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Ehs 3109food Inspection

EHS 3109 is a 4 credit unit course focused on food inspection, teaching students to assess food safety and hygiene through various inspection techniques. Course objectives include understanding food animal anatomy, public health legislation, and the processes for inspecting different food types. The course includes lectures, practical work, and assessments through continuous evaluation and an end-of-semester exam.

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11 views2 pages

Ehs 3109food Inspection

EHS 3109 is a 4 credit unit course focused on food inspection, teaching students to assess food safety and hygiene through various inspection techniques. Course objectives include understanding food animal anatomy, public health legislation, and the processes for inspecting different food types. The course includes lectures, practical work, and assessments through continuous evaluation and an end-of-semester exam.

Uploaded by

Wataka Hillary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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EHS 3109 FOOD INSPECTION (4 CU)

Course description: Describes inspection of all types of foods and certify that they are fit for
human consumption and how to develop the ability to apply hazard analysis principles when
undertaking food hygiene Inspections.

Course Objectives
By the end of this course, the student should be able to:
i) Describe the anatomy, physiology and pathology of food animals.
ii) Describe the factors and conditions considered in the inspection of various types of food.
iii) Describe the process of carrying out regular inspection of foods.
iv) Explain the public health legislation and standards relating to food safety.
v) Judge the fitness for human consumption of different types of food.
vi) Identify public health and stored food products pests associated with commercial
premises.
vii) Explain the need for honesty and conscientiousness during food inspections
viii) Understand the statutory procedures to be followed in key areas of food safety
enforcement.

Detailed Course Outline


 Anatomy and physiology of food animals
 Introduction to meat inspection
 Slaughterhouse practice: design of slaughterhouses, methods of
slaughter and transportation
 Fish and fish products
 Poultry and poultry products
 Vegetables, cereals, pulse
 Milk and milk products
 Diseases of food animals
 Food sampling and food analysis
 Food quality control laws
 Total food quality management: concepts and control programmes
 Collaborating agencies in food quality control
 Statutory duties and powers of authorized and inspecting officers
 Statutory requirements of food quality legislation
 The law relating to labelling and date marking of food. Canning: Spoilage and Inspection
techniques
 Practical
 Field work/site visits
Mode of delivery:
 Lectures, tutorials, seminars, practical/field work.

Mode of Assessment
- Continuous assessment (40%)
- End of semester exam: MCQ’s, short answer and long assay questions (60%).

Suggested Reading List


1. Lecture handouts and additional materials on reserve at the MUSPH Resource Centre.
2. Everett Health and Olusanyo. Anatomy & Physiology of tropical livestock;
3. Wilson, A. (1999). Practical Meat Inspection. (6th Edition), Blackwells
4. Food Safety for Supervisors. Chartered Institute of Environmental Health. 1998

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