FST 70296 Food Safety Laws & Quality Management

UNIT - I Proximate constituents of food and their analysis: Moisture, crude fibre, crude fat, ash value, pH and acidity, total solid content, crude protein and minerals. Food adulterants: tests for adulterants in tea, coffee, milk, honey, sugar, icing sugar, jaggery, soft drinks, semolina, supari, sago, pulses and cereals, saffron, spices, oils and fat. UNIT – II Sensory evaluation: evaluation of sensory qualities, laboratory setup and Equipments, panel selection and training, judging quality. Test methods-difference tests, paired comparision test, duotrio test, triangle test. Rating test-ranking test, single sample test, two sample difference test, multiple sample difference test, hedonic rating test, numerical scoring test, composite scoring test, sensitivity threshold test, dilution test. UNIT-III Basic concept of food quality- ways of describing food quality, quality control and quality assurance functions. Total quality control/TQM and the role of management, defects in food quality, statical quality control and quality costs. UNIT-IV Food Safety: Introduction. Physical Hazards with common examples. Chemical Hazards (naturally occurring, environmental and intentionally added), Packaging material as a threat. Impact on health. Control measures. Biological hazards. Indicator Organisms. Food borne pathogens: bacteria, viruses and eukaryotes. Seafood and Shell fish poisoning. Mycotoxins. UNIT-V Food standards and specifications-compulsory and voluntary trade, company standards. Consumer, company, in-process and finished product specifications. Food Laws-PFA, FPO, SWMA, BIS, MPO, AGMARK, HACCP. REFERENCES: 1. The chemical analysis of foods and food product- Morris B.Jacobs. 2. Quality control of fruits and vegetables product-S.Ranaganna. 3. Food analysis-Yeshafahu Pomeranz, Clifton E. Meloan . Course Outcomes: Student will be able to: a) Understand about Food Laws. b) Understand the Food Standards & its benefits. c) Understand the basics of sensory, Food Safety, Food Standard and Specification. d) Understand the protection laws related to Food. e) Understand the Food Analysis Laws.