| This module will provide the learner with the basic concepts and principles of food safety and microbiology. Students will be introduced to the theory and practice of standard methods in microbiology and to the basic principles of aseptic technique. Hygiene standards and the importance of HACCP is also a core element of this module. |
Introduction to Food Safety-5 keys to safer food.
Hazards: Biology, Chemical and Physical
Principles of HACCP
How to identify Food spoilage
Pathogenic Bacteria
Safe Food Handling
Personal Hygiene
Pest Control
Cleaning and Sanitation
National and international agencies concerned with food safety
Principle of aseptic technique.
Students will be actively encouraged to engage in their own learning through knowledge acquired from lectures, websites, and practicals.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |