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2. Pillay, T. V. R. 2005. Aquaculture. Principles and Practices. Blackwell Publishing, New
Delhi, India.
3. Swain, S. K., Sarangi, N. and Ayyapan, S. 2010. Ornamental Fish Farming. DIPAS,
Indian Council of Agricultural Research, New Delhi, India.

VAC212/HHA 355 Food Safety and Quality 2+0

LEARNING OBJECTIVES:

The primary objective of this course is:
 The present course is designed to address the issues of food safety and quality. It‘s a
multidisciplinary subject which can be taken by students of varied background.
 To improve students‘ understanding of basic food industry.

LEARNING OUTCOMES:

This course will enable the students to understand:
 Students will be aware about different legislations regarding the food safety.
 Understand the food borne diseases and adulterants.

THEORY (30 Hours)

UNIT – I (15 hours)

Basic introduction to food safety, food hazards & risks, contaminants and food hygiene; micro-
organisms in food : general characteristics of micro-organisms based on their occurrence and
structure, factors affecting their growth in food (intrinsic and extrinsic), common food borne
micro-organisms: bacteria (spores/capsules), fungi, viruses, parasites; Food spoilage & food
preservation : types & causes of spoilage, sources of contamination, spoilage of different
products (milk and milk products, cereals and cereal, products, meat, eggs, fruits and vegetables,
canned products), basic principles of food preservation, methods of preservation (high
temperature, low temperature, drying, preservatives & irradiation); Beneficial role of micro-
organisms : fermentation & role of lactic and bacteria, fermentation in foods (dairy foods,
vegetable, Indian foods, bakery products and alcoholic beverages), miscellaneous (vinegar & anti-
biotics; Food borne diseases : types (infections and intoxications), common diseases caused by
food borne pathogens, preventive measures; Food additives : introduction, types (preservatives,
anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers); Food
contaminants & adulterants : introduction to food standards, types of food contaminants (pesticide
residues, bacterial toxins, mycotoxins, seafood toxins, metallic contaminants, residues from
packaging material), common adulterants in food, method of their detection (basic principle).
UNIT – II (15 hours)

Food laws and regulations : national - PFA essential commodities act (FPO, MPO etc.),
international - codex alimentarius, ISO, regulatory agencies - WTO, consumer protection act;
Quality assurance : introduction to concept of TQM, GMP and risk assessment, relevance of
microbiological standards for food safety, HACCP (basic principle and implementation); Hygiene
and sanitation in food sector : general principles of food hygiene, GHP for commodities,
equipment, work area and personnel, cleaning and disinfect ion (methods and agents commonly
used in the hospitality industry), safety aspects of processing water (uses & standards), waste
water & waste disposal; Recent concerns : emerging pathogens, genetically modified foods, food
labeling, newer trends in food packaging and technology, BSE (bovine serum encephthalopathy).

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