Food Hygiene and Safety
| Code | School | Level | Credits | Semesters |
| BIOS1071 | Biosciences | 1 | 20 | Spring Malaysia |
- Code
- BIOS1071
- School
- Biosciences
- Level
- 1
- Credits
- 20
- Semesters
- Spring Malaysia
Summary
This course focuses on food safety and food quality aspects to encompass the origin of foodborne illness and intoxication, followed by prevention of foodborne illness. This course will cover the risk assessment and hazard analysis of food, halal food standard, international and national food safety legislation.
Practical will provide training in the routine testing procedures used in food safety analysis. When situation permitted, food factory visit will enhance professional understanding on the application of food hygiene practice in industry.
Target Students
BSc Nutrition and BSc Biotechnology. Capped module - registration by agreement with the module convener only. Availability to Exchange Students - Available where suitable pre-requisite exists. There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice. Conditions:- Only available for students studying BSc Hons Nutrition and BSc Hons Biotechnology.
Classes
- One 4-hour practicum
- Two 3-hour practicums each week for 3 weeks
- Two 2-hour lectures each week for 7 weeks
Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester
Assessment
- 40% Coursework: Food hygiene leaflet
- 60% Exam (1-hour): Examsys examination (1 hour)
Assessed by end of spring semester
Educational Aims
To develop students’ knowledge and appreciation to the life cycle of commercially viable foods, starting from the fundamental and practical principles of food hygiene, food safety, and continuing with comprehensive overview of the legislation relating to food.Learning Outcomes
On successful completion of this module, students will be able to:
A) Knowledge and Understanding: Understand contamination risks, cleanliness in food preparation, and methods for evaluating food safety, including HACCP principles.
B) Intellectual Skills: Effectively communicate food safety risks and analyze food-related information and health claims.
C) Practical/Professional Skills: Apply food hygiene knowledge in a catering environment and prevent foodborne illnesses by identifying sources of contamination.
D) Transferable/Key Skills: Extract and contextualize information from various sources, and convey it clearly and concisely in writing for a general audience.
Conveners
- Dr Yin Sze Lim