King Khalid University College of Applied Medical Sciences Khamis Mushait Department of Public health 1 st Semester, Academic Year

Transcription

1 King Khalid University College of Applied Medical Sciences Khamis Mushait Department of Public health 1 st Semester, Academic Year Course Syllabus Course title: Food Safety Course code: PUH212 Credit hours: 3 (2+1) Pre-requisite course: title and (code) Placement: Level 4 Date: Hijri from 17/12/1437 to 18/4/1438 Gregorian from 18/1/2016 to 30/5/2017 Course Coordinator: Dr. Ali Mohieldin Course Co-coordinator: Dr. Amani Alhazmi Course tutors: Dr. Ali Mohieldin Dr. Amani Alhazmi End of cover page (first page).

2 Course description: (300 words) The course Food Safety prepare students to contribute in reducing the public health, social and economic burden of food borne diseases and intoxication. Food borne diseases and intoxication are leading causes of illness and death worldwide, according to WHO killing approximately 1.8 million people annually. Will to give student scientific based knowledge and skills to carry out the duties and responsibilities of food safety program and achieving the maximum achievable level of safety throughout food chain form production to consumption. Objectives At the completion of this course, students will be able to 1. Discuss the health Hazards associated with food, including biological, chemical and physical Hazards. 2. Explain the factors affecting microbial growth and survival in food. 3. Define foodborne illness and important pathogens. 4. Define the role of government food safety agencies, regulation, and policy in protecting consumers from health hazards associated with food. 5. Understand the important and concept of food inspection and foodborne illness outbreak investigation. 6. Understand the basics of food safety risk analysis. Course contents and Outline: 1. Topics to be Covered List of Topics 1. Introduction to food safety 2. Factor affecting microbial growth and survival in the food 3. Food sampling, indicator microorganism and quality tests

3 4. Biological health Hazards associated with food 3 lectures 5. Food Preservation 6. Food additives 7. HACCP system 8. Food labeling and expiry dates 9. The role of government agencies in protecting community from food borne diseases 10. Chemical contaminants of food 11. Food inspection 12. Food safety Risk assessment 2 lectures PRACTICAL AND TUTORIAL 1. Food sampling (collection, storage and processing) 2. Indicator microorganism ( E Coli, Salmonella Coli Form and total count 3. Microbiological tests to assess food microbiological quality 4. Field visits to municipality 5. Field visit slaughterhouse 6. Field visits to main Food market in the city 7. Field visit to one of the food store Teaching and learning strategies: Lectures (power point presentations, transparencies, fixed slides, a black board and board markers), Laboratory sessions, field visits, discussions, exercises and audio visual aids.

4 Assessment and evaluation criteria: Theoretical part: Practical part: 5. Schedule of Assessment Tasks for Students During the Semester Assessment task (e.g. essay, test, group project, examination, speech, oral presentation, etc.) Week Due Proportion of Total Assessment 1 1 st 5 th written exam 10 % 2 1 st 5 th practical exam 10 % 3 2 nd 12 th written exam 15% 4 2 nd 12 th practical exam 15 % 16 th 5 Final practical exam 6 Final written exam 17 th 8 Total 1. Recommended reading reference 100% 25% 25% 1. John F. T. Spencer and Alicia Food Microbiology Protocols. Humana Press Totowa, New Jersey 2. M. Shafiur Rahman Handbook of Food Preservation Second Edition. CRC Press Broken Sound Parkway NW, 3. World Health Organization. HACCP principles and practices WHO. Geneva 4. World Health Organization. Basics food safety for Health workers WHO. Geneva 5. Other learning material such as computer-based programs/cd, professional standards or regulations and software.

5 Course plan and schedule: e.g. Lecture No. Startup Begin date ( 1) 1 ( 2) 2 ( 3) 3 ( 4) 4 ( 5) 5 ( 6) 6 ( 7) 7 ( 8) 8 ( 9) 9 ( 10) 10 ( 11) Lecture / seminar Page No. Asses smen t due 13. Introduction to food safety 14. Factor affecting microbial growth and survival in the food 15. Food sampling, indicator microorganism and quality tests 16. Biological health Hazards associated with food 3 lectures 17. Food Preservation 18. Food additives 19. HACCP system 20. Food labeling and expiry dates 21. The role of government agencies in protecting community from food borne diseases 22. Chemical contaminants of food 23. Food inspection Refere nces 1. Environmental Health 3 rd edition. Dade W Moeller. Drinking water p Environmental Health from global to local

6 11 ( 12, 13) 24. Food safety Risk assessment 2 lectures