Course name: Food Hygiene
COURSE CONTENT
Nutritional hygiene: general. Energy, protein, vitamins and minerals requirements.
Food hygiene.
Foods of animal origin: milk, milk preparations and milk products, meat, eggs, fish, crustaceans and mussels.
Food of vegetable origin: fruit, olive and seeds oil, vegetables, rice, bread, pasta.
Food preservation: physical, chemical and biological ways.
Food health risk. Contamination by biological macro and microparasiticts: worms and protozoa.
Food born diseases by: Staphylococcus aureus, salmonella spp., Bacillus cereus, Clostridium perfrigens, Vibrio parahaemoliticus, Escherichia coli, Clostridium botulinum.
Chemical contaminazions by metals, PCB, IPA, pesticides, veterinary medicines. Toxic natural mycotoxins.
Hygiene aspects of food processing: food quality. Food healthcare.
General and nutritional labelling.
Chemical additives, food colourings, flavourings, sweeteners.
Legislation on health food.
LEARNING OUTCOME
The food hygiene concerns all necessary measures to ensure, next to intrinsic value, even their safety from production to consumption. The course will provide the basic knowledge relating to concepts. general principles on food, biological contamination, preservation of food, food risk.
CREDITS: 5
CONTACT INFORMATION
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Tel. N. 0498275383
Fax: 0498275392
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