MAM-069 IGNOU Handwritten Assignment 2026-27

Course Scope and Syllabus Overview for MAM-069: Food Safety and Quality Management

MAM-069: Food Safety and Quality Management is a core course under the IGNOU CBCS curriculum, designed for students pursuing the Master of Business Administration (Agribusiness Management) program. This course provides a comprehensive understanding of the principles, standards, and methodologies essential for ensuring food safety and maintaining high-quality food products. The syllabus integrates theoretical frameworks with practical applications, equipping students to address regulatory compliance, hazard analysis, and risk management in the food industry. Through structured study blocks, learners gain insights into global food safety regulations, quality assurance systems, and the integration of technology in monitoring and controlling food safety risks.

Key Syllabus Units and Topics

• Block-1: Overview of Food Safety and Quality Management: This block introduces fundamental concepts of food safety, including definitions, objectives, and the historical evolution of food safety regulations. It covers the role of international organizations like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) in setting global standards.
• Block-2: Food Safety Practices: Focuses on critical food safety practices such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Good Hygiene Practices (GHP). It explores the implementation of these practices in food processing environments to prevent contamination and ensure product safety.
• Block-3: Food Safety and Quality Management System: Examines the development and certification of food safety management systems, including ISO 22000 and FSSC 22000 standards. This block also discusses the role of quality control, auditing, and continuous improvement in maintaining food safety and quality.
• Block-4: Food Safety Regulations and Compliance: Delves into the legal frameworks governing food safety, including national and international laws such as the Food Safety and Standards Act (FSSA) in India and the European Union’s Food Safety Regulations. It highlights the importance of compliance in mitigating risks and ensuring consumer protection.
• Block-5: Food Safety in Supply Chain Management: Addresses the challenges and strategies for maintaining food safety across the entire supply chain, from production to consumption. This includes risk assessment, traceability systems, and the integration of technology for real-time monitoring.

Frequently Asked Questions

Q: What is the passing mark for the MAM-069 assignment in the IGNOU examination system?
A: The passing mark for the MAM-069 assignment is typically 40% of the total marks for the course, and it contributes significantly to the final grade. Students must ensure their assignments meet the specified criteria to secure passing marks.

Q: How are marks allocated in the MAM-069 examination, and what weightage does the assignment carry?
A: The MAM-069 examination consists of theory and practical components, with the assignment carrying a weightage of around 30% of the total marks. The remaining marks are distributed between the term-end examination (TEE) and other evaluations as per IGNOU’s grading policy.