Course Description
This course covers the basic principles of food hygiene practices and the environmental pollutants that may be transmitted through food and water. Also different hazards to food safety especially food borne disease , food preservation methods, quality control systems used to ensure food hygiene such as HACCP system, and food safety legislations
Course ID: NUTR 414
| Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 3 | - | NUTR 214 |
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