Food Safety Management Systems

Course Type: Certificate Course
Course Category: Self-Financing

FOOD SAFETY MANAGEMENT SYSTEMS

Sl No.	Name of the member	Official Address	Designation
1	Mrs. MINI MICHAEL	Assistant Professor, Department of Food Science & Technology , St. Georges College Aruvithura	Chairperson
2.	Mr. Bins K Thomas	Assistant Professor, Department of Food Science & Technology , St. Georges College Aruvithura	Subject expert
3.	Mrs. Veena Viswanath	Assistant Professor, Department of Food Science & Technology , St. Georges College Aruvithura	Subject expert
4.	Mr. Geo George Thomas	Assistant Professor, Department of Food Science & Technology , St. Georges College Aruvithura	Subject expert
5.	Mr. Ameer Faisel	Manager FTRIC Calicut	Subject expert from outside
6.	Mr. T R Ananthanarayanan	Managing Partner, Foodastha, Cochin	Expert from industry

Acknowledgement

The certificate BASED PROGRAMME in FOOD SAFETY MANAGEMENT SYSTEMS is a certificate programme formulated under the guidance of Department of Food Science and Technology. This programme will equip the students to make knowledge in the field of Food Safety Management systems.

I extend my sincere gratitude to Dr. Siby Joseph, Principal, St. George’s College, for being the source of inspiration and support in the commencement of this programme. A word of sincere appreciation to Fr.Biju Kunnakkattu, Bursar and Self finance Course co-ordinator, St. Georges College, Aruvithura for the committed devotion which has helped to mould this innovative programme.

I wish to place on record the whole hearted support and expert contributions of members of the Board of Studies of certificate based programme in FOOD SAFETY MANAGEMENT SYSTEMS, Contributions and expertise of faculty members of the Department of Food Science and Technology. I wish to individually thank all the members who have provided valuable suggestions on programme structure and content and gratefully acknowledge the unstinted support and guidance extended by all the expert committee members and teachers in formulating the syllabus.

Mrs. Mini Michael

Chairperson, Board of Studies

Department of Food Science and Technology St. George’s College, Aruvithura

CONTENTS

Sl. No.

INDEX

Page No.

Preamble

Aims and Objectives

Course outcomes

Programme Design

Eligibility

Duration

Programme Code format

Structure of the programme

Evaluation system

SYLLABUS

MODEL QUESTION PAPERS

PREAMBLE

The CERTIFICATE BASED PROGRAMME in FOOD SAFETY MANAGEMENT SYSTEMS would enable the students to make a meaningful participation in the drive of India’s “Systematic Approach Towards Food Processing” by gaining appropriate knowledge.

Food is an indispensable part of our life and safety of food is the grave concern for us. Food Quality and Safety has been an area of priority for consumers, retailers, manufacturers and regulators. Food Safety Management Systems is a systematic approach towards Food Processing. The PROGRAMME will enable the students to gain knowledge in the field of Systematic Food Processing.

AIMS AND OBJECTIVES

To know the importance of GMP & PRP in Food Processing
To aware about the hazards associated with the food
To know about global food regulatory framework in food processing
Aware about management of food industry in a systematic way
To know about the voluntary systems for food safety

COURSE OUTCOME

The expected outcomes are that students acquire and demonstrate:

Knowledge about FSMS
Thorough knowledge of GMP & PRP which underlie food processing, package and storage.
Knowledge of legal requirements and standards for safe food.

PROGRAMME DESIGN

The certificate based programme in FOOD SAFETY MANAGEMENT SYSTEMS shall include: (a) 35 contact hour modules (b) 1 hour modules for each day (c) External examination for 30 marks

ELIGIBILITY

Candidate who completed plus two can join the course

DURATION

35 hours

PROGRAMME CODE FORMAT

CBPFSMS04

C à Certificate

B à Based

P à Programme

F à Food

S à Safety

M à Management

S à Systems

04 à Serial number

Programme Structure

	Programme Duration	35 Hours
	Minimum attendance required	75%

Evaluation System

Question paper pattern for External exam

Parts

No. of Questions

No. of questions to be

answered

Marks

(for all theory courses)

(Objective type)

10 x 2 = 20

(Short Essay)

2 x 5 = 10

CERTIFICATE COURSE ON

FOOD SAFETY MANAGEMENT SYSTEMS

Total Hours: 35

Module 1 5 hrs

Introduction to GMP & PRP in the food industry

Module 2 7 hrs

Global Food regulatory Authorities – CAC, USFDA, FSSAI, ISO, GFSI, SQF

Module 3 10 hrs

Concept of HACCP implementation, Hazards and Risks

Module 4 7 hrs

ISO 22000: Food Safety Management System

Module 5 6 hrs

Role of Management in FSMS in a Food Industry

References:

ESSENTIALS OF FOOD SANITATION by NORMAN G. MARRIOTT, Virginia Polytechnic Institute and State University, Consulting Editor-GILL ROBERTSON, M.S., R.D. International Thomson Publishing, New York.
The Food Safety Hazard Guidebook Richard Lawley, Laurie Curtis & Judy Davis, Food Safety Info, London, UK. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK.
RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE by Codex Alimentarius
Hygiene for management by Richard A Springer
ISO 22000 by BIS