Learning objectives
Provide the student with the fundamental principles of safety and food hygiene.
Prerequisites
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Course unit content
Example of food-borne disease.
Principles of HACCP.
Principles of bacterial thermo-resistance.
Full programme
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Bibliography
Material provided to the lectures in class.
Teaching methods
Oral lesson.
Assessment methods and criteria
Written exam.
Other information
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2030 agenda goals for sustainable development
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