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| Under Graduate Degree |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
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| Purpose: of this module will enable to identify the dangers of foodborne illness, microorganisms that cause foodborne illness, food allergies as well as different types of contaminants. Students will also be able to ensure the safe flow of food throughout the food service operation, ultimately resulting in the provision of food that is safe for consumption in line with food safety regulations and standards. |