FOOD SAFETY MANAGEMENT

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Course Code: 
EHS 2209
Course Credit Units: 
4
Semester: 
Semester 2
Year of Study: 
Year 2
Undergraduate or Graduate Level: 
Undergraduate Level
Academic Programs: 
Bachelor Of Environmental Health Science
College: 
College of Health Sciences
School: 
School of Public Health
Department: 
Community Health and Behavioural Sciences
Course Discipline: 
Biology
Course Description & Objectives: 

The course deals with causes and type of food poisoning, preservation methods to prevent food poisoning including safe hygiene practices and the role of HACCP in producing safe food. It also describes inspection of food handling premises.

Learning Outcomes: 

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

  1. Explain the need for food preservation to ensure a safe product, prevent spoilage and possible contamination.
  2. Describe the causes and control of food poisoning and food borne infections.
  3. Describe the nature and role of HACCP in preventing food contamination.
  4. Compare different quality systems and assess their usefulness for the food manufacturer and food handler.
  5. Describe the process of manufacturing, transformation, processing preservation and storage of food and beverages in hygienic manner.
  6. Inspect premises for food and beverage manufacturing, transformation, processing, preservation, storage and service.
  7. Demonstrate the ability to enforce legislation related to food and beverages
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