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Food Hygiene


Introduction to the concept of food hygiene and its importance. Epidemiology of foodborne illnesses. Hazards associated with foods. Hygiene requirements in food production and harvesting areas and in food establishments, with emphasis on design and construction and hygienic food handling, processing and storage and prevention of cross contamination. Personal hygiene and health requirements, cleaning and disinfection and pest control. Application of hazard analysis and critical control point (HACCP) system in food establishments and principles of risk assessment are explained.

Academic Year

fourth year


Food Hygiene 0603453.pdf    
Created at 1/2/2013 4:27 PM by Mohammed Saleh
Last modified at 2/18/2015 2:01 PM by SRDO Admin