Introduction to Food Safety

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As part of its “Science in the Community” Seminar Series, the School of Health Sciences (SHS), in collaboration with Boecker, organized two education sessions on “Introduction to Food Safety”. The talks were presented by the Sales Unit Manager at Boecker, Ms. Celine Khalil.

The seminars were held on January 11th and 12th at the Damour and Aley Campuses. Ms. Khalil stressed the importance of food safety in our lives in terms of handling, preparation, and storage of food in ways that prevent foodborne illnesses. There are intricate standards that should be followed to limit hazards caused by foods such as HACCP, ISO22000, etc. Ms. Khalil mentioned some key principles of food hygiene from the World Health Organization (WHO):

1-      Prevent contaminating food with pathogens carried out by people, pets, and pests.

2-      Separate raw and cooked foods.

3-      Store food at the proper temperature.

Ms. Khalil also introduced the audience to the short courses (Level 3 HACCP as an example) to be launched at the MUBS Community Center in Jal el Dib for nutrition students and professionals.


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