MICROBIOLOGICAL QUALITY AND SAFETY IN DAIRY INDUSTRY 3(2+1)
Course Outline

Module 1: Concept of quality, safety and food laws

Lesson 1. Consumer awareness about quality and safety of dairy foods: The changing scenario
Lesson 2. Concepts of quality control, quality assurance and food safety

Lesson 3. Global quality and food safety standards: An overview
Lesson 4. Considerations in food laws and regulations
Lesson 5. Integrated food law, its main features and functions

Module 2: Food Safety and quality management systems

Lesson 6. Concept of quality management system (QMS) - ISO 9000: 2000
Lesson 7. Principles of Quality Management System (QMS) - ISO 9000: 2000
Lesson 8. Standard requirement for Quality Management System (QMS)- ISO 9001: 2000
Lesson 9. Introduction to Food Safety Management System (FSMS)- ISO 22000
Lesson 10. HACCP concept and Prques
Lesson 12. Statistical quality continciple
Lesson 11. TQM tools and Technirol

Module 3: Plant Hygiene and sanitation

Lesson 13. Concept of hygiene and sanitation
Lesson 14. Personnel hygiene
Lesson 15. Equipment hygiene
Lesson 16. Environmental hygiene
Lesson 17. Treatment and disposal of dairy waste water

Module 4: Microbiological risk profile and safety criteria for dairy products

Lesson 18. Microbiological risk profile: Concepts
Lesson 19. Microbiological criteria and sampling guidelines
Lesson 20. Risk profile and criteria for milk, fat rich products, concentrated and dried milks
Lesson 21. Risk profile and criteria for frozen, fermented and indigenous products and dairy by-products

Module 5: Techniques for Microbiological analysis

Lesson 22. Biosafety concepts
Lesson 23. Enumeration of hygiene indicator organisms
Lesson 24. Enumeration of E. coli/E. coli O157:H7
Lesson 25. Enumeration of Salmonella and Shigella
Lesson 26. Enumeration of Listeria monocytogenes
Lesson 27. Enumeration of Staphylococcus aureus
Lesson 28. Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
Lesson 29. Rapid enumeration of hygiene and Safety indicator organisms
Lesson 30. Monitoring antibiotics residues and aflatoxin M₁
Lesson 31. Biosensors for monitoring contaminants