Food Safety
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,
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,