53126 Food hygiene and Safety (1)

Course Description

Food is a potential source of infection. It is liable for contamination by micro-organisms; at any point during its journey from the producer to the consumer the mail danger from contamination arise from handling distribution and serving of foods. Food hygiene, in its widest sense implies hygiene in the production, handling, distribution and serving of all types of food.
The term meat includes various tissues of animal origin. The diseases which may be trans¬mitted by eating unwholesome meat are: Tape worm integ¬rations and Bacterial infestations causing anthrax, tubercu¬losis, and food poisoning etc.
The characteristics of good meat are that it should not be pale, pink or a deep purple tint, firm and elastic to touch, should not be slimy and have an agreeable odour.
Slaughter houses (Abattoir) are the places where animals, whose flesh is intended for human consump¬tion, are killed. The hygiene of the slaughter house is of paramount importance to prevent the contamination of meat during the process of dressing preferably the slaugh¬ter houses should be away from the residential areas and there must be provision for the disposal of wastes, proper water supply, examination of animals, storage of meat, transportation of meat etc.
Topics include: Ante-mortem inspection, Post-mortem inspection, Abattoir hygiene, History associated with the laws governing the slaughter, processing and distribution of meat, Contrast the differences between meat inspection and meat grading, Some insight into the functions and areas of responsibility of meat inspection, Environmental impact of the animal product processing industries and Meat-borne diseases

Learning Objective

  • After the course the student will be equipped and familiarized with;
  • 1. Ante-mortem inspection
  • 2. Post-mortem inspection
  • 3. Abattoir hygiene
  • 4. History associated with the laws governing the slaughter, processing and distribution of meat.
  • 5. Contrast the differences between meat inspection and meat grading.
  • 6. Some insight into the functions and areas of responsibility of meat inspection.
  • 7. Environmental impact of the animal product processing industries.
  • 8. Meat-borne diseases

Credits

    3

Books for this Course

  • Food Hygiene & Safety 1 notes, Abdi dhimbil Hassan (2014)
  • Williams, Trefor food, Environment and health guide for priamry school teachers
  • Meat Hygiene by Kavita Marwaha
  • Gebre-emanuel Teka, food Hygiene; principles and methods of food borne disease control with special reference to Ethiopia, 1997

Course Prerequisite

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