HACCP (Basic Principle and implementation)
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
Hazard Analysis and Critical...
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
Food Safety
The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their...
Food Preservation ( Types & Causes of spoilage)
Food Preservation
Food preservation is the process in which the perishable food materials are given a suitable physical or chemical treatment to prevent their wastage,...
Spoilage of Different Products
Spoilage of Cereals and Cereal Products
The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources...
Food Contaminants & Adulterants
Food Contaminants
A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are...
Common adulterants in food
Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities...
Hygiene And Sanitation In Food Sector
Hygiene and Sanitization
Maintaining safety and quality is essential in the entire chain of food products ranging from primary food production at the level of...
Types (Infections and intoxications): Food Borne Disease
Food Intoxication
It is a type of a food poisoning caused by the ingestion of toxins produced by living organisms or food themselves that is...
Important Abbreviations : Food Safety & Quality
ADI : Acceptable Daily Intake
Agmark ...
Food Spoilage & Food Preservation
Food Spoilage & Food Preservation
Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological...