This course deals with receiving and handling of food deliveries, checking food deliveries, stock rotation and stock records. It deals also with accept and store of meat, poultry, fish, fruit and vegetables, eggs, bread items, dairy foods and dry goods. Different storage conditions such as ambient, chilling, freezing as well as storage of cooked, uncooked and preserved foods will be included. Principles and functions of food packaging including types and material of food-packaging containers will be considered.
This course also covers function and the importance of food packaging material putting emphasis on their chemical and physical properties, interaction with foods and applications in selected food commodities.