Teaching Responsibility
LJMU Schools involved in Delivery:
Public and Allied Health
Learning Methods
Lecture
Module Offerings
5001ENVCPH-SEP-CTY
Aims
To engage students in a critical exploration of current issues in the interface between environmental problems, safety of food, its production and consumption in relation to human health.
Learning Outcomes
1.
Explore the relationships that exist between the environment, food production and consumption, and human health.
2.
Interpret and apply food safety legislation, including codes of practice, policies and strategies at European and National levels.
3.
Appraise the layout and design of food processing systems and premises
Module Content
Outline Syllabus:Identify biological, chemical and physical stressors in relation to hygiene, food production and consumption; inspection techniques; layout and design of food premises, interpretation and enforcement of food safety legislation; HACCP; relationship between environment, food and health; farm to fork; food standards legislation
Module Overview:
This module will engage you in a critical exploration of current issues in the interface between environmental problems, safety of food, and its production and consumption in relation to human health. Food hygiene and safety are examined, alongside risks to public heath from food contamination. You will also examine the roles of the Environmental Health Practitioner and other organisations involved in food safety, both nationally and internationally.
This module will engage you in a critical exploration of current issues in the interface between environmental problems, safety of food, and its production and consumption in relation to human health. Food hygiene and safety are examined, alongside risks to public heath from food contamination. You will also examine the roles of the Environmental Health Practitioner and other organisations involved in food safety, both nationally and internationally.
Additional Information:In this module food hygiene and safety are examined. The risks to public health from food contamination are explored. The roles of the Environmental Health Practitioner and other organisations involved in food safety, both nationally and internationally are analysed.