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Food health issues

Course Description: The course includes the study of the following topics: principles and elements of health affairs and their applications in food establishments - inspection and examination of food establishments - personal health requirements for workers in the field of food handling and production - food poisoning diseases and methods to limit their spread - health affairs related to water in food establishments - cleaning and disinfection in food establishments - treatment of food industry waste and its potential utilization - pest and rodent control in food establishments - mandatory programs for food safety systems - food safety systems and their applications in food establishments.
Credits: 2
Prerequisites: FSNU212
Objectives of the course :

Understanding the elements of food health affairs.
• Identification of biological, chemical, and physical hazards related to food and its manufacturing.
• Emphasize prerequisite programs for food safety systems, such as Good Manufacturing Practices.
• Applying inspection and examination procedures and protocols in food establishments.
• Understanding food safety systems and their applications in food establishments
• Identify necessary food safety procedures at each step of food manufacturing.

Course outputs :

1. Identifying the elements of food health affairs and methods for inspecting food establishments.
2. Evaluate different sources of food contamination and implement control measures.
3. Description of methods for cleaning and disinfecting food establishments and the characteristics of water used in food manufacturing.
4. The ability to possess basic knowledge of food safety system elements and to evaluate the prerequisite programs necessary for their implementation in a food facility.

Additional information:
  • Last updated: 2026-06-16

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