Basic Food Hygiene and Safety offers appreciable insights into best practices in food production, handling, preparation and services to prevent food poisoning. Food Poisoning is a growing public concern. According to WHO 2019, an estimated 600 million (almost 1 in 10 people in the world), fall ill after eating contaminated food and 420,000 die yearly. More than 200,000 persons die yearly in Nigeria of food poisoning caused by food contamination during processing, preservation and service (Pepple, N., 2017). Therefore, it is pertinent for every individual to have a basic knowledge of food hygiene and safety to ensure consumption of safe and quality foods. This course aims to provide students with an understanding of individual’s responsibility for food safety, effective personal and food premises hygiene, waste management, food safety hazards identification and control systems. It will boost the skills and competence of those who wish to develop their careers within the food and drinks manufacturing, service and supply industries.
Dr Helen Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in microbiology to date has been varied with experience gained in industry as well as academia (both teaching and research).