FOOD SAFETY
OFFICER,FOOD SAFETY SYLLABUS
PART 1-FOOD TECHNOLOGY
Principles
and methods of food preservation-Heat
processing,pasteurization,canning,dehydration,freezing,freeze
drying,fermentation,microwave,irradiation and chemical
Preservatives-Aseptic
preservation,hurdle technology,hydrostatic pressure technology,microwave
processing,microfiltration,bactofugation,ultra high voltage electric
fields,pulse electric fields,high pressure
processing,irradiation,themosonication,ohmic heating,dielectric
heating,infrared,induction heating,antibacterial and bacteriocins.Food
fortification.Food additives.Classification,composition,manufacture,
packaging,storage and defects of tomato products,other convenience foods from
fruits and vegetables,beverages-tea,cocoa and
coffee-pickles,chutney,sauces,spices,jam,jelley,marmalade,health
drinks,restructured fruits and vegetables,preparation of fruits and
vegetables,minimally processed products and individually Quick Freezed
products.Milling,processing,composition,structure,product development and
byproduct utilization of cereals,pulses,millets and oil seeds.Antinutritional
factors.Instant ready mixes.Packaging-materials and methods.Nutritional
labeling of food.Quality control-systems and tools.Food plant sanitation.Food
hygiene.Environment and waste management.
Total
quality management,good management practices,HACCP and codex alimentarius
commission