NUM 2250

Instructor:

William Haizel

Email: whaizel@live.com

Course outline

.Both pathological and beneficial organisms are studied .Relationship between food and illness where bacteria is concerned.Application to food preparation practices.Scientific understanding of microbiology and the role of the food services manager or cook.Maintaining the right environment when cooking.Quality assurance measures in restaurants and food services areas such as hospitals and nursing homes etc.Students will explore methods of educating other staff in a managerial style where food services in concerned.Canadian/Ghanaian considerations and perspectives in food services and microorganisms.Canadian and Ghanaian laws governing public protection where food services is concerned..Current trends and issues in food mocrobiology

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