|NAME OF COURSE/MODULE:||FOOD SAFETY & REGULATION|
|NAME(S) OF ACADEMIC STAFF:||ASSOC PROF CHEK ZAINI HASAN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. The importance of Food Regulation in controlling of food hazards is also emphasized.|
|SEMESTER AND YEAR OFFERED:||SEM 2 / YEAR 3|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 80 HOURS
|PREREQUISITE (IF ANY):||NONE|
|LEARNING OUTCOMES:||Upon successful completion of this course students should have the ability to:
4. Discuss the food safety and regulation issues in food industry (A3 – LO6).
|TRANSFERABLE SKILLS:||Students should be able to develop problem solving skills through a process of lectures and tutorials.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:||Teaching-learning strategy:
The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.
|This course discusses the safety of food from the perspective of the consumers, food industries and government agencies. Risks from chemicals, microorganisms, nutrients and dietary practices, and genetically modified foods will also be discussed. Food safety systems such good manufacturing practices (GMP), hazard analysis critical control points (HACCP), Malaysian Food Act and Regulation and Food Standard for halal foods (MS1500:2004) will also be covered. Topics in Food Act and Regulations will include administration and enforcement, product litigation and liability, food additives, nutrition labelling and regulations of specific food commodities.|
|MODE OF DELIVERY:||Lecture and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (60%)|
|Cognitive (Quiz/ take home tests)
Critical Thinking: Assignment on Aqli and Naqli:
Halal Control and Assurance System
General Guideline for Halal Food Production
Communication skills ( Class presentation
|B. Final Examination (40%)|
|Examination||Structure type questions|
|MAIN REFERENCES SUPPORTING THE COURSE||1. Anonymous (2006) Food Act 1983 (Act 281) & Regulations. International law Book Services, Selangor, Malaysia.
2. Schmidt, R.H. and G.E. Rodrick. 2003. Food Safety Handbook. John Wiley & Sons Inc.
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||1. Hester, R.E. and Harrison, R.M. 2001. Food Safety and Food Quality. Cambridge, UK. Royal Society of Chemistry.
2. Lauterburg, D. 2001. Food law: Policy & Ethics. Cavendish Publishing Limited, London, UK.
3. Loken, J.K. 2003. The HACCP Food Safety Manual. John Wiley & Sons Inc.
4. O’Rourke R. 2000. Food Safety and product Liability. Palladian Law Publishing Ltd.
5. Pence, G.E. 2002. Ethics of Food: A Reader for the 21st Century. 304th Edition. Rowen & littlefield Pub Inc.
6. Stier, R.F. 2005. Sanitation and GMP Compliance: Prerequisites to Food Safety and Quality. Marcel Dekker Inc.
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