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Food Safety and Quality Management: Course Outline

course code: BSSQ612

Human Nutrition

Human nutrition, process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.  The performance of work is associated with the production of heat; heat loss is controlled so as to keep body temperature within a narrow range. 

The six classes of nutrients found in foods are carbohydrates, lipids (mostly fats and oils), proteins, vitamins, minerals, and water. Carbohydrates, lipids, and proteins constitute the bulk of the diet, amounting together to about 500 grams (just over one pound) per day in actual weight. 

Learning Outcomes

    1. To understand principles lying under safety and quality of foods to ensure their safe production
    2. To implement the food safety and quality management systems in a food business in a precise and systematic way


Food safety, security and quality: definitions and importance; Different terminologies used in food safety & quality; Categories of hazards: Physical, chemical, biological. Good manufacturing practices; Good storage practices; Plant design layout; Global Food Safety Imitative; Global Food Safety Systems: HACCP, BRC, FSSC 22000, ISO 22000; Quality Management System (ISO 9001:2008); Food safety laws in Pakistan—West Pakistan Pure Foods Ordinance 1960, Cantonments Pure Food Ordinance Act 1966, West Pakistan Pure Food Rules 1965, The Punjab Pure Food Rules 2007 & 2011.