The course includes giving definitions of the meaning of the partial and
the overall quality of foodstuffs and meals and covers
Health risks associated with food from farm to fork. Food safety systems (GAP,
GMP, SOP, GHP, and HACCP). Cleaning &Sanitization Methods, during transportation,
display, reception, storage, and the different stages of preparation and
service. Pest Control and food inspection. Technical
Report Writing
Intended learning outcomes
Identify the basic pillars of food safety and delve deeper into how to apply its conditions to ensure food safety. It sets standards and requirements related to food safety and health.Health requirements are applied in accordance with food safety conditions, according to the applicable systemIt addresses the prevailing nutritional problems in the community by preparing systematic and indicative awareness programs related to the quality and safety of food and developing solutions to themA plan of operations is designed according to the standards and requirements that ensure the quality and safety of food
Teaching and learning methods
Dialogue discussing the use of information network
