Description
Course Name: Diploma in Food Safety
Course Id: DFS/Q1001.
Education Qualification: 10th Pass.
Course Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will receive Study Material and Online Examination link on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Diploma in Food Safety
Principles of Food Preservation, Processing and Packaging: Food safety hazards, physical hazards, chemical hazards, biological hazards, physical – biological hazard, food spoilage, general hygiene & health of food handlers, food safety guidelines for the production process, product packaging packaging and labelling of foods.
Food Microbiology: Types of hazards, physical hazards, chemical hazards, biological hazards, microbiological hazards, visible biological hazards, food safety risks, foods of animal origin, lizard legs, snakes.
Food Hygiene: Food quality, Principles of safe food, food safety issues, need and importance of safe food, food contamination, the advantages of safe food.
Types of Micro-Organism associates with food: Sources of contamination, food hazards, physical hazards, chemical hazards, biological hazards, food infections, food intoxication.
Food fermentation: Keep clean, keep foods at safe temperatures, use safe water and raw materials, food recall procedures, separate raw and cooked, cook thoroughly.
Hygiene and sanitation: Food hygiene, food, facilities and equipment, the integration approach to food hygiene and safety requires.
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