GSPH 457: Food Safety and Hygiene


Principles, science and technology of Food preservation, Food deterioration, food additives; food toxins, bacterial contamination. Food quality and acceptance; quality characteristics of foods and their measurement. Development of specifications and standards of quality, sampling for quality control; Policies and guidelines for regulating and monitoring public food safety and hygiene; HACCP, Codex; Personal hygiene in food safety regulation; Pest management in food storage and transport; Food poisoning; epidemiology of food contamination. Health effects of eating spoiled foods; toxins in food; Food chain and bioterrorism . Agencies involved in food safety and hygiene control: FDB, Standards board, Port Health