Unit Code: EVH618

Unit Name: Food Safety Management

Description: This course introduces students to the important impact that food as a potential environmental carrier of disease plays in health and environment as well as the mechanisms to manage this potential impact.

Learning Target Outcomes: After completion of this course, the student should be able to: 1. Describe the factors necessary for microbial growth causing food spoilage and food poisoning and their control measures. 2. Explain causes of food poisoning and food-borne illnesses and food preservation, and the protocol for foodborne outbreak investigation 3. Discuss the concept and principles of HACCP, the Pre- requisite for HACCP and food hygiene and Process Control and factory Hygiene. 4. Compare legislation, standards and guidelines governing food, hygiene and food safety. 5. Explain impact of climate change on aspects of food safety 6. Carry out risk-based inspections & audit the hygiene requirements, maintaining professional integrity and ethical values.

Prerequisite: NA

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2