3rd Semester Food Safety & Quality IHM Notes For Hotel Management Students

01. Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene                (Intro)

02. MICRO-ORGANISMS IN FOOD
A. General characteristics of Micro-Organisms based on their occurrence and structure.
B. Factors affecting their growth in food (intrinsic and extrinsic)
C. Common food borne micro-organisms:
a. Bacteria (spores/capsules)
b. Fungi
c. Viruses
d. Parasites

03. FOOD SPOILAGE & FOOD PRESERVATION
A. Types & Causes of spoilage
B. Sources of contamination
C. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products)
D. Basic principles of food preservation
E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

04. BENEFICIAL ROLE OF MICRO-ORGANISMS
A. Fermentation & Role of lactic and bacteria
B. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
C. Miscellaneous (Vinegar & anti-biotics)

05. FOOD BORNE DISEASES
A. Types (Infections and intoxications)
B. Common diseases caused by food borne pathogens
C. Preventive measures

06. FOOD ADDITIVES
A. Introduction
B. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)

07. FOOD CONTAMINANTS & ADULTERANTS
A. Introduction to Food Standards
B. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material)
C. Common adulterants in food
D. Method of their detection (basic principle)

08. FOOD LAWS AND REGULATIONS
A. National – PFA Essential Commodités Act (FPO, MPO etc.)
B. International – Codex Alimentarius, ISO
C. Regulatory Agencies – WTO
D. Consumer Protection Act

09. QUALITY ASSURANCE
A. Introduction to Concept of TQM, GMP and Risk Assessment
B. Relevance of Microbiological standards for food safety
C. HACCP (Basic Principle and implementation)

10. HYGIENE AND SANITATION IN FOOD SECTOR
A. General Principles of Food Hygiene
B. GHP for commodities, equipment, work area and personnel
C. Cleaning and disinfect ion (Methods and agents commonly used in the hospitality industry)
D. Safety aspects of processing water (uses & standards)
E. Waste Water & Waste disposal

11. RECENT CONCERNS
A. Emerging pathogens
B. Genetically modified foods
C. Food labelling
D. Newer trends in food packaging and technology
E. BSE (Bovine Serum Encephthalopathy)

REFERENCES:
i. Modern Food Microbiology by Jay. J.
ii. Food Microbiology by Frazier and Westhoff
iii. Food Safety by Bhat & Rao
iv. Safe Food Handling by Jacob M.
v. Food Processing by Hobbs Betty
vi. PFA Rules