{"id":28225,"date":"2025-04-13T11:45:15","date_gmt":"2025-04-13T06:15:15","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322311-food-hygiene-and-sanitation-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:15","modified_gmt":"2025-04-13T06:15:15","slug":"322311-food-hygiene-and-sanitation-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322311-food-hygiene-and-sanitation-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322311: Food Hygiene and Sanitation Syllabus for Food Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Hygiene and Sanitation detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

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

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Identify and control the major types of potentially food hazardous.<\/li>\n
  2. Apply good hygienic practices in the food industry.<\/li>\n
  3. Use different processes to Clean and sanitize the food processing area and equipment\u00e2\u20ac\u2122s.<\/li>\n
  4. Identify the Pre-requisite Program (PRPs) in food Industry.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Hazards in Food Industry 1.1\tDefinition of Contamination & Hazard, Source of food Contamination, Types of hazards. 1.2\tDefinition of Physical hazards, their examples and Precaution measures. 1.3\tDefinition of biological hazard & their examples. Types of microorganisms, Factors affecting the growth of microbes.- FATTOM 1.4\tDefinition of Chemical hazards and types and their examples. 1.5\tDefinition, Principles, and Process- Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedure (SSOP), sanitation control procedure (SOP\u00e2\u20ac\u2122s), Eight key sanitation condition specified. 1.6\tSanitary and hygienic requirements for apply licensing food manufactures.
    Suggested Learning Pedagogy\tChalk-Board Site\/Industry Visit Video Demonstrations Presentations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Cleaning and Sanitizing operations in Food Industry. 3.1\tCleaning – Definition of cleaning, Characteristic of food soil, Types of soils, Energies involved in cleaning, Role of cleaning media-air and water. 3.2\tProperties of cleaning agents-chelating, risibility, emulsification, peptizing and wetting. 3.3\tMethods of cleaning- foam, spray and machine, Factors affecting cleaning. 3.4\tTypes 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\tCIP 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\tSanitizing – Definition, Methods, Names of sanitizers used for cleaning with their concentration, temperature and frequency, Advantages and disadvantages of chlorine, hypochlorite\u00e2\u20ac\u2122s, Iodine and Hydrogen peroxide.
    Suggested Learning Pedagogy\tChalk-Board Video Demonstrations Presentations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    Prerequisite Program (PRPs) in Food Industry. 4.1\tFactors to be considered while selecting a location for food industry. 4.2\tGHPs for building construction considerationFloors, Walls, windows, doors, roof floor, Ceilings and construction material for processing equipment. 4.3\tGHPs guidelines for facility-Water Supply, Drainage, Washing of raw material, Ice and Steam, waste disposal, ventilation, lighting, rest room. and personnel facility 4.4\tGMPs guidelines for raw material procurement, storage room, visitor management, avoiding cross-contamination. 4.5\tPest 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\tProper 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\tChalk-Board Presentations Site\/Industry Visit Video Demonstrations\n<\/p>\n

    Practical \/ Tutorial Experiences<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Micro Project \/ Self Learning<\/h4>\n<\/p>\n

    Micro project<\/i><\/p>\n

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

      Assignment<\/i><\/p>\n

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

        Self learning<\/i><\/p>\n

          \n
        1. https:\/\/www.fssai.gov.in\/<\/li>\n
        2. Schedule 4 of FSS (Licensing & Registration of Food Businesses) Regulations 2011<\/li>\n<\/ol>\n

          Laboratory Equipment \/ Software Required<\/h4>\n
            \n
          1. Digital Analytical Balance- Capacity 220g, Accuracy-1 mg, Calibration-External, Type of Weighing Scale-Digital\tAll<\/li>\n
          2. Test sieves -8 inch diameters – stainless steel in all range\t2<\/li>\n
          3. Magnifying glass-4 inch\t2<\/li>\n
          4. Digital Metal Detector- Detecting Depths Wood : 20 mm\t2<\/li>\n
          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<\/li>\n
          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\t8<\/li>\n
          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<\/li>\n
          8. Digital pH\/Conductivity\/TDS Meter- Type of Product:Digital , H\/Conductivity\/TDS Meter, Temperature Range :0.0 – 60 \u00c2\u00b0C,Temperature Accuracy :\u00c2\u00b10.5\u00c2\u00b0C,Conductivity Range : 0 to 3999 \u00c2\u00b5S\/cm,TDS Range : 0 – 2000 ppm\t14<\/li>\n<\/ol>\n

            Learning Materials \/ Books<\/h4>\n

            For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
            It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
            \"Get<\/a>.<\/p>\n

            Learning Websites & Portals<\/h4>\n
              \n
            1. https:\/\/youtu.be\/kSwA9pT_LyY\tNPTEL -Lecture on Food Hygiene and sanitation<\/li>\n
            2. https:\/\/youtu.be\/VeFw_7np8Iw\tNPTEL- GMP\/GHP in Food Industry<\/li>\n
            3. https:\/\/youtu.be\/RS4A-uczS6E\tFSSAI- Lecture on GMP, GHP and FSMS<\/li>\n
            4. https:\/\/old.fssai.gov.in\/FOSTAC\/advance-level.html\tFSSAI-Lecture on Food Hazards<\/li>\n
            5. https:\/\/youtu.be\/z37CZ_KM6jM\tFSSAI-Lecture on Metal Contaminants<\/li>\n
            6. https:\/\/youtu.be\/WYosZ4zru5Y\tFSSAI-Introduction to Food Safety<\/li>\n
            7. https:\/\/youtu.be\/5SwYky82Hq0\tFSSAI-Food Safety Management System<\/li>\n
            8. https:\/\/youtu.be\/d5te2nh_yZ4\tFSSAI-Location, Layout and Facilities<\/li>\n
            9. https:\/\/youtu.be\/eqOuRJTtHWY\tFSSAI-Material Handling<\/li>\n<\/li>\n<\/ol>\n

              For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme<\/a>.<\/p>\n

              For all Food Technology results, visit MSBTE Food Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

              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, […]<\/p>\n","protected":false},"author":2351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[116,151],"tags":[],"class_list":["post-28225","post","type-post","status-publish","format-standard","hentry","category-2nd-sem-msbte","category-fc"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=28225"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28225\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=28225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=28225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=28225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}