| Food preservation by heating, chilling, freezing, dehydration and chemicals. Heat treatment and destruction of micro-organisms (D, F° values). Alternatives to heat processing including ionising radiation, microwave and high pressure. Process control and validation of critical process parameters including time, temperature, pressure and flow rate. Selection, evaluation and control of packaging materials. Vacuum packaging and modified atmospheres in food preservation. Manufacture and storage of selected food products including canned fish and vegetables, frozen poultry and vegetables, wheat flour, dairy products and fruit preserves.Concepts of food quality and safety. Relationship between food quality and safety. Factors which affect food quality and safety. Consumer health, consumer expectations, customer requirements and feedback. Food laws and standards. Importance of food safety management throughout the food chain. Food hazards: primary sources, characteristics, adverse health effects, implicated foods and control measures. Food risks and consumer perception. Risk analysis. Comprehensive food safety management systems. Codex principles of food hygiene. Codex guidelines for mass catering. Principles of quality management. ISO 9001:2000 quality management system standard. Relationship between quality, environment and food safety management. Codex guidelines for the Hazard Analysis Critical Control Point (HACCP) system. Application of the seven HACCP principles to selected food processing operations. HACCP experience of food industries. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
