Nutrition Health and Safety Management - BFI1038

Assessment 1: Other

A range of formative devices typically in-class tests, formative feedback on summative assessments, quizzes etc., will be used by tutors to aid learning.

Other

Assessment 2: Exam

Exam

Assessment 1: Written Assignment

Written Assignment

This module fosters an understanding towards health and food safety providing the basic information on dietary guidelines, food guide pyramid and menu planning. The module also examines the values and responsibilities of food handlers in implementing safe practices throughout the food chain and emphasizes the aspects in food services as major concern to public health. The module will enhance the awareness on the legislations and regulations mandatory in food service operations. The module covers basic information on nutrition, hygiene and food safety related practices in the catering industry.

Huddersfield Business School

https://library.hud.ac.uk/readinglists/BFI1038
 Indicative Reading (latest editions)
<ul>
<li>Berkoff, N. (2007). Nutrition for the culinary arts. Pearson Educators.</li>
<li>CSIRO Food and Nutritional Sciences. (2008). Make it safe- a guide to food safety. Australia: CSIRO Publishing.</li>
<li>Drummond, K.E., &amp; Brefere, L.M. (2010). Nutrition for food service and culinary professionals. New Jersey: John Wiley &amp; Sons, Inc.</li>
<li>Duea, A.W. (2006). The complete guide to food preservation: step-by-step instructions on how to freeze, dry, can and preserve food. Florida: Atlantic Publishing Group, Inc.</li>
<li>Duyff, R.L. (2005). American dietetic association complete food and nutrition guide. New Jersey: John Wiley &amp; Sons, Inc.</li>
<li>Edelstein, S. (2008). Managing Food &amp; Nutrition Services- for the culinary, hospitality &amp; nutrition professionals, Jones &amp; Barett Publishers.</li>
<li>Food Service Sanitation- A Certification course book, third ed, (2007). Educational Foundation of the National Restaurant Association, John Wiley &amp; Sons.</li>
<li>D, Schloss, A. (2009). The Science of Good Food (2008), Robert Ross Inc, Canada.</li>
<li>Joshi, S.A. (2008). Nutrition and dietetics. Tata MacGraw Hill Publishing.</li>
<li>Knowles, T. (2009).  Food safety in the hospitality industry. London: Butterworth-Heinemann.</li>
<li>Rinzler, C.A. (2007). Nutrition for dummies. New Jersey: John Wiley &amp; Sons, Inc.</li>
<li>Roday, S. (2009). Food hygiene and sanitation. New Delhi: Tata McGraw Hill Education Pvt. Ltd.</li>
<li>Ross, D. (2006).  Food and nutrition. Rajasthan: Oxford Book Company.</li>
<li>Smolin, L.A. (2005). Basic nutrition. New York: Infobase Publishing.</li>
<li>B, Food Science (2007), New Age International(P) Ltd, New Delhi, India.</li>
</ul>
Indicative Websites 
<ul>
<li><a href="http://mypyramid.gov/">http://mypyramid.gov</a></li>
<li><a href="http://pfa.delhigovt.nic.in/">http://pfa.delhigovt.nic.in</a></li>
<li><a href="http://www.fightback.org">http://www.fightback.org</a></li>
<li><a href="http://www.food.gov.uk/catering">http://www.food.gov.uk/catering</a></li>
<li><a href="http://www.food.gov.uk/healthiereating/">http://www.food.gov.uk/healthiereating</a></li>
<li><a href="http://www.food-microbiology.co.uk">http://www.food-microbiology.co.uk</a></li>
</ul>
Journals and Magazines
<ul>
<li>International Journal of Food Science and Technology.</li>
<li>International Journal of Infectious Diseases</li>
<li>Journal of Food Science and Technology</li>
<li>Nutrition and Food Science</li>
</ul>

BFI1038 - Nutrition Health and Safety Management

Nutrition Health and Safety Management

Knowledge of nutritive components of food and their impact on human health

An understanding of the importance of menu planning and balanced diet for maintaining and improving health. 

An understanding of the causes of undesirable microbial activity in food adversely affecting food quality and necessary preventive measures to overcome the effect.

Determine the nutritive value of serving portions, practice and apply the concepts of nutrition in menu planning, based on proposed dietary guidelines. 

Provide quality grade service as per the regulatory implications based on HACCP and ISO standards and enhance the profit in the food industry.