This Level 1 Food Hygiene and Safety course will help you to recognise your food hygiene responsibilities so that you can act conscientiously and demonstrate to customers that you and your business take food safety seriously. By taking this training, you will develop a strong foundational knowledge of food hygiene practices and food safety law, and show that you strive to follow best practice and are proud to do so –
something that will give your customers great confidence in your business.
Describe the functional anatomy of the major systems within human and comparative
anatomy and physiology of food animals, including the ability to differentiate organs &
carcasses of food animals, including red, white, game, exotic & fish.
1.2 Recognise gross post-mortem evidence of pathological conditions of food animals
common to the Pakistan at a retail level, along with post mortem quality deterioration and
1.3 Articulate the causes and effects of common pathological conditions found in the
Pakistan and EU food market, from ‘farm to fork’, along with deterioration and
contamination of animal carcasses and animal products.
1.4 Discuss the aetiology, morphology and pathology of a range of common zoonoses
affecting food along with the action and impact of a range of microbiological and
chemical contaminants.
1.5 Explain the role of food production methods in the distribution and prevalence of
common zoonoses.
1.6 Articulate the causes and effects of common spoilage and other conditions found in the
Pakistan food market, from ‘farm to fork’, including red & white meat, along with eggs
and dairy products.
1.7 Identify a range of fish and shellfish common to the Pakistan market at retail level.
1.8 Describe the physiology of fish and shellfish common to the Pakistan retail market.
1.9 Articulate the causes and effects of common pathological conditions of fish and shellfish
found in the Pakistan food market, at retail level, along with deterioration and
contamination of fish, fish products and shellfish.
1.10 Discuss the aetiology, morphology and pathology of common zoonoses and other
conditions affecting fish and shellfish along with the action and impact of a range of
microbiological contaminants.
1.11 Explain the role of food inspectors in the prevention of illness associated with the
consumption of shellfish.
 Introduction to meat inspection, Duties of meat inspector.
 Ante mortem inspection of various animals.
 Post mortem inspection of the thoracic and abdominal viscera including lungs, heart,
kidneys, liver and digestive tract of various animals.
 Lymphatic system in meat inspection.
 Physical and anatomical differentiation of meat of various animals.
 Visit to slaughter house.
 Meat grading-tenderness, juiciness, carcass maturity, firmness, texture, marbling and
colour of lean
 Chemical tests for differentiation of meat.
 Differentiation b/w meat of different species on molecular basis.
 Biochemical and bacteriological methods for examination of meat.
 Putrefaction test for meat.
 Antemortem and post mortem inspection, meat of poultry.
 Inspection of drug residues in meat.
 Visit to slaughter house.
 Modern techniques in meat inspection.
 Sampling and dispatch of sick fish for laboratory investigation.
 Blood changes associated with diseases.
 Recognition and differential diagnosis of gross and histopathological lesion in various
 Visit to fish farm.
 Determination of minerals in seafood
 Identification of various species of fish and shellfish in our region
 Assessment of fish quality-sensory methods
 Assessment of fish quality-Chemical and biochemical methods, physical methods and
microbiological methods
 Assessment of freshness of fish-Quality index method
 Meat specification-DNA/PCR
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email :
Contact : 051-8736681, 0311-5193625, 0092-335-4176949

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