FOOD INSPECTION | Makerere University Courses

Course Code:

EHS 3109

Course Credit Units:

Semester:

Semester 1

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Health Sciences

School:

School of Public Health

Department:

Community Health and Behavioural Sciences

Course Discipline:

Biology

Course Description & Objectives:

Describes inspection of all types of foods and certify that they are fit for human consumption and how to develop the ability to apply hazard analysis principles when undertaking food hygiene Inspections.

Learning Outcomes:

By the end of this course, the student should be able to:

Describe the anatomy, physiology and pathology of food animals.
Describe the factors and conditions considered in the inspection of various types of food.
Describe the process of carrying out regular inspection of foods.
Explain the public health legislation and standards relating to food safety.
Judge the fitness for human consumption of different types of food.
Identify public health and stored food products pests associated with commercial premises.
Explain the need for honesty and conscientiousness during food inspections
Understand the statutory procedures to be followed in key areas of food safety enforcement.

File Attachments:

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