FOOD SAFETY AND QUALITY CONTROL FOR HORTICULTURAL PRODUCTS TNAU agri FREE Notes PDF ECONTENT 2021

 FSN 421 – FOOD SAFETY AND QUALITY CONTROL FOR HORTICULTURAL PRODUCTS (1+1)

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Table content- 

Unit – I Introduction – Food safety and quality control 

Definitions – food safety and quality. General principles of food safety and quality. Hazards – physical, chemical and biological. Food borne diseases. Food additives – types – usage, permissible limits. Food toxins –causes and effects. 

Unit – II Quality evaluation of horticultural produce

Quality attributes – size, shape, color, viscosity, texture, taste and flavor. Principle and methods for subjective and objective evaluation of foods. Microbial examination of foods. Insect contaminants and pesticide residues in horticultural produce. Quality of organic produce.

Unit – III National food laws and standards

Standards for food packaging and labeling – Prevention of Food Adulteration Act (PFA), FSSAI, Bureau of Indian Standards (BIS), Agricultural Grading and Marketing (AGMARK) and APEDA.

Unit – IV International standards and organizations 

Food and Drug Administration Act (FDA), International organization for Standards (ISO) and it’s implication, Generally recognized as safe (GRAS), European Council (EU), Codex Alimentarius Commission (CAC), Total Quality Management (TQM), Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP) and Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP)

Unit – V Quality control measures in industrial and marketing centres

Quality control system in storage, Quality control aspects in food industries, importance of Quality control in marketing of horticultural products – domestic and export markets. Role of government agencies in export market – International standards for export and quarantine requirements for export of horticultural produce.

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