□, Commercial Law Publishers India) Pvt. Ltd.,

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