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Main
UQU Programs
Environmental Health

Food Safety

EH3007
4 hours English

Food Safety

5 Food Safety
EH2003 Environmental Sampling and analysis
4 hours Two requisites
EH2004 Environmental & Occupational Epidemiology
4 hours Two requisites
1 Introduction to Food Safety: / Overview of food safety principles and importance in public health
2 Foodborne Illnesses: / Types, causes, and prevention of foodborne diseases
3 Food Safety Regulations and Standards: / Overview of local and international food safety regulations (e.g., HACCP, FDA)
4 Microbial Hazards in Food: / Understanding bacteria, viruses, and parasites in foods
5 Chemical Hazards in Food: / Pesticides, food additives, and toxic substances
6 Physical Hazards in Food: / Identification and prevention of physical contaminants
7 Food Storage and Preservation: / Best practices for storing and preserving different types of food
8 Personal Hygiene in Food Handling: / Importance of personal hygiene for food handlers
9 Safe Food Preparation Techniques: / Proper cooking methods and temperature control
10 Cross-Contamination Prevention: / Techniques to avoid cross-contamination in food processing
11 Food Safety Management Systems: / Implementing and managing food safety systems in organizations
12 Food Safety Audits and Inspections: / Understanding the process and importance of food safety audits
13 Crisis Management in Food Safety: / Responding to food safety crises and recall procedures
14 Emerging Issues in Food Safety: / Discussion on new challenges in food safety (e.g., globalization, technology)
15 Food Safety Education and Communication: / Strategies for educating consumers and stakeholders about food safety
16 Food Safety Hazard Identification: / Hands-on identification of microbial, chemical, and physical hazards in food products
17 Microbial Contamination Testing: / Laboratory techniques for detecting microbial contamination in food (e.g., testing for Salmonella, E. coli)
18 Foodborne Illness Case Study: / Practical analysis and response simulation to a foodborne illness outbreak
19 Regulatory Compliance in Food Safety: / Mock inspection and assessment of food safety compliance using local and international standards
20 Sanitation and Cleaning Procedures: / Demonstrating effective cleaning and sanitation practices in food preparation and storage areas
21 Temperature Control and Monitoring: / Hands-on practice with temperature monitoring tools to ensure proper food storage and cooking temperatures
22 Personal Hygiene for Food Handlers: / Demonstrating proper handwashing techniques and hygiene practices in a food handling environment
23 Food Storage Best Practices: / Practical training on proper food storage methods, including refrigeration and dry storage
24 Cross-Contamination Prevention Techniques: / Simulating food preparation scenarios to prevent cross-contamination between raw and cooked foods
25 Food Safety Management System Design: / Students create and present a basic food safety management plan for a hypothetical food business
26 Conducting Food Safety Audits: / Simulated food safety audit of a food facility or service, identifying potential risks and recommending improvements
27 Responding to Food Safety Crises: / Role-playing scenarios involving food recalls and crisis management related to contamination or outbreaks
28 Food Labeling and Consumer Education: / Hands-on practice with food labeling guidelines and educating consumers on food safety practices
29 Food Safety in Global Supply Chains: / Case study on managing food safety in a global supply chain, identifying risks and control measures
30 Food Safety Communication Skills: / Group presentations and communication exercises on educating stakeholders about food safety regulations and practices
1.1 Mapped to: K1

Describe the fundamental principles of food safety and the significance of preventing foodborne illnesses.

Teaching Strategy Interactive lecturing Class Discussions
Assessment Methods Examinations
1.2 Mapped to: K2

Explain the types of foodborne hazards and the regulations governing food safety practices.

Teaching Strategy Interactive lecturing Case Studies
Assessment Methods Examinations
2.1 Mapped to: S1

Assess microbial, chemical, and physical hazards in various food products.

Teaching Strategy Practical
Assessment Methods Examinations Class Participation
2.2 Mapped to: S3

Demonstrate effective food handling and preparation techniques for minimizing contamination risks.

Teaching Strategy Interactive lecturing Class Discussions Role simulation
Assessment Methods Examinations Class Participation Examinations
2.3 Mapped to: S4

Design a basic food safety management system for a food service or processing facility.

Teaching Strategy Role simulation
Assessment Methods Presentation Class Participation
3.1 Mapped to: V2

Apply ethical considerations and personal responsibility in promoting safe food practices within communities.

Teaching Strategy Class Discussions Role simulation
Assessment Methods Class Participation
3.2 Mapped to: V1

Collaborate effectively with peers and stakeholders on food safety information and best practices.

Teaching Strategy Class Discussions
Assessment Methods Presentation Class Participation
Assessment
Weight
Class participation
10%
Mid-term Exam
20%
Group presentation
10%
Practical Exam
20%
Final Exam
40%
Total
100%