FOOD SAFETY & SANITATION (2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: LO1 – Identify Identify potential hazards and the pathways of physical, chemical, and biological contamination of foods; LO2 – Discuss Discuss methods for controlling physical, chemical, and biological hazards in foods including sanitation practices; LO3 – Construct Construct food safety handling practices for the manufacture; LO4 – Describe the appropriate food sampling and analysis techniques for food safety.

Topics:

1. Introduction to Food Safety and Sanitation;
2. Biological Hazard;
3. Physical and Chemical Hazard;
4. Food Toxin;
5. Prerequisite programs I;
6. Prerequisite programs II;
7. Risk assessment and risk communication;
8. The principles of HACCP I;
9. The principles of HACCP II;
10. Sampling techniques for food safety analysis;
11. Chemical and Microbiological testing methods for food safety;
12. Food Traceability I;
13. Food Traceability II.