Learning Objectives Types of food-borne diseasesPrevention of parasitic diseases:Hygiene requirements for employeesBasic rules to keep food safeRestrictions for catering establishments during an emergency (COVID-19) Image taken from freepik.com Previous Module
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Module 6 Chemical Hazards
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
Module 5 Mycotoxins
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
Module 4 Trans fatty acids
Learning Objectives Structure of TFASources of TFATFA adverse health effectsWays to reduce trans fatty acids in the food Visual taken from https://www.foodnavigator.com Previous Module All Modules Next Module
Module 3 Food Allergies
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
Module 2 Food Safety Basics
Learning Objectives Upon completion of this Module, participants should be:Familiar with EU Safety and Hygiene Principles in Food PreparationAble to use the EU Food Safety and Quality Assurance ProceduresWell aware
Module 1 Nutrients/Food content
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
