CBCS – 2020 Sem VI-Food Safety And Quality Control

SEMESTER –VI
FOOD SAFETY AND QUALITY CONTROL
THEORY

Programme: B.Sc. Max.Hours: 45

Course Code: U20/NUT/DSE/603 Hours per week: 3
Course Type: DSE 3 Max.Marks: 100
No. of credits: 3

Course Objective:

 To emphasize on the importance of food safety, food quality and food laws and
regulations
 Enables the students in application of basic aspects of public health and food safety
and quality surveillance system

Course Outcomes:
CO1: To familiarize students to apply protocol for safe food handling techniques, water
and waste management

CO2: To understand the role of food packaging and the importance of Nutrition labeling.
CO3: To analyse consequences of food poisoning and infection on the health of
individuals
CO4: To Understand the basic principles food preservation methods

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

MODULE-I FOOD HANDLING AND PUBLIC HEALTH (11 Hrs)

1.1 FOOD HYGIENE – Introduction, Definition, Basic aspects of Personal Hygiene,

Disease transmission

1.2 FOOD HANDLING -preventing food borne illnesses, Education of food handler in
handling and serving food, Importance of personal hygiene of the food handler, pest
control

1.3 FOOD INSTITUTIONS – Sanitation of food Institutions.

1.4 WATER TREATMENT- Sources, Principles of water purification, disposal of water.

1.5 WASTE DISPOSAL – Types of wastes, Solid wastes, liquid wastes, gaseous wastes
and disposal.

MODULE- II FOOD PACKAGING AND LABELING (11 Hrs)

2.2 FOOD PACKAGING – Definition, Functions, Classification, Laws related to

packaging.

2.2 FOOD LABELING: Standards, purpose, description types of labels, labeling

regulation barcode,.

2.3 NUTRITION LABELING – Nutrition labeling, health claims, and mandatory

labeling provision.

MODULE -III FOOD ADULTERATION AND SPOILAGE: (11 Hrs)

3.1 FOOD ADULTERATION – Definition of Adulteration,Adulterants, Types of

adulterants, Food laws – PFA Act, Essential Commodities Act, FPO Act, MFPO, Milk
and Milk products order, Food Standardisation and Regulation Agencies in India-
Agencies at state level, Central food Laboratories, HACCP, powers of food inspectors.

3.2 FOOD SPOILAGE -Physical, chemical and microbiological spoilage of foods.

3.3 FOOD BORNE INTOXICATION- Food poisoning – Staphylococcus, Botulism,

Salmonellosis

3.4 FOOD BORNE INFECTIONS - Cholera and Typhoid

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

MODULE-IV FOOD PRESERVATION: (12 Hrs)

4.1 INTRODUCTION TO FOOD PRESERVATION- Methods of preservation, General

principles and applications of Food preservation.

4.2 PRESERVATION BY USE OF TEMPERATURE -- Preservation by use of high and

low temperature.

4.3 PESERVATION BY DRYING- Preservation by drying and use of salt and sugar

4.4 ENHANCEMENT OF FOODS – Food Fortification, Enrichment, Supplementation,

Fermentation, Germination, Pre- and Probiotics and Organic Foods.

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

References:

1. Mahindra N. S, 2008, Food Additives, Characteristics, Detection and

Estimation, APH Publishing Corporation, New Delhi

2. Ward law G.M, Hamp J S, 2007, Perspectives in Nutrition, 7th edition, Mc Graw Hill

3. The Food Safety and Standards Act along with Rules and Regulations,
2011, Delhi, Commercial Law Publishers (India) Pvt Ltd.

4. Khanna K et al, 2013, Text Book of Nutrition and Dietetics, Phoenix

publications

5. Sethi P and Lakra P, Aahaarvigyaan, Poshanevam suraksha, 2015, Elite

Publishing House.

6. Sharma S, Wadhwa A, 2003, Nutrition in the Community- a text book,

Elite publishing house.

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

FOOD SAFETY AND QUALITY CONTROL

MODEL QUESTION PAPER
THEORY

Course Code:U20/NUT/DSE/603 Max Marks:60

Credits :3 Time:2 Hrs

SECTION - A
I. Answer the following 4 x 10 = 40 M
1. What are the steps involved in water purification at large scale ?
OR

2. What is the importance of personal hygiene of food handler with reference

to food industry.

3. Give an account of packaging material suitable for different foods.

OR
4. Write about the importance of nutrition labeling to the consumers and manufacturers.

5. What are the food adulterants used in the adulteration of different food materials and how
do you identify the presence of these food adulterants?
OR
6. Describe in detail about the causes, sources and treatment of Typhoid.
7. Write the general principles and importance of Food preservation
OR
8. How do you enhance the nutritional value of foods?

SECTION – B

II. Answer any FOUR 5 x 4 = 20 M

9. Use of salt in preservation

10. Botulism
11. PFA Act
12. Waste treatment
13. Laws related to packaging
14. Organic foods.

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

FOOD SAFETY AND QUALITY CONTROL

PRACTICAL

Programme: B.Sc. Max.Hours: 30

Course Code: U20/NUT/DSE /603/P Hours per week: 3
Course Type: DSE 3 Max.Marks: 50

COURSE OBJECTIVES:

 To identify common food adulterants

 Preparations of home preserve using different home scale preservation methods.

PRACTICAL SESSIONS

1. Food Preservation
i. Preparation of Jams
ii. Preparation of Jellies.
iii. Preparation of Sauces.
iv. Preparation of Squashes
v. Preparation of Pickles

2. Food Adulteration Tests

i. Cereal and cereal products
ii. Pulses
iii. Milk and milk products
iv. Fats and oils
v. Spices and condiments
vi. Sugar
vii. Beverages

3. Food labelling- Guidance on understanding of various aspects of Nutrition labelling.

4. Food Microbiology- study of different disease causing organisms.

Department of Nutrition, St. Francis College for Women, Hyderabad -16

CBCS – 2020 Sem VI-Food Safety And Quality Control

MODEL QUESTION PAPER

PRACTICAL

Course Code: U20/NUT/DSE /603/P Marks: 50 Marks

Course Credit:1 Time: 2 Hrs

Answer the following

1. Identify the given spot and write the points of identification: 5 x 5 = 25 M

A-E

2. Identify the adulterants in the given food samples 4 x 5 = 20 M

3. Record 5M

Department of Nutrition, St. Francis College for Women, Hyderabad -16