Food Safety & Hygiene NUTR 2308

Course description:

This course will introduce the biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean in place, clean out of place, sanitizers and their characteristics, GMPs, HACCP, food composition of certain hazardous food, commodities storing , food quality and deterioration, food intoxication, food poisoning and all food borne illness.

Course Aims:

The student recognizes the:
  • To integrate concepts of food processing sanitation and safety operations and understand their role in processing of food. 
  • To gain the ability to think critically about problems and issues in food processing. 
  • To gain an appreciation for how the food processing industry’s role in society. 
  • Gain an understanding of food hygiene, sanitation, and safety during food processing unit operations. 
  • Food borne illness and route of infection.
  • Management Control Techniques.

Course outcomes:

Upon completion of this course, the student should be able to:
  • Define the terms food safety, food poisoning, foodborne illness, contamination, cross contamination, potential hazardous food hazard, GMP, HACCP.
  • Describe the best practices to ensure the proper hygiene. 
  • Now how to conduct ISO, GMP, HACCP and other mentoring system and quality control.
  • Understand how to make the correction actions during manufacturing food stuffs to ensure food safety and hygiene.  
  • Able to differentiate between food poisoning, food intoxication and between different pathogens which cause food borne illness. 
  • Customer complaint investigation.
  • Raw materials buying.
  • Know the supervisor’s responsibilities when dealing with health enforcement officers.
  • Understand due diligence.
  • Know the correct levels of temperature control, lighting and ventilation.
  • How to supervise the safe disposal of contaminated waste.
  • Methods of checking, verifying, and recording food temperatures.
  • Keeping accurate staff training records.
  • Contamination Control.
  • Kitchen Design.