Food Hygiene and Sanitation

Course Title : Food Hygiene and Sanitation
Course Code : 530907
Credits : 03
Class Hours : 90

Course Objective: The course introduces the principles of hygiene and food safety management and the management principles that flow them. The course provides an introduction to the legal frameworks relevant to hygiene and food safety.

Chapters:
Chapter 1: Microbiology and Food Quality: Basic Microbiology; Common food; Borne micro-organisms; Characteristics of micro-organisms; Beneficial role of micro-organisms in food.
Chapter 2: Food Contamination and Spoilage: Food Contamination; Types of contaminants in food; Food spoilage; Reasons for food spoilage; Criteria for judging whether food is fit for consumption.
Chapter 3: Food Preservation: Basic principles of food preservation; Food additives; Preservatives; Antioxidants; Food emulsifiers; Food colors.
Chapter 4: Food-Borne Diseases: Diseases and their classification; Cross-contamination; Food-borne illness; Food poisoning; Food infections; Food allergies; Food adulteration.
Chapter 5: Personal Hygiene and Safety: Personal hygiene; Personal appearance; Sanitary practices; Protective clothing; Importance of rest; Exercise and recreation; Sanitation Codes.
Chapter 6: Cleaning Procedures: Cleaning and sanitizing; Necessity for an efficient cleaning program; Types of food soil; Water; Cleaning agents; Types of cleaning equipment- manual and mechanical; Pest control.
Chapter 7: Purchase and Storage of Food: Receiving and inspecting deliveries; Food storage; Temperature danger zone.
Chapter 8: Food Standard: Hazard Analysis and Critical Control Point (HACCP); Steps in HACCP; Identify CCPs; Sanitation Risk Management (SRM); BSTI; ISO; TQM; Zero Defect.