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Main
UQU Programs
Clinical Nutrition

Food Hygiene and Safety

NUT3235
3 hours English

Food Hygiene and Safety

Food hygiene and safety
LAB2590 Food Microbiology
3 hours No requisites
1 Over all view of the course contents and Introduction / Introduction of food hygiene and safety, aims, objective, exams, definitions, topics covered, how the course fit in our program
2 Major concepts in food safety and hygiene / Food Contamination, Difference between hygiene and safety, Type of hygiene, What is food quality, Food adulteration &Food safety International organizations / Principles of food hygiene: / Hygiene measures related to production conditions (healthy operating premises and packing station), personnel hygiene and facilities. Aspects related to handling, transport and storage of products, maintenance, and waste management
3 Food hazards: / Microbial, Chemical and Physical hazards
4 Food spoilage / Definition, causes of food spoilage, Factors affecting microbial food spoilage
5 Food Poisoning / Introduction, Impact of food poisoning, foodborne disease outbreak, Chemical food poisoning and Bacterial food poisoning
6 Food Preservation / General principles of Preservation and Methods of Food Preservation and the relation with food safety. The effect of food preservation on food safety
7 Food Toxicity / Hazards in food, Toxicological effects of plant toxins, Natural toxins in food, Heavy metals, and Natural toxicant allergens
8 Food Packaging / Introduction to Food Packaging, Functions of packaging, Shelf life of processed foods, / Factors influencing shelf life, Hazards of distribution, mechanical hazards, climatic hazards and other hazards
9 Genetically Modified Foods / Introduction, What is Genetically Modified Food, Benefits, Impacts of Genetically Modified Food on Human Health, Safety and Risk Assessment
10 Prerequisite programs to HACCP / procedures, that address operational conditions providing the foundation for the HACCP system including GMPs, SSOPs and Chemical control
11 Prerequisite programs to HACCP / procedures, that address operational conditions providing the foundation for the HACCP system including Personal Hygiene, pest control, Waste Management, Recall and traceability, Maintenance and Customer complaints
12 Hazard Analysis Critical Control Point (HACCP) System / History of HACCP, HACCP principles and HACCP plan
13 Revision
14 Lab Safety and rules
15 Efficient hand washing
16 Sensory evaluation of Food
17 Sampling of food for food poisoning investigation
18 Food spoilage experiment: Oxidative Rancidity
19 Physical testing of food: measurements of pH of Foods
20 Identification of food contaminants: Molds and yeasts
21 Water activity determination
22 Food preservation methods
23 Visual inspection
24 Sanitary-hygienic examination canned food
25 HACCP Case study: Feta cheese / (hospital visit )
26 Application of Prerequisite programs to HACCP (hospital visit)
27 Application of sanitation procedures (hospital visit)
28 Practical review
1.1 Mapped to: K2

Determine fundamentals differences between safety and hygiene and recognize their origin and development

Teaching Strategy Lectures Assignments
Assessment Methods Tests practical demonstration
1.2 Mapped to: K3

Distinguish the attitudes needed for food safety practice in relation to the area of clinical nutrition

Teaching Strategy Lectures Assignments
Assessment Methods Tests practical demonstration
2.1 Mapped to: S1

Analyze fundamental food safety and hygiene issues.

Teaching Strategy Problem-solving quizzes, internet assignments
Assessment Methods Laboratory practical sessions rubric for group visit assignment
2.2 Mapped to: S2

Appraise food control and inspection techniques, skills, and major theories for solving and dealing with food safety challenging.

Teaching Strategy Problem-solving quizzes, internet assignments
Assessment Methods Laboratory practical sessions rubric for group visit assignment
2.3 Mapped to: S3

Execute food safety community surveys and research applying statistical approaches

Teaching Strategy Problem-solving quizzes, internet assignments
Assessment Methods Laboratory practical sessions rubric for group visit assignment
2.4 Mapped to: S3

Demonstrate effective communication and positive relations with others in the work sites

Teaching Strategy Problem-solving quizzes, internet assignments
Assessment Methods Laboratory practical sessions rubric for group visit assignment
2.5 Mapped to: S5

Evaluate any deficiency in the HACCP system, processes, practices and products.

Teaching Strategy Problem-solving quizzes, internet assignments
Assessment Methods Laboratory practical sessions rubric for group visit assignment
3.1 Mapped to: V2

Apply leadership quality and approach ability to work alone or with a team

Teaching Strategy Laboratory practical Assignments Field Training
Assessment Methods Assignment tasks Self-learning activities. rubric for group visit assignment
Assessment
Weight
Mid-term exam
25%
Group project
15%
Practical
20%
Final written exam
40%
Total
100%