(7 Ratings)

22413 Food Safety and Quality Control

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About Course

Effective national food control systems are essential to protect the health and safety of domestic consumers. They are also critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. The new global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based food control strategies.

Certificate program on Food Safety & Quality Control is designed to bridge this gap between industry and academics. The program aims to impart in depth knowledge on food safety and quality control.

The objective of this course is to give students a conceptual introduction about food safety and strengthen food control systems to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. This will enable students to choose the most suitable options for their food control systems in terms of legislation, infrastructure and enforcement mechanisms.

At St Aloysius College (Autonomous), the PGSR in Food Science team has come up with this certificate program on Food Safety & Quality Control to cater individuals the guidelines of national authorities concerned with ensuring food safety and quality in the interests of public health and consumer protection. The participants will get to learn basics of Good Manufacturing Practices and Good Agricultural Practices. The course content gives overview of food safety with respect to quality control as well as regulatory perspective.

On completion of the course the students will be understand, use and apply the knowledge, skills of quality management in food processing and critically evaluate the presence of contaminants in food quality assurance.


  • To study the systematic approach to controlling food safety hazards within a food business.
  • To understand the laws, standards and regulation of Food safety.
  • To understand guidelines of food safety.

Expected learning outcome/ skills

  • Understand, use and apply the knowledge, skills of quality management in food processing.
  • Understand and critically evaluate the presence of contaminants in food quality assurance.
  • Understand the chemical, technological and toxicological aspects of food additives in food preservation.
  • Understand the concept of food safety, types of hazards and their control measures
  • Comprehend the need of hygiene and sanitation for ensuring food safety
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What Will You Learn?

  • The course is tailor-made for pursuing a career in food industries and analytical laboratories as quality and safety executives (QHSC), quality control officers and hygiene officers.

Course Content

Unit I
Introduction to concepts of food quality, food safety, importance and functions of quality control. Pest classification (insects, rodents and birds), pest prevention and control. Food adulteration and evaluation of food adulterants.

  • Introduction to Concepts of Food Quality
  • Introduction to Food Safety
  • Food Safety
  • Importance & Functions in Quality Control 1
  • Importance & Functions in Quality Control 2
  • Pest Classification, Prevention & Control
  • Food Adulteration & Evaluation

Unit II
Principles of food quality assurance, total quality management (TQM); Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Lab Practices (GLP), Current Challenges to Food Safety

Assignment 1

Test Assessment 1

Unit III
Product labelling and nutritional labelling, organic foods, Cleaning and sanitation, cleaning agents, sanitizing agents. Food safety management, applications of HACCP in food safety, concept of food trace ability for food safety.

Assignment 2

Test Assessment 2

Unit IV
Role of national regulatory agencies: PFA, FPO, FSSAI, Food safety and Standards Act 2006: salient provision and prospects, AGMARK, BIS, ISI. Other laws and standards related to food: US FDA, BRC, EFSA.

Unit V
Role of international regulatory agencies: Codex Alimentarius commission, International organization for standards (ISO) and its standards for food quality and safety (ISO 9000 series, ISO 22000, ISO 15161 ISO 14000).

Assignment 3

Test Assessment 3

Final Assessment.

Student Ratings & Reviews

Total 7 Ratings
6 Ratings
1 Rating
0 Rating
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Sonali C C
3 weeks ago
Good opportunity for gaining knowledge in food quality management and rules
3 weeks ago
3 weeks ago
It was good.
3 weeks ago
3 weeks ago
Experiencing this course was good and helpful.
4 weeks ago
It was a good course which was informational
4 weeks ago
Taught me about Food Quality related topics. Quite useful for my future.