Get Industrial Training and Certified!

Register for a hands-on training and certification program from FICCI Research and Analysis Centre! Get industrial training from Microbiology, Instruments and Chemical laboratories!

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Summers have begun and soon it would be time for your summer breaks from the college! So what have you planned for the vacations? Nice time at some hill station? Or looking out for a skill enhancement training and certification to build a career in testing laboratory?

FICCI Research and Analysis Centre welcomes all students pursuing their bachelors / post graduation for a training-cum-certification summer program!

As part of the summer training program, you will be inducted into our chemical, instrument and microbiology facilities for a period of 1 month or 45 days depending on the program you choose with respective curriculum for each facility. Both training programs focus majorly on providing you a rich hands-on industrial training experience covering popular and important content that is highly relevant to this industry and essential for the trainees to know. The training programs are fully assessed through weekly assignments and a test, on the basis of which a graded certificate of training is awarded.

Important Dates:

Registration for May, June and July 2016 sessions start March 15, 2016. You may drop an email regarding any query at info@fraclabs.org and/or call/whatsapp on 7042492163.

Training Program Dates:

S. No. Program Starting and Ending Dates
1 a. May 1 month May 2 to May 31, 2016
b. May 45 days May 2 to June 15, 2016
2 a. June 1 month June 1 to June 30, 2016
b. June 45 days June 1 to July 15, 2016
3 a. July 1 month July 1 to July 29, 2016
b. July 45 days July 1 to August 16, 2016

Training Sessions:

Morning session from 10 am to 1 pm and Afternoon session from 2 pm to 5 pm are offered. Sessions are offered on first come first serve basis. As we have limited seats, in case you are interested in the morning session, we advise you to fulfill your formalities at the earliest.

Training Requirements (Documents):

  • A college recommendation letter. For a group of trainees from the same college, a common college recommendation letter is acceptable.
  • College ID proof
  • Address Proof
  • 2 passport sized photos
  • Resume (CV)
  • Program fee: Rs. 5700 for the one month program and Rs. 7700 for the 45 day program. These prices are all inclusive and can be paid in cash by you or your relative at the reception or by cheque or DD in favor of “FICCI RESEARCH & ANALYSIS CENTRE.” A special concession can be offered if a group of at least 5 trainees are arranged from the same college. Kindly call me on 7042492163 to discuss if this is the case.

NOTE:

  1. Your seat is only confirmed upon full payment of fees. A confirmation mail shall be sent.
  2. In case you cannot come to submit the documents yourself, your relative can do so on your behalf, and if the above is not possible, you may send us the scanned documents via mail to anand@fraclabs.org and courier the cheque or DD to our address FICCI Research and Analysis Centre, Plot 2A, Sector 8, Dwarka, New Delhi – 110077, keeping Mr. Anand Gulati ( Manager – Training & Development) in  kind attention. The hard copies of the documents can be submitted on the day you start your training.
  3. If you are paying by cheque or DD, kindly mention your full name, the chosen program details – month and program duration (May /June/July; 1 month or 45 days program), and the session opted (morning or afternoon) behind the cheque or DD for easy identification and immediate processing.
  4. Weekends off!

 

Register NOW!

Symptoms of Food Poisoning and Common Food Contaminants

The Health Department, Government of Australia has listed common causes of food poisoning and the symptoms.


 

Food poisoning

Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include:

  • nausea
  • vomiting
  • stomach pains
  • diarrhoea
  • feeling weak
  • fever or chills/sweating
  • headache

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Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section.

Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does.

Read also: Food items that you may consume to improve life expectancy!

Some food poisoning diseases are more common than others. For example, disease caused by Staphylococcus aureus occurs a lot more often than disease caused by Clostridium botulinum.

Some foods cause food poisoning more than others and need to be cooked properly and/or kept in the refrigerator. These include chicken, meat, seafood, eggs, cooked rice, ham, salami, milk and all dairy foods. It is important chicken is cooked properly to the bone and then kept in the fridge for no more than 2 days. If reheating chicken, or left-overs, make sure it is steaming hot and only reheat it once.

Read also: Importance of microbiology in food

It is important to remember that the same food handling practices are used to prevent all food poisoning diseases. Washing your hands with soap and then drying them on a paper towel or with a clean cloth is the best way to stop the spread of bad bacteria.

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The common bacteria that cause food poisoning are –

1. Staphylococcus

These bacteria are found on the skin, in sores, infected eyes and in the nose, throat, saliva and bowel of humans. There may be many of these bacteria in the yellow mucus (slimy substance) which comes from the nose or is coughed up when a person has a cold or a lung infection.

2. Salmonella

There are hundreds of different types of salmonella bacteria but not all are harmful to humans. They are found mainly in the intestines, bowels and faeces of humans and other animals. It is the salmonella bacteria themselves which can cause salmonella food poisoning.

People can get salmonella food poisoning from:

  • poor food-handling practices in the home or in food outlets
  • seafood caught in polluted water or eggs with dirty shells
  • meat or poultry which has been contaminated by poor food handling before it gets to the food outlet, such as at the abattoir

3. Clostridium

These bacteria are found in the soil and in the intestines of animals, including cattle, poultry, fish and humans. Food poisoning caused by clostridium bacteria is important to know about because these bacteria are common in the environment.

People can get clostridium food poisoning from poor food handling practices in the home, in the factory or in a food outlet, especially relating to cooking and storage/refrigeration temperatures.

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Bacteria grows with time, under different environmental conditions.

4. Campylobacter

These bacteria are found in many animals including dogs, cats, cattle and poultry. The sources of infection from these bacteria are usually contaminated food and water.

People can get campylobacter from:

  • ingestion of contaminated food or water (especially undercooked chicken & creek or river water)
  • contact with infected animals (especially puppies or kittens with diarrhoea)
  • poor food handling (especially by using the same chopping boards, knives and plates for raw and cooked chicken)

Ways food can become contaminated through incorrect food handling

Food can become contaminated with disease-causing bacteria anywhere the food is handled or stored. These places include:

  • in a factory where it is processed ready for sale
  • in a truck in which it is taken from the factory to the shop
  • in a shop
  • in a food outlet such as a school canteen or takeaway shop
  • between the shop and home
  • in a home

The way you clean and sanitize the dishes also matters.

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Protecting food from contamination

Correct food handling practice and food storage helps prevent bacteria from contaminating and multiplying on foods. The following action needs to be taken to prevent bacterial contamination:

  • Protect food from contamination – handle food properly
  • Prevent bacteria from multiplying
  • Destroy germs on/in food

Watch this video to learn how to protect food and have it last long!

This article is hosted on the website of Department of Health, Government of Australia.

How safe is your food?


The World Health Organization released an advert to raise awareness about Food Safety, on 15th March, on the occasion of World Health Day.

Prior to that WHO also has released a video on 5 Keys To Safer Food.

The video depicts ways on how one can make sure their food articles are safe, and protected from any sort of contamination!

Initiatives like these make sure that people remain aware about what they are consuming, how to make it healthier, and how to keep it safe!

How to protect food, and make it last longer?


Here is a fun animated video that prescribes simple ways, for how to protect your food from bacteria and any sort of food poisoning!
Simple things like keeping the food covered, putting it in refrigeration, having preservative, can improve the shelf life of cooked and packed food both!

The science of microbiology in food


The science of microbiology in food

Microscopic organisms in food could be a single cell, multiple cell or have no cells at all. Microorganisms play an important role in our surroundings as all humans, plants and animals contain these organisms. Since microorganisms can survive extreme temperatures they can contaminate foods products and can become harmful if they multiply in large numbers and enter the human body through foods. They are responsible for foodborne diseases like typhoid, amoebiasis, botulism, cholera, dysentery etc. Testing of foods so that microbiological organisms are well within the permissible levels is required as per regulations.

(source: Food Safety Helpline)