FOOD SAFETY, SANITATION AND HYGIENE (THEORY)

Paper Code: 
25DND281
Credits: 
02
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.     Become aware of various quality and safety parameters and factors affecting them

2.     Become aware of the standards of quality & safety and regulating bodies responsible for them.

3.     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

25DND281
Food Safety, Sanitation and Hygiene

(Theory)

CO57: Assess the concept of food safety, and hazards.

CO58:  Identify the contaminants, spoilage microorganisms and diseases caused by them

CO59: Maintain sanitation & hygiene in food production.

CO60: Evaluate the food safety management system

CO61: Identify the food safety regulations and standards

CO62: Contribute effectively in course-specific interaction

Approach in teaching:

Discussion, Demonstration, PowerPoint presentation, Field Trip

 

Learning activities for the students:

Field activities, Presentation,

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

 

6.00
Unit I: 
Food Safety

Ø  Food Safety – Definition and Importance.

Ø  Type of hazards – physical, chemical and microbiological 

Ø  Natural and Environmental Toxins, pesticide residues and Adulterants

6.00
Unit II: 
• Contamination of Food & Food Borne Diseases

Ø  Food Spoilage – changes occurring during spoilage and factors affecting spoilage

Ø  Contamination - contaminants and their sources

Ø  Food borne Diseases & Symptoms

Ø  Indicator Organisms

Ø  Method of control of contamination 

6.00
Unit III: 
• Food Sanitation & Hygiene

Ø  Sanitation & its role in food safety and quality

Ø  Cleaning, Sanitization and Disinfection

Ø  Methods of maintaining sanitation (detergent, heat, chemicals and radiations)

Ø  Personal Hygiene 

Ø  Structure and layout of food premises

Ø  Insect and pest control

6.00
Unit IV: 
• Food Safety Management

Ø  Quality Control & Assurance 

Ø  Introduction to Food Safety Management System 

Ø  Prerequisites to FSMS (GAP, GMP, GLP)

Ø  Risk assessment

Ø  HACCP

6.00
Unit V: 
• Food Safety Standards & Regulations

Ø  Food Safety Act 

Ø  FSSAI- Role & Significance 

Ø  Voluntary and Compulsory standards

Ø  ISO, Agmark and Codex Alimentarius

Ø  Labelling requirements  

Essential Readings: 

1.     Frazier, W.C. and Westhoff, D.C. (2015). Food Microbiology. McGraw Hill Education (India) Private Limited, New Delhi.

2.     Roday, S. Food Hygiene and sanitation, McGraw Hill Education, 2017

3.     Singh K., Hygiene and Sanitation in Hotel Industry, Naman Publisher &      Distributors, 2011 

4.     Bruce, A.H. Kitchen sanitation and food hygiene, ITT Educational Pub, 2016

5.     Rao, E. S. (2013) Food Quality Evaluation. First Edition, Variety Book    Publishers, New Delhi. 

6.     Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient Black Swan Pvt. Ltd.,

7.     Walker, R and E. Quadrucci Nutritional and Toxicological Aspects of food Processing, CRC Press

 

References: 

1.   Adams M & Moss, M. Food Microbiology, 2nd Edition, RSC Publishing. ISI publications, 2008

2.   PFA Act,1954

3.   Jacob. Chemical Methods in Food Analysis, CBS Publications and Distributors, New Delhi, 1999.

4.   Klara Miller. Toxicological Aspects of Foods. Elsevier Applied Sciences, London, 1987

Academic Year: 
2025-2026
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