OFD355 Syllabus - Food Safety And Quality Regulations - 2021 Regulation - Open Elective | Anna University

OFD355 Syllabus - Food Safety And Quality Regulations - 2021 Regulation - Open Elective | Anna University

OFD355

FOOD SAFETY AND QUALITY REGULATIONS

 L T P C

3003

OBJECTIVES:
• To characterize different type of food hazards, physical, chemical and biological in the industry and food service establishments
• To help become skilled in systems for food safety surveillance
• To be aware of the regulatory and statutory bodies in India and the world
• To ensure processed food meets global standards

UNIT I

10

Introduction to food safety and security: Hygienic design of food plants and equipments, Food Contaminants (Microbial, Chemical, Physical), Food Adulteration (Common adulterants), Food Additives (functional role, safety issues), Food Packaging & labeling. Sanitation in warehousing, storage, shipping, receiving, containers and packaging materials. Control of rats, rodents, mice, birds, insects and microbes. Cleaning and Disinfection, ISO 22000 – Importance and Implementation

UNIT II

8

Food quality: Various Quality attributes of food, Instrumental, chemical and microbial Quality control. Sensory evaluation of food and statistical analysis. Water quality and other utilities.


UNIT III

9

Critical Quality control point in different stages of production including raw materials and processing materials. Food Quality and Quality control including the HACCP system. Food inspection and Food Law, Risk assessment – microbial risk assessment, dose response and exposure response modelling, risk management, implementation of food surveillance system to monitor food safety, risk communication

UNIT IV

9

Indian and global regulations: FAO in India, Technical Cooperation programmes, Bio-security in Food and Agriculture, World Health Organization (WHO), World Animal Health Organization (OIE), International Plant Protection Convention (IPPC)

UNIT V

9

Codex Alimentarius Commission - Codex India – Role of Codex Contact point, National Codex contact point (NCCP), National Codex Committee of India – ToR, Functions, Shadow Committees etc.

TOTAL: 45 PERIODS

COURSE OUTCOMES:
CO1 Thorough Knowledge of food hazards, physical, chemical and biological in the industry and food service establishments
CO2 Awareness on regulatory and statutory bodies in India and the world

REFERENCES:
1. Handbook of food toxicology by S. S. Deshpande, 2002
2. The food safety information handbook by Cynthia A. Robert, 2009
3. Nutritional and safety aspects of food processing by Tannenbaum SR, Marcel Dekker Inc., New York 1979
4. Microbiological safety of Food by Hobbs BC, 1973
5. Food Safety Handbook by Ronald H. Schmidt, Gary E. Rodrick, A John Wiley & Sons Publication, 2003

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