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Learning Objectives On completion of this module, participant should be able to:know food-borne diseases;predict the symptoms of diseases;know the requirements for good hygiene for food handlers;know the basic rules that

Learning Objectives On successful completion of this module, the learner should be able to:Identify the common chemical hazards in foodsRecognise the consequences of chemical hazards in healthPrevent the chemical hazards

Learning Objectives Mycotoxins are group of toxic secondary metabolites produced by fungi, found in food and agricultural commodities.  This module intends to describe mycotoxins contamination in foods, their risk for

Learning Objectives Structure of trans fatty acidsSources of trans fatty acidsTrans fatty acids adverse health effectsWays to reduce trans fatty acids in the food Visual taken from https://www.foodnavigator.com Previous Module

Learning Objectives Food allergy and intolerance definition and differenceMain food allergensConsumer information and food labelling policies in the EUMain food allergy symptomsFood allergy prevention measuresFirst aid to people having an

Learning Objectives Upon completion of this Module, participants should be: Familiar with EU Safety and Hygiene Principles in Food Preparation Able to use the EU Food Safety and Quality Assurance

Learning Objectives Upon completion of this Module, one should be able to:Understand what macronutrients and micronutrients areRecognize the significance of the different macronutrients and micronutrients to one’s healthEmpower oneself to