Department of Environmental Health Sciences
Faculty of Public Health. MAHIDOL UNIVERSITY
Asst. Prof. Shalasai Huangprasert
[email protected]
www.geocities.com/shalasya/foodMPH47.html
Food Safety & Sanitation
Objectives: after lecture, students should
be able to
1. describe factors and and pathways contributing
to spreading of food-borne illness.
2. describe the importance of sanitation measures in
food-borne illness prevention.
3 understand contemporary concepts of food safety and
food quality assurance management tools.
4. describe components of GMP & HACCP for food safety
purposes.
Suggested readings :
1. (Thai )Geeratipibul,Suvimol , GMP -Good Manufacturing
Practice. ISBN 974-8328-38-4. Thai-Japan Tech Promotion Association. http://www
.tpa.or.th
2. Hayes,P.R.(1992) Food Microbiology and Hygiene,
2nd Edition Elsevier Applied Science
3. FAO/WHO(1997) Recommended International Code of Practice
: General Principles of Food Hygiene.
CAC/RCP 1-1969, Rev.3(1997) FAO, Rome.
4 US. Food Safety System www.foodsafety.gov/~fsg/fssyst2.html
5.Fact sheet No. 237 Revised January 2002 Food
Safety and Foodborne Illness , WHO
www.who.int/mediacentre/factsheets/fs237/en/print.html
6.(Thai FDA) www1.fda.moph.go.th/information2547.nsf/