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Food Hygiene and Sanitation (202404-LLecture)
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General
Welcome to Food Hygiene and Sanitation!
Module Information Booklet
MIB
FSC40104 Module Introduction
Recorded Lecture
Chapter 1: Introduction to Food Safety
Introduction to Food Safety
Chapter 1 Handout_Food Labeling
Guidelines on Labelling Requirement Under Food Act 1983 and Regulations Therunder
Know your Serving Size
Calories Goes Big!
Percent Daily Value Matters!
Nutrition Labelling on Food Package! Why it's so important?
Activity #1_ Understanding of Food Labelling
Interactive Nutrition Fact Panel_FDA
Chapter 2: Basic Microbiology and Food Contamination
Basic Microbiology and Food Contamination
Task #3_ World of Wonderful Microorganism
Tutorial 2
Recap Food-borne Illnesses
Chapter 3: Personal Hygiene and Kitchen Hygiene
Personal Hygiene and Kitchen Hygiene Part 1
Personal Hygiene and Kitchen Hygiene Part 2
Recap Personal Hygiene
Chapter 4: Producing and Serving Safe Food
Chapter 5: Food Safety Planning
Food Safety Planning
HACCP Handout
Chapter 6: Food Properties, Preparation and Processing
Chapter 7: Food Spoilage and Preservation
Food Spoilage and Preservation
Class Test (20%)
Self-Trial Online Test
Class Test Briefing
202404 FSC40104 Class Test (Monday, 10 Jun 2024, 1 pm to 2 pm)
Assignment (20%) (HACCP)
Assignment (Chapter 5 HACCP)
Project (20%)
Activity #1 (10%)
Activity #2 (10%)
Student Revision
Revision for final exam
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Advanced Diploma
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School of Medicine
SoPU-CAL
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Online Course
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Micro-credential
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Course info
Food Hygiene and Sanitation (202404-LLecture)
Lecturer:
Tracy Wong Fang Lian .
Skill Level
:
Beginner