Food Safety & Hygiene - Lab NUTR 2008

Course description:

This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.  

Course Aims:

The course aims to:

• Consequences of food borne illness.
  
• importance of the health and safety of food in our lives.
  
• Health practices in dealing with food to prevent disease
  

Course outcomes:

completion of this course, student will be able to:

• Define the terms food safety, food poisoning, foodborne illness, contamination, hazard & HACCP.
  
• State the consequences of poor standards of food hygiene and the benefits of good standards.
  
• Explain the use of a documented Food Safety Management System.
  
• Understand the relationship between hazard and risk and how this can help prioritise action.
  
• Describe the symptoms of food poisoning.