FOOD SAFETY AND QUALITY MANAGEMENT

COURSE DESCRIPTION
Academic Year	Spring-2020
Session	2015-20
Section	Regular
Year	5th
Course Code	FSQM
Course Tittle	Food Safety and Quality Management
Credit Hours	3 (3-0)
Course Teacher	Dr. Shahid Mahmood (Associate Professor)
Email	[email protected]
Class Hours	Mon: 8: 00-8:40 am; Tue: 9:40-11:00 am
Course Description Food and products are manufactured through various steps from the farm to the fork and health hazards contaminate the foods during processing, handling, packaging, storage and transportation. Subsequently, the safety and quality of the finished product from a production system depends the safety and quality of all the stages. This course addresses the principles of food safety and quality management systems, and their joint role in the success of sustainable product safety and quality. Risk analysis and its application in defining food safety objectives is point of debate. Course Objectives To comprehend the hazards that contaminate the foods To understand the critical control points and threshold levels with corrective actions To reflect upon the significance between safety and quality management systems To deliver explanations on the systems approach to the management of product safety and quality To demonstrate an understanding of food laws and implement food safety surveillance systems Course Learning Outcomes On successful completion of this module a student will be able to: Analytically, assess the hazards that are limiting the quality of food and products and practice the concept of process quality management to have high quality food Implement quality systems including, TQM, GMP, HACCP, ISO and Halal certification Critically, analyses the requirements of private standards compared to legislation and related standards Reflect upon risk analysis and its role in the development of food safety objectives Have critical insight into the development and enforcement of legislation and related standards
Recommended Books Meulen, B. and Velde, M. 2008. European Food Law Handbook. Academic Publishers, Wageningen, the Netherlands. Government of the Punjab. 2008. The Punjab Pure Food Rules-2007. The Punjab Weekly Gazette. Government Printing Press, Lahore, Pakistan. Riaz, M.N. and Chaudhary, M.M. 2004. Halal Food Production. CRC Press Taylor & Francis Group, Boca Raton, Florida, USA. Khan, M.S.1999.Consumer Laws in Pakistan.Consumer Rights Commission of Pakistan, Islamabad, Pakistan. Awan, J.A. and Anjum, F.M. 2010. Food Toxicology. Unitech Communications, Faisalabad, Pakistan. Shibamoto, T and Bjeldanes, L. 2009. Introduction to Food Toxicology. 2nd ed. Academic Press, London CAC (Codex Alimentarius Commission). 2007. Codex Alimentarius Commission – Procedural manual. Joint FAO/WHO Food Standards Programme. FAO, Rome, Italy. ISO (International Standards Organization). 2005. Food Safety Management Systems – Requirements for an Organization in the Food Chain. Case Postale, Geneva, Switzerland. Lelieveld, H.L.M., Mostert M.A. and Holah, J. (Editor). 2005. Good Manufacturing Practices in the Food Industry. In: Handbook of Hygiene Control in the Food Industry. Woodhead Publishing Ltd., Abington, Cambridge, UK. Blanchfield, J.R. 1998. Good Manufacturing Practices. Institute of Food Science and Technology, London, UK.
Course Contents Nutritional and health status assessment: anthropometry, medical history and clinical examination, biomarkers interpretations. Toxicology: definition, dose-response, absorption, translocation, storage excretion, food toxicology. Toxicity by naturally occurring food toxins Plant origin accidental toxicity, haemagglutinins, goitrogens, cyanogens, lathyrogens, others Animal origin – honey, quail, eggs, milk, meat, fish. Toxicity by extraneous chemicals Agricultural Chemicals Food Processing Toxicity from water. Microbial toxins: mycotoxins – moulds, mushrooms; bacterial food intoxication; Bacterial food infections. Food allergy and intolerance. Systems for Food Safety Surveillance: GMP, TQM, HACCP and FSMS-ISO22000:2005. Pakistan Standards and Quality Control Authority: functions, authorities, standards. Pure Food Rules - 2007: definitions, significant features, enforcement, amendments. Food inspector and public analyst: qualifications, duties, powers. Food adulteration: adulterants, health hazards, methods of detection. Food labeling: perspectives on nutrition labeling. Islamic food laws and regulations: sources, principles, lawful foods, unlawful foods. Consumer laws in Pakistan. International food laws: introduction. The World Trade Organization (WTO) - the agreement on the application of sanitary and phytosanitary measures. GATT. Codex Alimentarius: general, procedural manual, standards, codes, legal force. Food quality management: history, importance, systems. Good manufacturing practices (GMP): personal cleanliness, buildings and facilities, sanitary operations, sanitary facilities and controls, equipment and utensils, production and process control, warehousing and distribution, traceability and recall. Hazard analysis and critical control points (HACCP) system: history, prerequisites, preliminary steps, principles. Food Safety Management Systems (FSMS) – ISO22000:2005. Codex Alimentarius Commission (CAC) guidelines for food quality management.
Research Project / Assignments The students will have to assign the different activities related to food safety and quality The students will write a report (MS Word) about assigned work and presented (MS Power Point) in the class.
Evaluation / Assessment Criteria
Criteria		Marks
Mid Term Exam
Final Term Exam
Sessional
Oral / Quiz
Written Tests
Assignment Reports
Assignment Presentations
Rules and Regulations The student should have at least 75 % attendance in Theory and Practical (both) to appear final term exam. The student will be warned on missing three consecutive lectures. The student will be struck off from the rolls for being absent in six lectures consecutively. The attendance status will be noticed on monthly basis.