Food Safety, Quality Assurance and Hygiene
Food Safety, Quality Assurance and Hygiene
This domain tests HACCP, GMP/GHP, FSSAI requirements, sanitation and audit practice.
Core rules
- HACCP: seven principles - hazard analysis, determine CCPs, set critical limits, monitor, corrective actions, verify, keep records. A CCP is a step where control is essential for safety.
- Pre-requisites: GMP covers facilities and equipment; GHP covers personal hygiene, cleaning, pest control and water quality. Sanitation needs validated concentration and contact time.
- FSSAI: food businesses need registration or licence by turnover and category; labels need prescribed information; traceability and recall systems support safety.
- Microbiological testing: sampling plan, sample size and limits matter; end-product testing cannot guarantee safety.
- Audit: check records, calibration, training, deviations and corrective actions.
Worked example
For pasteurized milk, the biological hazard is pathogens such as Salmonella and Listeria. Pasteurization is a CCP; the critical limit is 72 °C for 15 s (HTST). Monitor with a calibrated chart recorder and flow-diversion valve. If the temperature falls below limit, divert the milk for reprocessing. Verify by periodic microbiological tests and recorder checks.
Traps
HACCP does not make food risk-free; a CCP is not the same as a quality control point; sanitizer stronger than recommended can be unsafe; records must be contemporaneous.