Diploma in Inspection of Meats & Other Foods (Post-Basic)

Programme Name: Diploma in Inspection of Meats & Other Foods (Post-Basic)
Programme Code: UPDMOFIFXU1C

PROGRAMME DESCRIPTION

The programme for Inspectors of Meat and Other Foods is designed to equip the practitioner to apply the principles and practice of food quality control in relation to meat, milk, poultry and other foods; and develop the capacity to function within the relevant regulatory framework.

One of the major areas of interaction between man and the environment is that of food gathering or preparation in order to meet his relevant basic need.  In the process of this interaction there exists the potential for the agents of disease to gain access to food through varied means, thereby resulting in contamination of the food.  The food inspector therefore acts as the principal agent in Food Control, his aim being the prevention of contamination of food as well as (the agency for) the prevention of the consumption of contaminated food.  This is accomplished through the application of technical expertise, educational methods and legislation.

 

ENTRY REQUIREMENTS

The course is primarily intended for Public Health Inspectors who are holders of the Diploma in Public Health Inspection.

In addition diploma holders must have two (2) years working experience as a Public Health Inspector.

 

PROGRAMME OBJECTIVES

At the end of the course, Inspectors will be able to:

  1. Apply the principles inherent in the philosophy of food protection.

  2. Demonstrate knowledge, skills and attitudes necessary for ensuring a safe supply of edible products for the public.

  3. Apply epidemiological techniques for the investigation and control of food borne illness.

  4. Enforce legislation for controlling the quality of edible products.

  5. Develop and administer training for the education of other health workers, food establishment personnel and the public in principles and procedures of food safety and quality control.

 

Detailed Programme Structure
 

The programme is delivered over a total of eighteen (18) weeks 
(April – August) with a total of twenty-two (22) credit hours.

    
YEAR 1      
Module Code Module Name Credits  
  Meat Hygiene
3
  
  Poultry Hygiene 
2
  
  Milk Hygiene
2
  
  Meat Practical 
1
  
  Food Hygiene I
4
  
  Food Hygiene II
4
  
  Food Practical
1
  
  Practicum
1
  
  Research
1
  
  TOTAL
19