{"id":3009,"date":"2020-12-14T10:11:45","date_gmt":"2020-12-14T10:11:45","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3009"},"modified":"2021-02-10T09:51:39","modified_gmt":"2021-02-10T09:51:39","slug":"food-safety-quality","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/","title":{"rendered":"FOOD SAFETY &#038; QUALITY"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3009\" class=\"elementor elementor-3009\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7df360b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7df360b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1804318\" data-id=\"1804318\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5ec24c7 elementor-widget elementor-widget-text-editor\" data-id=\"5ec24c7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>Food Safety &amp; Quality<\/strong>\u00a0\u00a0 <strong>(BVHCM-102)<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>Unit 1: Basic Introduction<\/strong><\/span><\/p><ul><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/introduction-to-food-safety\/\"><strong><span style=\"color: #ff0000;\">Food safety<\/span><\/strong><\/a><\/li><li><strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/food-hazards\/\">Food hazards<\/a><\/span><\/strong><\/li><li><span style=\"color: #000000;\">Contaminants and food hygiene<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Unit 2: Micro Organisms in Food<\/strong><\/span><\/p><ul><li><strong><span style=\"color: #800000;\"><a style=\"color: #800000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/common-food-borne-microorganisms\/\">Common food borne microorganisms<\/a><\/span><\/strong><\/li><li><strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/microorganisms-factors-affecting-thier-growth\/\">General characteristics of micro-organisms based on their occurrence and structure Factors affecting their growth in food<\/a><\/span><\/strong><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Unit 3: Food Spoilage and Food Borne Diseases<\/strong><\/span><\/p><ul><li><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/food-spoilage-types-causes\/\">Types and causes of food spoilage Sources of contamination, Spoilage of different products Infections and intoxications<\/a><\/span><\/strong><\/li><li><strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-borne-disease\/\">Common diseases caused by food pathogens &amp; preventive measures<\/a><\/span><\/strong><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Unit 4: Food Preservation and Food Additives<\/strong><\/span><\/p><ul><li><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/food-preservation-methods\/\">Basic principles of food preservation Methods of food preservation<\/a><\/span><\/strong><\/li><li><span style=\"color: #000000;\">Types of food additives<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Unit 5: Food Contaminants &amp; Adulterants<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Introduction to food standards<\/span><\/li><li><span style=\"color: #000000;\">Types of food contaminants<\/span><\/li><li><span style=\"color: #000000;\">Common adulterants in food<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Unit 6: Food Laws and Quality Assurance<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">National PFA Essential Commodities Act<\/span><\/li><li><span style=\"color: #000000;\">ISO, WTO and consumer protection act Concept of TQM<\/span><\/li><li><span style=\"color: #000000;\">Relevance of microbiological standards for food safety<\/span><\/li><li><span style=\"color: #000000;\">HACCP<\/span><\/li><li><span style=\"color: #000000;\">Principles of food hygiene<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Suggestive Reading:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Roday,S. -Food Hygiene and sanitation- Tata McGraw hill, New Delhi 2008<\/span><\/li><li><span style=\"color: #000000;\">Parmar, Madhulika Block , Food Safety and Preservation , Prints New Delhi 2014 Bharatiya, C.R., Managing Food &amp; Quality, Surendra Pub., Hyderabad, 2010<\/span><\/li><li><span style=\"color: #000000;\">Chakarborty, Amrita -Pesticides in food, Icfai Books, Hyderabad, 2010<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Food Safety &amp; Quality\u00a0\u00a0 (BVHCM-102) Unit 1: Basic Introduction Food safety Food hazards Contaminants and food hygiene Unit 2: Micro Organisms in Food Common food borne microorganisms General characteristics of micro-organisms based on their occurrence and structure Factors affecting their growth in food Unit 3: Food Spoilage and Food Borne Diseases Types and causes of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3009","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- 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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:\u2022 Roday,S. -Food Hygiene and sanitation- Tata McGraw hill, New Delhi 2008\u2022 Parmar, Madhulika Block , Food Safety and Preservation , Prints New Delhi 2014 Bharatiya, C.R., Managing Food &amp; Quality, Surendra Pub., Hyderabad, 2010\u2022 Chakarborty, Amrita -Pesticides in food, Icfai Books, Hyderabad, 2010\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FOOD SAFETY &amp; QUALITY - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"Food Safety &amp; 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 &amp; 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 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