Course Learning Outcomes
At the end of the course, students should be able to:
1. Explain basic concepts of Halal Standards and food hygiene and sanitations. ( C2 )
2. Elaborate food protection program, food facilities and food legislation. ( A2 )
3. Apply Hazard Analysis Critical Control Point (HACCP) ( A3 )
Course Description
This course provides the students with the knowledge and skills required to protect the public’s health in matters relating to
food safety and hygiene.