Food laws and standards
The course has been designed to acquaint with the national and international food laws. The course is meant for all the stakeholders of the food chain i.e. producer, procurer, transporter, processor, distributor, retailer, exporter/importer and regulator. The country took a revolution in Food Safety and Quality with the new scientific based food laws and standards designated as Food Safety and Standard Act 2006 followed by its Rules and Regulations, 2011. The continuous improvement in enforcement and their harmonization with Codex standards have laid the foundations and templates for safe and hygienic food.
The course has four major components: Indian Food Regulatory Regime; Global Scenario; Export and Import Laws and Regulations and Other Laws and Standards Related to Foods.
The Indian Food Regulatory Regime covers the salient features of New Act Food safety and Standard Act, 2006 and its Regulations, 2011. The Global Scenario deals with international standards setting bodies like Codex Alimentarius Commission and WTO implications. The salient features related to Export and Import Laws and regulations; BIS and AGMARK are also covered.
The course is delivered through 40 video lessons in a span of about 12-16 weeks. Every week, learners will have to go through the video lessons. The video lessons are supported by the self learning material. In addition, a number of web links will be provided to support the study materials and to get the updated information. Self assessment questions will be provided after each lesson. Learners have to complete the assignments after going through major sections of study material.
The course on Food Laws and Standards will help in enhancing the competences in following areas:
- Salient features of Food Safety and Standards Act of 2006 and its Rules and Regulations.
- Important features of Codex and its scientific principles and relevance to national standards.
- Specify the requirements with respect to import/ export of food products.
- Importance of AGMARK and BIS.
- Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations if required.
The course shall be useful to those who are working in the food processing industry and who wish to have specialization in the area of food safety and quality management.
|Food Laws and Standards: Layout|
|3.||Basics of Food Safety|
Indian Food Regulatory Regime
|4.||Repealed Acts and Orders: Prevention of Food Adulteration Act and Rules (PFA) and Orders under Essential Commodities Act|
|5.||Food Safety and Standard Act, 2006:|
Food Safety Regulation and Rules
Regulations: Licensing and Registration of Food Businesses ;Food Products Standards and Food Additives ; Prohibition and Restriction of Sales; Packaging and Labelling;, Contaminants, Toxins and Residues; Laboratory and Sampling Analysis; Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food; Food Recall Procedure; Import; Approval for Non-Specific Food and Food Ingredients; Organic Food; Alcoholic Beverages; Fortification of Food, Food Safety Auditing; Recognition and Notification of Laboratories; Advertising and Claims; Packaging; Recovery and Distribution of Surplus food; Recruitment and Appointment; Food Safety and Standards Rules.
Sanitary and Hygienic requirements: Part I – Petty Food Business Operators; Part –II General Requirements for Food Business Operators, Part –III Milk and Milk products; Part- IV Meat and meat Products, Part- V : Catering
Food Safety Guidelines during COVID 19:
|8.||Food Safety and Management System: Guidance Documents of FSSAI|
|9.||Food Testing: Methods of Analysis of various Products|
|10.||Other Initiatives of FSSAI : Training-FoSTaC, Safe and Nutritious Food ( SNF), Testing, online platforms, and other activities related to awareness and training|
|11.||Codex Alimentarius Commission (CAC): Structure of Codex, Scientific Basis, Harmonization of National Standard with Codex|
|12.||WTO Implications: SPS and TBT agreement|
Other International Standard Setting Bodies: ISO, OIE, IPPC, AOAC, ASTM, EU and USFDA
Food Safety and Quality Requirements: HACCP, ISO 22000, GFSI and BRC
National Agencies for Implementation of International Food Laws and Standards
Export and Import Laws and Regulations
|14.||Foreign Trade Policy|
|15.||Export (Quality Control and Inspection) Act, 1963, Export Inspection Council|
|16.||Export Promotional Bodies: APEDA, MPEDA,CEPC|
|17.||Plant and Animal Quarantine|
|18.||Customs Act and Import Control Regulations|
Other Laws and Standards Related to Foods
|19.||Legal Metrology Act, 2019|
|20.||Voluntary National Standards: BIS and AGMARK|
|21||Other Laws Related to Food Products: Consumer Protection Act, Environment Protection Act,|
Books and references
- Course MVP-002: Food Laws and Standards of “PG Diploma in Food Safety and Quality Management” programme being offered by School of Agriculture, IGNOU.
- Food Safety and Standards Act 2006 and Regulations 2011.
- Codex e-Learning Centre (http://www.fao.org/ag/agn/agns/capacity_elearning_codex_ en.asp)
- Custom Act
Food Microbiology and Food Safety
Course Credit: 4
Learner will acquire the knowledge about:
- Scope of food microbiology and food safety
- Important genera associated with food
- Techniques for enumeration of microbes and methods (traditional to advanced) for preserving food
- Role of different microorganisms in food spoilage, food fermentation and foodborne diseases
- Microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety & hygiene
- The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment.
Commercial Fruit Production: Pomegranate & Guava
“Commercial Fruit Production: Pomegranate & Guava” will contain entire production technology of two fruit crops i.e. Pomegranate and Guava”. It will cover latest production technology of these two crops including its climatic requirements, varieties, planting techniques, fertilizer and irrigation requirement, inter culturing and special practices, maturity indices, harvesting techniques, etc.
Lecture 1: Importance, soil and climatic Requirements of pomegranate
Lecture 2: Varieties of pomegranate
Lecture 3: Pomegranate propagation methods
Lecture 4: Pomegranate planting
Lecture5: Pests of pomegranate
Lecture 6: Diseases and their management in pomegranate, Part 1
Lecture 7: Diseases and their management in pomegranate, Part 2
Lecture 8: Disorders and their management in pomegranate
Lecture 9: Water and fertilizer requirement of pomegranate
Lecture 10 : Flowering and harvesting of pomegranate
Lecture 11: Importance, soil and climatic requirements of guava
Lecture 12: Important varieties of guava
Lecture 13: Guava propagation methods
Lecture 14: Guava planting
Lecture 15 : Rejuvenation of guava
Lecture 16: Pests of guava
Lecture 17: Diseases and their management in guava
Lecture 18: Water and fertilizer requirement of guava
Lecture 19: Flowering and bahar treatment in guava
Lecture 20 : Maturity indices and harvesting in guava
Novel Technologies for Food Processing and Shelf-Life Extension
Books and references
Instrumentation and Process Control in Food Industry
The course aims to introduce the first principles of controlled systems as sensed by instruments and fedback for effective control strategies. Design of stable controllers based on proportional – integral – derivative combinations will be the final outcome of the course objectives. The participants are expected to apply transform calculus to obtain real time solutions to second order system response.
Week 2: General models for instrumental response – zero and first order systems