Contents
1. Food Safety
2. Characterization of food hazards: biological, chemical and physical
3. Hazards from natural origin
4. Hazards produced during food processing, storage and preparation
5. Hazards associated with nutrient fortification
6. Food Safety systems, GMP, TQM
7. HACCP
8. Pakistan Standards and Quality Control Authority
9. Pure Food Rules
10.Punjab Food Authority
11. International Organization for Standardization
12. National Standard for Drinking Water Quality
13. Food labeling
14. Concept of Halal, Islamic food laws and regulations
15. Consumer laws in Pakistan
16. The World Trade Organization (WTO)
17. Codex Alimentarius
Books
1. Awan, J.A. and Anjum, F.M. 2010. Food Toxicology. Unitech Communications, Faisalabad, Pakistan.
2. Schmidt, R.H. and Rodrick, G.E. 2003. Food Safety Handbook. Wiley-Interscience. A John Wiley & Sons Publications.
3. PSQCA (Pakistan Standards and Quality Control Authority). 2010. Standards for different food items. PSQCA, Karachi, Pakistan.
4. Rai, V.R. and Bai, J.A. 2017. Food Safety and Protection. CRC Press, Taylor & Francis Group.
5. Gabriela, S. and Kiran, P. 2016. International Food Law and Policy. Springer International Publishing Switzerland.
Course Material
- Total Lessons 18
- Department Institute of Food Science & Nutrition
- About Visit Profile
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Teacher
Dr. Shahid Mahmood Rana
