This course prepares you for a range of careers in the food industry with roles in food product development, quality assurance, technical management, buying and more. Topics on this course are selected so that you can hit the ground running when you start your career in the top employer - the food industry. We actively engage with food retailers and food manufacturers and design our course around industry needs to ensure that you enjoy excellent career opportunities. This includes elements of science, of creativity and innovation and some personal and business management modules.

Our teaching approach is centred on a hands-on and practical focus and we are very proud of our outstanding facilities where students work with a range of ingredients and food processing equipment which mirror those found in the industry. These include but are not limited to • retorts (industrial pressure cookers) used to make heat sterilised products • specialist freezing equipment for manufacturing ice cream • freeze drying • modified atmosphere packaging (MAP) for preserving food.


FN321 Modern Food Safety

1.     Introduction to food safety
The importance of food safety; foodborne illness symptoms and preventive methods; different hazards that occur in food production.

2.     Principles of safe food handling
Safety measures for food production; proper hygienic requirement for food handler; procedures for investigating a foodborne illness outbreak

3.     Food preservation
Methods and principles of different food preservation

4.     Food premises and equipment  
Proper layout and facilities requirement; requirement for creating and maintaining sanitary facilities, including pest control and prevention

5.     Regulations
Hong Kong Food Safety Regulations and inspection

6.     Hazard Analysis Critical Control Point (HACCP)
Basic principles of HACCP; prerequisite programs; guidelines on implementation of HACCP in a catering enterprise