Food safety Course In Faisalabad

Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers.

Food safety and hygiene is of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses and other germs, making those who consume the contaminated food very ill. Typically, food poisoning can be treated at home within a week, but sometimes food poisoning can be serious and require urgent medical attention. Therefore, knowing how to protect. consumers from food poisoning is essential.

Course Learning Outcomes

1. Explain various types of food contamination and factors that contribute to foodborne illness

2. Identify the characteristics of potentially hazardous foods

3. Describe the dangers of foodborne illness

4. Identify the high risk population

5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness.

6. Demonstrate correct procedures for receiving, preparing, serving and storing food products

7. Identify food handler health problems that are a possible threat to food safety

8. Demonstrate proper personal hygiene procedures with regard to food handling

9. Demonstrate the ability to discuss the importance of food safety training in the workplace.

Course Description:

Advanced topics related to food safety and quality including current issues regarding

microbiological and viral threats from food, and the mitigation of bio-logical and physical

threats through the use of HACCP, ISO and SQF standards. Impacts of recent

regulations, such as the Food Safety and Modernization Act of 2011 and the Bioterrorism

Act of 2002 on food production and distribution will be discussed. Allergen control,

modern plant sanitation techniques and pest management will also be covered. Methods

of statistical process control as related to maintaining constant product quality will be

explained. Advanced sensory techniques related to product matching and flavor profiles

will be included as related to product quality. The course is delivered through WSU’s

online delivery system, “Angel.” It contains fifteen weekly units, including lectures, video

clips and web links.

Objectives:

After completing this course, the student will be able to:

- recognize and identify basic food science concepts and terminology used by

professionals in the nutrition, foods, foodservice and food science fields.

- understand the multiple functions of regulatory agencies in the US

- understand the sources of foodborne risk.

- understand basic principles of HACCP, SQF and ISO and sanitation in general.

- understand selected laws and regulations pertaining to food processing.

- be able to apply sensory evaluation techniques to the study of food