Food Engineering Technology - Knowledge Bank

जिन पदार्थ को कीड़े 🐜 नहीं खाते उनको इन्सान खाते हैं। #health #healthylifestyle #healthyliving

Let's discuss about most important point in Food Technologist life which we start learning from the college and almost in every interview, this is the topic which have been asked.

Can you guess what it is?

Yes, you guessed it right, that is HACCP

Let's learn about HACCP

HACCP(Hazard analysis critical control Point) A systematic approach to the identification, evaluation, and control of food safety hazards.designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs(Refer image).

I'm on Instagram as . Install the app to follow my photos and videos.

Instagram Create an account or log in to Instagram - A simple, fun & creative way to capture, edit & share photos, videos & messages with friends & family.

Food Adulteration

Structure of egg

Register to Sunstone Eduversity https://bit.ly/2XgDYgV for a secure future and get mastered in various specialisations. For details about the courses provided, Pay after placement, campus queries you can visit https://sunstone.edu.in/programs

Sunstone Eduversity: India's #1 Pay After Placement MBA School Own your career with Sunstone Pay After Placement MBA. UGC & AICTE Affiliated, 10 real-world specializations, 200+ industry partners,7 Big Campuses & more. Enroll Now!

Manuals of methods of analysis of various food products

1. Manual on Milk and Milk Products-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Milk_25_05_2016.pdf

2. Manual on Oils and Fatshttp://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Oil_Fat_25_05_2016.pdf

3. Manual on Fruits and Vegetable Products-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Fruits_Veg_25_05_2016.pdf

4. Manual on Cereal and Cereal Products-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Cereal_25_05_2016.pdf

5. Manual on Food Additives-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Food_Additives_25_05_2016.pdf

6. Manual on Mycotoxinshttp://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Mycotoxins_25_05_2016.pdf

7. Manual on Spices and Condiments-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Spices_25_05_2016.pdf

8. Manual on Metals- http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Metals_25_05_2016.pdf

9. Manual on General Guidelines on Sampling-http://www.old.fssai.gov.in/Portals/0/Pdf/Manual_Sampling_Guidelines_25_05_2016.pdf

10. Manual on Methods of Testing of Alcoholic Drinks-http://www.old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/ALCOHOLIC_BEVERAGES.pdf

11. Manual on Beverages, Sugar, Sugar Products and Confectionery-http://www.old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/BEVERAGES_AND_CONFECTIONARY.pdf

12. Manual on Meat & Meat Products, and Fish & Fish Products-http://www.old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/MEAT_AND_FISH.pdf

13. Manual on Water Analysis http://www.old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/WATER.pdf