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Food safety and hygiene 354


 
Module code VDS 354
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1: General anatomy and morphology of bacteria, viruses and fungi.  Basic nutritional requirements of micro-organisms and the effect of environmental factors on microbiological growth. Food decay, food poisoning and preservation of food by micro-organisms.  Basic principles involved in disinfections, sterilization and control of microbes; techniques of microbial repression: sterilization by using heat, radiation, filtration, chemicals decimation  of numbers.
Module 2: Food safety approached from retail, commercial and institutional angles. Safety issues surrounding food. Principles of food safety and food hygiene; good manufacturing practices; HACCP and risk analysis; employee health, hygiene and safety; Consumer rights and protection; occupational health and safety; health and food safety legislation in South Africa.
Module credits 12.00
NQF Level 07
Prerequisites No prerequisites.
Contact time 1 practical per week, 2 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 2
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