Rationale

This course is designed to provide students with an understanding of the principles and practices involved in maintaining food quality, safety and hygiene. Students will discover the importance of food quality assurance and quality control during procedures of food preparation, packaging and storage, as well as how essential is the proper application of these procedures in the prevention of food poisoning and contamination. As part of this course, students will also understand the legal requirements related to food safety and learn how to identify, prevent and control potential food safety hazards. 

Learning outcomes

At the end of the course students will be expected to:
(i)    Understand the key role of maintaining high level personal hygiene and cleanliness in high quality food.  
(ii)   Provide guidance on how to ensure safe and proper food preparation.
(iii)  Identify food safety hazards and understand the importance of controlling and preventing contamination. 
(iv)  Acquire an in-depth knowledge of the law related to food safety, including the legal requirements governing food labelling, packaging and storage. 
(v)   Acquire safe practices around food packaging and discuss the various methods and technologies that can be used for different types of foods. 
(vi)  Describe the importance and benefits of food safety management systems and how they can be implemented.
(vii) Discuss the various types of food poisoning and foodborne illnesses, their causes, effects and ways to prevent them.