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Food health and safety

Course Description: This course provides a comprehensive overview of food safety principles, including factors affecting food quality, types of contamination, and spoilage prevention. It covers toxic substances, health hazards, the impact of food processing, safety practices, HACCP, and food safety legislation, preparing students to ensure safe food production and handling.
Credits: 2
Prerequisites: MDL 219
Objectives of the course :

Providing students with knowledge of food safety principles, enabling them to identify sources of contamination, prevent spoilage, apply HACCP, and comply with food safety legislation in handling and production.

Course outputs :

1. Describe how food production, preparation, and processing can affect nutrient content and food safety.
2. Food safety assessment related to pathogens and the application of sanitation principles and quality assurance to control microbial contamination in food.
3. Applying systematic methodologies for food safety risk management, focusing on identifying critical control points and maintaining personal hygiene.
4. Implementation of food safety laws and practices to ensure and evaluate the provision of safe food.

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  • Last updated: 2026-06-30

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