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    Occupational Health, Food Safety and Environmental Hygiene
    ENVR S870F
      More information: Course Guide
    Occupational Health, Food Safety and Environmental Hygiene
    Course Start Date
    Aut 2019
    Course Level
    Postgraduate
    Length in Terms
    2 terms
    Credits
    20
    Language
    English
    Fees ($) (including lab fees)
    N/A
    Future Terms
    Course
    Start Date
    Course Level Length in Terms Credits
    Language
    Fees ($)
    (including lab fees)
    Future Terms
    Aut 2019
    Postgraduate 2 terms 20
    English
    N/A

    Course Coordinator: Dr Steven Xu, BSc, MSc (JNU), PhD (CityU of HK)

    Important notes
    This course will be taught through a part-time face-to-face mode. Lectures will be normally scheduled on weekday evenings or Saturdays.

    ENVR S870F Occupational Health, Food Safety and Environmental Hygiene is a course designed by the School of Science and Technology for the Postgraduate programme in Safety, Occupational Health and Environmental Management. This course covers the theoretical underpinnings and applications of important occupational health, industrial hygiene and food safety in related industries and various workplaces.

    Aims
    The course aims to allow students to develop comprehensive knowledge on and advanced analytical skills in:

    • The dimensions of food safety, occupational health and environmental risk;

    • The concepts of risk;

    • Illustrating the need and priorities in occupational health, food safety and environmental hygiene;

    • Evaluating effectiveness in occupational health, environmental health and food safety practices;

    • Applying international and local standards and guidelines in food safety, occupational health and environmental hygiene;

    • Implementing practical options for health promotion, food safety environmental health;

    • Applying and developing techniques in food safety, occupational health and environmental health.

    Contents
    The course covers the following topics:

    • Occupational health, food safety and environmental health -- the fundamental concepts and the integrated approach

    • Principles of health risk assessment in occupational health, food safety and environmental health

    • Food safety and environmental risks -- their interrelation

    • Setting priorities in promotion and regulation of occupational health, food safety and environmental health

    • Monitoring and control in occupational health, food safety and environmental hygiene

    • Case studies in occupational health, food safety and environmental health

    • Occupational health, food safety and environmental health -- the total management approach

    Assessment
    Course assessment will be divided into continuous assessment (50%) and a final examination (50%). The continuous assessment portion will include assignment(s), test, and/or a project. A final examination of three hours will be conducted at the end of the course.

    Set book(s)
    There are no set books for this course.

    Students with disabilities or special educational needs
    Depending on the nature of the project, a particular disability or special educational needs may affect the successful and efficient carrying out of the project. Students are requested to seek the advice of the Course Coordinator before enrolling on the course.

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