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Tamil Nadu Veterinary and Animal Sciences University Koduvalli, Chennai - 52.
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S.No. Title Chapter 1 1. 2. 3. Total Quality Management in Food Industry Advancements in Food Inspection Tools Sampling of Food Products. Chapter 2 4. 5. Quality Control of Milk and Milk Products Bacteriology of Water Chapter 3 6. 7. 8. Quality control of Meat Estimation of Egg Qualities Quality Control of Fish Chapter 4 9. 10. Fruit and Vegetables Storage Guidelines Adulterants in Foods and its Detection Methods Chapter 5 11. 12. 13. Quality Testing of Bakery Products Permissible Limit of Contaminants, Toxins and Residues in Various Food Products Procedure for Packaging of Various Food Products Chapter 6 14. 15. Food Borne Diseases Prevention and Control of Food-Borne Diseases. Page No.
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CHAPTER 1
Assistant Professor, College of Food and Dairy Technology, Koduvalli, Chennai 600 052 Professor and Head, Department of Food Engineering, College of Food and Dairy Technology, Koduvalli, Chennai 600 052
Quality and food safety have become competitive edge in the global market for the enterprises producing and marketing foods products. Therefore, the installation of ISO 14000, ISO 22000 Quality Management Systems and Hazard Analysis and Critical Control Points (HACCP) based food safety system is extremely desirable in view of the changing scenario of food market in the international trade. With a view to motivating the food processing industries for adoption/ implementation of food safety and quality assurance mechanisms such as Total Quality Management (TQM) including, ISO 14000, ISO 22000, HACCP, Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP) and prepare them to face the global competition in post WTO era, Ministry of Food Processing Industries is implementing a Plan Scheme for Setting up/ Up-gradation of Quality Control/ Food Testing Laboratory/ R &D and Promotional Activity. The objectives of this Plan Scheme are as under 1. 2. 3. 4. 5. 6. To motivate the food processing industries for adoption of food safety and quality assurance mechanisms such as TQM including ISO 14000, ISO 22000, HACCP, GMP, GHP; To prepare them to face global competition in post WTO Regime; To enable adherence to stringent quality and hygiene norms; To enhance product acceptance by overseas buyers; To keep Indian industry technologically abreast of international best practices; To focus attention on the development of Food Processing Industries through participation, directly or indirectly, in seminar, workshop, international events etc.