Food Safety

Kingdom Of Saudi Arabia
Technical and Vocational Training Corporation

General Administration for Curricula Design and
Development
Department Of Environment Technology
Major / Food Safety

Trimester System 1429-1430 H (14 Weeks)
Department
Environment Technology
Major
Food Safety
Program Description:
The program is designed to accommodate the training needs in the local labor market based on the
national vocational standards for food hygiene monitoring technicians. It includes developing general skills
in the English language, statistics, means of communications and interactions with others. The program also
includes training in basic and specialized skills in fields related to food safety, as it deals with the proper
techniques in food preservation and how to control its poisons. In addition, it covers different subjects
related to healthy requirements in food corps, how to serve and prepare healthy and safe food, and dealing
with food contamination cases. There are 1508 training credits in the colleges of technology levels plus 420
training credits in the labor market. The graduate is awarded the associate diploma degree in food safety
and is expected to work in the fields related to health monitoring as a food safety inspector and technician.
Program General Goal:
This program aims to provide the trainees with the necessary skills and information to work in the fields of
hygienic food monitoring at the fourth level of the national professional qualifications system.

Detailed Objectives Of The Program:

Toward the end of the program, the trainee will be efficiently able to perform the following;
1)
Participation in inspection at the stores relevant to the public health
2)
Participation in applying the approved legislation to food stores and factories
3)
Participation in dealing with food poison cases
4)
Participation in monitoring the execution of the approved food program
5) Participation in the supervision of labor performance and the preparations pertinent to nutrition
6)
Applying the hygienic requirements relevant to food safety
7)
Applying the hygienic requirements relevant to meat safety
TRIMESTER PLAN
[DIPLOMA DEGREE]
Trimester 3
Trimester 2
Trimester 1
NO
Code
1
2
3
ENG 106
ISL 101
Arab 101
CMP101
5
6
7
MATH 113
PHYS115
MGT 101
NO
Code
1
2
3
ENG 180
CHM 190
ENV151
4
5
ENV 152
BIO 153
NO
Code
1
2
3
4
5
6
CHM 164
BIO 163
ENV 162
FOD 161
STA 197
ENV 103
Major: Food Safety

No Of Units
Lecture Lab
Tutorial
Course Title
Prerequisite
General English
Islamic Culture -1
Arabic Language
Introduction To
Computer's Applications
General Mathematics
General Physics
Professional Ethics &
Communication Skills
Total No Of Units
None
None
None
4
2
2
None
None
None
4
3
2
4
3
2
0
0
0
0
1
0
4
4
2
19
17
24
Course Title
Prerequisite
Technical English 1
Chemistry
Principles of Public
Health
Environment Science
Introduction To
Microbiology
Total No Of Units
Course Title
Biochemistry
Food Microbiology
Healthy Education
Principles Of Food
Introduction To Statistics
Standards and
Specifications
Total No Of Units
None
ENG 106
Prerequisite
CHM 190
BIO 153
None
None
None
None
Credit
Credit
4
2
2
0
2
0
0
0
No Of Units
Lecture Lab
Tutorial
Contact
6
2
2
4
Contact
4
3
4
4
2
3
0
2
2
2
0
0
6
4
5
4
3
3
2
2
2
0
0
5
4
18
14
24
Credit
No Of Units
Lecture Lab
Tutorial
Contact
3
3
4
5
3
1
2
2
3
4
3
1
2
2
2
2
0
0
0
0
0
0
0
0
4
4
5
6
3
1
19
15
23
Trimester 4
NO
1
2
3
4
5
Code
ENG 280
FOD 258
FOD 255
FOD 253
ENV 163
Course Title
Technical English 2
Meat Safety
Medical Pests
Food Management
Occupational Health &
Safety
Total No Of Units
Prerequisite
No Of Units
Lecture Lab
Tutorial
Credit
Contact
ENG 180
None
None
None
4
4
4
4
4
3
3
3
0
2
2
2
2
0
0
0
6
5
5
5
None
18
14
24
=
FOD 263
2
3
4
5
FOD 265
ENV 210
FOD 268
ISL 102
Course Title
Hygienic Conditions For
Food Corps
Food Hygiene
Environmental Evaluation
Food Processing
Islamic Culture 2Total No Of Units
Prerequisite
Trimester 5
Code
Trimester 6
NO
NO
Code
Course Title
Prerequisite
FOD 299
Cooperative Training
None
No Of Units
Lecture Lab
Tutorial
Credit
Contact
FOD 161
FOD 161
ENV 152
FOD 161
ISL 101
4
1
4
2
16
3
0
3
2
11
2
2
2
0
10
0
0
0
0
0
5
2
5
2
21
No Of Units
Lecture Lab
Tutorial
Credit
Contact
At Least 420 Credits
Number of Units
Total of program Units
Credit
Lecture
Lab
Tutorial
Contact
94
71
38
116
Credit: Credit Hours, Lab: Laboratory, Contact: Contact Hours
Grand Total of program Units (1508 + 420)
1928
Department
Major
Introduction to Statistics
Course Title
Code
None
Prerequisite
Course Description:
This course covers introduction to statistics through:
- Definition, importance, and statistical uses.
-Statistical steps, data collection , data display and data analysis
(measures of central tendency and measures of dispersion)
Food Safety
STA 197
Trimester
Credit Hours
(Hour/Week)
Contact Hours
(Hour/Week)
General Goal:
The trainee should understand the concept of statistics and its usage in studying different topics through data
collection and data display. Having done so, he/she will be able to find ways to analyze and interpret the
data

Behavioral Objectives:
The student should be able to:
Know how to collect statistical data and to put it in statistical tables to study different
topics systematically.
Select the proper methods to display the statistical data in graphical form to illustrate its trend.
Explain and determine the aim of the selected topic by analyzing statistical data.
Theoretical and Practical Topics:
Introduction to statistics.
Data collection.
Data display.
Data analysis (measures of central tendency and measures of dispersion)
Detailed Curriculum (Theoretical and Practical)

Hrs
Contents
Behavioral Objectives
-Introduction to statistics.
Definition of statistics.
The Importance and uses of statistics.
The trainee should be able to:

Understand the meaning of statistical
science and it's importance and uses
in all aspects
-Statistical steps:

- Determine the topic and purposes.
- Be familiar with multiple methods
of data collection, organize it in statistical
forms and in a proper style.
Statistical data collection.

Stage before data collection.
Sources of data collection
Form for data collection.
Style of data collection.
Common mistakes of data collection.
- Displaying statistical data
1- Displaying data in classified tables
such as:
Simple frequency distribution
tables.
Groups frequency distribution
tables.
2- Displaying the data and tables in
different graphs such as:
Histogram, polygon and repetitive
curves
Partial and doubled bars.
Pie charts
Ascending and descending
accumulative curves.
Analysis of statistical data:
1- Measures of central tendency.
Medium.
- obtaining it by the method of
unorganized data.
Related
Tasks

Understand how to write statistical data
in proper statistical tables to be presented
graphically.
Understand how to present the
statistical data in the form of different
graphs correspondent with the data, and
to be able to analyze them quite easily.

Determine and define the medium, the
median and the mode.
organized data.
Median.
unorganized data.
organized data.
-obtaining it by a graph.
Mode.
unorganized data.
- obtaining it by liver rule.
-obtaining it by a graph.
Define and determine the variance,

The standard deviation and the
coefficient of variation, and understand
how to apply them.
2- Measures of dispersion.
Variance.
Standard deviation.
c- Coefficient of variation.
Department
Chemistry
Course Title
Prerequisites
Course Description:
This course describes the principles of chemical
analysis, basics calibrations, study the active organic
groups and the most important reactions in the
environment field. This can be achieved by attending
one lecture and two practical sessions a week.
Major Food Safety

CHM 190
Code
None
Trimester
1
2
Credit Units
3

Contact Hours
(Hour/week)
2
2
0
General Goal:
The course aims to give a trainee the basic skills and the theoretical knowledge in the analytical and
organic chemistry, which would give sufficient grounding in the subjects to successfully pursue a major.
Characteristics of Required
Detailed Objective of Course
Related Tasks
Performance
A4
First: Practical Objectives:
The trainees should be able to:
C7, C5
1) Identify types and methods of chemical Differentiate between the different
types of weight and mass analysis.
analysis
Make different calibrations for acidic
and alkaline solutions, as well as
methods of chemical dilution.
2) Identify steps of chemical analysis
3) Identify the important active organic

groups and ways of their detection.
Differentiate between Halides,

Aldahides, Alcohols, and carboxylic
acids.
Second : the associated objectives (cognitive

& behavioral)
1) Recognize the relationship between
chemistry and the different sciences,
particularly the environment, foods, and
pesticides.
2) Identify the chemical solutions and methods
of their detection.
Safety Requirements:
8
F12, H14
H14
Detailed Curriculum (Theoretical)
Wear the lab uniform and follow the safety instructions for safe work in the chemical labs.
Hrs
Contents
Assessment Tools
-Types of chemical analysis
Written Questions
1
Discussion
- Steps of chemical analysis
Written Questions
2
Discussion
- Volume analysis
Calibration demands for standard analysis and
basic calculations.
Introduction to volume analysis.
Calibrations of alkaline and acids
Written Questions
Discussion
Calibrations of precipitation
Calibrations of oxidization and syncopation
- Weight analysis
Introduction
Written Questions
Steps of weight analysis
Discussion
Precipitation features weight analysis methods.

- Introduction to organic chemistry
The active groups
Organic substances reactions

-
Discussion
Hydrocarbons:
Types
Written Questions
Chemical and physical characteristics

2
Methods of preparation
Names
Reactions
Written Questions
- Organic halides:
Types and names
Physical characteristics
Methods of preparation
10
Discussion
- Alcohols:
Classification
Name
Physical characteristics
Preparation and Reactions
- Aldahides And Ketons:
Name
1

- Carboxylic acids:
Name
11
Detailed Curriculum (Practical)

Contents
Preparation of standard solutions
Hrs
-
Assessment Tools
Written Questions
Discussion
On going assessment
- Alkaline and acids calibration
Written Questions
Determining the molarity of sodium hydroxide and
Discussion
hydrochloric acid.
On-going assessment
- Precipitations calibrations
Written Questions
Determining the concentration of sodium chloride
Discussion
solution (Fauher style)
On-going assessment
- Oxidization and syncopation calibrations

Determining the molarity of Potassium
Written Questions
Discussion
On-going assessment
Permanganate
- Weight analysis
Estimation of sodium
Estimation of chloride
Written Questions
Discussion
On-going assessment
- (Organic chemistry)
Written Questions
Solubility
Discussion
On-going assessment
Combustion and saturation test
Written Questions
Discussion
On-going assessment
-
Detection of elements in organic compounds
Written Questions
Discussion
On-going assessment
-
Detection of aldahides and ketons
Written Questions
Discussion
12
On-going assessment
-
Detection of carbolic acids and fenols
Written Questions
Discussion
On-going assessment
-
Detection of unknown organic compound
Written Questions
Discussion
On-going assessment
Arabic References:
- Principles Of Organic Chemistry: Dr. Mohammad Alhasan, Dr. Hasan Alhazmi
References: - Volume and Weight Analysis: Dr. Mohammad Alzamil
- Principles of practical organic chemistry: Hasan Baker Amin
13
Introduction to Microbiology
Major Food Safety & Environment Protection

BIO 153
Code
None
Trimester
1 2 3
4
Course Description
This course is the first part of a group of courses which Credit Units
3

Department
Course Title
Prerequisites
help a trainee to differentiate between the types of

microorganisms and their relationship to the spoilage
Contact
Hours
(Hour/week)
and diseases which occur in both humans and animals.
L
W
T
2
2
Also, trainees will be trained to become familiar with various types of microbes (Bacteria, Fungi, Viruses,
Algae and Rrickettsia), as they will be studying their reproduction, forms, composition, the economic
importance and the diseases which are caused by these microbes. This can be achieved after having attended
two lectures and two practical training sessions a week. In addition, trainees will be trained to use the
apparatus and tools that are used to isolate those microorganisms
General Goal:
The course aims to give trainees the basic skills to distinguish between the types of microorganisms in all their
aspects
Characteristics of Required
Performance
Detailed Objectives of the Course

1)
Check on food ingredients, with regard to

appearance, color, shape and smell, to
ensure their validity.
2)
Make sure that workers are free from any

apparent disease symptoms.
3)
Carry out field visits to check on the food

establishments to ensure its commitment
to hygiene standards and take samples
from their products for laboratory tests.
4)
Send these samples to a competent

laboratory to conduct the tests.
5)
Collect sample of workers used

water and food containers regularly to send
them to a specialized laboratory.
Related
Tasks
All foods in the store should be in

compliance with the standards and
specifications.
A4
Workers should be free from

the causes of food contamination.
A14
Make sure that the random sample

represents all the food and is taken in a
scientific way.
A15
Completing the forms and using the right

methods to preserve and transport samples
to the labs. Approval of samples reception
should be present.
C6
All samples should be taken in the right
C5
14
way.
Second : the associated objectives (cognitive &

behavioral)
1) Identify all types of microorganisms which
cause the food spoilage and the best ways of
eliminating their growth and reproduction
.
2 Be familiarized with the apparent disease
symptoms .
3) Understand the methods of collecting random
samples.
4) Understand the nature of various infectious
diseases.
5) Recognize the types of bacteria and toxins that
infect food sections, and the incubation period
for each type.
6) Understand the methods of collection and
preservation of samples.
Use the measuring device for oil structure

degree to ensure it's validity for boiling.
Workers should be free from the causes of
food contamination.
Keeping food and sending the samples in
the right way and within the specified time.
All workers should have a valid health
certificates.
Identify the suspected contaminated food
Taking swabs from workers, samples of

food containers and water using sterilized
tools.
A4,A5

A14

B1

B4
C2
C5
Safety requirements:
Means of protection against infection, glove, masks and a lab coat (personal protective clothing) and washing
hands with soap and water after the process is concluded.
Topics (Theory and Practice) :

Introduction to microbiology and types of
reproduction.
Forms and composition of bacteria and its
relation to diseases
Forms and composition of fungi and its
relation to diseases.
Algae and related diseases. forms ,
composition and economic importance.
Viruses and related diseases. Their forms
and composition
Rickettsia and related diseases.
Related
Tasks
Check foods
A4
A14
A14
B4
C6

C9
15
Make sure workers are free from disease

symptoms
Inspection tours of food establishments and
taking samples from products
Stop workers who do not have health
certificates and have symptoms of disease.
Send samples to a laboratory.
Participate in the concept of identifying the
source of contaminated substances
Hrs
4
Detailed Curriculum (Theory)

Content
1- Introduction to biology:
Development of microbiology.
Classification of biology and division of living
organisms.
General characteristics of microbiology.
2- Reproduction:
Importance of reproduction.
Types of sexual reproduction.
Types of asexual reproduction.
Assessment Tools
Written questions
Simulation
Research and projects
Assignments
Written questions
Simulation
Assignments
3- Bacteria:
Definition of bacteria.
Structure and morphology of bacteria.
Growth and growth curve of bacteria.
Economic impact of bacteria.
Pathogenic bacteria- StaphylococcusNeizaria- Crown bacterium -Micro bacterium
Enter bacteria
4- Fungi
Classification of fungi.
Structure of fungi.
Zygomycetes fungi.
Ascomycetes.
Euascomycetes.
Basidiomycetes
Economic impact of fungi.
Pathogenic fungi.
Written questions
Simulation
Assignments
Written questions
Simulation
Assignments
5- Viruses:
Definition of viruses.
Habits of viruses.
Structure of viruses.
Types of viruses.
Viruses and their related diseases.
Written questions
Simulation
Assignments
6- General characteristics and related

Diseases of rickettsia.
Written questions
Simulation
Assignments
7- Algae:
Structure and general characteristics.
Economic impact
Written questions
Simulation
Assignments
16
Hrs
4

Content
Introduction to the laboratory tools and
Equipment, and the use of microscope.
Methods of the preparation of the culture media.
Isolation of microbes.
Enumeration and identification of

microorganisms
4
4
4
Assessment Tools
Direct Observation
On Going Assessment
Written Questions
Weekly Practical Assignments
Direct Observation
On Going Assessment
Written Questions
Examination of bacteria by Gram staining.

Examination of fungi by Lacto phenol staining.
Direct Observation
On Going Assessment
Written Questions
Study of Algae and its morphology.
Arabic References:
- Virology Dr / Maher Hussein Basioni
- The basics of microbiology (bacteria) Dr / Karim sentenced a Faihat / Jamal
Mohammed Osman.
- Bacterialogy (Part I) Dr / Mustafa Kamal Abu Thahab, Dr / Hussein Mohammed
Kathere, Dr/Alia sheab Dr/ Syed Ahmed Kazaz.
- Microbiology , Hamza .M.
- Microbiology General , William Joern Sarles - William and Carol Fraser Branisford
Stanley Wilson
Glen night, Translated by Dr. / Salah Eddin Taha, Dr / Yusuf Malik and others
Medical Parasitology and Diseases Transmitters,
References: Mohamed Al-Shahawi
-Microbiology, Elizabeth Fung, Elvirab, Munirs, a translation by Dr / Ali Hassan
alBhecli
- Basics of fungi, Dr / Abdullah Nasser Alrahma
- Foreign References :
- Hopson,J.L .and Wessells,N.K.(1990) .Essentials of Biology .Mc
- Graw Hill,Incx.New York.
- Microbiolgical Abblications .Harold j .Benson.
17
Department
Course Title
BIO-Chemistry
Prerequisite
Course Description:
Food Safety
Major
Code
CHM 164
CHM 190
1
Trimester
This course describes the chemical structure of biological

compounds, functions and its reactions inside living cells.
This can be achieved by attending two lectures and two
Credit Hours
( hr/w )
Also, in this course, there will be training on preparation of

chemical solutions and detection of biological compounds.
Contact Hours
( hr/w )
practical sessions per week
3
L
L = Lecture Hours, W = Workshop/Laboratory Hours, T = Tutorial Hours

General Goal:
Give trainees the necessary theoretical knowledge in biological chemistry to help them understand the
department curriculum.
Characteristics of required
performance
Detailed Objectives
1) Work efficiently in the Bio-Chemistry Labs.
2) Prepare the required solutions in the BioChemistry Labs.
3) Detect the important Bio-Chemistry compounds
in the lab.
4) Differentiate between Bio-Chemistry compounds
on the basis of solubility, participation and others.
Second : the associated objectives (cognitive &
behavioral)
1) Knowledge of buffer solutions, their important
rules, and the hydrogen power "PH" and its
applications.
Related
Tasks
Follow the work instructions in the lab.

Understand the required chemical laws
H14, G9
and use the associated lab tools.
F9, F11
The appearance of color or precipitant is

an indication of the compound.
H1
Determining of the compound type is

based on the solubility degree, precipitant
D7
appearance and others

Comprehend the importance of the buffer
solutions and the" PH"
Comprehend the importance of these

18
H1
D7, E6
elements, their divisions, functions,

structure, and importance.
Follow the safety instructions in the curriculum.
Topics ( theoretical & practical ):
Related Tasks
The hydrogen power "PH" and the buffer solutions

Proteins and enzymes
H1
F9, F11
Carbohydrates
D7, D10
Lipids
Vitamins
D7
Metabolism
D7
D7
19
C9
Detailed Theoretical Curriculum

Hrs
Content
1-Introduction to Biochemistry:
Assessment Tools
Definition of Biochemistry.
2
Divisions of Biochemistry
The hydrogen power "PH"
Buffer solutions
Discussion
Written questions
Self Test
2- Proteins:
Anabolism units for proteins and amino acids.
Classifications of amino acids.
3
Peptide linkage
Proteins definition, importance and classifications
Chemical structure of proteins.
Precipitation of protein.
3- Enzymes.
Introduction to enzymes.
Classes of enzymes
Mode of enzymes actions.

Factors affecting enzymes activities.
Enzymes inhibitors.
Carbohydrates:
Definition of carbohydrates.
8
Importance of physiological carbohydrates.

Classes of carbohydrates.
Most important monosaccharide.
Most important disaccharides.
Most important polysaccharides.
5-Lipids:
Definition and importance of lipids.

Classes of lipids.
Fatty acids.
20
Discussion
Written questions
Self Test
6- Vitamins:
Introduction to vitamins.
5
Classes of vitamins.
Sources of vitamins and deficiency symptoms.
7- Metabolism:
Definition of metabolism.
Introduction to carbohydrates metabolism.

Introduction to lipids metabolism.
Introduction to amino acids metabolism.
Hrs
3

Contents
Method of preparation of buffer solution
Study of the properties of the buffer solutions
Identification of proteins test (Biuret test).
Identification of amino acids (Ninhydrin Test)
Precipitation of proteins by heavy salts.
Activity of-amylase.
Solubility test for sugars.
Identification of sugars (Molisch, test)
Identification of reduced sugars (Benedict's test).
Lipids solubility test.
Preparation of amino acids
Practical Clinical Biochemistry, Vareley, H,

Gowenlook, A & Bell.
Biochemistry, Voet. D.
Clinical Diagnosis Henry, H.B.
Fundamentals of Practical Biochemistry, Khalid
References: A. Salah & Ibrahim N. (in Arabic)
Food Chemistry. Orand. (in Arabic)
Fundamentals of Biochemistry, Smith & Others.
(in Arabic)
References:.
21
Assessment Tools
Direct Observation
Discussion
Written questions
Direct Observation
Discussion
Written questions
Department
Course Title
Principles of Public Health
Prerequisite
Course Description:
Food Safety
Major
Code
ENV151
None
1
Trimester
Credit Hours
In this course the trainees are introduced to the general
( hr/w )
principles of health, sickness, and identifying types of
diseases and their effects, as well as types of infection and
immunity. They are also introduced to environmental
health; including water, air, food and proper disposal of
waste and their impact on public health in addition to the
Contact Hours
health of the family in the house. This can be achieved by
( hr/w )
attending three lectures and two practical sessions every
week. This is in addition to the laboratories and regular
visits to the primary health care centers
4
L
General Goal:
This course aims to define the general principles of health and the principles of environmental health.
Detailed objectives of the course
Characteristics of required performance
Related
Tasks

1- Fill in forms with data relative to the detection
of infectious diseases.
- the used forms and the required data are

in accordance with the requirements of the
ministry concerned
G1
2- Limit the number of infected contacts.
- the number of contacts in conformity with

the actual records of enrolled patients
contacts
G5
3- Ensure the safety of the vaccine.
- arranging and organizing the safe storage

of vaccines through proper preservation and
approval of the standards set by the Ministry
of Health
G8
- ensure to take principle vaccinations of the
targeted group by using records.
4-Follow the basic preventive vaccination
- Matching between the required conditions

22
program for children.
and the reality in the establishments which

lead to environmental pollution
5- Identify the sources of the environmental

pollution.
- Monitor waste collection, transportation

and dumping of waste, and apply the
conditions required by the different sectors.
G17
H1
6- Ensure proper disposal of waste.

H9
Second: the associated objectives

(cognitive and behavioral):
1- Differentiate between infectious and
noninfectious diseases.
-filling different forms of diseases
2-Be aware of cold chains.
- Aware of cold chain and read

thermometers
3- Know the programs of principle vaccinations.
- Deal with the vaccination records

competently
G1,G5,
G17,H1,H9
General
knowledge
1,4,12
4-Be aware of the conditions of a healthy
environment.
- Apply the health requirements of water,

air and food
4- Be aware of environmental terminologies in

English.
In this course trainees should adhere to the safety requirements and protections specified by the ministry in
dealing with infectious diseases.
23
Topics ( theoretical & practical)
Related Tasks
Introduction of public health
G1
Filling in the forms of infectious diseases
Infectious and noninfectious

diseases
G5
Counts the number of contacts
Infections and immunity
G8
Ensure safe preservation of vaccines
Environment health
H1
Identify the sources of environmental pollution
Home health
H9
Ensure correct disposal of waste
24

Hrs
Content
General Definition of Health and Disease:
Assessment Tools
Written questions
Discussion
Direct Observation
*Definition of Health
*Definition of Disease
*Definition of Public Health
Types of Diseases
*Infectious Diseases
(Viral, Bacterial, Parasites)
Written questions
Discussion
Direct Observation
*Non-infectious Diseases
(Chronic and Genetic diseases)
Infections
4
Written questions
Discussion
Direct Observation
*Definition
*Types
*Influencing Factors
Immunity
*Definition
Written questions
Discussion
Direct Observation
*Blood Composition
*Types
* Influencing Factors
*Immunization
25
Environment Health
*Water Hygiene
(Sources of drinking water, water pollution, diseases due to

8
water pollution)
Written questions
Discussion
Direct Observation
*Air Hygiene
(Air pollution, diseases due to air pollution)
*Food Hygiene
(Healthy food, diseases due to deficiency, excess or absence
of some food nutritional elements)
*Waste Disposal
(Effect of sanitary waste disposal on public health)
4
Home Health
*Home Environment
*Aeration
*Illumination
*Noise
Written questions
Discussion
Direct Observation
26
Detailed Practical Curriculum

Hrs
Content
Assessment Tools
Tables of infectious diseases

5
Announcement Tables
Follow-up and observation Tables
Infections
Written Questions
Discussion
Direct Observation
*Infection Chain
4
Written Questions
Discussion
Direct Observation
Study Cases
*Isolation
Immunity
Written Questions
Discussion
Direct Observation
*Types of Immunity
3
Immunization
*Methods to preserve vaccines
*Tables of principle immunization
Written Questions
Discussion
Direct Observation
Study Cases
Water Hygiene
*Healthy drinking water
5
*How to add or remove some water elements

Food Hygiene
Written Questions
Discussion
Direct Observation
*Healthy Food
4
*Effect of unbalanced food

Air Hygiene
Written Questions
Discussion
Direct Observation
Study Cases
Written Questions
Discussion
Direct Observation
*Healthy Air
*Effect of unhealthy air
27
Disposal of waste
*Effect of sanitary waste disposal on public
Discussion
Direct Observation
On going assessment
health
Home Health
Design and conditions of healthy home
References
Discussion
Direct Observation
On going assessment
1- Public Health., Eissa Ghannem, Introduction, Emad

Ibrahim El Khateeb
2- Introduction to public and social health. Dr Salwa Siddiqui.
28
Departmen
Environment Protection
Major
t
Course
Environment Science
ENV 152
Code
Title
Prerequisit
None
e
Course Description:
1 2 3
Trimester
This course describes the concept of the environment,
ecosystems, natural cycles of environmental components,
Credit Hours

the concept of environment hygiene as well as pollution,
(Hour/Week)
4
types of pollutants based on their different divisions and
3
L
their effect on the environment. The trainees will gain basic
Contact
Hours
skills on the subject of the environment and pollution, and
W 2
(Hour/Week)
will also be able to determine its sources after having
T 0
attended three lectures and two practical sessions every
General Goal:
The course aims to give the trainees basic knowledge in environment science and introduce them to
the understanding of pollution, its types and sources.

Detailed Objectives
performance
Related
Tasks
First; the practical objectives

1) Identify the sources of environmental
pollution.
2) Visit the area which is affected by
Identify the sources of pollution and

Determine their accurate locations
pollution.
3) Specify the pollution type.
H1
H1
H1
Second; the associated objectives (Cognitive &

behavioral)
1) Recognize the environment concept.
H1
2) Recognize the ecosystems.

3) Recognize the natural cycles of the
H1
components of the environment.
H1
4) Recognize the concept of environmental

hygiene.
H1
5) Recognize the concept of pollution.

6) Differentiate between the different types
of pollutants according to their types
29
and effect on the environment.

7) Recognize the interaction between
humans and the environment.
8) Identify the types of pollution.
9) Identify the control methods of
pollution.
Follow the safety instructions in the brochures, which are published by the Presidency of Meteorology
and Environment.
Theoretical and practical Topics
Related Tasks
Concept of environment and Ecology

Ecosystems
Natural cycles of environmental components
Environmental hygiene
H1 Identify the sources of environment

pollution
Concept of pollution
Types of pollutants according to their different
classes and their impact on the environment
Types of pollution
Pollution control
Islam and the Environment
30

Hrs
Evaluation Tools
Evaluation is carried out by one or
more of the following evaluation
tools
Contents
1-Concept of Environment:
Ecology and ecosystems.
Community Habitat- Environmental

frame- mature communities-Biosphere
Organisms in ecosystems
Discussion
Types of environments
5
Written questions
Ecosystem homeostasis.
Concept of Ecosystem homeostasis.

2- Natural cycles for the most important
environmental components:
Water cycle.
Oxygen cycle.
Carbon dioxide cycle.
5
Nitrogen cycle.
Humans and the environment (the environmental effect
on the human.
Industrial revolution and its impact on the
environment.
3-Environment hygiene:
31
Hygiene.
Environmental hygiene.
Aims of environmental hygiene.
Humans and environmental hygiene.
4- Concept of pollution:
Types of pollutants.
1) Air pollution
a- Carbon oxidizes
b- Nitrogen oxidizes
Discussion
c- Sulpher oxidizes
Written questions
d- Hydrogen sulphide
e- Hydrogen floride
22
f- Ozon
g- Hydrocarbons
h- Particles
i- Metal elements
j- Secondary pollutants
2) Water pollution
3) Soil pollution
4) Noise pollution
5) Radiological pollution
Types of pollutants according to their different
classifications;
18
a) based on their source (natural, unnatural)

Discussion
b) based on their effect

c) Based on their ability to dissolve
Written questions
32
d) Based on their status
The effect of pollutants on the environment
Cost of pollution and its economical and sociological

impacts.
Means of pollution control
The Islam and protection of the environment
1- Sciences of Environmental Pollution, Dr. Hassan Alsuaidan.

Environment Pollutants, Dr. Mohammed Al-Hassan, Dr. Ibrahim AlMotaz.
Introduction to Environment Sciences, Dr. Samih Gharabia,
Dr. Mohammed Farhan.
Environmental Pollutant and its effect on human health,
Dr. Mohammed AlArnaout.
References
Fundamentals of Ecology, Dr. Abdul Gadir Abid. Dr. Ghazi Sufriani.
Pollution& Environmental Protection, Dr. Mohammed Al-Odat,
Dr. Abdullah Basuhea.
Environmental Pollution and How Islam controlled it,
Dr. Mohammed Roshwan,.
Air pollution, Dr. Ali Mosa.
Chemistry of Pollution, Dr. Ibrahim Al Zamil, Dr. Mohammed Karar.
Human an Environmental Pollution, Dr. Mohammed AlArnaout.
33
Food Safety
Department
Major
Food Microbiology
BIO 163
Course Title
Code
ENV 153
Prerequisites
Course Description
This course is the second part of a group of courses which provide trainees with the means to identify the
microorganisms which cause decay and poison food. Also, trainees will be trained to understand the
methods of laboratory testing in cases of food poisoning, and identifying its sources as well as methods
of food sample collection for laboratory analysis to identify the bacterial contamination of food and fungi
which cause diseases to humans. In addition, this course will deal with the microorganisms that may affect
all types of food like fruits, vegetables, canned meat, and milk and its derivatives. All this can be achieved
after having attended two lectures and two practical sessions every week.
Trimester
1 2 3 4
Credit Units

3
Contact
Hours
(Hour/week
General Goal:
The course objective is to give trainees the basic skills and techniques to identify the microbes which
cause food decay and toxicity .
Related
performance
Tasks
Exclusion of the inappropriate foods
A5
1) Check the food which is being cooked and
prepared to ensure the safety of the consumer.
All the stored food items are in
compliance with the standard
A4
2) Check on foods from outside to ascertain its
specifications
validity.
Completion of the investigation
questionnaire form when there is a
case of suspected food poisoning.
And identification of the source of
infection.
3)Investigate the source of food poisoning by

questioning the infected people to identify the causes
of poisoning
4) Participate to express their views to identify
poisoning sources based on given results and
circumstances.
5) Check on the processed meat to ensure its safety
and remove the spoiled and expired parts.
34
C2
Identification of the source of

poisoning and have the ability of
putting forward his views.
C9
There is no abnormal changes in the

processed meats
J7
Second : Second; the associated objectives

(cognitive & behavioral)
A5
The validity of the materials used to

prepare food.
1) Identify the microbial contaminants of food.

2f Be familiar with the signs of spoiled foods.
Confiscation of all the foods

unsuitable for human consumption.
Identification of the source of
poisoning.
There are no changes in the processed
meat. And the features of the canned
food are compatible with standard
specifications.
3) Identify the causes of infection.

.
4) Be familiar with the signs of spoiled processed
meat and the methods of canned food inspection.
B2
C9
J7
Refrigerator to preserve samples.
Ensuring the sterilization of containers which are used to collect and preserve the samples.
Using gloves, masks and lab coat (personal protective clothing) and wash hands with soap and water after
the process is concluded.
Related Tasks
The evolution of food microbiology

Microbiology of the fresh fruits and vegetables
and their inspection process.
Microbiology of the meats and their
inspection process.
Microbiology of chickens and their
inspection process.
Microbiology of seafood and it's inspection
process.
*Microbiology of eggs and their inspection
process.
*Microbiology of canned food and the
testing of preservation possibility
*Microbiology of the milk and its derivatives
and the process of its inspection.
*Food related diseases and food intoxications.
A4
Food inspection
A5
Ensure the food is being cooked and

prepared safely
J7
C2
C9
Participate in the views to identify the

source of poisoning.
D7
Ensure the safety of food preservation

equipment
B2
35
Ensure the safety of processed meat

Investigate into the source of the food
poisoning
Confiscate the spoiled foods

Hours
3
Content
1.Evolution of food microbiology
Assessment tools
2- the importance of microorganisms in food

microbiology
3- Principles of foods decay and preservation
4- Microbiology of fruits and fresh vegetables
5. - Microbiology of meat
Written questions
6. Microbiology of chickens
7. Microbiology of seafood
simulation
Assignments
8- Microbiology of eggs and its products
9- Microbiology of canned food
10- Microbiology of milk and its products
11- Food related diseases

36
Hrs

Content
General guidance - how to write a report recognizing
the parts of the microscope and how it works surfaces
Assessment Tools
pollution
Simple staining - staining gram recognizing the
4
2
important species of bacteria in food.

Recognizing the important fungi in food
-A standard total counting by the use of dishes -
exercises in the method
Direct Counting by the use of a microscope
Microbial testing for samples of flour, sugar and spices

Microbial testing for samples of frozen meat,
vegetables, fruit juice and soda.

Inspecting spoiled foods - insulation of microbes -
modern methods to identify microbes

Inspecting damaged cans testing the preservation
ability of cans
Food poisoning by Bacillus cereus Clostridium
Direct Observation
perfringen
37
On going assessment
Projects
Arabic References:
- Food microbiology
w. O. Fraziar Translated by Dr / Caesar Najib Saleh
Bassam Taha Yassin
- The basics of food microbiology
Fields Translated by Dr / Wafa Alrajab Mr. Jassim Mohammed Hassan Ali Kazzaz.
References:
The foundations of food science

John T. R. Necker Louis J.. Roncevalli a translation by. Dr. Wassal Mohamed Abou
Al.Ala
Dr. Bassiouni, Salim Sobhi
A review. D. Saad Eddin Mohammed Mljugi Farhat
Manual workers in food poisoning
Dr. Said Kurdish Temather
Dr. Abdul Majid Mohammed Kimball
. Mohammed Hassan Ahmed Mohamed
Dr. Mohammed Ali Al-Zahrani
Marion L. FieldsK, . ( 1979) . FUND AMENTALS OF
FOODMICROBIOLOGY.Universityof Missouri,Columbia,Missouri.
38
Department
Course Title
Prerequisites
Principles of Food
Food Safety
FOD 161
Major
Code
None
Course Description:
This course introduces the different food properties,
definitions in the field of food science and technology.
Also, it introduces the minor and major food elements
with some background information regarding their
importance as well as the use of these elements to prepare
a balanced food. Finally, the course deals with the
different preservation methods of foods stating the
advantages and disadvantages of each one. The course
consists of four lectures and two practical sessions a
week.
Trimester
Credit Units
Contact
Hours
(Hour/week)
L
W
T
3
5
4
2
General Goal:
The course is designed to give students knowledge of the main components of food, the benefit of each
component and the appropriate method of preservation.
performance

1) Supervise the distribution of food using
knowledge of the various components.
Showing knowledge of these

components and the signs of
deficiency for each, based on scientific
references.
2) Identify a balanced diet using the food

groupings.
3) Select the appropriate method of food
preservation and the advantages and
disadvantages of each method.
Second; the associated objectives (cognitive &
behavioral)
1) Identify the definitions which are used in the
food science and technology, and recognizing its
position among the other sciences.
2) Understand the digestion and absorption of
food.
3) Have knowledge of some food organizations.
Related
Tasks
D4
D7, D8
In conformation with the international
recommendations.
D1, D2
Ensuring the understanding of each
method according to the scientific
references.
Knowledge of the difference between
these definitions according to
scientific norms .
Knowledge of digestion and
absorption of food by using
illustrations.
According to international practice.
39
- Gloves
- Protective clothing
- Cap
- Follow the safety instructions in the food labs
Related Tasks
Examine the food
Training to identify the different food properties

(physical, chemical).
Recognizing the minor and major food components and
the importance of each of them.
Training for the food groups and specifying the daily
recipes of the food elements.
Practical training on the various methods of food

preservation and how to choose the best one to be used
40
Supervise on the
distribution of food
Participate in the
preparation of the food
composition tables.
Follow the commitment to
the food tables by the
contractor
Receive the raw food
materials.
Ensuring the storage and
preservation of food after
reception.
A4
D4
D7
D8
D1
D2
Hrs
2
1
Detailed Curriculum (Theoretical)

Content
Specifications and tools used in the field of food sciences.
Economical and Political Importance of food for human life
Food components ( Main components and minor
5
2
5
components).
Nutrition science (digestion, absorption and conversion)
Food groups and daily fixed food
different properties of food
Factors of food decaying
2
2
2
2
Methods Of Food Preservation
2
2
2
-Cooling
- freezing
- lophilisation.
- canning
- smoking
- irradiation
-the use of higher concentrations of sugar and salt
- fermentation
-Scientific articles
- Extrapolation of that is
written in the media about the
vocabulary of this course
Discussion
- dehydration
1
2
2
The quarterly tests

-Surprise tests
The definitions used in food science and technology, and the

4
Assessment Tools
- additives
41
Hrs
2
2

Content
Exercises on specifications used in the field of food sciences.
Assessment Tools
Physical and sensuality properties of food.

Chemical properties of food.
2
2
4
Biochemical properties of food.

The preparation of sugar and salt solutions
Training on food groups
On going assessment
Training on keeping food by cooling

2
2
2
2
2
2
2
2
Direct observation
Weekly reports
Training on keeping food by freezing
Quarterly test
Training on keeping food by dehydration

Training on keeping food by canning
Abide by the safety

instructions in the lab
Training on jam processing

Training on yoghurt processing
Training on acetified processing
42
References:
Arabic References:
- Ahmed, Mohammd Nazar. 1992. Food processing technology, and conservation
(second edition). Damascus.
-Hassan, Mohamed Yahya. 1399. The principles of the food industry. Riyadh:
Deanship library - the University of Riyadh
- Hlabo, Ahmed Saad and Badi, Adel Zaki and Bakhit, Ali Mohmmad. 1990. Food
technology industries - the foundations for the conservation and food processing.
Cairo: Academic Library
- Nickerson, John T. and Ronspfali, Louis J. (translation by wasel Mohammed Abou
Al ela and Subhi Salem Bassiouni). 1990. Foundations of Food Science (second
edition). Cairo: Arab House for publication and distribution.
- Warraq, Khaldoun. 1410H Canning industry and conservation of vegetables and
fruits. DAMASCUS: House of knowledge.
- Aloraki, Mohammed Jamal Al-din. 1404 H. Keeping food applications and
practical exercises. Riyadh: Public Libraries Deanship - King Saud University.
- Shimi, and Almnyaoi Nahed, Mona. 1988. The foundations of nutrition and food
assessment of the situation. Cairo: Dar al-Arab.
- Aweidah, Essam. 1418 H. The basics of human nutrition. Riyadh: King Saud
.University
Hassan, Sheikh Taha. 2000. Conservation techniques and storage of plant products.
Damascus: Dar Al-Aladdin for publication and distribution.
- Moussalli, Hussein. 1999. Manufacture and maintenance of tomato products (tomato).
DAMASCUS: Publisher same author.
- Alyan, Ahmed Mohmmed. 1997. Save and manufacture products, fruits and vegetables.
Cairo: Arab House for publication and distribution.
- Mazahreh, and Ayman al-Qasim, and Jihad Sarayreh, latif. The manufacture of fruit
and vegetables. Amman: Dar Al-Shorouk publishing and distribution.
- Jalili, Zuhair Ali, and Aziz Atallah, Salwa. 1985. Produce and store the meat.
Baghdad. The Ministry of Higher Education and Scientific Research.
- Abu tarboosh, Hamza. 1421 H-use and safety of food irradiation technology.
Riyadh: scientific issues of the Saudi Society of Agricultural Sciences (second
.(edition - the first year
Luke, Aerc. (translation by -Ahmed Fathallah Wakil). 1987. Food preservatives
(properties, use, impact) CAIRO: Arab house publishing and distribution.
Desrosier, N & Desrosier, J. (1977). The Technology of Food Preservation (4th ed). AVI
Publishing Company, INC. Westport, Connecticut.USA.
Potter, N. (1967). Food Science (second printing). AVI Publishing Company, INC.
Westport, Connecticut.USA.
Fellows, P. 2000. Food Processing Technology (principles and practice). 2nd edition.
CRC: USA.
43
Department
Course Title
Health Conditions for Food Establishments
Prerequisite
Food Safety
Major
Code
FOD263
FOD 161
Trimester
Course Description:
In this course there will be training on the application of general
healthy regulations as well as on those which are special to the
food stores and factories . Also, the training will cover the
application of the approved penalties and punishments on the
food corps in case of non abidance of the healthy regulations.
The training will be three lectures a week in addition to the four
hours as a field visits to some designated food corps.
Credit
Hours
( hr/w )
Contac
t
Hours
( hr/w )
5
5
L
W
T
3
4
-

General Goal:
The aim of this course is to give the trainees theoretical information and practical training in the application
of health regulations in food establishments.
Detailed Objectives
Related Tasks
performance
1- Draw a layout of the location for the food - Sketch the location layout A1, A2, A6, A7,
correctly
corps.
A8, B4, E1, E3,
- Based on Saudi specification
2- Apply the general health regulations
(S.S 220) and the other relevant
E4, E5, E7
specifications.
3- Apply the particular health regulations to the
A3, A10, A11,
food stores, including the approved - According to the approved
legislations of penalties and punishments to specifications and legislations to A13, A15, B1,
each store.
each food store.
B2, B3, B4, B5,
C1, C2, C5, C13
4- Apply the particular health regulations to the - Based on Saudi specification A3, A10, A11,
food factories including the approved (S.S 220) and the other relevant
A15, B1, B2,
legislations of penalties and punishments to specifications.
B3, B4, B5, C1,
each factory.
C2, C5, C13
44

( cognitive and behavioral):
1- Be familiar with the scientific terminologies
used in food processing.
2- Ensure the workers abidance of the healthy
practices.
-Ensuring the differentiation

between these terminologies in
accordance with the scientific
references.
-Based on the approved standard
specifications
A4
A2, E1, E2,
E3, E4, E5
- Gloves
- Cap
- The instructions of safety using in the food laboratory should be observed
Related Tasks
Knowledge and training of the application of the

general healthy regulations such as
E1
Ensure the availability of the healthy

regulations in the stores.
Ensure workers have a valid health
certificates
Workers who do not have health certificates
or have disease symptoms should be
prevented from working
Ensure workers have health certificates
A8
Ensure workers have protective clothing.
A7
Personal hygiene of workers should comply

with the health regulations.
Ensure personal hygiene of workers
A1
A2
- The hygienic design of the building

.
- The general health of the workers.
B4
- The best health practices during processing.

- The best health practices for the use of tools and
equipment.
E4
Knowledge and training in the application of
healthy regulations for food stores, including the
implication of the approved penalties and
punishments to each store such as
-Restaurants
-Butchery shops
-Vegetable and grocery shops
-Barber shops
E5
Protective clothing of workers should

comply with the health regulations.
E3
Make sure of cleanliness and working

conditions of the tools.
Ensure the safety of the equipment and the
utensils.
Rule out the invalid tools and equipments.
A6
E7
45
A3
Ensure the availability of the license.
A10
Writing comments
A11
Advise workers in the field of foods.
A13
Ensure the approved prices in the barber

shops
A15
Visit food corps for inspection
B1
B2
B3
C1
Retain the suspected foods

Confiscate the spoiled foods
Prepare preservation notes, and confiscate
and dispose of spoiled foods.
Stop workers who do not have health
certificates or disease symptoms from work.
Report shops that contravene the health
regulations.
Receive reports of food poisoning cases
C2
Investigate the sources of food poisoning
Dairy products factory
C3
Sampling for (utensils, food, workers, water)
Dates, Meat and Tasali factories
C4
Inspect the shop which is the source of

poisoning.
Knowledge and training in the application of the

healthy regulations for food factories, including
the implication of the approved penalties and
punishments to each factory such as
Bakeries
B4
Macaroni and biscuits factory
B5
Soft drinks and water factory
46
Hrs
1
2
2
3
2
2
2
1
2
1
1
1
1
1
1
1
2
1
1
1
2
2
1
1
1

Content
Sketch drawing of the food establishments
General healthy conditions for buildings and equipments
Hygienic design of buildings
Hygienic properties of equipments and tools
Healthy conditions during food process
General health of workers
Pests control
Health monitoring programs
Health Conditions for food stores
Special healthy regulations for food shops
Health regulations for restaurants
Health regulations for grocery and vegetables
Health regulations for butchery, public kitchens and fisher
shop.
Health regulations for caf.
Health regulations for "gorsan" shops
Health regulations for food storages.
Health regulations for barber shops
Healthy regulations for Factories
Special healthy regulations for factories
Health regulations for Bread factory
Health regulations for Macaroni and biscuits factory.
Health regulations for Bottled water factories.
Health regulations for Soft drinks factory.
Health regulations for Diary products factory
Health regulations for Dates factory
Health regulations for Chocolates and confectionary
factory
Health regulations for Tasali factory.
Health regulations for Meat factory.
47
Assessment Tools
Quarter Tests
Sudden quizzes
Scientific articles
Extrapolation of that is written
in the media about the
Discussion
Detailed Curriculum (practical)

Content
Hrs
4
Assessment Tools
Training to draw a layout of the location of the food

establishments and application of general health
conditions
Field visits to practice applying the general hygienic

conditions on:
Quarter Tests
Sudden quizzes
4
-Restaurants
Scientific articles

-Grocery and vegetables stores

4
Discussion
-Butchery, public kitchens and fishery shop
4
-Food storages
4
-Barber shops
4
-Bread factory
4
- Macaroni and biscuits factory
4
-Bottled water factory
48
-Soft drinks factory through visits

4
-Diary products factory
4
-Dates factory through visits
4
Chocolates and confectionary factory
4
-Tasali factory
4
-Meat factory
4
References:
-Medaniphqdar, Jamal Yusuf. 1418. Guide to the requirements of public

(and private (Part I
Artery, Abdul Aziz Mohammed, al-Hassan, Abdul Rahman Saad, Al
Suwaileh, Saleh Abdulaziz. 1417. Terms of the licensing regulations and
professional (Part I): the shops that are related to public health. The
secretariat of the city of Riyadh.
-Essa, Mohmmed Abdel Rahman. 1405. Regulations and instructions of
the health of the environment in the municipalities of the Kingdom of
Saudi Arabia. The Ministry of Municipal and Rural Affairs
-Buhairi, Majdi Mohammed, Almahazaa, Ibrahim Saad. 1418. Health
food. King Saud University. Mazidi, Hani Mansour. 2002. Practical guide
to the safety of food - the foundations of the production and processing of
health and safe food handling. Kuwait Institute for Scientific Research.
Kuwait
Saudi Arabia, the Gulf specifications of the relationship
- Site of the Ministry of Municipal and Rural of the Kingdom of Saudi
Arabia on the Internet (www.momra.gov.sa)
49
Department
Course Title
Major
Code
Health Education
Prerequisite
ENV 162
None
Course Description:
Trimester
This course describes direct and indirect means of

Credit Hours
communications, methods of preparation, design of
( hr/w )
educational posters and cultural pamphlets, in addition
L
steps to solve health problems will be shown.
Contact
Hours
The trainees will also be trained on how to use different
( hr/w )
communication means and methods of preparation of
W
posters and pamphlets through the theoretical part (3
lectures/week) and the practical part ( 2 practical
lectures / week ) in addition there will be field visits to
T
the related health centers
4
3
2
-
General Goal:
This course aims to give the trainees theoretical knowledge and the basic skills to share in different fields of
health education.
performance
Detailed Objectives
Related
Tasks

1- Share in health education with the contacts
using the appropriate means to raise health
awareness among them
The contacts understand the

awareness message
2- Educate workers in the food handling field to - The use of health means in the
raise awareness of health.
guidance and direction.
3- Accompany the health team to affected areas
to educate the population.
- Arrive at the area in the appropriate
time.
4- Call the guardian of the patient to the center by
the available communication means.
- Response of the patient's guardian
and his presence as soon as possible.
50
G16
A11, E4
G6
G4

1- Design and prepare educational posters and - raise health awareness among
pamphlets.
contacts.
A11, G6
2- Use the different illustration aids.
- Use the appropriate phrases and

illustration aids.
G16, C1,
C13
3- Use direct and indirect communication means.
- To deal with the workers using

appropriate language and methods
A11
Use the personal protective equipment.
Related Tasks

-
Illustration and communication means
Design of posters
Personal hygiene
Training to use the communication means.
Training to prepare pamphlets.
Training to prepare posters.
A11, G16
G16, C1,
C13
G16
G16, C1,
C13
A11, G16
A11, G16
51

Hrs
Content
Assessment Tools
Objectives and areas of health education
General principles for dealing with people
Direct communication means:

- Individual and collective guidance
- Seminars
- Community organization
10
Indirect communication means:

- Radio and TV
- Healthcare releases
- Posters
- Films and video
- Internet and SMS
- Museums and exhibitions
Steps of solving a health problem

- Methodology
- Steps of solution
10
Discussion
Written Questions
Personal health
- Personal hygiene
- Hair care
- Face care
- Teeth care
- Hands and feet care
- Defecation and urination
- Bathing
52
Detailed Practical Curriculum

Hrs
Content
Assessment Tools
Training for preparation of pamphlets
Training for preparation of posters

Direct Observation
Training for illustration aids
Training for the use of direct communication

means
Training for the use of indirect

communication means
Personal hygiene
A field visit to the Health Education

Department of the Directorate.
References
Department
Course Title
On going assessment
Projects
4- Health promotion
5- Health education planning
Food Processing
53
Major
Code
Food Safety
FOD 268
Prerequisite
FOD 161
Course Description
Trimester
In this course the trainee will have the opportunity to

Credit Hours
know and trained on the inspection bodies on food
( hr/w )
factories, and he will also be trained on the processing
of different foods such as grain products, bottled water,
L
soft drinks, diary products dates, chocolates and Contact Hours
confectionary, meat and Tasali factory. For all those
( hr/w )
W
types of foods he will be introduced to the healthy and
quality requirements. This can be achieved after having
T
attended three lectures and two hours of practical
sessions
5
4
3
2
0
General Goal:
The aim of this course is to give the trainees theoretical information and practical training on processing of
different foods.
performance
Detailed objectives of the course
Related
Tasks

1- Carry out field visits for inspection on food
factories.
-Approved by the system.

- Ensuring that practically in
conformity with the production
lines in foods factories.
2- Have the skills to perform the steps of foods

processing.
3-
Test the processing defect and deduce the

possible causes of food decay during production.
- According to the standard

specifications for each product

A15
D3, D1, A4

E1, E2, A6,

A12

1-
Be familiar with scientific terminologies which

are used in the food processing field.
2-
Recognize the health and quality requirements

in the field of different food production
processing.
54

-Differentiate between these
terminologies in compliance
with the scientific references
According to the approved
standard specifications

A4

A1, B4, E2,
E3
- Gloves
- Cap
- Follow up The safety instructions in the food laboratory
Related Tasks
-Identify the governmental and non-governmental bodies
Inspection tours of food

establishments.
which are entitled to inspect food factories and trained how to

carry out inspections.
-knowledge and training on the processing of different
kinds of grain products.
- knowledge and training on the processing of water and ice
and soft drinks.
-knowledge and training on the processing of diary products
- knowledge and training on the processing of dates.
Ensure the availability of health

certificates to workers.
Ensure the cleanliness of the
place of cooking and the
preparation of meals.
Ensure the validity of equipment.
Ensure personal hygiene of
workers
Ensure the abidance of workers
in wearing the protective clothing
Ensure the safety of equipment
and utensils.
A15
E1
E2
E3
E4
E5
A6
- knowledge and training on the processing of confectionary

- knowledge and training on the processing of Tasali.
Ensure the disposal of waste in

healthy ways
- knowledge and training on the processing of meat
Ensure that the slaughtered

animals are correctly sealed.
A12
J2
J6
Ensure the preservation of meat

J7
Ensure the safety of processed
meats
55
Hrs
1
1
2
1
1
2
1
2
1

Content
Factories monitoring authorities in the Kingdom.
Methods adopted for food inspection
Bread Processing
Macaroni Processing.
- Quarter Tests
Biscuits Processing.
Sudden quizzes
Soft drinks Processing.

Scientific articles
Ice Processing.
2
2
2
Bottled water Processing.

Milk and its components.

The Processing of liquid milk.
Discussion
Dairy products Processing

2
2
2
Cheese Processing
Processing of fatty products.
Dates Processing.
Chocolates and confectionary Processing.
2
2
Assessment Tools
Tasali Processing
Meat Processing.
56
Hrs
2

Content
Training on bread processing
Assessment Tools
Training on biscuits processing.
Visits to bottled water and soft drinks factories
Training on pasteurized milk processing
Training on milk and Yogurt processing
Training on white cheese processing
Training on cream processing.
- Safety instructions in the lab
Training on butter processing
should be observed
Training dates packing and processing.
Training on confectionary and sweet dessert processing
Training on Tasali processing.
Training on meat processing
Direct observation
-On going assessment
-The weekly reports
-The quarterly tests
Arabic References:
References:
- Ahmed, Mohammad Nazar. Food processing technology, and conservation (second

edition). Damascus. 1992
- Ismail, Ferial Abdul Aziz. Technology, the sugar industry and cocoa products and
.sweets. Nasr City (Cairo): the home of the Arab publishing and distribution. 2001
The soldier, Mohammed excellent. The food industry (Part I: Technology grain) (third
edition). Cairo: Dar al-knowledge. 1982.
- Al joundi, Mohammed momtz. Food Industries (Part III: conservation and food
.processing) (third edition). Cairo: Dar al-knowledge. 1982
Al joundi, Mohammed momtz. The food industry (Part II: Technology of bread) (third
edition). Cairo: Dar al-knowledge. 1982
- Hassan, Mohammed Yahya. The principles of the food industry. Riyadh: Deanship
library - the University of Riyadh. 1399.
- Hlabo, Ahmed Saad and Badi, Adel Zaki and Bakhit, Ali Mohmmed. Food
technology industries - the foundations for the conservation and food processing.
Cairo: Academic Library. 1990.
- Alhovi. Abdul-Hamid and Ali Shehata, Mr. Mejdoub Abdo, Mohammed Nabil.
Thermal treatment of milk in liquid form. Cairo: Faculty of Agriculture - Ain Shams
University .1990
- Darwish, Abdel-Karim. Commercial chemical industries - food products.
DAMASCUS: House of knowledge. 1413
- Plenary session of the Fifth session of the standardization of the States of the Gulf
Cooperation Council. Jeddah. Saudi Arabian Standards and Metrology. 1423
- Al saad, Ali Kamel. Controlling and monitoring the quality of food. Amman:
57
University of Jordan. 1421

- Al safer, and Thabit Abdul Rahman Al-Hamadani, Raad Saleh, age, Mohmmed Eid.
Liquid milk. BAGHDAD: The Ministry of Higher Education and Scientific Research.
.1982
Shaikhali, Gawdat Sami. Microbes in laboratory tests of food and milk. Riyadh: Public
Libraries Deanship - King Saud University. 1405
- Abdel Tawab, Shaikhali, Gawdat Sami. Routine testing of chemical and
bacteriological Albanians. Riyadh: Deanship library - the University of Riyadh. 1421
- Abdel Tawab, Jammal Al dien,. The principles of the milk. Riyadh: Riyadh
University. 1397
- Abdel-Salam, Mohammed al-Husseini. Fermented dairy. Cairo. Egyptian General
Authority for a book. 1994
.- Aqidi, Hassan Khaled. Food processing dates. Amman: Dar al-Zahran. 2002
Aqidi, Hassan Khaled. Encyclopedia of the technology for producing soft sugars,
.sweets and chocolate. Amman: Dar al-Zahran
.Aqidi. Hassan Khaled. The food industry. Amman: Dar al-Zahran. 2000
Aqidi. Hassan Khaled. Molasses production technology and sweets dates. Amman: Dar
al-Zahran. 2000
- Omar, Mohammed and Meghawri Ali, Mohammed Saied Cheese-making technology.
Zagazig: Zagazig University. 1990
- Is not known. Indicators of the industry dates in Saudi Arabia. The Ministry of
.Agriculture and Water - the Department of Statistics and Economic Studies. 2000
Fuad, Yahya Hassan. Control the food and health in food processing. Cairo. 1969
- Kayali, and Ziad Mahiou, Adel, The basics of manufacturing milk and its products.
Halab: the Directorate of books and university publications. 1401
- Kent, Mon. L. And Evers, a. D. (Translation: Hassan Abdul-Aziz al-Manie).
Techniques for grain. Riyadh: scientific publishing and printing presses - King Saud
.University, e .1420
What information could be collected from the site of the Ministry of Commerce and
Industry on the Internet
What information could be collected from the site of the Ministry of Agriculture on the
Internet
What information could be collected from the site of the Ministry of Municipal and
Rural on the Internet
- Mahiou, Adel and Kayali, Ziad. Testing milk and its derivatives. Halab: the
Directorate of books and university publications. 1401
- Mazidi, Hani Mansour. Practical guide to food safety. The foundations of the
production and processing of health and safe food handling. KUWAIT: Kuwait
.Institute for Scientific Research. 2002
Mustafa, and Mustafa Kamal Khalil, Ibrahim Khalil. Technology and sugars and starch
.products. Cairo: Academic Library. 1999
Mustafa, Mustafa Kamal. Technology industries, and grain products. Cairo: Academic
Library. 1993
- Muhanna, Nabil and SBAI, Leila. Mobilization and food packaging and dairy
products. Alexandria: plant knowledge. 2000.
- Almahazaa, Ibrahim and Saad al-Beheiri, Mohammed Magdy. Health food. Riyadh:
publishing and printing presses - King Saud University. 1418.
- Nickerson, John T. and Ronspfali, Louis J. (translation: Wasel Mohammed Abou Al
58
ala and Subhi Salem Bassiouni). The foundations of Food Science (second edition).
.Cairo: Arab House for publication and distribution. 1990
Warraq, Khaldoun. Canning industry and conservation of vegetables and fruits.
DAMASCUS: House of knowledge. 1410.
- Aloraki, Mohammed Jamal Al-Din. Food preservation - applications and practical
exercises. Riyadh: Public Libraries Deanship - King Saud University. 1404
Anon. Dairy Handbook .ALFA-Laval. Dairy and Food Engineering Division.1990
Cauvain, S. Breadmaking Processes. In Technology of Breadmaking. S. Cauvain & L.
Young (eds) London: Blackie Academic & Professional. 1998.
Dalbon, G., Grivon, D. Pagni, M. Continuous Manufacturing Process. In Pasta and
Noodle Technology. J. Kruger, R. Matsuo & J. Dick (eds). Minnesota: American
Association of Cereal Chemists Inc. 1996.
Hoseney, R. Principles of Cereal Science and Technology (2nd ed). Minnesota:
American Association of Cereal Chemists Inc. 1994
Smith, O. Potato Chips. In Potato Processing (4th ed). W. Talburt & O. Smith (eds).
New York: Van Nostrand Reiehold. 1987.
Xiong, Y. & Mikel, W. Meat and Meat Products. In Meat Science and Applications. Y.
Hui, Wai-kit Nip, R. Rogers & O. Young (eds). New York: Marcel Dekker. 2001.
59
Department
Course Title
Food Safety
Major
Code
Meat Safety
Prerequisite
FOD 258
None
Trimester
Course Description:
This course introduces trainees to identify if meat is viable for
human consumption, to identify the health regulations which
are required in slaughterhouses, and to introduce the basic skills
required for the methods of fish and meat testing. Trainees will
also be trained to differentiate between different types of meat,
methods of meat preservation, in addition to ways of applying
the regulations of meat inspection systems in Saudi Arabia.
This can be achieved through attending three lectures and two
practical sessions every week. The practical will be performed
by field visits to meat stores and relevant establishments.
4
4
Credit Hours
( hr/w )
3
Contact
Hours
(
hr/w )
L
2
W
T

General Goal:
The course aims to give trainees the basic skills to categorize and meat suitable for human consumption.
performance
Detailed Objectives
First: practical objectives:
1) Apply required health regulations to
slaughterhouses.
2) Apply visits to check on the status of meat and fish
in the stores.
- According to the approved health

regulations
-Carry out the prescribed role as in
the license and the compliance of the
store with the health regulations
Related
Tasks
A15
J1
J2, J4
3) Ensure that the slaughtered animals are correctly

stamped.
4) Ensure the safety of the transportation means of
meat.
5) Differentiate between different types of meat.
All slaughtered "animals" are

required to be stamped with the
municipality seal.
Transportation means of meat are
selected according to the cleanness
and health regulations, as well as the
appropriate temperature.
The activity of the store is limited to
sell permitted meat.
60
J3
J9
J5
J6
6) Check on birds' bodies to identify cases of sickness

before slaughter.
7) Ensure the safety of meat preservation.
Ensure the safety of processed and canned meat.

8) Apply the law and regulations to shops which do
not obey these regulations.
Second : the associated objectives (informative &

behavioral)
1) Implement the health regulations and specifications
for food establishments.
Birds' bodies are free from disease

symptoms.
The efficiency of refrigeration and
freezing equipment should be
selected according to the approved
temperature and amount of meat
should be appropriate to the load of
the refrigerator.
The manufactured cans should
comply with the standards and
specifications. The production date
of the canned meat should be valid.
J7
J1,J2,
J8,J9
Based on the approved laws and

regulations
Based on the general health

regulations for food establishments.
J1,J9,A15
Take a sample using the correct
method and it should represent the
population.
J2, J3,
2) Take samples.
Apply the rules of detecting fresh
and canned meat decay.
Slaughter methods should be carried
out according to Islamic and health
regulations.
3) Identify the causes of meat deterioration.

4) Be familiar with the rules of slaughter.
J1,J6,J7
J4,J2
5) Recognize the apparent symptoms of sick animals

and poultry.
Proper disposal of sick animals and

not allowing them to be used for
human consumption
J5
Processed meat should comply with
the standards and specifications
pertinent to meat processing and
preservation.
6) Identify the production requirements and

preservation of processed and canned meat.
7) Differentiate between the natural characteristics of
cooled, frozen and fresh meat.
The apparent characteristics of the

stored meat should comply with the
natural changes as a result of cooling
or freezing.
J7
J6
A15,J1,J
61
7,J9
J8,J9,J1
8) Prepare and write reports.
Reports reflect the reality
9) Strong personality and good in observation
Calmness and decisiveness when

making a judgment
In this course, it is a must to follow up the general safety instructions when dealing with animals and live
poultry, and wear gloves and masks when examining the meat and fish.
Topics( theoretical & practical)
Related Tasks
- The health regulations for slaughterhouses.
Apply field visits to food establishments
A15
J4
- Slaughter of animals.
To prevent the slaughter of animals

outside of special places to ensure
examining by veterinary professionals.
J2
Ensure that the sold meat is stamped to
guarantee safety.
- Tests for meat.
- Pathological changes in meat
- Types of meat products
- Preservation of meat
- Transfer of meat
- Methods of checking fish.
- Laws and meat inspection regulations.
- Differentiation between different types of
meat
J5
Ensure that the slaughtered birds are safe
and valid for human consumption.
Check on the processed meat to ensure its
safety and remove the spoiled and expired
parts or pieces.
J7
Check on the efficiency of the cooling

systems to ensure the safety of meat
preservation.
J6
Check on the means of meat transportation

to ensure its safety and in compliance to
the approved regulations.
J3
Apply field visits to the fish stores to

ensure the provision of the health
regulations and the validity of the fish
Apply field visits to meat stores to ensure
the implementation of the health
regulations.
Ensure that meat stores do not sell
outdated meat
J8
62
J1
J9

Hrs
Assessment tools
Evaluation will be done by one or
more of the following:
Contents
The required health regulations for slaughterhouses.
The role of health inspectors in slaughterhouses.
The general pathogenic changes in poultry meat
On the spot chemical tests on the slaughtered animals in

Handling methods of meat after slaughter and before sale
Methods of different meat identification
Fish products identification
2
3
Simulation
Periodical Tests
Midterm tests
Identification of meat products, their types and methods of

identifying the differences between them
Differentiation between meat in case of adulterant
Rules and systems of meat inspection in the Kingdom. Of
Saudi Arabia.
Ways of dealing with emergency slaughtering outside the
Discussion
Assignments
slaughterhouses
Written questions
slaughterhouse.
63
Detailed Curriculum (practical)

Hrs
Assessment tools
Evaluation will be done by one
or more of the following:
Contents
Applied visit to one of the slaughterhouses
to apply health regulations.
Chemical tests on meat after slaughter.
Comparison of different types of meat.
Identification of meat resermaortis
Identification of fish varieties

Identification of fish testing, and the other sea
creatures.
Meat products Identification
2
2
Signs of spoilage of processed meat.

Differentiation between fresh, cooled and frozen meat
to apply health regulations.(Educational)

to apply health regulations.
References:
1. Introduction to slaughterhouses and the relevant healthy procedures Dr. Alaa

Mrshdi. University of King Saud 1418H.
2. Principle Of Meat Science - Dr. Mohareb Tahir, University of Basra in 1981.
3. Manuals issued by the Ministry of Municipal and Rural - departments of public
health
64
Department
Course Title
Major
Food Safety
Food Hygiene
Code
FOD 265
Prerequisite
FOD 161
Course Description:
Trimester
This course will give trainees knowledge of

Credit Hours
Epidemiological investigation for food poisoning cases and
( hr/w )
means of identifying the types of food which are responsible for
poisoning. In addition, they will be taught the basic skills to
L
know how to detect the reasons for food poisoning and decay. Contact Hours
Moreover, they will be trained in the methods of preserving
( hr/w )
W
healthy food in the theoretical part of the course (3 lectures /
week) and the practical application in the section laboratory (2
T
lectures/week). The training will also include information about
causes of the increase in food poisoning cases; like the sharp
rise in fast food outlets.
5
4
3
2
0
General Goal:
The course is designed to give knowledge of epidemic evaluation procedures for cases of food poisoning, how
it happens and the type of food responsible for poisoning.
65
performance
Detailed Objectives
Related
Tasks
First: the practical objectives

1) Ensure that the workers have a health
certificate.
All workers have a health certificate.

E1
2) Ensure and supervise the cleanliness of meal

preparation and cooking places to avoid food.
contamination.
Places of meal preparation are free

from causes of contamination.
E2.E3
3) Ensure that workers wear the proper uniform during

work .
All workers wear appropriate clean

uniforms.
E5
4) Follow the hygienic method of food items reception,

storage, and preservation in order to obtain it easily
when needed.
The used stores are in conformity with

the health regulations.
D2
5) Keep records of data and forms pertinent to the

infectious diseases. This will help in identifying the
disease source and in turn control it.
6) Investigating cases of poisoning.
The number of reported cases and the

registered ones should correlate.
Accuracy and speed in writing the
forms and records.
Determining the suspected infectious

source and location.
Second; the associated objectives (informative &

behavioral)
the trainees should be able to:
1) Identify the factors which help in limiting
contamination
All equipment, materials and the

places of food preparation are cleaned.
2)
Identify reasons for the growth of food poisoning

cases.
3) Investigate the process of food items storage.
All workers follow the hygiene

standards required.
Preserving food in the right manner

and at the right temperature.

66
C1-C13
C2

E3
A5

B2
In this course, safety instructions in health publications and posters must be followed.
Related Tasks
Types of food poisoning.
Keep records of data and forms for the

discovery of infectious diseases by using the
proper records to determine the source of
disease and reduce it.
How to limit food poisoning.

Possible methods of recognizing food poisoning
reasons.
Investigate the storage and preservation of

foods after reception to make it easy to
reach.
Ensure that workers wear a uniform
during work to preserve food in good
condition.
67
C1C10
D2
E2,
E3

Hours
10
Assessment tools
Contents
Basic requirements of food poisoning
occurrence
Discussion
Written questions
Case studies
Self-test
Factors limiting occurrence of food
Reasons for the growth of food poisoning
15
poisoning.
cases.
Steps of epidemic investigation of food
poisoning cases.
Detailed Curriculum (Practice)

Hrs
26
Assessment tools
Contents
Applications on food poisoning incidents
(cases).
Direct observation (practical

(session)
Discussion
Written questions
Training courses
68
Department
Course Title
Major
Food Safety
Medical Pests
Code
FOD 255
Prerequisite
None
Course Description:
This course describes the most important insect class
characteristics, insect morphology and the most important
modifications of insect organs, insects' metamorphosis and the
general characteristics of the most important insect orders. It
also describes the most important medical insects
and non- insect animal pests, as well as methods of controlling
them. This can be achieved by attending three lectures and two
practical sessions every week.
Trimester
Credit Hours
( hr/w )
Contact Hours
( hr/w )

General Goal:
This course aims to give trainees knowledge of the most important insect class characteristics and the most
important medical insects and non- insect animal pests, as well as methods of controlling them.
performance
Related
Tasks
1- Specify places of insect traps by surveying the

places to identify the level of insect density
within the site.
Number and nature of the traps

are appropriate with the surface
area of the site.
- Even distribution of the traps in the
site.
F1
2- Identify the foci of insect vectors by surveying to

detect places of multiplication.
-Use the appropriate tools and the

timing should be appropriate
- Identify the sites of multiplication
according to studies and surveys.
Detailed Objectives
3-
Inform the section in charge about the places of

multiplication to make plans for fumigation.
4- Give a report of insect types after collection by

special traps, for categorization purposes.
- The draft map drawing is clear and

easy to understand
- Record all data needed in
a special form and send it to the
section in charge within the
appropriate time period.
- Keep traps for a sufficient length of
time
- Collect insects and dispatch them
using an appropriate method and
within the appropriate time period.
69
F4
F5
F2
5-
Share in putting plans and programs to control

disease vectors after studying the result of
categorization to control insect multiplication.
F3
Confirm the results of insect

categorization with what is
apparent.
- Choose the correct time to study
insect habits
- Choosing the correct time for
protection
- The number of workers should be
commensurate with the size of the
site

behavioral)
Tthe trainees should be able to:
Recognize the characteristics of arthropods of
health importance.
Recognize insect morphology.
Recognize the most important insects of health
importance and methods of controlling them.
Recognize the most important non- insect animal
pests of health and control methods.
* Recognize insect behavior
Apply methods for controlling pests.

70
71
72
73
Use of protective clothes
Taking the appropriate immunization for the nature and type of insect present in the area ( prophylactic
dose )
Related
-Animal pests and its relationship with humans.
Tasks
F2
-Characteristics of arthropods of health importance
F2

F2
- Insect morphology.
-The most important insects of health importance
and methods of controlling them.
F1F14
-The most important non- insect animal pests of

health importance and methods of controlling them
F1F14

-Applied methods for controlling pests.

F6F14
Hrs
2
Detailed Curriculum (Theory and Practical)

Content
1-Animal pests and its relationship with humans.
2-Characteristics of arthropods of health importance
3-Insects morphology
4-Growth and reproduction of insects.
5-Characteristics and the basis of
Assessment Tools
Written Questions
Discussion
insect classification.
10
6-Most significant insects of health

Written Questions
importance and control methods.

a- Mosquito.
Discussion
b-Sand fly
c- House fly
d- Cockroaches
e- Fleas
f- Sucking louse
8
Written Questions
7-The most important non- insect

74
animal pests of health importance and
Discussion
control methods:
a- Mites and ticks.
b- Rodents.
c- Shell.
Written Questions
d- Bats
e- Other health pests.
10
Discussion
8-Applied methods for controlling

- Biological methods
- Mechanical and physical methods
9- Chemical methods for controlling

15
- Classification of pesticides
- formulation of pesticides
- Providing and use of pesticides
- Validity ,interdiction and prevention
- of pesticides.
- Precautions for use and storage of pesticides
- Antiseptics
References:
Department
Fundamentals of Pests Control, Abdul Gkaliq

ALsubae, Nabiel Albakrea, Gamal Eldien Tantaoe,Alexandria, Egypt.
Fundamentals of Pests Control, Dar-ALmaarif,Egypt.
Practical Fundamentals of General Entomology,
Arthropods of Medical and Veterinary
Importance in The Kingdom of Saudi Arabia,
Ali Badawi King Saud university, Riyadh.
General Entomology, Mohammed Tawfig, Cairo.
Insects and Animal Pests and Control Methods
in the Kingdom of Saudi Arabia, King SaudUniversity, Riyadh.
75
Major
Food Safety
Course Title
Food Management
Prerequisite
FOD 253
Code
None
Course Description:
Trimester
This course introduces the concept and the way foods get
Credit Hours
spoiled, based on their viability and the types and indications of
( hr/w )
food decay. Also, it gives an introduction to the correct
methods of food preparation, cooking and cleaning. In addition,
L
there will be training on food monitoring systems, the right
Contact Hours
methods of food services management, and the concept and
( hr/w )
W
indications of the validity date. This can be achieved after
having attended three lectures and two practical sessions every
T
week. The training will also include a field visit to one of the
food corps which apply HACCP technique.
4
4
3
2
0
General Goal:
This course aims to give trainees the basic skills to recognize the types and signs of spoiled foods.
performance
Detailed Objectives
Related
Tasks

1) Check on foods from outside to ensure its validity.
2) Impound food which is suspected of invalidity by
isolating them until the results of analysis are
known from the labs.
3- Supervise directly in meal preparation to ensure the
provision of the required practices.
4- Ensure the safety of food preservation equipment

through daily checking to guarantee food
preservation.
5- Receive raw food items according to designed

programs to ensure its validity and conformity to
the required specifications.
6- Ensure safe preparation and cooking of food by

testing in order to ensure the consumer safety.
76
-All the stored food substances are

compatible with specifications and
standards.
A4
-Impound food and send samples in the

right manner and time.
B1
-Meal preparation under hygienic

conditions and by using highly specified
tools and equipment.
D3
-All workers in compliance with the

safety requirements.
D6
-Refrigerators are clean and valid to

store food.
-Food is preserved correctly and at the
proper temperature.
-Food is well organized inside the
refrigerator.
-The raw materials which will be used

for consumption are valid and in
compliance with specifications in the
contract.
7- Supervise the cleanliness of the places of meal

preparation and cooking, to ensure that food is
not contaminated.
D1
A5
8- Ensure the cleanliness and the validity of the used
equipment to prepare food.
-Disposal of the improper foods

E2
-Places of preparation are free from the
causes of contamination.
9- Store and preserve foods in an efficient way to

reach them easily.

behavioral)
-The used tools and equipment are

thoroughly clean and conform to the
standard specifications.
E3
-The storage of food is in compliance

with the hygiene requirements.
D2

Classify foods based on their viability to be spoiled.
Identify the various decaying signs of food.
-Classification by using the right

method
-Confiscate all foods which are not
suitable for consumption based on the
standard specifications.
Ensure the validity of food.
B1,B2
A4
-Food should have a valid date

E2,E3
Consider the best methods of cleaning.
-The used equipment and tools are

thoroughly cleaned and commensurate
to the standards specified.

77
In this course, the safety instructions in the curriculum, pamphlets, and hygienic posters must followed.
Related
Tasks

- Food decaying
A4
- Food decaying signs

- The right methods for food preparation and
preservation
B1
B2

A5
A9
Hrs
2
-Check on food from outside to ensure

its validity.
-Confiscate the food which is suspected
of invalidity, by isolating them until the
results of analys are confirmed from the
labs.
-Ensure safe preparation and cooking of
food by testing in order to ensure
consumer safety

Content
*Food spoilage.
Definition Of Spoilage
1
4
Classification of food according to tendency of spoilage.

Types of spoilage:
mechanical- natural- biochemical.
Signs of spoilage in different food.
2
1
The right method for providing and preparing food for

preservation.
Validity date for food materials.
Management of food services.
Cross contamination
The proper method for cleaning kitchens, places of

preparation and cooking tools.
General instructions for handling, storing and preparing
food in a safety way.
HACCP system and other inspection systems
The proper method for food providing, preparation and
Assessment Tools
Written Questions
Discussion
Written Questions
Discussion
Study Cases
preservation.
78
Projects
Hrs
2
Detailed Curriculum (Practice)

Content
Food spoilage.
2
2
Classification of food according to tendency of spoilage.

Types of spoilage:
mechanical- natural- biochemical.
2
4
Methods of water sampling for analysis

Signs of spoilage in different foods.
A visit to one of the places applying

HACCP system
Visits to ideal places in providing,
preparing and preserving food.
2
4
2
4
2
Assessment Tools
Written Questions
Discussion
Written Questions
Discussion
Methods of testing equipments used for

preservation and cooking food materials.
Exercises on food validity
Methods of sampling in cases of
poisoning (Tools, food substances,
workers, water).
Applications of validity dates
The proper methods for preserving
and sending samples for laboratory analysis
References:
Scientific guidance for food safety, Hali AL

mazad, 2002.
Food Hygiene Affairs. Ibrahim Al mohaizea. Magdi
Al Bohairi, King Saud University, 1418 H.
Diseases transmitted by Food, Dein Claver,
translated by Mosfir Al-dagal. Ismaeil Al-Shaieb,
King Saud University, 1422H.
Food Additives &Safety, Khalid Al Madani,
1420H.
The Guide for cooking and nutrition, Boshra
Abdul Rahman, Lebanon, 1992.
A Book of Basic Cooking, Madyan Blackter, 1992.
Dictionary of Genuine Cooking, Ahmed Gawama,
Lebanon, 1987.
Your Food in Case of Health and Disease, Abdul
Latif Ahmed Nasser, 1987.
79
Study Cases
Projects
Department Environment Technology
Major
ENV 210
Course Title Environmental Evaluation
Code
ENV 152
prerequisite
Trimester
1 2 3
Course Description:
This course describes the concepts of environmental effect.
Credit Hours
It introduces the fundamentals and the standards of
(Hour/Week)
environment evaluation in Saudi Arabia. It also identifies the
Contact Hours
L
reasons for performing evaluations as well as the means of
(Hour/Week)
studies of environmental effect evaluation, and the effect on
W
the decision making for proposed developmental projects. In
this course, the trainees are expected to gain the basic skills
T
in the steps of environmental evaluation for industrial
establishments based on two practical sessions every week
5
1
0
2
0
General Goal:
The course aims to give trainees the understanding of the concepts of environmental effect, the reasons for
performing evaluations, methodical and means of environmental evaluation. Study cases relate to
environmental effect will also be examined.
Related
Detailed Objectives
performance
Tasks
First; the practical objectives:
Identify the sources of environment pollution.
Identify the sources of pollution
H1
Determine its exact locations
Second; the associated objectives (cognitive &
behavioral)
1) Recognize the concept of environmental effect.
2) Recognize the environmental factors
and the fields of environmental interests in the
assessment.
3) Recognize the reasons for conducting
environmental impact assessment.
4) Recognize the participants in the environmental
impact assessment and the agents of
environmental evaluation in the Kingdom.
5) Recognize the means of environmental
impact assessment studies.
6) Study cases in environmental impact
assessment.
80
The use of personal protective equipment.
Related Tasks
Topics (Theoretical and practical);

Concept of environmental effect.
Environmental factors and the environmental
fields of interest in evaluation. Evaluation questionnaire.
Reasons for performing assessment.
Participants in the procedures of environmental impact
assessment and the corps of environmental evaluation
H1
in the Kingdom.
The techniques for environmental impact assessment.
Decision making.
Means of environmental impact assessment studies.
Study case/ cases pertinent to environmental impact
assessment
81
Specify the sources of

environmental pollution

Hrs
Evaluation Tools
more of the following
Contents
Concepts of environmental effect:
12
Environmental factors and the environmental fields of
interest in evaluation. Questionnaire evaluation form.
Reasons for performing evaluation.
Discussion
Participants in the procedures of environmental impact
assessment and corps of environmental evaluation in the
Kingdom.
The techniques for environmental impact assessment.
Decision making.
Means of environmental impact assessment studies.
16
Fundamentals and standards of environmental impacts

assessment in the kingdom
Written questions
Classification guide for the development and industrial
projects in the kingdom
Instructions to prepare environmental impact assessment
studies in the kingdom
Project data from the environmental report which is used
in the Kingdom based on the project category.
Guide to the procedures of environmental impact
assessment in the kingdom.
Study case/ cases pertinent to environmental impact
assessment in the kingdom
oFundamentals of Ecology, Dr. Abdul Gadir Abid, Ghazi Sagarieti.

oA guide to the Environmental Effect in Industrial & Development
Projects in the Kingdom, Dr. Salah Al Haggar.
References
Fundamentals and Standards of Environmental Effect Evaluation to the Industrial and

Development Projects, (General Establishment for Meteorology and Environment)
www.pme.gov.sa/EnvARules.doc
General Organization For Environmental Assessment and Rehabilitation
.
82
Department Environment Technology

Course Title Occupational Health and Safety
Prerequisite
ENV 163
Major
Code
None
Course Description:
This course includes the definition of occupational health
its importance, aims the emergency cases and occupational
accidents, and the methods of protection. It also deals with
first aid for common injuries. This is achieved by attending
one lecture and two practical sessions a week.
Trimester
Credit Hours
(Hour/Week)
Contact Hours
L
(Hour/Week)
4
2
1
General Goal:
The course aims to give the trainees the basic skills to consider preventative measures, as well as develop a
commitment to occupational health.
Related Tasks
Detailed Objectives
performance
Identify the necessary precautions at a work Apply the occupational safety
G12
site.
precautions
Perform first aid procedures in cases of
The use of available resources to aid
General
emergency and occupational accidents.
the injured
Knowledge14
Follow the safety instructions particular to
Not expose individuals to pesticides
F7
pesticides.
during usage
Second; the associated objectives

(informative & behavioral)
1) Identify the personal protective
equipment.
2) Identify the occupational injuries and
methods of treating them.
G12
General
Knowledge
The use of the proper protective
means using the correct procedures
Aid the injured in the right manner
Safety Conditions:
In this course it's obligatory to follow the safety instructions in the booklets, which are issued in the
Ministry of Health and Agriculture, and also fire stations
83
Topics (Theoretical);
Introduction to occupational health and
safety;
Related Tasks
General Knowledge 14
-The necessary precautions for the

occupational safety for health supervisors
-The pertinent risks to the health supervisor

occupation and methods of protection
F7
G12
-Accidents and their effect on production

-First aid
84

Hrs
Evaluation Tools
more of the following:
Contents
Introduction to occupational health and safety:
Definition of occupational health
The objectives of occupational health
The importance of occupational health
Written questions
The necessary precautions for occupational safety for

4
health supervisors
Written questions
Accidents and their effect on production
Written questions
Occupational risks and their control measures

6
Infection
Pesticides
Roads accidents
Discussion
Personal protective equipment for health supervisors
Written questions
First aid
Bleeding
Wounds
8
Simulation
Fractions
Burns
"CPR"
References
Booklets issued from the Ministry of Health,

Agriculture, and "Monitory Corps Environment
Protection, Fire Station, Safety administration.
85
Department
Course Title
Prerequisites
Standards and Specifications
Course Description
This course introduces the trainees to the standards and
specifications for health and safety, particularly in the field of
the environment and food. Additionally, they are also
familiarized with the international quality standards for health
monitoring.
Finally, it also covers some topics related to local and
international corps and organizations.
This can be achieved by attending one lecture a week.
Major
Code
None
Trimester
Credit Units
Contact
Hours
(Hour/week
ENV 103
1 2

3
1
General Objective:
The course is designed to give trainees full knowledge of standards and specifications particular to
environmental protection and food safety. It also deals with the normal limits of pollutants ratio.
Related
performance
Tasks
First: practical objectives
1) Distinguish signs of international and local quality Compare characteristics of food

with signs of the required quality.
related to health control.
2) Define the role of local and international
A4,A5,A6
A4,A6
Specifications and standards are

approved by relevant bodies.
standards and specifications in the field of food

and environmental protection.
Food comply with the set standards

and specifications.
3) Apply the penalties for infringing food

regulations.
Corps and organizations are both

locally and internationally
approved and easy to communicate
with.
4) List the related national and international corps

and organizations, and also know their duties.

( cognitive and behavioral)
The trainees should be able to

Observe the changes in food.
2) Identify the ratios of contaminants and their
Contaminated ratios exceed the
acceptable limits.
3) Undestand the English terminologies relevant
to standards and specifications.
86
A4
1) Be familiar with food decay.
A15,B8
B2,C2,J6,J7,
specified standards.
J8
Keywords related to standard
H1
specifications.
A4
D1
4) Use a computer.
Use the internet to search for

information.
5) Write professional reports.
A10,B1,C5

Use the correct approaches to

6) Have a good personality and observation
compile reports.
skills.
Calmness, although also decisive.

A1
In this course, it is a must to follow the safety instructions on the course and in the relevant
safety and protection booklets.
87
Related Tasks
Examine the food items
Ensure the cleanliness and safety of
_ Standardization
A4
A6
food containers equipments.

Participate in the committees of
B8
commercial fraud control.

Advise workers in the field of food.
_ Quality
Participate in the selection of the
A11
D7
composition tables of high quality

food.
Examine food
Ensure the cleanliness and safet of
_ Specifications
A4
A6
food containers equipment.

B8

Confiscate spoiled food
Investigate the source of poisoned
_ Food Decaying
foo food
Ensure the safety of fresh and
B2
C2
J7
processed meat
- Environmental Pollution
Identify sources of environmental
pollution
- The role of standards and specification in food safety
and environmental protection.
Examine the food
H1
A4
Ensure the cleanliness and safety of

food containers equipments.
A6

- Forms of Saudi standards and specifications.
88
B8

Assessment tools
Evaluation will be done by one or more

of the following:
Contents
Hours
Written questions
Discussion
Sudden Questions
Simulation
Monthly Tests
Mid-term Tests
Standardization:
Definition
4
Objectives
Levels
Benefits
Quality Assurance
Specifications
Definition
Types
Items
Advantages
Food safety and environment protection
Changes affecting the safety
written questions
Discussion
Sudden Questions
Simulation
Monthly Tests
Mid-term Tests
Food decaying
Types of environmental pollutants
Causes of pollution
The role of standards in food safety and

environmental protection.
Approved forms of Saudi standards specification.
89
References:
Standardization - Dr. Khalid Ahalaf 1422H

control and quality control of food - Dr. Ali Al saad 1421H.
Poisons the environment (the dangers of pollution) - Dr. Izz El-Deen
Aldnchari and others in 1994.
Human health and food safety - Dr. Amal Mazahreh and others ,
2001.
Environmental pollution - Dr. Abdul bin Sadek 1418 H.
Environmental health and safety - Dr. Naim Safadi and others , 2001.
Introduction to the environmental sciences - Dr. Yahya Gharaybia
and others,2000.
Publications organization of Saudi Arabian Standards and
specifications.
Website of organization of Saudi Arabian Standards and
specifications.
ISO guide
90

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Food Safety

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Kingdom Of Saudi Arabia

Technical and Vocational Training Corporation

Department Of Environment Technology

Major / Food Safety

Detailed Objectives Of The Program:

Participation in inspection at the stores relevant to the public health

Participation in applying the approved legislation to food stores and factories

Participation in dealing with food poison cases

Participation in monitoring the execution of the approved food program

Applying the hygienic requirements relevant to food safety

Applying the hygienic requirements relevant to meat safety

Major: Food Safety

At Least 420 Credits

Credit: Credit Hours, Lab: Laboratory, Contact: Contact Hours

Grand Total of program Units (1508 + 420)

Detailed Curriculum (Theoretical and Practical)

The trainee should be able to:

The trainee should be able to:

Statistical data collection.

The trainee should be able to:

The trainee should be able to:

Define and determine the variance,

Major Food Safety

2) Identify steps of chemical analysis

3) Identify the important active organic

Differentiate between Halides,

Second : the associated objectives (cognitive

Detailed Curriculum (Theoretical)

-Types of chemical analysis

Calibrations of alkaline and acids

Steps of weight analysis

Precipitation features weight analysis methods.

Organic substances reactions

Chemical and physical characteristics

Preparation and Reactions

Preparation and Reactions

Detailed Curriculum (Practical)

- Alkaline and acids calibration

Determining the molarity of sodium hydroxide and

Determining the concentration of sodium chloride

solution (Fauher style)

- Oxidization and syncopation calibrations

Combustion and saturation test

Detection of elements in organic compounds

Detection of aldahides and ketons

Detection of carbolic acids and fenols

Detection of unknown organic compound

Major Food Safety & Environment Protection

help a trainee to differentiate between the types of

and diseases which occur in both humans and animals.

Detailed Objectives of the Course

Check on food ingredients, with regard to

Make sure that workers are free from any

Carry out field visits to check on the food

Send these samples to a competent

Collect sample of workers used

All foods in the store should be in

Workers should be free from

Make sure that the random sample

Completing the forms and using the right

All samples should be taken in the right

Second : the associated objectives (cognitive &

Use the measuring device for oil structure

Taking swabs from workers, samples of