Inspection of food premises and slaughter houses. Meat inspection. Examination of hazards associated with food contamination from a variety of sources; microbial, chemical and physical and the risks of microbial multiplication and survival. Food poisoning. Procedures for investigation of foodborne outbreaks. Sampling plans and sampling. Analysis of the major constituents of foods, food additives and food contaminants. Sensory analysis of foods. New methods in food analysis. Food adulteration and authentication.
