Course Synopses Identification and sources of micro-organisms in foodservice operations. The causes and prevention of food borne illness. Importance of.

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Presentation transcript:

COURES CODE: FSM 202 Public health and Foodservice Interface 3 Units (2-1)

Course Synopses Identification and sources of micro-organisms in foodservice operations. The causes and prevention of food borne illness. Importance of Microbiology concept to human health. Principles and practices involved in safe handling of food products including HACCP procedures.

Course Handler Dr O.O. Atanda

Content 1: 2weeks Introduction of basic concepts in microbiology. Definition of microbiology Definition of common terms Identification of different types of microbes e.g. Bacteria, Fungi, Viruses, Algae Sources of micro-organisms in foodservice operations Natural habitat of some microbes versus how they get into foodservice operations Where to find them

Content 2:2weeks Causes and prevention of different types food borne illnesses including the symptoms -Food Infections -Definition Salmonellosis, Typhoid fever, Shigellosis, E coli infections, Listerosis etc -Ten least wanted food pathogens -Food Intoxications- Staphylococcal food infections, Clostridium botulinun etc

Content 3 and 4:3weeks Importance of Microbiology concept to human health. -Causative agents of different kind of diseases Necessary evils? Beneficial microbes Principles and practices involved in safe handling of food products. -GMP -Asepsis -Packaging -Storage conditions

Contents 5 to 7:3weeks -HACCP team Meaning and application of HACCP procedures in Foodservice operations. -Definitions eg hazards, critical control points, critical limits, corrective actions -Development of HACCP System -HACCP team -1so 22,000 -Food safety as part of other management systems