322311: Food Hygiene and Sanitation Syllabus for Food Technology 2nd Sem K Scheme MSBTE PDF

Food Hygiene and Sanitation detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food hygiene and sanitation is as follows.

Rationale

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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify and control the major types of potentially food hazardous.
2. Apply good hygienic practices in the food industry.
3. Use different processes to Clean and sanitize the food processing area and equipment’s.
4. Identify the Pre-requisite Program (PRPs) in food Industry.

Unit I

Hazards in Food Industry 1.1 Definition of Contamination & Hazard, Source of food Contamination, Types of hazards. 1.2 Definition of Physical hazards, their examples and Precaution measures. 1.3 Definition of biological hazard & their examples. Types of microorganisms, Factors affecting the growth of microbes.- FATTOM 1.4 Definition of Chemical hazards and types and their examples. 1.5 Definition, Principles, and Process- Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedure (SSOP), sanitation control procedure (SOP’s), Eight key sanitation condition specified. 1.6 Sanitary and hygienic requirements for apply licensing food manufactures.
Suggested Learning Pedagogy Chalk-Board Site/Industry Visit Video Demonstrations Presentations

Unit II

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Unit III

Cleaning and Sanitizing operations in Food Industry. 3.1 Cleaning – Definition of cleaning, Characteristic of food soil, Types of soils, Energies involved in cleaning, Role of cleaning media-air and water. 3.2 Properties of cleaning agents-chelating, risibility, emulsification, peptizing and wetting. 3.3 Methods of cleaning- foam, spray and machine, Factors affecting cleaning. 3.4 Types of detergents used in cleaning performance, Names of acid, alkali, solvents and formulated detergents used for cleaning with their concentration, temperature, frequency of cleaning, Cleaning validation process 3.5 CIP and COP- Definition of CIP and COP, Typical CIP sequence, Process of single stage and multi stage CIP system, CIP treatment for Dairy plant and fruits and vegetable plant with process parameters. 3.6 Sanitizing – Definition, Methods, Names of sanitizers used for cleaning with their concentration, temperature and frequency, Advantages and disadvantages of chlorine, hypochlorite’s, Iodine and Hydrogen peroxide.
Suggested Learning Pedagogy Chalk-Board Video Demonstrations Presentations Site/Industry Visit

Unit IV

Prerequisite Program (PRPs) in Food Industry. 4.1 Factors to be considered while selecting a location for food industry. 4.2 GHPs for building construction considerationFloors, Walls, windows, doors, roof floor, Ceilings and construction material for processing equipment. 4.3 GHPs guidelines for facility-Water Supply, Drainage, Washing of raw material, Ice and Steam, waste disposal, ventilation, lighting, rest room. and personnel facility 4.4 GMPs guidelines for raw material procurement, storage room, visitor management, avoiding cross-contamination. 4.5 Pest Control design – Source of pest entrance in food processing area, Name the major pest found in food industry, Pest control methods for -Cockroaches, Rodents, Files and stored product pest. 4.6 Proper Water Supply-Source of water contamination, Process of raw water purificationOxidation, Coagulation, Sedimentation, Gravity Sand filter, Pressure Sand filter, activated carbon filter & chlorination.
Suggested Learning Pedagogy Chalk-Board Presentations Site/Industry Visit Video Demonstrations

Practical / Tutorial Experiences

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Micro Project / Self Learning

Micro project

1. Prepare the chart of all types of Hazards, examples, precaution measures in food industry.
2. Prepare the chart for Sanitary and hygienic requirements for apply licensing food manufacturing / processor/ handler
3. Prepare the model of hand wash station in food processing laboratory.
4. Prepare the chart of hand wash process steps and guidelines.
5. Design the good hygienic practices chart with respect to personal hygiene.
6. Implement pest control process in food processing laboratory.
7. Identify the food safety and hazards points by visit nearest food industry.
8. Prepare the model of raw water treatment process.
9. Prepare hygiene station model in food processing laboratory
10. Prepare the model of food industry with respect to Pre-requisite Programme.

Assignment

1. Prepare the chart of Food hazards with respect to types, examples, sources and precautions for the same.
2. Prepare the checklist of GHP with respect to personal hygiene and Protective clothing.
3. Prepare notes on Food safety management system in dairy Industry.
4. Enlist the Hygienic requirements in the Fish-Processing Industry.
5. Draw the sketch of different CIP system used in Food Industry.
6. Describe the Properties of cleaning agents and Energies involved in cleaning.
7. Enlist the parameters involved in FSSAI schedule -4
8. Prepare the GHP checklist with respect to Building construction and facility requirement.
9. Prepare the GHP checklist with respect to Pest control and proper water supply.

Self learning

1. https://www.fssai.gov.in/
2. Schedule 4 of FSS (Licensing & Registration of Food Businesses) Regulations 2011

Laboratory Equipment / Software Required

1. Digital Analytical Balance- Capacity 220g, Accuracy-1 mg, Calibration-External, Type of Weighing Scale-Digital All
2. Test sieves -8 inch diameters – stainless steel in all range 2
3. Magnifying glass-4 inch 2
4. Digital Metal Detector- Detecting Depths Wood : 20 mm 2
5. Cooler-cum-freezer- Capacity-300 L, Dual compartment machine configured as freezer in one and cooler in the other, Two separate lids ensure independent access to freezer and cooler chambers, Easy to clean and maintain hygiene automatic control. 3
6. pH Meter- Type-Digital, Range- 0.0-14.00 or better, Resolution (pH)-0.01 pH or better, Resolution (Temp) -0.1 Deg C, curacy (pH) +/-0.01 pH or better 8
7. Heating mantle-1000ml – Heating Mantle with a sturdy body and is logged with special mineral wool, Single supplied with a cord and plug to work on 220 V AC single phase with auto control system. 9,10,11,12
8. Digital pH/Conductivity/TDS Meter- Type of Product:Digital , H/Conductivity/TDS Meter, Temperature Range :0.0 – 60 °C,Temperature Accuracy :±0.5°C,Conductivity Range : 0 to 3999 µS/cm,TDS Range : 0 – 2000 ppm 14

Learning Materials / Books

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Learning Websites & Portals

1. https://youtu.be/kSwA9pT_LyY NPTEL -Lecture on Food Hygiene and sanitation
2. https://youtu.be/VeFw_7np8Iw NPTEL- GMP/GHP in Food Industry
3. https://youtu.be/RS4A-uczS6E FSSAI- Lecture on GMP, GHP and FSMS
4. https://old.fssai.gov.in/FOSTAC/advance-level.html FSSAI-Lecture on Food Hazards
5. https://youtu.be/z37CZ_KM6jM FSSAI-Lecture on Metal Contaminants
6. https://youtu.be/WYosZ4zru5Y FSSAI-Introduction to Food Safety
7. https://youtu.be/5SwYky82Hq0 FSSAI-Food Safety Management System
8. https://youtu.be/d5te2nh_yZ4 FSSAI-Location, Layout and Facilities
9. https://youtu.be/eqOuRJTtHWY FSSAI-Material Handling

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.