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01

Course Content:

  1. Importance of Foods & Nutritional Intake as per standards (Daily Nutritional Requirements).
  2. Sample collection procedure as per the nature of sample.
  3. Food safety standards of India Act-2006 & others standards in India.
  4. Importance & Role of FSMS plan in Food Business Operator (FBO).
  5. Food Adulteration (Types, Causes, Symptoms, Theory, Practicals/Demonstrations).
  6. Visit To Laboratory Sections (Chemical, Instrumentation, Microbiology & Sampling Section).
  7. Identification of Adulteration in Food (Practical/Demonstration Milk, Spices & Argemone in Mustard Oil).
  8. Food Hygiene, Sanitation & Safety During Food Processing unit Operations. Pest control measures, Garbage and Sewage disposal, Water – Sources, Purification. Microbiology of food plant/workers sanitation.
  9. Characterize microorganisms related to food-borne illness and food spoilage.
  10. Health Status, Illness & Injuries, Personal Cleanliness & Personal Behavior.
  11. Role of Food Processing Industry in Society.
  12. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 3 days
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02

Course Content:

  1. History of HACCP, Structure of HACCP : Food chain steps, food hazards(Biological, chemical, physical hazards),Benefits and barriers in implementing HACCP, Food Safety & Quality Management Systems, HACCP Principles, Process of HACCP Certification and HACCP Prerequisites.
  2. Internal Audit : Auditor Qualifications, Roles and Responsibilities of Auditors, Internal Audit of Documents Audits, Creation of Effective Audit Checklist, Auditing Tips for the Professional Auditor, Auditing Tips for the Internal Auditor the Active Manufacturing ,Process Approach Overview, Audits and Audit Findings, Identify the Points for non conformity (NC) major/minor.
  3. Planning & Conducting Audits Including - Pre Audit, Food Safety Responsibility and Resources, Food Safety Policy, HACCP Methodology and Documentation, Product Information/ Specification, Process Information - (flow diagram, layout of production process, CCPs, corrective actions, non conformic product), Verification, Validation, Traceability System- PRPs, Supply Chain Management, Allergen Management, Design of Production Facilities, Employee Hygiene Policy, Factory Hygiene Policy: (walk through, dropped products policy),Chemical Control, Pest Control, Cleaning and Sanitation, Equipment Maintenance and Calibration, Training, Transportation, Document Control, Records and Change Control.
  4. HACCP Plan Food Product wise viz : Bakery/Milk Processing/Meat Processing/Fruits & Vegetables Processing/Restaurants/Others if required.
  5. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 2500/-
  • 5 days
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03

Course Content:

  1. Objectives ISO, Introduction, Key Feature of ISO17025-2017, ISO22000:2005, ISO22000, ISO2200 & HACCP, Codex Alimentarius, ISO Structure, Clauses.
  2. FSMS Documentation Structure, Food Safety Team Structure, Clause Wise Interpretation & Explanation of Standard, PRP, OPRP, Case studies with examples . Feedback, Evaluation and performance of students, distribution of certificate. The course approach for the Training Programme shall be on the latest techniques of Auditing of ISO 22000 System, interactive sessions, presentations by the participants etc. ISO22000/FSMS/HACCP Plan Food Product wise viz: Bakery/Milk Processing/Meat Processing/Fruits & Vegetables Processing/Restaurants/Others if required.
  3. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 2 days
Start Now
04

Course Content:

  1. Good Manufacturing Practice: Definitions, Requirements & Historical Background.
  2. Quality Assurance, Management, Design of Systems.
  3. Principles for Documentation in GMP Protocols (Production Protocols, Standard Operating Procedures, SOP).
  4. Quality Control, Risk Analysis & Assessment.
  5. Qualification & Validation.
  6. Introduction to Basic Microbiology.
  7. Microbiological Test & Quality Control.
  8. Audit, Monitoring, Internal & External Inspections.
  9. Alternative Quality Systems (Nationally & Internationally).
  10. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 3 days
Start Now
05

Course Content:

  1. Definition, Principles, Laboratory Design & Infrastructure, Choice of Analytical Methods, Qualified Manpower, Documentation , Archival of Samples/Data, Equipments – Introduction , Fundamental Points of GLP, Resources, Characterization, Rules, Results, Quality Assurance Resources, Personnel, Facilities. Buildings & Equipment, Characterization, Test Item, Test System, Rules, General Points.
  2. The study Plan or Protocol, Standard Operating Procedures Sops, Results - Raw Data & Data Collection, General, Records & Recording, The study report, archives and archiving quality assurance unit, protocol (or study plan) review, SOP review, planning (master schedule, inspection plan), audits and inspections.
  3. Quality assurance statement, QA inspections of suppliers and contractors, quality assurance in the multi-site situation, the distribution and archiving of QA files and reports.
  4. The implementation of any food safety program.
  5. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 3 days
Start Now
06

Course Content:

  1. Personal Hygiene, Cleaning and disinfection, High priority cleaning, Hand washing, Cleaning cloths, Cleaning schedule, Cross – Contamination, Work adaptability, Pest control, Food waste, Maintenance & Environmental hHygiene, Maintenance, Preparation & Separation of food, Delivery, Storage, Preparation.
  2. Preparation (cooking), e.g. grill, Cooling, Cooling of hot food, Defrosting, Freezing, Cooking, Re-heating food, Heat keepers, Ready food, Water, Management, Opening and closing controls, Special controls, Using of temperature probes.
  3. Food-Waste management, Training & Supervising, Consumers, Suppliers & Contractors, Transport, Stock Control.
  4. HACCP, Hazard Analysis & Critical Control Points, “Tree of Decision” for General CCP, Documentation, Information on Product
  5. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 3 days
Start Now
07

Course Content:

  1. Food Laws & Regulations: National Food Legislation, Other Food Legislations/Authorities & Their Role- Essential Commodities Act. 1955, Codex Alimentarius, Codex India, World Trade Organization(WTO), International Organization for Standardization (ISO).
  2. Food safety and quality management systems: General Principle of Food Safety Risk Management, Hazard Analysis Aritical Control Point System (HACCP), Quality Qanagement System, Food Safety Standards Authority of India (FSSAI) Act. 2006 their role in food adulterations. Good Laboratory Practices (GLP), Good Manufacturing Practices (GMP), ISO22000 implementation in food industry with examples.
  3. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1000/-
  • 2 days
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08

Course Content:

  1. Food Fortification – Needs, Objectives, Principles.
  2. Types of Fortification – Health Benefits of Fortification.
  3. Selection of Nutrients for Fortification, Merits & Demerits of Fortification, Choice of Products.
  4. Selection of Micronutrients, Safety Limits, Technological & Cost Limits.
  5. Demonstrations on Fortified Food Products.
  6. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 3000/-
  • 5 days
Start Now
09

Course Content:

  1. Introduction about R-frac, Objective, Quality Policy.
  2. Introduction to food safety: definition, food safety issues, factors affecting food safety, importance of safe foods. Food additives and contaminants, Injurious adulterants/contaminants in foods and their health effects, Foods Commonly Involved, Diseases or Health Effects.
  3. Common adulterants simple testing methods for their detection
  4. Food safety and quality management systems: general principle of food safety risk management, hazard analysis critical control point system (HACCP), quality management system.
  5. Food Safety Standards Authority of India (FSSAI) Act 2006 their role in Food Adulterations.
  6. Demonstrations on testing of adulterations in food commodities (Milk/Spices/Cereals/Oil/Pulses/ Fruits/Vegetables etc).
  7. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 2500/-
  • 5 days
Start Now
10

Course Content:

  1. History, importance of beverages and status of beverage industry.
  2. Processing of beverages, Types of beverages juice based beverages, Synthetic, carbonated, low-calorie and dry beverages, isotonic and sports drinks, dairy based , alcoholic beverages fruit beverages, speciality beverages, tea, coffee, cocoa, spices, plant extracts, etc.
  3. FSSAI specifications for beverages, Ingredients, manufacturing and packaging processes and equipment for different beverages; Quality tests and control in beverages.
  4. Demonstrations on beverage preparation.
  5. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 3000/-
  • 5 days
Start Now
11

Course Content:

  1. Principles and Methods of food preservation, High Temperature Preservation: Introduction; Blanching; Pasteurization; Sterilization; Canning.
  2. Drying, Dehydration Factors affecting rate of drying and dehydration.
  3. Food Irradiation: Introduction; Radiation sources, Type of irradiation, Factors affecting food irradiation, Effect of irradiation.
  4. Preservation using Sugar, Salt and Acids: Sugar – Introduction, Factors affecting osmotic pressure of sugar solution, Foods preserved using sugar; Salt Preservation.
  5. Chemical preservation: Introduction, Objectives, Factors affecting antimicrobial activity of preservatives, Type of chemical preservatives; Sulphur dioxide, Benzoic acid, etc, Use of other chemicals like acidulants, antioxidants, mold inhibitors, antibodies, etc. Steeping Preservation, Food Fermentation, Introduction, methods, common fermented foods.
  6. Demonstrations on preservation of fruits and vegetables through steeping preservation.
  7. Evaluation of Student Performance, Feedback & Distribution of Certificates.
  • 12thPassed
  • ₹ 1500/-
  • 3 days
Start Now