This course is designed to equip public health students with knowledge and skills on principles and methods of food safety and hygiene.

After successful completion of this course the student should be able to:

1.      Understand the principles of management systems directed towards the control of food quality.

2.      Recognize food laws and regulations governing the quality of foods in Kenya.

3.      Develop procedures and approaches to identify food safety hazards in food processing.

4.      Apply preventive measures and control methods to minimize microbiological hazards and maintain               quality of foods.

5.      Identify the wide variety of parameters affecting food quality.

6.      Develop quality control strategies