Back close
Admissions

Course Detail

Course Name Food Hygiene and Sanitation
Course Code 25FSN331
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Food hygiene 9hrs.

General principle of food hygiene. Hygiene in rural and urban areas in relation to food preparation, personal hygiene and food handling habits. Sanitary aspects of building and equipment, Plant layout and design.

Unit II

Sanitary aspects of water supply 9hrs.

Source of water, quality of water, water supply and its uses in food industries. Purification and disinfection of water, preventing contamination of potable water supply.

Unit III

Cleaning practices 9hrs.

Effective detergency and cleaning practices: Importance of cleaning technology, physical and

chemical factors in cleaning, classification and formulation of detergents and sanitizers, cleaning practices.

Unit IV

Sanitation practices 9hrs.

Sanitary aspects of waste disposal. Establishing and maintaining sanitary practices in food industry, sanitation principle and the requirements for a food sanitation program, role of sanitation, general sanitary consideration.

Unit V

Safe and effective insect and pest control 9hrs.

Extraneous materials in foods, Physical and chemical methods of control of pests and insects. Effective control of micro-organisms: microorganisms important in food sanitation, micro-organisms as indicator of sanitary quality.

Objectives and Outcomes

Course Objectives:

  1. Understand the basics of food hygiene
  2. Understand the concepts of safe and effective sanitation practices
  3. Understand the sanitary aspects of

Course Outcome:

CO1: Understand the food hygiene and sanitation measures to control the spread of microorganisms. CO2: Interpret the sanitary aspects of water supply from its source to purification

CO3: Apply the various cleaning practices involved in sanitation

CO4: Acquire the basic fundamentals of sanitation practices followed in food industry

CO5: Gain knowledge on the safety measurements and precautions taken for insects/pest control.

Skills: Develop skills in maintaining sanitary practices in food industry

CO-PO Mapping

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO1

PSO2

PSO3

PSO4

CO1

3

–

–

–

1

1

1

–

–

1

–

CO2

3

–

–

–

1

1

1

–

–

1

–

CO3

3

–

–

–

1

1

1

–

–

1

–

CO4

3

–

–

–

1

1

1

–

–

1

–

CO5

3

–

–

–

1

1

1

–

–

1

–

Evaluation Pattern

Evaluation Pattern

Assessment

Internal

External

Periodical 1 & Periodical 2 / Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books / References

References:

  1. Guide to Improve Food Hygiene – Gaston and Tiffney, 3rd Edition,2021
  2. Practical Food Microbiology & Technology – Harry Weiser, Mountney, J. and Gord, W.W.,2021
  3. Principles of Food Sanitation – Marriott and Norman, 6th edition 2018

DISCLAIMER: The appearance of external links on this web site does not constitute endorsement by the School of Biotechnology/Amrita Vishwa Vidyapeetham or the information, products or services contained therein. For other than authorized activities, the Amrita Vishwa Vidyapeetham does not exercise any editorial control over the information you may find at these locations. These links are provided consistent with the stated purpose of this web site.

Admissions Apply Now