Food Safety

Food safety is the scientific discipline describing the handling, preparation, and storage of food in ways that prevent food-borne illness.  People need to have the knowledge and skills to understand how their actions and behaviour can contribute to food safety. Additionally or more importantly, how their actions can decrease the risk of foodborne illnesses especially in developing countries where the workforce in many food industries are transient. Food can become contaminated at any stage in the process and this is why food safety controls need to be put in place, monitored and evaluated.  The HACCP [Hazard Critical Control Points] plan is an important element in the course.  As food-borne illnesses are preventable, we need also to address the perceptions of all concerned not only in industry, but also in the home.  Safety and health whether in the workplace or home can affect the productivity within a company and the workers’ health status.

Learning Outcomes:

·         Undertake and write a HACCP report

·         Explain the legal aspects of food safety internationally and nationally.

Teaching Methods

Modified lecture, group and individual presentations and assignments, demonstrations, practicals and simulations. 

Duration:

2 weeks

Assessment:

Continuous assignments/practicals [40%], and final examination [60%]. 

Course Content:

  • Food Safety Legislation
  • HACCP System
  • Food Contamination Hazards and Controls
  • Food Poisoning and Food-borne Disease
  • Personal Hygiene
  • Storage/Temperature Control
  • Food Spoilage and Preservation
  • Food Premises and Equipment
  • Cleaning & Disinfection
  • Pest Control

 Study Material:

1.      Adams, M.R. & McClure, M. 2015. Food Microbiology.

2.      Griffith, C. 2014. Developing and Maintaining a Positive Food Safety Culture.

3.      Heimpel, G.E. & Mills, N.J. 2017. Biological Control: Ecology and Applications

4.      King, H. & Bedale, W. 2017. Hazard Analysis & Risk-Based Prevention Controls: Improving Safety in Human Food Manufacturing for Food Businesses.

5.      King, H. 2013. Food Safety Management: Implementing a Food Safety Programme in a Food Retail Business

6.      Lelieveld, H.L.M. & Holah, J. 2016. Handbook of Hygiene Control in the Food Industry.

7.      Mortimore,S. & Wallace, C. 2013. HACCP: A Practical Approach.

8.      Mukundan, M.K. 2017. Food Safety for Business Operators:  Food Safety HACCP.

9.      Shearsett, A. & Bevoc, L. 2016. Food Safety for Food Processors and Quality Assurance in Manufacturing.

10.  Shearsett, A. & Bevoc, L. 2017. Pest Control Programmes in Food Manufacturing: Understanding and Implementing.

11.  Sprenger, R.A. 2015. Supervising Food Safety L3

12.  Varzakaz, T. & Tzia, C. 2015. Handbook of Food Processing: Food Safety, Quality and Manufacturing Processes.

13.  Wallace, C. & Major, B. 2014. Intermediate HACCP.

14.  Wallace, C. & Sperber, W. 2014. Food Safety for the 21st Century: Managing HACCP and Food Safety Through-out the Global Supply Chain.

15.  Wang, Y. & Zhang, W. 2017. Food Spoilage Microorganisms: Ecology Control.

16.  Wester, P.A. 2017. Hazard Analysis and Risk-based Prevention Controls: Building a (better) Food Safety Plan