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Program
Course code
Course Title
Degree Program
Module Name
Module No.
Type of course
Instructor/tutor
Tutorial
3
Lecture days,
hours, & room
Tutorial /lab days
& hour
Target group
Monday 8.30-9.20
Thursday1.30-4pm.
NA
Year /semester
III/II
Pre-requisites
none
Lab/practical
3
am,
Wednesday
Home
study
1
11.05-11.55
Total
5
am.
Lab
BVSc
Course objectives: At the end of the course, the student will be able to:
Define some terminologies applied in Food Hygiene and Public Health
Explain the principles and practices of food hygiene
Explain the sanitary aspect of food of animal origin from the farm to table
Describe the cause, spread and symptoms of common zoonotic disease and food borne
disease
Discuses the method of prevention and control of food borne and zoonotic disease.
Expected/learning outcomes: At the end of the course the student should have basic
knowledge about veterinary food hygiene and public health related issues.
2(hr)
2(hr)
chapter : 2. food
contaminants
2.1 types of food
contaminants
Chemical
Physical
Biological
2.2. Sources of
contamination
2.3. Food borne
pathogens
Food infection
Food intoxication
Food spoilage
Activities /Tasks
Reading
discussions
2(hr)
2(hr)
7 &8
4hr
4. ZOONOSIS
4.1. Bacterial
9&10
4hr
4.2. Viruses
11
4hr
4.3. Protozoa
4.3. Trematoda
12
2hr
4.4. Cestoda
.
4.5. Nematodes
13
2hr
5 . TECHNOLOGIES
14
2hr
15
2hr
FOR RENDERING
FOOD
5.1. Heat
Pasteuralization
Sterilization
Canning
5.2. Cold
Cooling(Chiling)
Freezing
Lyophilization
5.3. Irradiation
5.4. Disinfection
5.5. High pressure
Technology
5.6. Ozonization
5.7. Technologies to
control contaminants
Temperature
Cold holding
Chilling
Hot holding
PH
Acidification
Fermentation
Water activity
Use of salt
Drying
Freezing
5.8. Technologies to
prevent recontamination
during or after processing
5.8.1. Packing
5.8.2. Disinfection
equipment
or after processing
5.8.3. Hygiene design of
Food processing
equipmen
HACCP (FOOD
SATETY)
6.1. Definitions
6.2. General statements
6.3. Advantage and
limitations
(2006) pp.1-6
6.4. Principles
6.5. Procedure of
determining CCP
6.6. Types of Critical
Control Points
6.7. Steps in Conducting
HACCP 6.8. Decision tree
to identify
CCP(Flow chart)
6.9. Application of
HACCP in meat
production
16
Final exam
Schedule of Practical/Laboratory
Week
Practical work
Session: 1
Session: 2
Section: 3
Session 4:
Session 5:
Session 6:
Session 7:
Session 8:
Session 9:
Session 10:
Tasks
Observation of Antemortem
Examination
Observation of postmortem
Examination
practice alcohol floatation
test
practice neutral red test
pH test
Culturing of meat
Report week 6
Report week 7
Report week 8
Report week 9
Report week
10
Report week
11
Session 11:
Determining adulteration
Session 12:
Session 13:
Session14:
Specific gravity
(lactodensimeter)
Fat determination
Methyllene blue
reduction test
California mastitis test
Somatic cell count
Total bacterial count
Phosphatase test
Peroxidase test
Turbidity test
Report week
12
Unopened:
Weight
Candling
The shell
The air shell
The white
Floatation
Opened:
Yolk index
Direct microscopic
Report week
15
Report week
13
Report week
14
reported to concerned bodies for action. If you need to read it you can get a copy (to be copied
by yourself) of it from your academic advisor.
Class activities will vary day to day, ranging from lectures to discussions. Students will be active
participants in the course. You need to ask questions and raise issues. I expect you to do all the
assignments you are supposed to accomplish. You are required to submit and present the
assignments provided according to the time table indicated. I will give out the directions, if I find
necessary, for the assignments one week prior to their due date though they are explained at each
content of your course guidebook.
Note on class attendance and participation: You are expected to attend class regularly. I will
take attendance on random days during the semester to ensure that students are coming to class,
and if you miss class repeatedly, your grade will be affected. If you miss more than 15% of the
class attendance you will not sit for final exams. Please try to be on time for class. I will not
allow you enter if you are late more than five minutes. I will often ask questions during my
lectures and active participation in class is essential.
Cell phones: Cell phones must be turned off before entering the class as they are disruptive and
annoying to all of us in the class. So, please make sure your cell phone is turned off before
entering the class. You are responsible for all class announcements and changes. All issues
discussed in class or derived from other sources (where I provided you to read) may be the
subject of assignment or final exam question items. Please follow the instructions indicated at
each content of your course guidebook to complete all the assignments provided whether they
are to be performed individually or in group.
Bibliography
1. Bohra & Parihas(2006): Food Microbiology Jodhpur
2. Hand out
Approved by:
_____________________________________
Dilip Garikipati
_____________________________________
Name
Course chair
_____________________________________
Fentahun
_________________________________________
Hailu