• Course Code: NUTR002
  • Credits: 1
  • Hours Distribution: 1Lec, 0Lab, 0Tut
  • Course Type: University Requirements (UR) (CUR)

Course Description

This course is designed to give students an understanding of the different transmitted to food and causing food borne illness and how it can be controlled through personal hygiene and safe handling of food in the kitchen. It focuses on hygiene controls at each stage along the food production through to the final consumption.