Food Safety

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  • Topic: Nutrition, Trans fat, Unsaturated fat
  • Pages : 170 (56403 words )
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  • Published : September 20, 2012
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TRAINING MANUAL FOR FOOD SAFETY REGULATORS

Vol I – INTRODUCTION TO FOOD AND FOOD PROCESSING

2010
THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY

FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002 Website: www.fssai.gov.in

INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr No 1 Subject INTRODUCTION TO  FOOD – ITS NUTRITIONAL,  TECHNOLOGICAL AND SAFETY ASPECTS     

Topics INTRODUCTION TO FOOD
Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. Effect of food processing on food nutrition. Food Contaminants (Microbial, Chemical, Physical) Food Adulteration (Common adulterants, simple tests for detection of adulteration) Food Additives (Classification, functional role, safety issues) Food Packaging & labelling (Packaging types, understanding labelling rules & Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) F&VP, Milk, Meat, Oil, grain milling, tea-Coffee, Spices & condiments processing. Food processing techniques (Minimal processing Technologies, Photochemical processes, Pulsed electric field, Hurdle Technology) Food Preservation Techniques (Pickling, drying, smoking, curing, caning, bottling, Jellying, modified atmosphere, pasteurization etc.) Introduction Standards, codes of practice, guidelines and recommendations Applying Codex standards Codex India – Role of Codex Contact point, National Codex contact point (NCCP) Core functions of NCCP-India National Codex Committee of India – ToR, Functions, Shadow Committees etc.

Page No

Basics of Food safety

 

2 to 100

INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY
 

 2 FOOD SAFETY – A  GLOBAL PERSPECTIVE
    

Codex Alimentarius Commission (CODEX)

101 to 107

 3 EMERGING ISSUES IN FOOD PROCESSING  

Organic food  Identifying Organic foods, Advantages, The Organic Certification Process, Organic Food labelling

GM food
   Why are GM food produced, Main issues of concern for Human Health, How are GM Food regulated Internationally, Regulation in India. Role of WHO to improve evaluation of GM food Benefits & Controversies How is food Irradiated, Sources of radiation used. Potential uses of Food Irradiation. Labelling of Irradiated Food. Definition, Principle of Freeze- drying, Process The Benefits of Freeze- Drying Functional foods from plant sources, animal sources Nutraceuticals, dietary supplements, Regulation. What is Nanotechnology, use in food products and processing Food fortification & Modification



Irradiated Food
  

108 to 129




Freeze dried food
 

Functional Foods & Nutraceuticals
 



Nano-tech in food processing




1

INTRODUCTION TO FOOD
Food is one of the basic needs of the human being. It is required for the normal functioning of the body parts and for a healthy growth. Food is any substance, composed of carbohydrates, water, fats and/or proteins, that is either eaten or drunk by any animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or another kingdom such as fungus.On the other hand , Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition. Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others.Some of the subdisciplines of food science include:  Food processing - the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the...
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