PH731 : Food Microbiology

A.1

Explain what is food microbiology of public health point view

A.2

Distinguish between foodborne illnesses and other diseases and their possible causes

A.3

Recommend possible strategies to protect their community from foodborne illnesses

A.4

How to use the principles of hazard analysis and critical control points (HACCP) to control foodborne illnesses

B.1

Students will able to distinguish between foodborne illnesses and other diseases and their possible causes.

B.2

Students will know the symptoms of foodborne illnesses and guess the possible causes and effects on food.

B.3

Students will recognize the factors that control microbial survival in foods.

B.4

Students will know the proper methods to isolate and identify microbes responsible of foodborne illnesses.

B.5

Students will be able to recommend possible strategies to protect their community from foodborne illnesses.

C.1

Students will be able to propose and design a strategical plan to control and repair the food chain

C.2

Students will be able to use hospitals entry database to track and determine the epidemiological situations of foodborne diseases

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

C.4

Students will be able to use the principles of hazard analysis and critical control points (HACCP) to control foodborne illnesses

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.

s.n.

Assessment Method

Due (week)

Weight (%)

Notes

1

Midterm exam

Week fifth and tenth

20%

Written

2

Oral exam

3

Practical exam

Week fourteen and sixteen

10%

Presentation & Report

4

Final exam

Week seventeen and eighteen

60%

Written

5

Assignments/HWs

Week four and week twelve

10%

Quizzes

Total (%)

100 %

Type

Title

Publisher

Edition

Author

Availability

Lecture notes

Food Microbiology for public health students

Dr. Othman Boaisha

2ed ED.

Dr. Othman Boaisha

AV.

Textbook

Food Microbiology

The Royal Society of Chemistry

3ed ED.

Martin R. Adams and Maurice O. Moss (2008).

Online

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.

Periodicals

Websites

http://www.who.int/en/

Other