FCOS 302:Food Hygiene and Safety


Introduction of food hygiene, food spoilage and problems of food poisoning; and the basic principles of food preservation; Physical and chemical processes that control changes in foods during ageing, the role of microorganisms in food spoilage and the consequences on eating unwholesome food; Application of both traditional and modern methods of food storage and preservation; Factors affecting the quality and wholesomeness of food, Principles of food hygiene practices; Sanitary measures in handling and storing food at home and in the market; Chemical Spoilage as a results of enzyme activities, Microbial Spoilage due to molds, yeast and bacteria; Bacterial Food Poisoning and/or infection e.g botulism, salmonellosis, staphylococcal infection, etc. and other types of food poisoning.