Course Overview
Understand the concept of food safety, its significance, obstacles, procedures, practices and measures to achieve safe product/food (rice).
Participants learn these outcomes after completing this module:
- Food safety: Farm to fork
- Food safety & food quality
- Food safety hazards
- Mycotoxin
- Hygienic design
- Plant design & layout
- Good manufacturing practices for rice milling
- Hazard analysis critical control points
- Pest control
Rice Processing - Food Safety
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Rice Processing - Food Safety
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- 1. Food Safety (9:07)
- 2. Principle of Grain Cleaning (3:30)
- 3. Mycotoxins (12:47)
- 4. Aflatoxin in food and feed (6:11)
- 5. Hygienic Design (5:06)
- 6. False Perception for Hygienic design & hygienic processing (3:30)
- 7. Types of pests (21:20)
- 8. Sampling (4:10)
- 9. Preventive & corrective measures (23:18)
- 10. Dosage & Concentration (7:07)
- 11. Phosphine (20:43)
- 12. Zoning (36:03)
- 13. Pipes (14:04)
- 14. Control of operation (24:29)
- 15. Pre-requisites Programs (8:05)
- 16. Hazard analysis : Critical control point 1 (52:42)
- 17. Hazard analysis: Critical control point 2 (1:47)
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