FT 3402 FOOD SAFETY, QUALITY AND REGULATORY ISSUES SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3402 FOOD SAFETY, QUALITY AND REGULATORY ISSUES L T P C
3 0 0 3
AIM
To sensitize students about food safety and risks.
OBJECTIVES
To characterize different type of food hazards, physical, chemical and biological in
the industry and food service establishments
To help become skilled in systems for food safety surveillance
To be aware of the regulatory and statutory bodies in India and the world
To ensure processed food meets global standards
UNIT I INTRODUCTION 15
Definition of food safety and concept of safe food; characterization of food hazards- physical,
chemical and biological; adulteration, filth, plastics, pesticides, heavy metals; Changes due
to food processing, trans fatty acids, pyrolytic and thermal decomposition products,
urethane, mycotoxins, scrombotoxin, migration, cross - contamination, nitrates and related
products, sulfites, phenolic antioxidants, non-nutritive sweeteners, colour additives, fat
substitutes, chemical preservatives, veterinary drugs and antibiotics.
UNIT II MICROBIAL HAZARDS AND NATURAL SOURCE HAZARDS 8
Allergens, goitrogens, lathyrogens, alkaloids, lectins, aflatoxins. Implementation of FSIS
program for pathogen reduction; prevention of food-borne illness, dose-response, model risk
assessment, management and communication; exposure assessment, monitoring;
Structured model for microbial risk reduction, microbial biofilms, prevention of microbial
hazards; Sanitation, antimicrobial plastics, intelligent packaging, headspace gas
modification.
UNIT III MONITORING AND REGULATION 10
HACCP, GMP; Surveillance networks, Consumer and food service operator education,
function and roles of USFDA, USDA and EPA; Food Safety and Standards Act India 2006;
Prevention of Food Adulteration Act, India, 1954; Responsibilities of the Food service
operator, consumer protection, food audit.
UNIT IV SPECIAL FOODS SAFETY, HEALTH CLAIMS AND LABELING 5
Infant foods, formula foods, PKU, regulatory, industrial and international implications;
fortified foods, sports nutrition, nutraceuticals, medical foods; Health claims; Labeling
UNIT V WORLD-WIDE FOOD SAFETY ISSUES 7
GM Foods, safety and labeling; International Food Standards ISO 9000 and related
standards; Impact of food safety on global trade; Food safety in retail food businesses;
international food service operators, institutional food service operators; application of the
principals of modern hygiene .
TOTAL : 45 PERIODS
52
TEXT BOOKS
1. Entis, Phyllis. “Food Safety : Old Habits, New Perspectives.” ASM Press, 2007.
2. Hester, R.E. and R.M. Harrison. “Food Safety and Food Quality”. Royal Society of
Chemistry, 2001.
3. Mortimore, Sara and Carol Wallace. “HACCP” (Food Industry Briefing Series), Blackwell
Science Publication, 2001.
4. Paster, Tara. “The HACCP : Food Safety Training Manual.” John Wiley & Sons, 2007.
5. Schmidt, Ronald H. and Gary E. Rodrick. “Food Safety Handbook”. John Wiley & Sons,
2003.
6. Mehta, Rajesh and J. George. “ Food Safety Regulations Concerns and Trade: The
Developing Country Perspective”. Macmillan, 2005.
REFERENCES
1. Fortin, N.D. “Food Regulation : Law, Science, Policy and Practice”. Wiley, 2009.
2. Lightbourne, Muriel. “ Food Security, Biological diversity and Intellectual Property
Rights”. Ashgate, 2009.
FT 3402 FOOD SAFETY, QUALITY AND REGULATORY ISSUES L T P C
3 0 0 3
AIM
To sensitize students about food safety and risks.
OBJECTIVES
To characterize different type of food hazards, physical, chemical and biological in
the industry and food service establishments
To help become skilled in systems for food safety surveillance
To be aware of the regulatory and statutory bodies in India and the world
To ensure processed food meets global standards
UNIT I INTRODUCTION 15
Definition of food safety and concept of safe food; characterization of food hazards- physical,
chemical and biological; adulteration, filth, plastics, pesticides, heavy metals; Changes due
to food processing, trans fatty acids, pyrolytic and thermal decomposition products,
urethane, mycotoxins, scrombotoxin, migration, cross - contamination, nitrates and related
products, sulfites, phenolic antioxidants, non-nutritive sweeteners, colour additives, fat
substitutes, chemical preservatives, veterinary drugs and antibiotics.
UNIT II MICROBIAL HAZARDS AND NATURAL SOURCE HAZARDS 8
Allergens, goitrogens, lathyrogens, alkaloids, lectins, aflatoxins. Implementation of FSIS
program for pathogen reduction; prevention of food-borne illness, dose-response, model risk
assessment, management and communication; exposure assessment, monitoring;
Structured model for microbial risk reduction, microbial biofilms, prevention of microbial
hazards; Sanitation, antimicrobial plastics, intelligent packaging, headspace gas
modification.
UNIT III MONITORING AND REGULATION 10
HACCP, GMP; Surveillance networks, Consumer and food service operator education,
function and roles of USFDA, USDA and EPA; Food Safety and Standards Act India 2006;
Prevention of Food Adulteration Act, India, 1954; Responsibilities of the Food service
operator, consumer protection, food audit.
UNIT IV SPECIAL FOODS SAFETY, HEALTH CLAIMS AND LABELING 5
Infant foods, formula foods, PKU, regulatory, industrial and international implications;
fortified foods, sports nutrition, nutraceuticals, medical foods; Health claims; Labeling
UNIT V WORLD-WIDE FOOD SAFETY ISSUES 7
GM Foods, safety and labeling; International Food Standards ISO 9000 and related
standards; Impact of food safety on global trade; Food safety in retail food businesses;
international food service operators, institutional food service operators; application of the
principals of modern hygiene .
TOTAL : 45 PERIODS
52
TEXT BOOKS
1. Entis, Phyllis. “Food Safety : Old Habits, New Perspectives.” ASM Press, 2007.
2. Hester, R.E. and R.M. Harrison. “Food Safety and Food Quality”. Royal Society of
Chemistry, 2001.
3. Mortimore, Sara and Carol Wallace. “HACCP” (Food Industry Briefing Series), Blackwell
Science Publication, 2001.
4. Paster, Tara. “The HACCP : Food Safety Training Manual.” John Wiley & Sons, 2007.
5. Schmidt, Ronald H. and Gary E. Rodrick. “Food Safety Handbook”. John Wiley & Sons,
2003.
6. Mehta, Rajesh and J. George. “ Food Safety Regulations Concerns and Trade: The
Developing Country Perspective”. Macmillan, 2005.
REFERENCES
1. Fortin, N.D. “Food Regulation : Law, Science, Policy and Practice”. Wiley, 2009.
2. Lightbourne, Muriel. “ Food Security, Biological diversity and Intellectual Property
Rights”. Ashgate, 2009.
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