FOOD QUALITY & SAFETY

Paper Code:

25DFSN502(A)

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

This course will enable the students to:

Be aware of various quality and safety parameters and factors affecting them
Be aware of the standards of quality & safety and regulating bodies responsible for them.
Understand the ways to ways to maintain & ensure quality and safety.

Course Outcomes:

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25DFSN502(A)

(Theory)

CO51: Assess the concept of food quality, its parameters and its hazards.

CO52: Identify the contaminants, spoilage microorganisms, microbial hazards and diseases caused by them

CO53: Maintain sanitation & hygiene in food production.

CO54: Evaluate the food safety management system

CO55: Identify the food safety regulations and standards

CO56: Contribute effectively in course-specific interaction

Approach in teaching:

Discussion, Demonstration, power point presentation, Field Trip

Learning activities for the students:

Field activities, Presentation,

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

12.00

Unit I:

Food Quality & Safety

Definition of Food Quality, concept of various quality parameters
- Physical
- Chemical
- Nutritional
- Microbial and
- Sensory
Food Safety – Definition and Importance.
Type of hazards – physical, chemical and microbiological
Chemical Toxins, Natural Toxins and Adulterants

12.00

Unit II:

Contamination of Food & Food Borne Diseases

Microbial hazards (Bacteria, Fungi and Virus)
Contamination & Spoilage
Food borne Diseases & Symptoms
Sources of contamination of foods & method of control of contamination

12.00

Unit III:

Food Sanitation & Hygiene

Importance of Sanitation& hygiene in food safety and quality

Methods of maintaining sanitation
Structure and layout of food premises
Kitchen equipment and systems
Use of detergent, heat and chemicals
Sterilization and Disinfection
Personal Hygiene
Insect and pest control
Waste treatment and disposal

12.00

Unit IV:

Food Safety Management

Food Safety Management System
Quality Control & Assurance
Prerequisites to FSMS (GAP, GMP, GLP)
HACCP

12.00

Unit V:

Food Safety Standards & Regulations

· Food Safety Act

· FSSAI- Role & significance

· Voluntary and Compulsory standards

ISO, Agmark and Codex Alimentarius

Essential Readings:

Frazier, W.C. and Westhoff, D.C. (2015). Food Microbiology. McGraw Hill Education (India) Private Limited, New Delhi.
Roday S. (2017), Food Hygiene and Sanitation, Mc.Graw Hill Education,
Singh K., (2011) Hygiene and Sanitation in Hotel Industry, Naman Publisher & Distributors,
Bruce, A.H. (2016), Kitchen Sanitation and Food Hygiene, ITT Educational Pub,
Frazier, W.C. (2017) Food Microbiology, Mc Graw Hill Inc. 5th Edition,
Rao, E. S. (2013), Food Quality Evaluation. First Edition, Variety Book Publishers, New Delhi.
Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient BlackSwan Pvt. Ltd.,
Walker (1988), Nutritional and Toxicological Aspects of Food Processing
Manuals of Food Quality Control