GMP in Food Industry, Microbiology & Biotechnology

The Quality control in typical food processing has a significant role in assuming a high quality, safe and nutritious food supply for the public, for their good health and for the economic benefits derived from trade of safe and high quality food. Hazard Analysis & Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Food, Drug, and Cosmetic Act is a set of laws giving authority to the US-FDA to oversee the food safety, safety of drugs, and cosmetics. Cleaning, disinfection and hygiene should be strictly maintained in food industry. Microbiological Assay is defined as the determination or estimation of concentration or potency of an antibiotic by means of measuring and comparing the area of zone of inhibition or turbidity produced by test substance with that of standard over a suitable microbe under standard conditions. FDA 510k Testing regulation is found in 21 CFR 807 includes information required in a 510(k). The 510(k) is not a form. Cleaning, disinfection and hygiene should be strictly maintained in Microbiology and Biotechnology

  • Hazard analysis and critical control points (HACCP)
  • Quality control in a typical food processing system
  • Cleaning, disinfection and hygiene
  • Validation practices in the food industry
  • Current food industry good manufacturing practices
  • Food, drug and cosmetic act (FDCA)
  • FDA 510k testing
  • Contamination control, cleaning, disinfection and hygiene
  • Qc in microbiology lab
  • Sterility assurance and sterility testing
  • Microbial assays
  • Validation of microbial recovery

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