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Course Discription |
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This course covers the basic principles of food safety and hygienic practices. It discusses biological, chemical, and physical hazards that may be transmitted through food, as well as some pathogenic organisms and microorganisms responsible for food spoilage. It also addresses different methods of food preservation, storage, and extending shelf life, and discusses quality and safety systems used to ensure food safety, such as the Hazard Analysis and Critical Control Points (HACCP) system in food production and preparation facilities. In food safety and quality control, risk-management software and Excel are used to support the implementation of HACCP principles and quality-data analysis, with AI applications used to discuss risk scenarios and control procedures. |