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The course aims to introduce the student to the causes of foodborne illnesses and methods for preventing them, the principles of safe food purchasing, receiving, and storage, food regulations, and food poisoning disaster management.
1. It explains the causes of foodborne illnesses and methods for preventing them.
2. Apply the principles of safe food purchasing, receiving, storing, preparing, cooking, and serving.
3. It explains legislation, food inspection, and mechanisms for dealing with food poisoning disasters.
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