Food Safety & Hygiene

NUTR 413 - Food Safety & Hygiene  

COURSE INFORMATION
Course Title:                Food Safety & Hygiene
Code:                          NUTR 413
Hours:                         Lec – 2 Hr.    Lab –2 Hrs.        Cln – 0 Hr.    Cr.Hr. – 3.
Prerequisite:                Senior standing
Level/Semester:           3rd level – Fall
Department offering the course:    Nutrition & Dietetics – Faculty of Health Sciences.

COURSE DESCRIPTION:
Focuses on the preparation of food under the best hygienic condition to guarantee its safety for the consumers. It covers the hygienic practices for the preparation of  meals, milk, fish and dairy products. The course includes the principles of food toxicology with emphasis on the toxins present in natural food and food products.

COURSE AIM:
This course is designed for dietitians to gain the necessary knowledge and skills in food safety to enhance their career prospect and enable them to carry out their responsibilities effectively. The students will be familiar with different food contaminants that may compromise both safety of the food and its suitability for consumption and safe handling of foods and their importance in preventing the occurrence of foodborne diseases. It focuses on hygiene controls at each stage along the food production through to the final consumption.

TEACHING AND LEARNING METHODS:
Lectures.
Group reporting
Field visits/ Practical work
Video
Class discussion