4.33(6)

Food Safety and Quality Control

Description

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.

What Will I 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.

Topics for this course

28 Lessons30h

Course Introduction

Introduction by HOD16:59

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.

Unit II?

Principles of food quality assurance, total quality management (TQM); Good agricultural practices (GAP), good manufacturing practices (GMP), good hygienic practices (GHP),Tools of TQM, Functions and Importance of Food Quality

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

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).

Downloadable Materials

Final Assessment

About the instructors

4.33 (6 ratings)

1 Courses

75 students

4.33 (6 ratings)

1 Courses

0 students

Student Feedback

4.3

Total 6 Ratings

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VERY INFORMATIVE SESSIONS.

It was really a good course. Got to know more about food safety.

Its really informative n I\'m glad I applied to this course

A Well Structured programme with all essential concepts related to FSQC.

Informative

It's helpful

Free

Material Includes

  • Introductory lectures by in-house faculty.
  • Interactive sessions for better understanding and elucidation of core concepts related to Food safety & quality control.
  • Discussions and sample tests for knowledge assessment.

Requirements

  • Good internet connection and electronic devices such as mobile or laptop to attend online classes

Target Audience

  • Science Graduate with Food science or Food technology or Nutrition or Home science or Biochemistry or Chemistry as one of the subjects