Benefits of food hygiene. Food contamination and its prevention. Prerequisite programmes. General principles of food hygiene from farm to fork (Primary production; Establishment; Equipment; Control of operations; Pest control; Maintenance and Best practices in Food sanitation. Waste management; Personal hygiene; Storage and Transportation). Training in food hygiene of food handlers and consumers. Food hygiene rating. Assessment of food hygiene.
Importance of food safety management throughout the food chain. Food safety and trade. Food safety risk analysis. Food Toxicology. Comprehensive food safety management systems. Codex guidelines for the Hazard Analysis Critical Control Point (HACCP) system. Application of the seven HACCP principles to selected food operations. ISO 22000 food safety management system standard. ISO food safety standards throughout the food chain. Root cause analysis in food safety.
Faculty
Department
FACULTY OF AGRICULTURE
Agricultural & Food Science
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
