SF3017 Food and Industrial Bio Safety Syllabus:
SF3017 Food and Industrial Bio Safety Syllabus – Anna University Regulation 2021
COURSE OBJECTIVES:
1. Impart students with basic knowledge relating to food safety and principles of preservation.
2. Introduce them to the concept of processing and preservation of fruits and vegetables
3. Select and correctly use appropriate human-machine system analysis and design tools
4. Apply sound human-machine system design principles to develop written and graphical design specifications
5. Recognize and construct proper recommendations to correct human factors deficiencies in human machine systems in written and/or graphical form.
UNIT I FOOD SAFETY
Objectives of preservation and processing – Scope of preservation industry in India.Physical, chemical and microbiological changes in fruits and vegetables – Factors affecting growth of microorganisms and the control measures.Key terms, factors affecting food safety, recent concerns Food laws, standards and regulations, Food additives and contaminants.
UNIT II PRINCIPLES AND METHODS OF PRESERVATION
Asepsis – Use of low temperature, Use of high temperature-Removal of moisture, Removal of air, Use of chemical preservatives, Fermentation- Irradiation, Gas preservation, Newer methods. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), role of various ingredients.
UNIT III SAFETY IN COLD FORMING AND HOT WORKING OF METALS
Cold working, power presses, point of operation safe guarding, auxiliary mechanisms, feeding and cutting mechanism, hand or foot-operated presses, power press electric controls, power press set up and die removal, inspection and maintenance-metal sheers-press brakes – Hot working safety in forging, hot rolling mill operation, safe guards in hot rolling mills – hot bending of pipes, hazards and control measures – Safety in Gas Furnace Operation, Cupola, Crucibles, Ovens, Foundry Health Hazards, Work Environment, Material Handling in Foundries, Foundry Production Cleaning And Finishing Foundry Processes.
UNIT IV SAFETY IN METAL WORKING AND WOOD WORKING MACHINE
General safety rules, principles, maintenance, Inspections of turning machines, boring machines, milling machine, planning machine and grinding machines, CNC machines, Wood working machinery, types, safety principles, electrical guards, work area, material handling, inspection, standards and codes- saws, types, hazards. Inspection of material handling equipments.
UNIT V INDUSTRIAL SAFETY
Advances in Industrial Ergonomics and safety, Work and protective clothing, Theory and practice of Industrial safety, Industrial Noise and Vibration, Machine Guarding and Industrial machine safety, Manual material handling, Modeling for safety and health.
TOTAL: 45 PERIODS
COURSE OUTCOMES:
Students able to
CO1: Explain various preservation and post harvest changes and spoilage of food products
CO2: Describe the operation principles involved in food preservation
CO3: Sketch food quality, safety and regulations
CO4: Important legislations related to health, Safety and Environment.
TEXT BOOKS:
1. Anil Mital Advances in Industrial Ergonomics and Safety Taylor and Francis Ltd, London, 1989
2. Dr. Vincent Matthew Ciriello (Prediction of the maximum acceptable weight of lift from the frequency of lift, journal of industrial ergonomics,( 2014), pg .225-237
REFERENCES:
1. Fellows P.J, “Food Processing Technology: Principles and Practices”, Woodhead Publishing 4th edition, 2016
2. Philip E. Hagan, John Franklin Montgomery, James T. OReilly, Accident Prevention Manual – NSC, Chicago, 2009.
3. Charles D. Reese, Occupational Health and Safety Management, CRC Press, 2003.
4. John V. Grimaldi and Rollin H. Simonds Safety Management by All India Travelers Book seller, New Delhi, 1989.2003.
5. John Davies, Alastair Ross, Brendan Wallace, Safety Management: A Qualitative Systems Approach, CRC Press.