Aim and Learning objectives

The aim of this module is to equip learners with a comprehensive understanding of food safety and quality assurance throughout the food supply chain. It seeks to enhance knowledge of proper transportation, sensory evaluation, date labeling, and meal preparation practices. Ultimately, it aims to promote the maintenance of high standards in food quality and safety from distribution to consumption.

• Comprehend essential aspects of food safety and quality assurance during the transportation and storage of food products
• Perform sensory evaluations of food, emphasizing visual, tactile, and olfactory properties, and grasp the fundamentals of “Foodomics
• “Interpret and apply “use by” and “best before” dates accurately to reduce food wastage and ensure safe consumption
• Apply appropriate technological procedures and hygiene principles during meal preparation to maintain food safety and quality
• Recognize and evaluate potential hazards in food distribution and preparation, ensuring adherence to food safety standards