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FOOD SAFETY, SANITATION AND HYGIENE (PRACTICAL) [1]

Paper Code: 
25DND282
Credits: 
04
Contact Hours: 
120.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

1.     Understand the ways to maintain and ensure food safety.

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25DND

282

Food Safety, Sanitation and Hygiene

 (Practical)

CO63: Enumerate and identify microorganisms and evaluate microbial quality of food and water.

CO64: Assess and ensure safety of food and determination of risk involved

CO65: Compile comprehensive practical records for evaluation of food quality and cultivate verbal communication skills to converse

effectively with examiners

CO66: 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,

 

Unit I: 
CONTENTS

·       Bacterial staining

·       Fungal Staining

·       Water potability tests, MBRT, COB Test

·       Preparation of media

·       Standard Plate Count for water and foods

·       Different methods of sterilization and disinfections

·       Detection of adulterants in foods

·       Visit to Food Manufacturing Unit/Processing Units/Hotels to observe quality control process & to understand the concept of Quality HACCP application

·       To design and critically evaluate food labels

·       Construction of Risk assessment matrix

·       Preparation of GMP plan for a food production unit

 

Essential Readings: 
  1. Bewitt. Microbiological assay
  2. Joslyn. methods in food analysis
  3. Jacob. Chemical methods in food analysis
  4. Egan and Sawyer. Pearson’s chemical  analysis of foods
  5. Kirk R.S and Sawyer R. Pearson’s Composition and Analysis of Foods, Addison Wesley Longman, Inc. 1999.
  6. ISI Handbook of Food Analysis Parts I, II, III & IV. Indian Standard Institutes. 1984.
References: 

1.     Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison-      Wesley Publishing Company.

2.     Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .

3.     Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.

Academic Year: 
2025-2026 [2]

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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-safety-sanitation-and-hygiene-practical
[2] https://homescience.iisuniv.ac.in/academic-year/2025-2026