Chapter 6: Food Safety and Preservation

Unit III: Food Safety and Sanitation. Contact Hours: 10. Topics: Food sanitation practices; food safety rules including HACCP, FSSAI and Codex Alimentarius; preservation concepts, objectives and advantages; household methods such as freezing, drying and blanching; commercial methods including aseptic canning, pasteurization, smoking and irradiation; preservation using chemicals, sugar, salt, oil and spices; Class I and Class II preservatives; common food additives; food adulteration, PFA Act, ISI and AGMARK.