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Microbiological Quality And Safety In Dairy Industry ICAR ECourse PDF Book Download

IARI Toppers Team June 22, 2019
Microbiological Quality And Safety In Dairy Industry ICAR ECourse PDF Book Download
Microbiological Quality And Safety In Dairy Industry ICAR ECourse PDF Book Download
Microbiological Quality And Safety In Dairy Industry ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of microbiological Quality And Safety In Dairy Industry ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.


Course Content of  Microbiological Quality And Safety In Dairy Industry ICAR E course Free PDF Book Download e krishi shiksha:

  1. Concept of quality, safety and food laws
  2. Lesson 1. Consumer awareness about quality and safety of dairy foods: The changing scenario
  3. Lesson 2. Concepts of quality control, quality assurance and food safety
  4. Lesson 3. Global quality and food safety standards: An overview
  5. Lesson 4. Considerations in food laws and regulations
  6. Lesson 5. Integrated food law, its main features and functions
  7. Module 2. Food Safety and quality management systems
  8. Lesson 6. Concept of quality management system (QMS) – ISO 9000: 2000
  9. Lesson 7. Principles of Quality Management System (QMS) – ISO 9000: 2000
  10. Lesson 8. Standard requirement for Quality Management System (QMS)- ISO 9001: 2000
  11. Lesson 9. Introduction to Food Safety Management System (FSMS)- ISO 22000
  12. Lesson 10. HACCP concept and Principle
  13. Lesson 11. TQM tools and Techniques
  14. Lesson 12. Statistical quality control
  15. Module 3. Plant Hygiene and sanitation
  16. Lesson 13. Concept of Hygiene and sanitation
  17. Lesson 14. Personnel hygiene
  18. Lesson 15. Equipment hygiene
  19. Lesson 16. Environmental hygiene
  20. Lesson 17. Treatment and disposal of dairy waste water
  21. Module 4. Microbiological risk profile and safety criteria for dairy products 
  22. Lesson 18. Microbiological risk profile: Concepts
  23. Lesson 19. Microbiological criteria and sampling guidelines
  24. Lesson 20. Risk profile and criteria for milk, fat rich products, concentrated and dried milks
  25. Lesson 21. Risk profile and criteria for frozen, fermented and indigenous products and dairy by-products
  26. Module 5. Techniques for Microbiological analysis
  27. Lesson 22. Biosafety concepts
  28. Lesson 23. Enumeration of hygiene indicator organisms
  29. Lesson 24. Enumeration of E. coli/E. coli O157:H7
  30. Lesson 25. Enumeration of Salmonella and Shigella
  31. Lesson 26. Enumeration of Listeria monocytogenes
  32. Lesson 27. Enumeration of Staphylococcus aureus
  33. Lesson 28. Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
  34. Lesson 29. Rapid enumeration of hygiene and Safety indicator organisms
  35. Lesson 30. Monitoring antibiotics residues and aflatoxin M1
  36. Lesson 31. Biosensors for monitoring contaminants



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