Final Cert Course syllabus TQM in Fisheries 1 1 Syllabus Mumbai University by munotes
Page 2
Page 3
UNIVERSITY OF MUMBAI
SINDHU SWADHYAY SANSTHA
(SCHOOL OF INTERGRATED AQUATIC
EDUCATION)
Syllabus for
Certificate Course in Total Quality Management in
Fisheries
(TQM in Fisheries)
(Oceanography under SSS)
Course: Zoology (Oceanography)
(USZO OCN )
With effect from the academic year 2019 -20
Page 4
Page 5
Page 6
Page 7
1
UNIVERSITY OF MUMBAI
Syllabus for
Certificate Course in Total Quality Management
in Fisheries
(TQM in Fisheries)
Course: Zoology (USZO)
With effect from the academic year 2019 -20
Page 8
2
TQM in Fisheries
Objective: To gain a complete understanding of the design, implementation, and
operation of Quality Assurance program in a sea food processing unit
Learning Outcomes: The quality assurance program consists of all those planned and
systematic actions necessary to p rovide adequate confidence that a product or service will
satisfy given requirements for quality. It is a strategic management function which establishes
policies, adapts programs to meet established goals and provides confidence that these
measures are be ing effectively applied in a seafood processing Unit.
Preventive strategies based on thorough analysis of prevailing conditions are much more
likely to provide an assurance of fish quality. The Hazard Analysis Critical Control Point
(HACCP) system and Tota l Quality Management (TQM) are such strategy which offers a
rational and logical approach to control in sea food hazards and avoid the many weaknesses
inherent in the inspectional approach. Once established, the main effort of the quality
assurance program will be directed towards the Critical Control Points (CCPs) and away from
endless final product testing. This will assure a higher degree of safety and at less cost.
The aspects of sanitation and microbiological analysis will minimize the hazard level in
matters of food safety. The compliance of the certification process can be undertaken for sea
food exports & imports.
Unit Topic Heading Credit Lectures
per un it
USZO101
I HACCP System in Sea food Industry. Food
safety Issues related to Domestic and
international Market
1.1 HACCP system in sea food industry (12L)
(a) Introduction – Introduction to TQM in
seafood
(b) Principles of HACCP: Sanitation standard
operating procedures for HACCP;Role of
extension in the implementation of HACCP;
verification of HACCP program in seafood
Processing plants.
(c) Microbiology of fisheries
(d) Methods for monitoring the suitability of fresh
fish for consumption
(e) Application of HACCP in fisheries -
Refrigerated and frozen fish,
(f) Smoked and cured seafood, Canned Finfish
shell fish, Fish sticks, seafood so up and salad,
Fish oils.
(g) Hazards in seafood; food borne diseases;
physical hazards, wholesomeness and 01 15
Page 9
3
economic fraud; Chemical Hazards in seafood
handling and processing;
(h) Sanitation Control Procedures for Processing
Fish and Fishery Products
(i) Audit and Documentation
1.2 Food safety (3L)
(a) Issues related to domestic market
(b) Issues related to international market
2) Sampling, analysis and enumeration
methods for detection of microorganisms
(15L)
3.1 Basic principles of microbiology.
3.2 Isolation and identification of bacteria.
3.3 Nutrition of bacteria.
3.4 Preparation of media.
3.5 Sampling of fish for isolation of bacteria.
3.5 Enumeration and isolation of bacteria.
3.6 Identification and estimation of pathogenic
organisms such as Coliforms Salmonella ,
Listeria, Vibrio cholerae, Vibrio
parahaemolyticus, Clostridia,
Staphylococcus etc.
3.7 FSSAI guidelines
01 15
3) Certification for Export & import of sea
foods. (15L)
a) Proximate composition of fish
b) Quality problems in seafood industry
c) Legislation on export inspection in India
d) Quality requirements of importing countries
with special reference to USA, Japan, EEC
e) Minimum facilities in processing units for
approval
f) Indices of fish spoilage
g) Pesticide residues
h) Quality of water and ice
i) Seafood toxins
j) Determination of TVB and TMA
k) Tech nology transfer in fish handling and
processing
l) Certification for Export and import 01 15
Page 10
4
Practicals
Unit I
1.Case Studies
2.HACCP exercise of any sea food product.
Unit II :
1. Visit to canning industry - Hurdle technology
2. Study of normal flora of any two sea water
fishes
3. Isolation, Identification and Characterization of
the pathogen form sea food - Salmonella spp., S.
aureus, Vibrio spp, Coliforms and Listeria ,
Unit III
1. Exercise of exporting a processed food.
2.Awareness programs
3.Assignmen ts
4 .Poster Presentations
Exam pattern
Theory : One paper -75 Marks
: Internal - 25 Marks
Practical : 50 Marks