Introduction to Food technology Lab (General rules)

Introduction to food technology:

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.

Food scientists study the physical microbiological, and chemical makeup of food. 

Lab safety rules:

• Lab coats

• Closed Shoes

• Hair tied

• No bags, bottles, food item on the table

• No cell phones

• Do not stand when not working

General Rules:

• No Food or Drink.

• Wear Your PPE and Proper Lab Attire.

• Good Hygiene.

• Use Proper Storage Containers.

• Label Your Work Space.

• Don't Work Alone.

• Stay Focused and Aware of Your Surroundings.

PPE’s:

• Gloves

• First Aid box

• Mask

Handling Chemicals:

• Store chemicals and medicines in a safe way.

• Store chemicals where children cannot reach them or open them.

• Add clear labels to packages of chemicals.

• Avoid storing chemicals in drinking bottles.

• Dispose of chemicals and medicines in a safe way.

• Avoid disposing chemicals and medicine on the ground, in rivers, or into sinks, drains or toilets.

• Avoid the use of pesticides for killing plant pests or pests in homes.

• Wear special clothes for protection if using pesticides.

• Know where to get help in case of an emergency, such as for a suspected chemical poisoning.

Handling Equipment:

Material handling equipment (MHE) is mechanical equipment used for the movement, storage, control, and protection of materials, goods and products throughout the process of manufacturing, distribution, consumption, and disposal.

RISKS AND HAZARDS:

Hazard:

A hazard is a dangerous phenomenon, substance, human activity or condition. It may cause loss of life, injury or other health impacts, property damage, loss of livelihoods and services, social and economic disruption, or environmental damage.

Types of Hazzards:

Chemical:

Chemical Hazards refer to any forms of chemicals including medications, solutions, gases, vapors, aerosols, and particulate matter that are potentially toxic or irritating to the body system.

Physical:

Improper use of lab equipment and tools can result in physical injuries such as cuts, lacerations, electric shocks, trips, and burns, to name just a few. Falls due to slippery surfaces or obstructed walkways also need to be prevented as much as possible.

Biological:

Biological health hazards include bacteria, viruses, parasites and molds or fungi. They can pose a threat to human health when they are inhaled, eaten or come in contact with skin.

Risk:

A situation involving exposure to danger. Risk gets chances, hazards don’t.

Risk assessment in laboratory 

It tells how severe a chemical can harm.

Likelihood/Probability:

The higher the probability the harmer it gets.

Chemical hazard labeling:

Labels contain information on the identity and proportions of the hazardous chemical and its constituents or ingredients. They also contain information on the hazards of the chemical, precautions to be followed during its use, handling and storage, and instructions for the safe disposal of the chemical.

MSDS: Material safety Data Sheet

Glasswares:

These laboratory glasswares include beakers, flasks, watch glass, Petri plates measuring cylinders, test tubes etc. of various shapes and sizes to incorporate a range of volumes. They can be autoclaved and used again if sterile conditions are required. They can also be washed with soap or detergent and can be reused.

 Types of Glassware:

Beakers: A beaker is a glass container with a flat bottom that scientists use to hold liquids. 

Funnels: An object that has a wide round opening at the top, sloping sides, and a narrow tube at the bottom, used for pouring liquids or powders into containers with narrow necks.

Pipettes: A type of laboratory tool commonly used in chemistry and biology to transport a measured volume of liquid, often as a media dispenser.

Test Tubes:  Also known as a culture tube or sample tube, is a common piece of laboratory glassware consisting of a finger-like length of glass or clear plastic tubing, open at the top and closed at the bottom.

Volumetric Flask:  A piece of laboratory apparatus, a type of laboratory flask, calibrated to contain a precise volume at a certain temperature. 

Petri Dish: A Petri dish is a shallow transparent lidded dish that biologists use to hold growth medium in which cells can be cultured, originally, cells of bacteria, fungi and small mosses.

PURPOSE OF A MSDS:-

The main purpose of an MSDS is to make aware about the hazards of product ,

safely handling of product , how to recognize symptoms of overexposure and how

to cope in an accidental or incidental situation.