Quality and Safety Monitoring in Dairy Industry
Teacher
Dr. Prasanta Kumar Choudhury
Category
Core Courses
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Course Name : Quality and Safety Monitoring in Dairy Industry
Code (Credit) : CUTM1155 (2-0-1)
Course Objectives
- To understand about the food safety management system and create awareness among the students about consumer welfare on microbiological quality and safety of dairy foods.
- To understand the basic procedure and principles of quality and safety management involved in processing of dairy foods in industry.
Course Outcomes
CO1: Understand the consumer awareness about microbiological quality and safety of dairy foods: PO1, PO10
CO2: Learn the quality and food safety management system concepts and principles: PO1, PO3
CO3: Develop concepts on microbiological risk analysis and hygiene in dairy plant: PO2, PO7, PO9
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO7: Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
Course Syllabus
Module-I: Concept of quality, safety, and food laws (3 hrs)
- Consumer awareness, quality control, quality assurance and food safety.
- Global quality and food safety standards: an overview.
- Integrated food law, its main features and functions.
Module-II: Food safety and quality management systems (5 hrs)
- Concepts of the quality management system
- Principles and standard requirements for quality management system
- Introduction to Food Safety Management System
- HACCP concepts and principles
- TQM tools and techniques
Projects (1 hrs)
- Quality evaluation by HACCP in the preparation of dairy products.
Module-III: Plant hygiene and sanitation (3 hrs)
- Concepts of hygiene and sanitation
- Personnel and equipment hygiene
- Environmental hygiene
Projects (3 hrs)
- Microbiological tests for assessing environmental, equipment and personnel hygiene by swab and rinse methods.
- Evaluation of common sanitizing agents used in dairy plants a) suspension test b) capacity test.
Module-IV: Microbiological risk profile and safety criteria for dairy products (3 hrs)
- Concepts of microbiological risk profile
- Microbiological criteria and sampling guidelines.
- Risk profile and criteria for milk and milk products.
Projects (2 hrs)
- Rapid detection of TPC, yeast and mold counts, coliform using D-count and 3M Petrifilm kits.
- Rapid detection of E. coli, Enterococci, Enterobacteriaceae count using D- count and 3M Petrifilm kits.
Module-V: Microbiological techniques and analysis (9 hrs)
- Biosafety concepts in handling dairy pathogens.
- Enumeration of hygiene indicator organisms.
- Enumeration of E. coli/ E. coli O157:H7.
- Enumeration of Salmonella and Shigella.
- Enumeration of Listeria monocytogenes and Staphylococcus aureus.
- Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens.
- Rapid enumeration of hygiene and safety indicator organisms.
- Monitoring antibiotic residues and aflatoxin M1.
- Biosensors for monitoring contaminants.
Projects (6 hrs)
- Rapid detection of pathogenic bacteria Staphylococcus, E. coli O157:H7,
- Rapid detection of pathogenic bacteria Listeria monocytogenes and Salmonella.
- Rapid detection of antibiotic residues in milk using commercial kits.
- Rapid detection of aflatoxin M1/pesticides residues in milk using enzyme inhibition assay.
Suggested Readings
- Yasmine Motarjemi and Huub Lelieveld: Food Safety Management
- Adnan Y. Tamime: Milk processing and Quality management
Online Recourses
Session Plan
Session 1
Consumer awareness, quality control, quality assurance and food safety (1 hr).
Session 2
Global quality and food safety standards: an overview (1 hr).
Session 3
Integrated food law, its main features and functions (1 hr).
Session 4
Concepts of the quality management system (1 hr).
Session 5
Principles and standard requirements for quality management system (1 hr).
Session 6
Introduction to Food Safety Management System (1 hr).
Session 7
HACCP concepts and principles (1 hr).
Session 8
TQM tools and techniques (1 hr).
Session 9 (Project)
Quality evaluation by HACCP in the preparation of dairy products (1 hr).
Session 10
Concepts of hygiene and sanitation (1 hr).
Session 11
Personnel and equipment hygiene (1 hr).
Session 12
Environmental hygiene (1 hr).
Session 13 (Project)
Microbiological tests for assessing environmental, equipment and personnel hygiene by swab and rinse methods (1 hr).
Session 14 (Project)
Evaluation of common sanitizing agents used in dairy plants a) suspension test b) capacity test (2 hr).
Session 15
Concepts of microbiological risk profile (1 hr).
Session 16
Microbiological criteria and sampling guidelines (1 hr).
Session 17
Risk profile and criteria for milk and milk products (1 hr).
Session 18 (Project)
Rapid detection of TPC, yeast and mold counts, coliform using D-count and 3M Petrifilm kits (1 hr).
Session 19 (Project)
Rapid detection of E. coli, Enterococci, Enterobacteriaceae count using D- count and 3M Petrifilm kits (1 hr).
Session 20
Biosafety concepts in handling dairy pathogens (1 hr).
Session 21
Enumeration of hygiene indicator organisms (1 hr).
Session 22
Enumeration of coli/ E. coli O157:H7 (1 hr).
Session 23 (Project)
Rapid detection of pathogenic bacteria Staphylococcus, E. coli O157:H7 (2 hr).
Session 24
Enumeration of Salmonella and Shigella (1 hr).
Session 25
Enumeration of Listeria monocytogenes and Staphylococcus aureus (1 hr).
PDF: Enumeration of Listeria monocytogenes and Staphylococcus aureus
Session 26 (Project)
Rapid detection of pathogenic bacteria Listeria monocytogenes and Salmonella (2 hr).
Session 27
Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens (1 hr).
PDF: Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
Session 28
Rapid enumeration of hygiene and safety indicator organisms (1 hr).
Session 29
Monitoring antibiotic residues and aflatoxin M1 (1 hr).
Session 30 (Project)
Rapid detection of antibiotic residues in milk using commercial kits (1 hr).
Session 31
Biosensors for monitoring contaminants (1 hr).
Session 32 (Project)
Rapid detection of aflatoxin M1/pesticides residues in milk using enzyme inhibition assay (1 hr).
Case Studies
Our Main Teachers
Dr. Prasanta Kumar Choudhury is currently working as Assistant Professor and Head in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph. D degree from the National Dairy Research Institute, Karnal in the field of Dairy Microbiology. He has more than 9 years of experience at […]