4.

POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT

Food Safety is a fundamental public health concern. The food Safety and Quality has become an area of priority and necessity for consumers, retailers, manufactures and regulators. Changing global patterns of food production, international trade, technology, public expectations for health protection and many other factors have created a huge demand for food safety and quality auditing professionals. IGNOU and APEDA have come together to launch this programme, the first such initiative in India, with an emphasis on practical proficiency development exercises. This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors. 4.1 Programme Objectives The core objective of the PG diploma programme is to prepare professionals for development, implementation and auditing of food Safety and Quality Management Systems in the country. It seeks to develop Indias capability to meet the Global food safety and quality requirements and enhance the competitiveness of food products. In long term perspective, it would contribute to ensure consumer safety within and outside the country. The PG programme shall enable the students to: ? Comprehend the issues of safety and quality in food production, handling, processing and trade. ? Build technical proficiency in undertaking in food safety and quality assurance in food processing chain. ie., from farm to work. ? Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations if required. ? Design and implement - Good Hygienic Practices (GHP) - Good Manufacturing Practices (GMP) - Hazard Analysis and Critical Control Point (HACCP) - Quality Management Systems (QMS) : ISO 9001 - Food Safety Management Systems (FSMS) : ISO 22000 - Laboratory Management System: ISO 17025 - Retail Standards ? Be able to effectively plan, conduct, report and audit as per the guidelines of the ISO 19011 : 2002 ? Undertake Standard Microbiological and Chemical analysis of Food Products. ? Apply Good Hygienic, Manufacturing, Laboratory, Transportation and Retail Practices in Food Processing/Hospitality industry and Retail outlets.

4.2 Programme Structure The PG diploma consists of eight courses as outlined in the following table (Table 2.1) Sl. Course Code Title of the Course Nature of the No. Course 1 MVP 001 Food Fundamentals and Chemistry Theory 2 MVP 001 Food Microbiology Integrated (T+Prac.) 3 MVP 002 Food Laws and Standards Theory 4 MVP 003 Principles of Food Safety and Quality Theory Management 5 MVP 004 Food Safety and Quality Management Theory Systems 6 MVPL 001 Food Safety and Quality Auditing Practical (Practical) 7 MVPL 002 Chemical Analysis and Quality Practical Assurance 8 MVP P 001 Project Work Project Work 4.3 Syllabus of the Programme Code : MVP 001 COURSE 1 FOOD FUNDAMENTALS AND CHEMISTRY

Credits T+P = 4+0 = 4 2+2 = 4 4+0 = 4 4+0 = 4 4+0 = 4 0+4 = 4 0+4 = 4 0+4 = 4

(4+0: Theory course) Sl. No. Block 1 Unit 1 Unit 2 Unit 4 Block 2 Unit 5 Unit 6 Unit 7 Unit 8 Unit 9 Unit 10 Block 3 Unit 11 Unit 12 Unit 13 Unit 14 Block 4 Unit 15 Unit 16 Unit 17 Title of the Course Introduction to Food Science Food Basics Food from Plant Sources Other Foods Food Chemistry Water Carbohydrates Proteins and Enzymes Lipids Vitamins and Minerals Food Additives Food Analysis Sampling Techniques of Food Products Physical and Chemical Analysis of Foods Instrumentation in Food Analysis Sensory Evaluation of Food Products Food Processing and Processing Introduction to Food Preservation and Processing Food Packaging Waste Management in food Processing Industry

Code: MVP001 COURSE 2FOOD MICROBIOLOGY (2+2: Integrated Course)

Sl. No. Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Block 2 Unit 5 Unit 6 Unit 7 Unit 8

Block & Unit Fundamentals of Food Microbiology Introduction to Food Microbiology Food Contamination and Spoilage Food Borne Disease Beneficial Roles of micro-Organisms Analytical Techniques in Microbiology General Techniques of Food Micro-Organisms Screening and Enumeration of Spoilage Micro-Organisms Direction of Pathogens in Food Rapid Detection Technique for Food Micro-organisms

PRACTICAL EXERCISES Experiment No. Name of Experiment Experiment 1 Introduction to the Basic Microbiology Laboratory Practices Experiment 2 Cleaning and Methods of Sterilization Experiment 3 Cultivation and Sub-culturing of Microbes Experiment 4 Staring Techniques Experiment 5 Standards Plate Count Method Experiment 6 Direct Microscopic Examination of Foods Experiment 7 Enumeration of Fungi(Yeasts and Molds) Experiment 8 Assessment of Air using Surface Impingement Method Experiment 9 Assessment of Surface Sterilization using Swab and Rinse Method Experiment 10 Detection of Coliforms and Indicator Organisms(Most Probable Number) Experiment 11 Detection of Coliforms and Indicator Organisms Confirmed and completed Tests, Membrane Filter Techniques Experiment 11 Interpretation of Microbiological Data and its Interfaces Appendix 1 Staring Reagents Appendix 2 Microbiological Media Code: MVP-002 COURSE3 -FOOD LAWS AND STANDARDS (4+0: Theory Course) Sl.No. Block & Unit Block 1 Indian Food Regulatory Regime Unit 1 PFA Act and Rules Unit 2 Food Safety and Quality Requirements Unit 3 Food Safety and Quality Requirements Unit 4 Essential Commodities Act, 1955 Block 2 Global Scenario Unit 5 Codex Alimentarious Commission(CAC) Unit 6 CAC: Implications Unit 7 Other International Standards Setting Bodies Block 3 Export & Import Laws and Regulations

Unit 8 Unit 9 Unit 10 Unit 11 Unit 12 Block 4 Unit 13 Unit 14 Unit 15 Unit 16

FTDR Act, 1992 and Foreign Trade Policy Export (Quality Control and Inspection) Act, 1963 Export Related Regulations and Standards Set by Export Promotion Bodies Plant and Animal Quarantine Customs Act and Import Control Regulations Other Laws and Standards Related to Food Other Laws Related to Food Products Voluntary National Standards: BIS and AGMARK National Agencies for Implementation of International Food Laws and Standards Accreditation System for Conformity Assessment Bodies

Code: MVP 003 COURSE 4-PRINCIPLES OF FOOD SAFETY AND QUALITY MANAGEMENT (4+0: Theory Course) Sl. No. Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Block 2 Unit 5 Unit 6 Unit 7 Unit 8 Block 3 Unit 9 Unit 10 Unit 11 Unit 12 Block 4 Unit 13 Unit 14 Unit 15 Block & Unit Fundamentals of Food Microbiology Introduction to Food Safety Food Safety System Total Quality Management Project Management Analytical Techniques in Microbiology An Introduction to Risk Analysis Risk Management Risk Assessment Risk Communication HACCP History, Background and Structure Pre-requisites Principles Case Studies Other Food Safety Practices Good Agriculture Practices, Good Animal Husbandary Practices and Good Manufacturing Practices Good Retail Practices, Good Transport Practices and Nutrition Labelling Traceability Studies

Code: MVP 004 COURSE 5-FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS (4+0: Theory Course) Sl. No. Block 1 Unit 1 Block & Unit Management Systems, Auditing and Accreditation Introduction to Management Systems

Unit 2 Unit 3 Block 2 Unit 4 Unit 5 Unit 6 Unit 7 Block 3 Unit 9 Unit 10 Unit 11 Block 4 Unit 12 Unit 13 Unit 14 Unit 15 Block 5 Unit 16 Unit 17 Unit 18 Unit 19

Auditing Standard and Accreditation ISO 9001 : 2000 ISO 9001 : 2000 An Overview ISO 9001 : 200 - Structure Clause wise Interpretation of ISO 90001 : 2000 ISO 9001 : 2000 Case Studies ISO 22000: 2005 ISO 22000: 2005 An Overview Clause wise Interpretation ISO 22000: 2005 ISO 22000: 2005- Case Studies Laboratory Quality Management System An Overview and Requirements of ISO 17025 Requirements Specific to Food Testing Laboratories Physical and Chemical Parameters Requirements Specific to Food Testing Laboratories-Biological Parameters General Topics : Related to Food Testing Laboratories Retailer Standards BRC Food and BRC IOP Standards : An Overview International Food standard (IFS) SQF : 1000 SQF : 2000 Global Gap and India Gap

Code: MVP 001 COURSE 6-FOOD SAFETY AND QUALITY AUDITING (0+4: Practical Course) Experiment No. Experiment No. 1 Name of Experiment Development of GHP and GMP Plan for a food factory (Module 1) a) Identifying the key focus areas for GHP & GMP b) Identifying gaps in its implementation c) Closure plans for identified gaps in a food factory / food outlet. Exercise b and c shall be covered in Experiment 3. Visit to the nearby Food establishment (e.g. Food joint or food factory) Development of GHP and GMP Plan for a food factory (Module 2) a) Identifying gaps in its implementation b) Closure plans for identified gaps in a food factory / food outlet Development of the process flow for the Food establishment including All the inputs, outputs & interim loops. Development of FSMS (Module) a) Data Collection and hazard identification (Physical ,

Experiment No. 2 Experiment No. 3

Experiment No. 4

Experiment No. 5 & 6

Experiment No. 7

Experiment No. 8& 9

Experiment No. 10

Experiment No. 11

Experiment No. 12, 13

Experiment No. 14

Experiment No. 15

Experiment No. 16

Experiment No. 17

Experiment No. 18

Chemical, and microbiological) b) Hazard Analysis (Usage of FMEA technique for risk assessment Development of methodology (decisions tree ) as per clause 7.4.4 of ISO 22000 for a food establishment Development of FSMS (Module 2) a) Development of OPRP (operational pre requisite programme) and development of HACCP Plan [critical limits (including rationale for limits), monitoring procedure, correction, and corrective measures. b) Managing unsafe product. Development of FSMS (Module 3) a) Verification and validation of control measures (OPRP and HACCP Plan as per codex guide lines on validation. b) Emergency situation, preparedness and response plan c) Communication (external and internal) Developing FSMS( Module 4) Traceability System as a tool for, Recall/Withdrawal (ISO 22005 : 2007) Application of ISO 9001 Model a) Understanding Process approach b) Defining quality policy and objectives c) Correction Corrective action and preventive action d) Continual improvement Food Laws (Module 1) : Identification of legal requirements for following food groups product standards: a) Fruit / Vegetables (b) Dairy (C) Meat & Meat Products (d) Cereal , b) Pulses and Oilseeds (e) Fish and sea foods (F) Ready to eat foods (specific legal requirements) Food Laws (Module 2): Hygienic requirements for manufacturing premises as per legal requirements. Food Laws (Module 3) : Design label for any food product Matrix preparation to find correspondence between ISO 22000, HACCP series and BRC and any other related standard(Food Retail management basis requirements) Understanding ISO 17025 requirements for FSMS and QMS Audits relating to clause 7.6 in ISO 9001 and clause 8.3 in ISO 22000(Establishing Traceability to national/international standards) Auditing:

Planning (1,2) Module 1: Role and responsibilities of auditors and lead auditors and Pre-audit information required to plan the audit. Module 2: Preparation of an on-site audit plan that is appropriate to the audit scope(Stage 1 and Stage 2)ISO : 22003 and 17021) Experiment No. 19 Module 3: Produce an audit check list including salient Features of ISO 9001 and FSMS Experiment No. 20 Module 4: Document Review as per the Case Study Experiment No. 21 Module 5: a) Conducting the opening meeting and closing meeting (as per ISO : 19011 b) Establishing qualification criteria for auditors and lead auditors(ISO 17021 & ISO 22003 for a food industry) Experiment No. 22 Module 6: Mock Audit exercises to develop interpersonal skills, information gathering techniques and exercising objectivity in the review of evidence collected. Experiment No. 23 Module 7: Post Audit activities a) Report writing, including writing valid, factual and value adding non- conformity report b) Proposals for corrective action and follow up Code:MVPL-002 COURSE 7- CHEMICAL ANALYSIS AND QUALITY ASSURANCE (0+4: Practical Course) Experiment No. NAME OF EXPERIMENT Experiment No. 1 Calibration of Glassware Experiment No. 2 Preparation of Standard Volumetric Solutions Experiment No. 3 Moisture in Food Products by Hot-air-oven-drying Method Experiment No. 4 Moisture in Food Products by Dean & Stark Method Experiment No. 5 Moisture in Food Products using Karl Fischer Titration Method Experiment No. 6 Protein Content in Food Products by Kjeldahl Method Experiment No. 7 Crude Fat in Food Products by Soxhlet Extraction Method. Experiment No. 8 Total fat in foods by Rose Gottleib Method Experiment No. 10 Starch in Cereal Grains by Acid Hydrolysis Method Experiment No. 11 Starch in Cereal Grains by Glucoamylase Method Experiment No. 12 Crude Fibre in Food Sample Experiment No. 13 Total Ash Content in Food Products Experiment No. 14 Acid Insoluble Ash in Food Products Experiment No. 15 pH of Food Products by Using pH Meter

Experiment No. 16 Experiment No. 17 Experiment No. 18 Experiment No. 19 Experiment No. 20 Experiment No. 21 Experiment No. 22 Experiment No. 23 Experiment No. 24 Experiment No. 25 Experiment No. 26 Experiment No. 27 Experiment No. 28 Experiment No. 29 Experiment No. 30 Experiment No. 31 Experiment No. 32 Experiment No. 33 Experiment No. 34 Experiment No. 35 Experiment No. 36 Experiment No. 37 Experiment No. 38

Free Fatty Acids and Acid Value in Oils and Fats Unsaponifiable Matter in Oils and Fats Melting point of Oils and Fats Refractive Index of Oils and Fats Specific Gravity of Oils and Fats Titre Value of Oils and Fats Colour of Oils and Fats by Lovibond Tintometer Iodine Value in Oils and Fats Saponification Value in Oils and Fats Acetyl Value and Hyfroxyl Value in Oils and Fats Allyl Isothiocyanate in Mustard Oil Reicher Meissel (RM) Value and Polenske value (PV) in Oils and Fats Peroxide Value of Oils and Fats Sodium Chloride Content in Butter Gluten Content in Wheat Flour Sorbic Acid in Food Products Copper, Cinc, Lead and Cadmium in Food Products by Atomic Absorption Spectroscopy Cholestrol Content in Ghee by GC Vitamin A Content in Ghee and Vegetable Fat by HPLC Sensory Evaluation Laboratory Selection of sensory Panelists Sensory Evaluation of Food Products Hedonic Rating Test Judging of Milk

Code: MVPP-001 COURSE 8(0+4: Project Work) a) Objective: Study in implementation of QMS / FSMS in Food Establishments. This could be undertaken in establishments like: Manufacturing, Hospitality, Retail and Street food hawkers. The suggestive lists of topics are as follows. List of Suggestive Topics: 1. Study on effective implementation of correction, corrective action and preventive actions as per QMS in an organization. 2. Study on implementation of process approach as required by QMS in a organization 3. Study of GMP in different food industries (organized and unorganized) in different food groups. 4. Development of Training Modules for workers on GMP & GHP. 5. Development of Training Modules for middle management: Internal Audit and concept and implementation of HACCP. 6. Study on compliance to legal and customer requirements related to food safety and hygiene in a food establishment. 7. Study on appropriate CCP Monitoring, corrective actions and certifications in a food organization and purpose improvement.

8. Study on appropriate CCP identification for a food establishment as required by ISO 22000 clause 7.4.4. 9. Study on CCP Monitoring, corrective actions and certifications in a food organization and propose improvement. 10. Food Safety and Standards Act: Study of existing food laws versus Food Safety and Standards Act 2006. 11. Study on different emergency situations affecting food safety in a food establishment and propose mitigation plan. 12. Study on Internal communication in an organization for ensuring compliance to 22000 clause 5.6. 13. Study on External communication in an organization for ensuring compliance to 22000 clause 5.6. 14. Study effective cleaning of equipment /machinery (food contact surfaces including food gloves) in a food establishment. 15. Study on hygienic practices at raw material suppliers premises and recommendations for improvement. 16. Study on suitability of packaging material at various stages of processing(raw, intermediate and finished product) as per prescribed standards. 17. Study on compliance to labeling requirements for domestic and imported food items (minimum four different category of products). 18. Study on repeatability and reproducibility of testing methods and results in an organization. 19. Designing an ideal plant layout for a food establishment related to food safety. 20. Study on calibration techniques of instruments in food industry, food laboratories and CCP monitoring. 21. Study on waste (liquid and solid) Management in a food establishment. 22. Study on Pest Management in a food establishment. 23. Study on existing versus idealist process for identification, Traceability and withdrawal (recall) as per ISO 22000 and ISO 22005. 24. Study on method adopted for finalizing / establishing shelf life of a product against declared/claim. 25. Study on allergens, intolerants (e.g. Lactose)and their control in a food products. 4.4 Eligibility for Admission Graduation in Science with Chemistry/Bio-chemistry or Microbiology as one of the subjects. Degree in allied sciences like Agriculture / Food Science and Technology / Post Harvest Technology / Ho me Sciences/ Life Sciences / Microbiology / Biochemistry / Biotechnology / Horticulture / Dairy Technology / Veterinary / Fisheries / Hotel Management and Catering / Hospitality Management etc. or equivalent. A consolidated information is given in the Table 2.2. Science graduates in disciplines like Geography, Statistics with Physics & Math, Art Subjects and Medical Lab Technology and with minimum three years experience in food processing and/or quality control. These students should have minimum one year experience in quality control activities. Art Graduates with diploma in food science disciplines viz. Fruits and vegetables, dairy technology, meat technology, cereal, pulses and oilseed etc.,

1. 2. 3.

4. 5.

6. 7.

with minimum five years experience in food processing/ Food Quality Control and out of which two years experience should be in quality control activities. This shall provide vertical mobility to diploma holders. B.A/B.Com. Graduates with minimum of 7 years experience or holding the position in Govt./Semi Govt. Units involved in Food Quality Control. Consolidated Information about PGDFSQM Name of the Programme: Post Graduate Diploma in Food Safety and Quality Management. Programme Code: PGDFSQM Eligibility: a) Science Graduates with Chemistry/Bio-Chemistry or Microbiology as one of the subjects. b) Degree in allied science like Agriculture / Food Science and Technology / Post Harvest Technology / Home Science / Life Science / Microbiology / Biochemistry / Biotechnology / Horticulture / Dairy Technology / Veterinary / Fisheries / Hotel Management and Catering / Hospitality Management etc. or equivalent. c) Science graduates in disciplines like Geography, Statistics with Physics & Math, Art Subjects and Medical Lab Technology and with minimum three years experience in food processing and / or quality control. (minimum 1 year experience) c) Art Graduates with diploma in Food Science disciplines viz. Fruits and vegetables, dairy technology, meat technology, cereal, pulses and oilseeds etc., with minimum 5 years experience in food processing/Food Quality Control (2 years experience in quality control. Minimum ages as on 1st Jan. of the Academic Year: No bar Duration in years: a) Minimum : 1year b) Maximum : 4 year Programme Fee : Rs. 9,000/Medium of Instruction : English