Course Details

• Credit: 3
• Semester: 2
• Prerequisites:
  1. IMG111 Food Microbiology I (pass), and
  2. IMG222 Food Microbiology II (pass)

Synopsis

This course focuses on practices that will ensure production, processing and preparation of safe foods. Topics covered are type of contaminants, types of soils and their interaction with contact surfaces; various cleaning operations; election, application and safety of detergents and sanitizers; Code of Food Hygiene; Food safety management tools such as GMPs/HACCP, risk management, food toxicology and food allergens will also be covered in this course.

Course Objective

This course is designed to discuss the importance of risk assessment sanitisation and HACCP  implementation to ensure food safety.

Course Content

Lectures:
 ➤ Chapter 1: Introduction
 ➤ Chapter 2: Food Safety Plan
 ➤ Chapter 3: Pre-Requisite Programmes (GMP)
 ➤ Chapter 4: Hygiene Plan Design
 ➤ Chapter 5: Code of Food Hygiene Practices
 ➤ Chapter 6: Surfaces & Corrosion
 ➤ Chapter 7: Sanitation
 ➤ Chapter 8: Clean Technology
 ➤ Chapter 9: Hazard
 ➤ Chapter 10: Environmental Sampling
 ➤ Chapter 11: Allergies
 ➤ Chapter 12: Food Risk Analysis
 ➤ Chapter 13: Hazard analysis and critical Control Point (HACCP)
 ➤ Chapter 14: Other Certifications
 

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Describe routes of physical, chemical, and biological contamination of foods. 
2. Select appropriate environmental sampling techniques.
3. Evaluate the conditions, including sanitation practices under which relevant pathogenic microorganisms are commonly controlled in foods.
4. Design a food safety plan including pre-requisite program and HACCP for the manufacture of a specific food.