HACCP (Hazard Analysis Critical Control Point)| Food Technology || Kerala PSC FSO 2020

Описание: HACCP - Hazard Analysis Critical Control point| |HACCP Concepts| |HACCP 7 principles| HACCP Applications| |HAACP prerequisites| |MCQs| |examples| |Food Technology|
Food Safety Officer 2020| |Kerala PSC|

In this video HACCP system has been explained with few multiple choice Questions. HACCP identifies, Evaluates and Controls the food Safety hazards. Its 7 principles, Application of these principles in a food industry and prerequisites for implementing HACCP system in a food unit are also discussed.

Watch the video completely and note down the points.

FSO playlists:
   • FSO 2020 / Food safety and allied laws  

   • FSO / question paper discussion  

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FOOD SAFETY OFFICER
FOOD SAFETY
Category Number : 499/2019
I Food Technology
Principles and methods of food preservation - Heat processing, pasteurization,
canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and
chemical preservatives - Aseptic preservation, hurdle technology, hydrostatic pressure
technology, microwave processing, microfiltration, bactofugation, ultra high voltage
electric fields, pulse electric fields, high pressure processing, irradiation,
thermosonication, ohmic heating, dielectric heating, infrared, induction heating,
antibacterial and bacteriocins. Food fortification. Food additives. Classification,
composition, manufacture, packaging, storage and defects of tomato products, other
convenience foods from fruits and vegetables, beverages - tea, cocoa and coffee -
pickles, chutney, sauces, spices, jam, jelley, marmalade, health drinks, restructured fruits
and vegetables, preparation of fruits and vegetables, minimally processed products and
Individually Quick Freezed products. Milling, processing, composition, structure, product
development and byproduct utilization of cereals, pulses, millets and oil seeds.
Antinutritional factors. Instant ready mixes. Packaging - materials and methods.
Nutritional labeling of food. Quality control - systems and tools. Food plant sanitation.
Food hygiene. Environment and waste management. Total quality management, good
management practices, HACCP and codex alimentarius commission.