1.0IHMNOTESSITEhttps://ihmnotessite.comnoonwal7https://ihmnotessite.com/index.php/author/noonwal7/rich600338<blockquote class="wp-embedded-content" data-secret="NPdt3RvFhc"><a href="https://ihmnotessite.com/index.php/food-safety-quality/">FOOD SAFETY & QUALITY</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://ihmnotessite.com/index.php/food-safety-quality/embed/#?secret=NPdt3RvFhc" width="600" height="338" title="“FOOD SAFETY & QUALITY” — IHMNOTESSITE" data-secret="NPdt3RvFhc" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> Food Safety & Quality (BVHCM-102)Unit 1: Basic IntroductionFood safetyFood hazardsContaminants and food hygieneUnit 2: Micro Organisms in FoodGeneral characteristics of micro-organisms based on their occurrence and structure Factors affecting their growth in foodCommon food borne microorganismsUnit 3: Food Spoilage and Food Borne DiseasesTypes and causes of food spoilage Sources of contaminationSpoilage of different products Infections and intoxicationsCommon diseases caused by food pathogens preventive measuresUnit 4: Food Preservation and Food AdditivesBasic principles of food preservation Methods of food preservationTypes of food additivesUnit 5: Food Contaminants & AdulterantsIntroduction to food standards Types of food contaminants Common adulterants in foodUnit 6: Food Laws and Quality AssuranceNational PFA Essential Commodities Act ISO, WTO and consumer protection act Concept of TQMRelevance of microbiological standards for food safetyHACCPPrinciples of food hygieneSuggestive Reading:• Roday,S. -Food Hygiene and sanitation- Tata McGraw hill, New Delhi 2008• Parmar, Madhulika Block , Food Safety and Preservation , Prints New Delhi 2014 Bharatiya, C.R., Managing Food & Quality, Surendra Pub., Hyderabad, 2010• Chakarborty, Amrita -Pesticides in food, Icfai Books, Hyderabad, 2010