HYGIENE, SANITATION AND SYSTEM QUALITY IN FOOD INDUSTRY (2 Credits)

Learning Outcomes:

Students are able to understand the basic principles of hygiene and sanitation in food industry, and able to used the operational standards GMP and SSOP as food safety prerequisite in Industry/environment.

Topics:

The courses discuss about the Definition and role of hygiene and sanitation in food industry, and the source of contamination prevention techniques, water requirements for processing, environmental sanitation and hygiene of workers involved in the treatment process. In addition to the knowledge of the management of agricultural waste management, fisheries, and the importance of education for workers engaged in food processing.