Printer friendly version
 
 

Food Safety

In order to view these PDF files, you will need the Adobe® Acrobat® Reader™, a plugin available from Adobe Systems, Inc. Get Acrobar Reader

INTRODUCTION
Copyright-WHO-ICD (34 Ko)
Foreword (83 Ko)
Preface (62 Ko)
Introduction (Teacher's Manual) (122 Ko)
Introduction (Student's Manual) (100 Ko)
Table of contents (52 Ko)
APPENDICES
Appendices for the manual (251 Ko)
Course timing (60 Ko)
Glossary of terms (73 Ko)
Food poisoning contamination incident summaries
(251 Ko)
Foodborne disease profiles
(122 Ko)
List of suggested reading (55 Ko)
SLIDES
Module 1
BASIC FOOD AND WATER MICROBIOLOGY
Fs0101 - Introduction
(123 Ko)
Fs0102 - The nature of microorganisms and parasites
(233 Ko)
Fs0103 - Microbiological ecology
(570 Ko)
Fs0104 - Safety of potable water
(84 Ko)
Module 2
FOODBORNE PATHOGENS
Fs0201 - Infectious foodborne pathogens
(193 Ko)
Fs0202 - Toxigenic foodborne pathogens
(597 Ko)
Module 3
SIGNIFICANCE OF FOODBORNE DISEASE
Fs0301 - The impact of diarrhoea on nutritional status
(128 Ko)
Fs0302 - Impact of foodborne disease - clinical, social
and economic implications

(70 Ko)
Module 4
HAZARDS ASSOCIATED WITH CHEMICAL CONTAMINATION IN FOODS
Fs0401 - Chemical and physical hazards in food
(466 Ko)
Fs0402 - Allergens
(68 Ko)
Module 5
FACTORS AFFECTING SURVIVAL, GROWTH AND CONTROL OF MICROORGANISMS
Fs0501 - Factors affecting survival and growth
(122 Ko)
Fs0502 - Food technologies to render and keep food safe
(305 Ko)
Module 6
EPIDEMIOLOGY AND PREVENTION OF FOODBORNE DISEASE
Fs0601 - Distribution and occurrence of foodborne illness
(172 Ko)
Fs0602 - Factors contributing to foodborne illness
(158 Ko)
Fs0603 - Strategies for preventing foodborne illness
(340 Ko)
Module 7
LOCAL PROBLEMS OF SIGNIFICANCE FOR FOODBORNE DISEASE
Fs0701 - Street food
(70 Ko)
Module 8
FOOD HYGIENE
Fs0801 - Good hygienic practices
(99 Ko)
Fs0802 - Good hygienic practices applied to food service establishments
(114 Ko)
Fs0803 - Cleaning and disinfection
(124 Ko)
Module 9
APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
Fs0901 - HACCP - the system and definitions
(105 Ko)
Fs0902 - Hazard analysis and critical control point determination
(437 Ko)
Fs0903 - HACCP - recapitulation and interactive exercises
(67 Ko)
Module 10
BIOTECHNOLOGY
Fs1001 - Biotechnology and food safety
(117 Ko)
Module 11
RUNNING THE FOOD SAFETY COURSE
Fs1101 - Train the trainers
(83 ko)
Fs1102 - Food safety course organisation
(99 Ko)
Fs1103 - International organisations
(73 Ko)

 

 

Design by Five4net logo
Copyright ICD - All rights reserved - Webmaster -