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ENH 433

Food Hygiene: Safe Food Handling

This course deals with the examination and evaluation of foods, ingredients, processes and premises from a legislative and health risk viewpoint. Inspection techniques are discussed, as are the making of an appropriate report and recommendations based upon the Food Premises Regulations. The emphasis is upon recognition of hazardous elements and reduction or elimination of risks.
Weekly Contact: Lab: 0.5 hrs. Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1


ENH 333





Custom Requisites


Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.
  • ENH 733 - Food Hygiene: Food Pathogens