FST199: Food Hygiene and Legislation / Faculty of Applied Sciences

• Main Author: UiTM, Faculty of Applied Sciences
• Format: Teaching Resource
• Language: English
• Published: Universiti Teknologi MARA (UiTM) 2020
• Subjects: Curriculum; Universiti Teknologi MARA
• Online Access: https://ir.uitm.edu.my/id/eprint/93017/1/93017.pdf; https://ir.uitm.edu.my/id/eprint/93017/; https://aims.uitm.edu.my/

This course generally explains food hygiene aspects, sanitation, contamination, safety, quality system and legislation. Food hygiene and sanitation covers definition, importance and benefits of sanitation towards personnel and factory. Further in the course, the student will learn the factors that cause food contamination/poisoning and how to control these contaminations/poisoning in food services. Building and facilities, pest control and waste management are covered in the second part of this subject. In relation to food safety and quality system, this course offers topics such as HACCP, GMP, and ISO 22000. Malaysian Food Act 1983, Malaysia Food Regulation 1985 and Food Hygiene Regulation 2009 are incorporated in the legislation part, which will discuss Malaysian Law related to the safety of the food.