Introduction to Food and Food Processing
2010 INTRODUCTION TO ANDFOOD FOOD PROCESSING – I TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol 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 Subject Topics Page No No 1 INTRODUCTION TO INTRODUCTION TO FOOD FOOD – ITS Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. NUTRITIONAL, Effect of food processing on food nutrition. Basics of Food safety TECHNOLOGICAL Food Contaminants (Microbial, Chemical, Physical) AND SAFETY ASPECTS 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 & 2 to 100 Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY 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.) 2 FOOD SAFETY – A Codex Alimentarius Commission (CODEX) GLOBAL Introduction Standards, codes
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