fssai

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Table of Content
1.
Quality Management Fundamentals
2.
Contributions Of Quality Pioneers
3.
Introduction To Food Quality
4.
Food Quality Management Systems
5.
Food Legislation And Regulatory Requirements
6.
Principles Of Quality Control
7.
Food Quality Assurance Programs
8.
Sensory Evaluation Of Food Quality
9.
Quality Management In Primary Production (Agriculture)
10.
Quality Management In Food Processing
11.
Quality Management Tools And Techniques
12.
Food Safety And Quality In The Global Market
13.
New Technologies For Food Quality Assurance
14.
The Future Of Food Quality Management
15.
Quality Leadership In Food Management
16.
Food Laws And Regulations
17.
Total Quality Management (TQM)
18.
The Significance Of Hygiene In Food Safety
19.
Food Adulteration
Appendix A: Glossary of Food Quality Management Key Terms
Appendix B: Online Resources Downloads- PowerPoint
Appendix C: Previous Year Exam Paper
References

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FSSAI has been implemented under the food safety and standard act, 2006 formed in the Indian National Constitution as a ruling body for laying down science-based standards for articles of food regulating, manufacturing, processing, distributing sales and import of food to ensure that the food supplied to the customers is safe for human consumption. It also helps to frame the regulations to lay down guidelines and standards by specifying an appropriate system of imposing various standards.

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