Sanitation & Food Safety

This course provides a comprehensive overview of sanitation and food safety principles, focusing on the identification, prevention, and control of foodborne health hazards in food production and service environments. Key topics include the nature and types of food health hazards—biological, chemical, and physical—and their impact on public health. Students will explore Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and ISO 22000 standards as frameworks for ensuring food safety and quality throughout the supply chain. The course emphasizes risk assessment, process control, regulatory compliance, and industry best practices. Practical case studies and real-world applications will equip students with the knowledge and skills to implement effective food safety systems in various sectors.