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FOOD HYGIENE AND SAFETY

FOOD HYGIENE AND SAFETY

About this Course

223 students enrolled
10 instructors

Course Description

This course will provide the student with the knowledge and skills required to protect public health in matters relating to food hygiene and safety which include food source, processing, preparation, handling, serving, display and storage. The food establishment design requirement and layout are discussed in detail. The role of food establishment owners, occupiers and food handlers are examined. Importance of cleaning and sanitizing food premise, equipment and utensil are stressed. Emphasis is placed on food premise risk-based inspection procedures, hygiene assessment via HACCP, GMP and GHP, and related legislative controls to improve food hygiene and safety practices.

Course Learning Outcomes

1 ) Perform food premise inspection based on Food Hygiene Regulations 2009.
2 ) Describe food handling practices in relation to food hygiene and safety.
3 ) Describe concepts and components of food safety management system and food legislation in Malaysia.

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 3 hours per week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Science & Technology ( ST )

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Syllabus

Importance of food hygiene and safety.
Food Legislation in Malaysia.

Requirement for bacterial growth.
Factors which influence bacterial growth.

Categories of food contamination.
Source of food contamination.
Prevention of food contamination.

Roles of government, industry and consumers.
Hygienic production of food source.
Handling, transportation and storage of food.
Personal hygiene, maintenance of food premise, cleaning and sanitizing, pest and rodent control.

Definition and importance of personal hygiene.
Elements to be addressed in personal hygiene.
Recommendation to food handlers in relation to personal hygiene.

Criteria of safe and hygienic of food premise.
Food premise design.
Maintenance of food premise.

Water chemistry and quality.
Cleaning agents.
Sanitizing.

Reasons for control.
Signs.
General control method.

Objectives.
Activities and functions.
Food premise inspection.
Food sampling program.
Food safety and hygiene education.
Food law enforcement

Principles of HACCP-Hazard Analysis Critical Control Point.
Principles of GMP- Good Manufacturing Practices.
Principles of GHP-Good Hygienic Practices.