Food Safety and Hygiene (Sem 2, BCom Mumbai Univ)

The present book, entitled “Food Safety and Hygiene”, provides an introduction to the basic guidelines and standards for food safety and hygiene. It is an open elective subject for first year students under the NEP 2020 framework at the University of Mumbai.

This book, Food Safety and Hygiene, has been crafted to provide comprehensive insights into the fundamental concepts, principles, and practices that ensure the safe handling, preparation, storage and transportation of food. It explores critical topics such as food contamination, adulteration, foodborne pathogens, sanitation procedures, personal hygiene for food handlers, regulatory frameworks, and modern trends in food safety management systems like HACCP (Hazard Analysis and Critical Control Points).

Contents –

Module I: Food Safety
1.1 Introduction to Food Safety and Hygiene
1.1.1 Overview of Food Safety Principles and Importance
1.1.2 Types of Food Hazards
1.1.3 Introduction to Food Hygiene
1.1.4 Personal Hygiene in Food Handling
1.1.5 Food Storage and Temperature Control
1.1.6 Reading and Interpreting Food Labels
1.2 Food Contamination and Food Adulteration
1.2.1 Food Contamination
1.2.2 Adulteration

Module II: Food Storage, Transportation and Food Safety Management Systems
2.1 Food Storage and Transportation
2.1.1 An Overview of the Food Supply Chain Stages
2.1.2 Some Key Aspects to Consider in the Food Supply Chain
2.1.3 Production of Perishable Good
2.1.4 Production and Supply Chain of Milk and Milk Products
2.1.5 Temperature Control and Cold Chain Management in Perishable Good Supply Chain
2.1.6 Best Practices for Storage of Perishable Goods
2.1.7 Best Practices for Transportation and Handling of Perishable Goods
2.2 Food Safety Management Systems (FSMS)
2.2.1 Introduction to Food safety Management Systems (FSMS)
2.2.2 HACCP (Hazard Analysis and Critical Control Point)
2.2.3 ISO 22000 and their Application in Ensuring Food Safety
2.2.4 Auditing and Certification of Food Management Systems