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3rd/4th Sem Food Safety & Quality Notes

Syllabus BHM207

01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

02 Micro-organisms in Food

  1. General characteristics of Micro-Organisms based on their occurrence and structure.
  2. Factors affecting their growth in food (intrinsic and extrinsic)
  3. Common food-borne micro-organisms:
    1. Bacteria (spores/capsules)
    2. Fungi
    3. Viruses
    4. Parasites

03 Food Spoilage & Food Preservation

  1. Types & Causes of spoilage
  2. Sources of contamination
  3. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
  4. Basic principles of food preservation
  5. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04 Beneficial Role of Micro-organisms

  1. Fermentation & Role of lactic acid bacteria
  2. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
  3. Miscellaneous (Vinegar & anti-biotics)

05 Food-borne Diseases

  1. Types (Infections and intoxications)
  2. Common diseases caused by foodborne pathogens
  3. Preventive measures

06 Food Additives

  1. Introduction
  2. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07 Food Contaminants & Adulterants

  1. Introduction to Food Standards
  2. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
  3. Common adulterants in food
  4. Method of their detection (basic principle)

08 Food Laws and Regulations

  1. National – PFA Essential Commodités Act (FPO, MPO etc.)
  2. International – Codex Alimentarius, ISO
  3. Regulatory Agencies – WTO
  4. Consumer Protection Act

09 Quality Assurance

  1. Introduction to Concept of TQM, GMP and Risk Assessment
  2. Relevance of Microbiological standards for food safety
  3. HACCP (Basic Principle and implementation)

10 Hygiene and Sanitation in Food Sector

  1. General Principles of Food Hygiene
  2. GHP for commodities, equipment, work area and personnel
  3. Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)
  4. Safety aspects of processing water (uses & standards)
  5. Waste Water & Waste disposal

11 Recent Concerns

  1. Emerging pathogens
  2. Genetically modified foods
  3. Food labelling
  4. Newer trends in food packaging and technology
  5. BSE (Bovine Serum Encephthalopathy)

Syllabus with topics linked

Syllabus BHM207

01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

02 Micro-organisms in Food

  1. General characteristics of Micro-Organisms based on their occurrence and structure.
  2. Factors affecting their growth in food (intrinsic and extrinsic)
  3. Common food-borne micro-organisms:
    1. Bacteria (spores/capsules)
    2. Fungi
    3. Viruses
    4. Parasites

03 Food Spoilage & Food Preservation

  1. Types & Causes of spoilage
  2. Sources of contamination
  3. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
  4. Basic principles of food preservation
  5. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04 Beneficial Role of Micro-organisms

  1. Fermentation & Role of lactic acid bacteria
  2. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
  3. Miscellaneous (Vinegar & anti-biotics)

05 Food-borne Diseases

  1. Types (Infections and intoxications)
  2. Common diseases caused by foodborne pathogens
  3. Preventive measures

06 Food Additives

  1. Introduction
  2. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07 Food Contaminants & Adulterants

  1. Introduction to Food Standards
  2. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
  3. Common adulterants in food
  4. Method of their detection (basic principle)

08 Food Laws and Regulations

  1. National – PFA Essential Commodités Act (FPO, MPO etc.)
  2. International – Codex Alimentarius, ISO
  3. Regulatory Agencies – WTO
  4. Consumer Protection Act

09 Quality Assurance

  1. Introduction to Concept of TQM, GMP and Risk Assessment
  2. Relevance of Microbiological standards for food safety
  3. HACCP (Basic Principle and implementation)

10 Hygiene and Sanitation in Food Sector

  1. General Principles of Food Hygiene
  2. GHP for commodities, equipment, work area and personnel
  3. Cleaning and disinfection (Methods and agents commonly used in the hospitality industry)
  4. Safety aspects of processing water (uses & standards)
  5. Waste Water & Waste disposal

11 Recent Concerns

  1. Emerging pathogens
  2. Genetically modified foods
  3. Food labelling
  4. Newer trends in food packaging and technology
  5. BSE (Bovine Serum Encephthalopathy)
Important Abbreviations : Food Safety & Quality

Important Abbreviations : Food Safety & Quality

ADI                         :   Acceptable Daily Intake Agmark                  :  Agmark grading & marketing Acts & rules BIS                          :  Bureau of Indian Standards BOAA                     :  Beta-oxalyl Aminoalanine BSE                      ...

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Food Spoilage & Food Preservation

Food Spoilage & Food Preservation

Food Spoilage & Food Preservation   Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological changes & make them unfit for human consumption. Numbers of...

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Food Preservation ( Types & Causes of spoilage)

Food Preservation ( Types & Causes of spoilage)

Food preservation is essential for maintaining the quality and safety of various food products. Understanding the types and causes of spoilage is crucial for the success of food preservation techniques. In this blog, we will delve into the causes of food spoilage and...

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Spoilage of Different Products

Spoilage of Different Products

Spoilage of Cereals and Cereal Products The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources e.g.  Of bacteria that infestaie pseudonuenadaceae, micrococcaceae, lactobacillaceae.  Washing &...

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Methods of Preservation

Methods of Preservation

  Uses of low temperature (refrigeration, chilling freezing) Uses of high temperature (pasteurization, boiling, canning) Dehydration (drying under the sun, mechanical drying, freeze drying, smoking) Fermentation Irradiation Chemical preservatives Class I preservatives...

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Beneficial Role of Micro-Organism

Why not, start this unit with this nice video: https://www.youtube.com/watch?v=eksagPy5tmQ Few major Beneficial Role of Micro-Organism Antibiotics are important components of human welfare against infections and diseases. These are manufactured in industries using...

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Fermentation & Role of lactic acid bacteria

Fermentation & Role of lactic acid bacteria

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Lactic acid...

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Introduction: Food Borne Disease

Introduction: Food Borne Disease

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites....

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Types (Infections and intoxications): Food Borne Disease

Types (Infections and intoxications): Food Borne Disease

Food Intoxication It is a type of a food poisoning caused by the ingestion of toxins produced by living organisms or food themselves that is why it is called food intoxication. Every organism secretes some sort of toxin which can be either harmful or beneficial and...

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Common diseases caused by food-borne pathogens

Common diseases caused by food-borne pathogens

Foodborne pathogens Foodborne pathogens or substances such as parasites or bacteria in food that cause illness or food poisoning, and in severe cases, death. or A pathogen–especially bacteria, for which the 'vector' is itself a food.   Foodborne disease...

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Preventive measures: Food Borne Disease

Preventive measures: Food Borne Disease

Food safety is extremely important to prevent food-borne illness. Food-borne illnesses can cause a variety of symptoms. For small children, older adults, and people with weakened immune systems, symptoms can be severe and even life-threatening. The cause of most...

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Introduction to Food Additives

Start this nice topic with this quick video https://www.youtube.com/watch?v=jSgILz-ZX8I Food additives are substances added to food to preserve flavour or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example,...

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Food Contaminants & Adulterants

Food Contaminants & Adulterants

Food Contaminants A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are not intentionally added to food items, but there are probable situations where the...

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Common adulterants in food

Common adulterants in food

Butter and Cream: Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities to butter. Cream is adulterated with gelatin and formaldehyde is added to increase the shelf life. Vanaspati is added to pure...

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Method of their detection (basic principle)

Method of their detection (basic principle)

A.Detection from Milk: 1. Water: The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure milk either or flows slowly leaving a white trail behind it, whereas milk adulterated water will flow immediately without leaving a...

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Food Laws and Regulation

Food Laws and Regulation

The laws, regulations and administrative provisions governing food in general and food safety in particular, whether at Community or national level, covers any stage of production, processing and distribution of food, and also of feed produced for, or fed to,...

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Regulatory Agencies – WTO: Food Laws and Regulations

Regulatory Agencies – WTO: Food Laws and Regulations

The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the WTO agreements, negotiated and signed by the bulk of the world’s trading nations and ratified in their parliaments....

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(CPA) Consumer Protection Act

(CPA) Consumer Protection Act

Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the establishment of consumer councils and other authorities for the settlement of consumers' disputes and for...

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Good Manufacturing Practices (GMP)

Good Manufacturing Practices (GMP)

Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing...

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TQM: Total Quality  Management

TQM: Total Quality Management

Total Quality Management, TQM, is a method by which management and employees can become involved in the continuous improvement of the production of goods and services. It is a combination of quality and management tools aimed at increasing business and reducing losses...

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Risk Assessment: Quality Assurance

Risk Assessment: Quality Assurance

A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm. Risk assessment is defined for the purposes of the Codex...

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HACCP (Basic Principle and implementation)

HACCP (Basic Principle and implementation)

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety from biological,...

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Hygiene and Sanitization in Food Sector

Hygiene and Sanitization in Food Sector

Hygiene and Sanitization in Food Sector Maintaining safety and quality is essential in the entire chain of food products ranging from primary food production at the level of farmers, primary food processing at the farm, dairy, abattoir, and grain mills etc. Secondary...

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Hygiene And Sanitation In Food Sector

Hygiene And Sanitation In Food Sector

Safe food is food which is free of contaminants and will not cause illness or harm. Our food is devitalized, colored, filled with chemicals, drugs and synthetic ingredients, polluted by agricultural and environmental chemicals and are grown on impoverished land puffed...

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Genetically Modified Foods

Genetically Modified Foods

Genetically modified foods or GM foods, also known as genetically engineered foods or bioengineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering.  Common Genetically Modified Foods...

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Food labelling

Food labelling

Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and user or consumer on the other hand. By way of labelling the manufacturer introduces his product to his distributor or...

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BSE (Bovine Serum Encephthalopathy)

BSE (Bovine Serum Encephthalopathy)

A brain disorder in adult cattle that may be spread to humans through diseased meat. Bovine spongiform encephalopathy (BSE), commonly known as mad cow disease, is a transmissible spongiform encephalopathy and fatal neurodegenerative disease in cattle that may be...

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