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A.1 |
Explain what is food microbiology of public health point view |
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A.2 |
Distinguish between foodborne illnesses and other diseases and their possible causes |
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A.3 |
Recommend possible strategies to protect their community from foodborne illnesses |
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A.4 |
How to use the principles of hazard analysis and critical control points (HACCP) to control foodborne illnesses |
B. Intellectual Skills
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B.1 |
Students will able to distinguish between foodborne illnesses and other diseases and their possible causes. |
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B.2 |
Students will know the symptoms of foodborne illnesses and guess the possible causes and effects on food. |
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B.3 |
Students will recognize the factors that control microbial survival in foods. |
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B.4 |
Students will know the proper methods to isolate and identify microbes responsible of foodborne illnesses. |
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B.5 |
Students will be able to recommend possible strategies to protect their community from foodborne illnesses. |
C. Professional and Practical Skills
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C.1 |
Students will be able to propose and design a strategical plan to control and repair the food chain |
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C.2 |
Students will be able to use hospitals entry database to track and determine the epidemiological situations of foodborne diseases |
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C.3 |
Students will be able to use the principles of hazard analysis and critical control points (HACCP) to suggest the full system of watching and controlling food processing |
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C.4 |
Students will be able to use the principles of hazard analysis and critical control points (HACCP) to control foodborne illnesses |
D. General/Transferable Skills
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D.1 |
Students will be able to lead and work with a work team and use the principles of hazard analysis and critical control points (HACCP) to suggest the full system of watching and controlling food processing and control foodborne illnesses. |
Teaching and learning methods
1. Lecture
2.PowerPointpresentations
3. Homework assignments
Methods of assessments
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s.n. |
Assessment Method |
Due (week) |
Weight (%) |
Notes |
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1 |
Midterm exam |
Week fifth and tenth |
20% |
Written |
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2 |
Oral exam |
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3 |
Practical exam |
Week fourteen and sixteen |
10% |
Presentation & Report |
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4 |
Final exam |
Week seventeen and eighteen |
60% |
Written |
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5 |
Assignments/HWs |
Week four and week twelve |
10% |
Quizzes |
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Total (%) |
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100 % |
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Course References
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Type |
Title |
Publisher |
Edition |
Author |
Availability |
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Lecture notes |
Food Microbiology for public health students |
Dr. Othman Boaisha |
2ed ED. |
Dr. Othman Boaisha |
AV. |
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Textbook |
Food Microbiology |
The Royal Society of Chemistry |
3ed ED. |
Martin R. Adams and Maurice O. Moss (2008). |
Online |
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Reference books |
Hand Book of Environmental Health (VOLUME 1 & 2) Biological, Chemical Physical agents of Environmental Related Disease |
LEWIS publisher |
4thED. |
H. Koren and M. Bisesi |
AV. |
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Periodicals |
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Websites |
http://www.who.int/en/ |
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Other |
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