SRM UNIVERSITY FACULTY OF ENGINEERING AND TECHNOLOGY Department of Food Process Engineering FP2006 Food Safety & Quality Management Lesson Plan

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1 SRM UNIVERSITY FACULTY OF ENGINEERING AND TECHNOLOGY Department of Food Process Engineering FP2006 Food Safety & Quality Management Lesson Plan Course code FP2006 Course name Sem Category Course Duration Food Safety & II January April Quality Management 2015 L T P C Faculty Details Section Name Office E.Mail Id M.Tech (Food & Nutritional Biotechnology) II Semester SASIKALA.S Bioengineering Block B702A sasikala.s@ktr.srmuniv.ac.in Day Hours Timing order I 5 & pm II am III am V am Text Books: 1. Inteaz Alli Food quality assurance Principles & practices. CRC Press. New York. 2. Birch, G. and Campbell-Platt, G. (Eds.) Food Safety the Challenge Ahead. Intercept Ltd., Andover, England. 3. Finley, J., Robinson, S. and Armstrong, D. (Eds.) Food Safety Assessment. American Chemical Society, Washington D.C. 4. Jones, J Food Safety. Eagen Press, St. Paul Minnesota. 5. Sohrab, Integrated ISO 9001 HACCP system for food processing industries. 6. Bhatnagar, D. and Cleveland, T. (Eds.) Molecular Approaches to Improving Food Quality and Safety. Van Nostrand Reinhold, New York. 1

2 7. Hubbert, W. and Hagstad, H Food Safety & Quality Assurance. Iowa State University Press, Ames, Iowa. 8. Roberts, H. (Ed.) Food Safety. John Wiley & Sons, New York. 9. Krammer, A. and Twigg, B.A Quality control for the food industry. Third Ed., AVI.Westport Assessment Details: Cycle test I : 25 marks Model Exam : 25 marks Surprise Test / Quiz : 5marks Term Paper : 10 marks Attendance : 5 Marks Test Schedule: Sl.No Test Units Duration 1 Cycle Test-I Periods 2 Model Test I to V 3 Hours Learning outcome: At the completion of this course students are expected to acquire in depth knowledge about Identify the wide variety of parameters affecting food quality Apply preventive measures and control methods to minimize microbial hazards Learn the principles of HACCP. Develop procedures and approaches to identify food safety hazards in food processing. Aims to keep the students up-to-date of food safety issues, surveillance and monitoring techniques as well as sanitation and food allergy An ability to understand rules and regulations involved in various International and National Standards those are required for food Industry The broad education necessary to understand the principles, pre-requisite programs 2

3 and implementation of HACCP. Detailed Session plan: Session No Topics to be covered Time (min) Ref Teaching Method Testing Method 1. Introduction & Syllabus 50 BB Group 2. General principles of food safety and quality control 50 1, 2, 6 BB Group 3. General principles of food safety and quality control 50 1, 2, 6 BB Group 4. Quality management principles 50 6 BB Group 5. Quality attributes - size, shape, 50 6, 8 BB Group colour, consistency 6. Quality attributes - size, shape, 50 6, 8 BB Practical class colour, consistency 7. Quality attributes - Viscosity, texture, 50 6, 8 BB Question taste and flavour 8. Quality attributes - Viscosity, texture, 50 6, 8 BB Practical class taste and flavour 9. Quality evaluation objective method 50 6, 8 BB Question 10. Quality evaluation objective method 50 6, 8 BB Question 11. Quality evaluation subjective method 50 6, 8 BB Question 12. Quality evaluation subjective method 50 6, 8 BB Question 13. Sensory analysis-hands on Practice 50 6, 8 BB Hands on Practice 14. Risk analysis 50 6, 8 BB Question 15. Case Study-risk analysis 50 6, 8 BB Question & 16. Food safety- testing procedures and 50 2 BB Question evaluation. 17. Food safety- testing procedures and 50 2 BB Question evaluation. 18. Pesticide Residue Analysis 50 3 BB Question 19. Pesticide Residue Analysis 50 3 BB Question 20. Food additives 50 1, 3, 4 BB Group 21. Preservatives 50 1, 3, 4 BB Question 3

4 22. Antioxidants 50 1, 3, 4 BB Question 23. Artificial sweeteners 50 1, 3, 4 BB Question 24. Flavours and Colours 50 1, 3, 4 BB Question 25. Vitamins & Stabilizers 50 1, 3, 4 BB Question 26. Case study-food Additives 50 1, 3, 4 BB Group 27. Food adulteration 50 1, 2 BB Group 28. Adulterants 50 1, 2 BB Group 29. Test to deduct adulterants in food 50 1, 2 BB Group 30. Hands on practice for Test to deduct adulterants in food 50 1, 2 BB Hands on practice 31. PFA act 50 1, 3, 4 BB Group 32. Metal contamination 50 1, 3, 4 BB Group 33. Contaminants of processed foods & Smoked Foods 50 1, 3, 4 BB Group 34. Hazards 50 1, 3, 4 BB Question 35. Types of Hazards 50 1, 3, 4 BB Question 36. Quality assurance of food commodities 50 1, 3, 4, 5 BB Question 37. Raw material supply certification and quality system certification 50 1, 3, 4, 5 BB Question 38. APEDA, MPEDA, 50 1, 3, 4, 5 BB Question 39. BVQS, SGS, 50 1, 3, 4, 5 BB Question 40. BQS, BIS, ISO 50 1, 3, 4, 5 BB Question 41. GMP 50 4 BB & 42. Indian food laws and regulation 50 4 BB Question 43. International food laws and regulation 50 4 BB Question 44. FSSAI Food Safety and Standards Act, BB, PPT & 45. Organization chart, Role of Individual authority 46. Principles to be followed, Responsibilities of the food business operator BB, PPT & BB & 4

5 47. Liability of manufacturers, packers, wholesalers, distributors and sellers 48. Enforcement of the act, Licensing and registration of food business 49. Codex Alimentarius - HACCP - History definition 50. Preliminary task - principles - - HACCP worksheet BB & BB & 51. Hazard analysis - record keeping - HACCP implementation and maintenance. 52. General principle of microbial risk - assessment - hazard determination 53. Critical Control Point - identification of critical points in the process - Methods by 50 5,7 BB, PPT & which obstacles can be overcome. 54. Case study on making CCP chart 55. HACCP implementation for dairy processing industries 56. HACCP implementation for bakery processing industries 57. HACCP implementation for fruit and vegetable processing industries 58. HACCP implementation for meat processing industries 59. Case Study in HACCP 60. Case Study in HACCP 61. Case Study in HACCP 62. Food Labeling 50 4 BB Question 5

6 63. Case study - Food Labeling 50 4 BB Question 64. Food allergy 50 4 BB Question 65. Food Intolerance 50 4 BB Question 66. Sanitation 50 4 BB Question 67. Cross contamination 50 3, 4 BB Question 68. Cleaning, cleaners 50 3 BB Question 69. CIP 50 3 BB Question 70. Hygiene and safety rules for building & equipments 50 3 BB & 71. Cleaner Production in Food Industry-Fruit & 50 3 BB Question Vegetable Processing industry 72. Cleaner Production in Food Industry Sea 50 3 BB Question food Industry 73. Cleaner Production in Food Industry- brewing 50 3 BB Question & wine industry 74. Case study-sanitation chart preparation 50 3 BB Question & 75. Case study-sanitation chart preparation 50 3 BB Question & 76. Revision 50 BB & 77. Revision 50 BB & Staff In-charge HOD 6