Learning objectives
<p>The aim of the module is to supply to the students</p>
<p>the knowkledges of the main diseases related to food</p>
<p>consumption with partucular regard to the infectious diseases.</p>
<p>These knowledges are necessary to plan suitable methods of</p>
<p>prevention in catering field regarding the several pollution </p>
<p>of work environment and personnel itself </p>
Prerequisites
no
Course unit content
<p>Epidemiology of food infection and common</p>
<p>foodborne diseaes</p>
<p>Metodology of prevention</p>
<p>- Disinfection and Sterilisation</p>
<p>- Environmental hygiene: cleaning and disinfection</p>
<p>- Personnel hygiene</p>
<p>- Hygiene of food preparation</p>
<p>- Wate disposal</p>
<p>- Personnel training</p>
Full programme
- - -
Bibliography
no
Teaching methods
<p>The module will be made up in lessons</p>
<p>and seminary of government (AUSL)</p>
<p>and catering experts.</p>
Assessment methods and criteria
- - -
Other information
- - -
