Core paper · Year 3 · Sem 5

Food Safety and Quality Control

4 credits5 units · 30 topicsInternal 25Exam 75

Prep tip

Long answers here are lists and processes: learn HACCP's 7 principles and 12 steps, the GMP/TQM/ISO systems, the adulterant-test pairs and the FSSAI licensing steps as numbered chains, and add one Indian kitchen or factory example to each point.

Suggested order: Unit I, then II, then III, then IV, and V last.

Units

Unit I0 of 6 read

Food safety and HACCP

6 sheets · about 44 min reading

Food quality and food safety: the concepts6 min General food laws and food safety regulations7 min Importance of food safety and quality control in the food industry5 min HACCP: the 7 principles and the 12 steps9 min The CCP decision tree and a HACCP plan for pasteurised milk10 min Risk analysis: assessment, management and communication7 min

Unit II0 of 6 read

Quality assurance and food standards

6 sheets · about 47 min reading

Quality assurance and quality control: importance and functions7 min Theoretical and practical considerations in quality control8 min GAP, GMP and GHP, and preparing a GMP manual9 min TQM and ISO standards (ISO 9001, ISO 22000)8 min Indian food standards: voluntary and obligatory9 min Codex Alimentarius6 min

Unit III0 of 6 read

Food sanitation and adulteration

6 sheets · about 52 min reading

Contamination in the food chain and its control9 min Personal hygiene of food handlers7 min Cleaning compounds and sanitation methods9 min Waste disposal and pest control8 min Food adulteration and simple tests to detect it10 min Toxic constituents in food and new trends in adulteration9 min

Unit IV0 of 6 read

Food safety regulation in India

6 sheets · about 51 min reading

Food regulation in India: the FSS Act, FSSAI and its structure9 min Duties of a food business operator and liability for defective products8 min FSSAI registration and licensing9 min Labelling of food products9 min Traceability, recall, and import and export of foods8 min Food safety management systems and certifications8 min

Unit V0 of 6 read

SOPs and checklists

6 sheets · about 50 min reading

Scope, quality policy and quality objectives of a food company7 min Standard operating procedures (SOPs): meaning and format6 min SOPs for purchasing, receiving, storage, facility and equipment9 min SOPs for holding, cooling, freezing, thawing and reheating9 min HACCP-based checklists: food preparation, holding and storage9 min Checklists for cleaning, equipment, waste and pest control; audit checklists10 min

How the 100 marks split

Internal · Tests (best 2 of 3)10

Internal · Attendance5

Internal · Seminar5

Internal · Assignment5

End-semester exam75

Total100

The usual internal split. Your college may differ.Practise a model paper