FOOD SAFETY

Paper Code: 
FSQ 401
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to -

  1. Gain deeper knowledge of various ways of maintaining hygiene and sanitation.
  2. Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
  3. Understand the latest procedures adopted in various food operations to prevent food borne disorders and legal aspects involved in such cases.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 401

Food Safety (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO36: Gain basic understanding of food safety and  its related issues

CO37: Illustrate risk factors and newer challenges associated with food safety

CO38: Understand and apply general principles of food hygiene

CO39: Relate the relevance of various quality management systems/ approaches of food safety at various levels

CO40: Discuss basic principles and practices of cleaning and sanitation in food processing operations, as well as requirements for water utilization and waste management.

Approach in teaching:

Interactive Lectures, Discussion, assignments

 

Learning activities for the students:

Self learning assignments, Seminar presentation

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

 

 

 

9.00
Unit I: 
UNIT I

Relationship of microorganism to sanitation

  • Role of microbiology – Environmental effects of microbial growth
  • Effects of microorganism on food degradation
  • food borne illiness- bacteria, virus, moulds, yeast and parasites
  • Food Hazards- chemical, antibiotics, hormones, metal contamination-poisonous foods

 

 

9.00
Unit II: 
UNIT II
  • Food contamination- Sources and transmission water, air, sewage and soil as reserviour of infection and warp of spread
  • Other agents of contamination-
  • Hermans, domestic animals, vermin’s, birds.

 

9.00
Unit III: 
UNIT III
  • Importance of personal hygiene of food handler
  • Habits- clothes, illness education of food handler in handling and serving food
  • Safety in food procurement, storage, handling and preparation- control of spoilage
  • Holding time of various foods in food service institutions
  • Safety of  left over foods.

 

 

9.00
Unit IV: 
UNIT IV
  • Cleaning Methods- Sterilization and disinfection- products and methods- use of detergents, heat , chemicals ,test for sanitizers.
  • Sanitation- Kitchen design equipment and systems
  • Structure and layout of food premises maintaining clean environment
  • Selecting and installing equipment cleaning equipment

 

 

9.00
Unit V: 
UNIT V

Waste Product Handling

  • Planning for waste disposal
  • Solid waste and liquid wastes, ecomanagement

Control of Infestion

  • Rodent Control- Rats, Mice- Rodent Proofing, Destruction
  • Vector control
  • Use of Pesticide

Food Sanitation, control and inspection- Planning and Implementation of training programmes for health.

 

 

Essential Readings: 
  1. Jacob, M (1989)Safe Food Handling. A Training guide for manager. WHO Geneva, Marriott, N.G (1989).
  2. Principles of Food Sanitation-II Edition. AVI Book. Van Nostrand Reinhold, New York.
  1. Hobbs, B.C and R.J Gilbert (1978). Food Poisoning and Food Hygiene. 4th edition. The English language book society and  Edward Arnold (publisher)Ltd
  2. Longree, K(1967). Quantity Food Sanitation Interscience Publishers, New York
  3. Kawata, K. (1983) Enviromental Sanitation in India. Lucknow Publishing House.
  4. Minor, L.J.(1983) Sanitation, Safety and Environmental Standards AVI. Publishing Co. Westport, Connecticut.

 

Academic Year: 
2020-2021
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