Principles of Food Safety and Standards

1 Food safety - Introduction, roles and importance in agro food systems
2 Factors affecting for food safety 
3 Various sources of microorganisms in food 
4 Definition of hazards - Types of hazards 
5 Physical hazards - Types - Sources of contamination - Control measures
6 Chemical hazards - Types - Sources of contamination - Control measures
7 Biological hazards - Types - Sources of contamination – Control measures
8 Various pests in rodents in food chain and its control measurements
9 Hygiene and sanitation in food service establishments – Product/ plant design – CIP - COP
10 Sanitation - Sanitizers and their characteristics 
11 Basic concepts of food safety management tools – Food safety indicators
12 FSMT – Pre requisite programs (PRP) - Certified Food Safety Plans - GFSI, BRC, SQF, FSSC 22000 IFS, Global GAP, IOP
13 GHPs - Personal, process and industrial hygiene on the safety of the fresh and processed produce
14 GAPs - Key points of control and management of microbial food safety for growers
15 GMPs – Guidelines and key points of control in processing of foods
16 Standard Sanitation and Operating Procedures (SSOP) – principles and applications in food industry
17 HACCP – Principles and Importance 
18 International organization for standardization (ISO- 9001,14000, 17000, 17025)
19 Kaizen for food chain – Important - Principle – Elements of Kaizen cycle
20 TQM - concept and need for food quality – Importance and components of TQM
21 Definition of the risk – Risk assessment process – Control measures and degree of effectiveness.
22 Food Safety Audits – Introduction for audit system – Auditing and Accreditation process
23 Indian Food Regulatory laws – FSSAI, BIS, Agmark, APEDA and their importance
24 International standards for food safety – FAO, FDA, WHO,WTO, EU, FFCR and their importance
25 Codex Alimentarius Commission (CAC) at global level and codex in India
26 Packaging and labeling, its importance in food safety for export of agricultural produces
27 Role of water quality in food safety - Characteristics of water quality - Reuse of water in food establishment
28 New and Emerging pathogens - Effect of COVID in food safety system
29 Current guidelines for production, release and movement of GMO/transgenic foods
30 Concepts and need for organic foods – Safety regulations and certificate procedures
31 Recent trends and modern approaches for food safety at global level
Suggested References