Unit Code: EVH618

Unit Name: Food Safety Management

Description: Food Safety ensures that food is safe to eat in every way - it encompasses all the procedures and standards designed to prevent food contamination and ensure that food is safe to eat. This includes regulations, inspections, and the implementation of good manufacturing practices to control hazards throughout the food supply chain. Food Hygiene is to keep food clean - the measures and conditions necessary to ensure the safety of food from production to consumption. It involves practices such as proper cooking, cleaning, and storage to prevent foodborne illnesses. This course is designed to build your competence in both concepts

Learning Target Outcomes: On successful completion of this course, students will be able to: 1. Describe Food Hygiene and Safety 2. Explain food-borne illnesses 3. Discuss Food Hygiene and Safety management in the formal food sector including legislation, standards, guidelines and responsibilities 4. Discuss Food Hygiene and Safety management in the informal food sector including legislation, standards, guidelines and responsibilities 5. Practicum: Execute risk-based assessments and audits in food handling environments

Prerequisite: N/A

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2