Food Safety & Hygiene

To introduce students to the fundamental concepts of food safety, hygiene, and sanitation in the food industry.
To examine the role of microorganisms, contaminants, and foodborne pathogens in food safety.
To understand food safety regulations, standards, and practices in the context of global food systems.
To explore risk management techniques in the prevention of foodborne diseases.
To equip students with practical knowledge on the implementation of food safety and hygiene systems in food production, handling, and distribution.

Upon successful completion of this course, students will be able to:

Understand the principles of food safety and hygiene and their importance in food systems.
Identify common foodborne pathogens and contaminants and understand their role in foodborne diseases.
Implement food safety and hygiene practices in various food processing environments.
Comprehend the role of government regulations and standards (e.g., HACCP, GMP, ISO) in ensuring food safety.
Analyze and manage food safety risks in food production, processing, and distribution systems.

Unit 1: Introduction to Food Safety and Hygiene

Definition and scope of food safety and hygiene.
Historical perspective of foodborne diseases and outbreaks.
The importance of food safety in the global food industry.
Common sources of food contamination: biological, chemical, and physical hazards.
Role of hygiene in food safety: personal, facility, and equipment hygiene.

Unit 2: Microbiological Aspects of Food Safety

Foodborne pathogens: Bacteria, viruses, fungi, and parasites.
Pathogen growth requirements and factors affecting microbial contamination in foods.
Detection and enumeration of microorganisms in food.
Principles of microbiological risk assessment and management.
Foodborne diseases: causes, symptoms, and prevention.

Unit 3: Food Safety Regulations and Standards

Overview of global food safety regulations (e.g., Codex Alimentarius, US FDA, European Food Safety Authority).
Hazard Analysis and Critical Control Point (HACCP) system: principles, implementation, and certification.
Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs) for food hygiene.
Food labeling and consumer protection regulations.
Food safety audits and inspections.

Unit 4: Food Contamination Control and Risk Management

Prevention of contamination at different stages: production, processing, storage, transportation, and retail.
Control measures for microbiological, chemical, and physical hazards.
Sanitization and disinfection techniques in food processing environments.
Risk analysis techniques: hazard identification, risk assessment, and risk control measures.
Foodborne illness outbreak investigation and management.

Unit 5: Emerging Trends in Food Safety and Hygiene

Advances in food safety technologies: rapid pathogen detection, biosensors, and nanotechnology.
Traceability systems and the role of digital technologies in food safety.
Sustainability and food safety: environmental considerations and their impact on hygiene.
Global food safety challenges: climate change, food security, and international trade.
Future trends in food safety: innovations and challenges in the food industry.

Mortimore, S., & Wallace, C. (2013). HACCP: A Practical Approach (3rd ed.). Springer.
Lund, B. M., & Baird-Parker, T. C. (2017). The Microbiological Safety and Quality of Food (2nd ed.). Springer.
Hugas, M., & Garcés, A. (2011). Food Safety Management: A Practical Guide for the Food Industry. Elsevier.
World Health Organization (WHO). (2015). Food Safety: A Global Overview.
Henson, S., & Reardon, T. (2005). Private Agri-Food Standards: Implications for Food Safety and the Food Chain. CABI Publishing.

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