Food Hygiene and Safety

At the end of this course, students should be able to: 1. define the following concept food, food hygiene, food safety, food security, food poisoning, wholesome and unwholesome food and many others; 2. describe the importance of food hygiene and safety; 3. list the objectives of food hygiene and safety; 4. explain the concept of food chain and food security; 5. discuss the factors contributing to the standard of food hygiene in Nigeria; 6. outline food premises inspection procedure; 7. examine the principles, objectives and application of HACCP; 8. conduct inspection of food, food premises, food handlers, hygiene and health requirements of food handlers; 9. carry out meat hygiene and inspection; 10. investigate food poisoning and infections using different food quality control approaches; 11. identify foods that could pose risk to health through its physical, chemical and biological content; 12. explain how to collect, preserve, transport and analyze food sample; 13. apply food safety and hygiene laws, policies and regulations such as Public Health laws, National environmental health regulations, national policy guideline on food sanitation; 14. organise training for food handlers on food hygiene and safety; 15. identify regulatory agencies and their functions in maintaining food safety; 16. discuss food preservation methods; 17. outline classes of food by form, nutrient content and many others; 18. examine food registration requirements; 19. explain the procedure for inspecting food preparing and vending premises; 20. explain food contamination; 21. enumerate food handling equipment; 22. describe equipment and instruments used in food inspection; 23. explain food waste collection and disposal procedures; 24. enumerate relevant food safety and hygiene policies, laws & regulations; 25. outline food-borne illnesses and their control measures; 26. explain the procedure for the cleaning of food premises; 27. discuss the basic measures of pest control in food premises; and 28. explain food allergies.

Concept of Food chain and food security, food classification by nutrient content – Carbohydrate, Protein, Fat & Oil and many others. Beverages. Cereals. Legumes. Sea food and many others. cooked food. raw food. Processed food. Food hygiene, food production, handling, transportation, storage, preparation. food premises, sanitary requirements of food premises, food vendors. Food handlers, hygiene and health requirements of food handlers. Food processing; food spoilage; food preservation - refrigeration, smoking, drying, dehydration and many others. Food handling equipment and use. Food poisoning and food infections, prevention and control of food-borne illnesses (FBIs). Food allergies. Food safety – farm to fork concept. Food quality control – Quality assurance. Food inspection, sampling of food, food registration and licensing, principles and application of Hazard Analysis Critical Control Points (HACCP). High risk foods, food safety laws and regulations. Licensing of food-preparing and water packaging premises. Licensing of liquor- selling premises. Organisation of training programme for food handlers on food safety and hygiene. Meat hygiene and inspection. Regulatory agencies and their functions – National Agency for Food Administration and Control (NAFDAC), Standards Organisation of Nigeria (SON), Federal Competition and Consumer Protection Council (FCCPC), Environmental Health Officers Registration Council of Nigeria (EHORECON), Food safety and hygiene policies, laws and regulations – National Food Safety Policy, National Policy Guidelines on Food Safety and Hygiene, National Environmental Health Practice Regulations and many others; Food contamination; Food contaminants – physical, biological, chemical. Equipment and tools used in food safety and hygiene inspection – thermometer, turbidity metre and many others; food waste collection and disposal. Good hygiene practices, good manufacturing practices, cleaning of food premises, pests associated with the food premises.