Objective | Code No. | Lecture Topic
( select one as appropriate ) | Outline |
Prevention of Food Safety Risk
| A1 | Food Safety and Personal Hygiene | – Awareness of foodborne illness
– Tips for food safety and personal hygiene |
A2 | 5 Keys to Food Safety in ABCDE
(Note: Content is quoted from old version of ‘5 Keys to Food Safety’.) | – Common causes and transmission routes of foodborne diseases
– Core messages of ‘5 Keys to Food Safety in ABCDE’
– Application of ‘5 Keys to Food Safety in ABCDE’ to daily life |
A3 | Concept of Food Safety: ‘From Farm to Table’
(Note: A3 includes the Introduction of Food Safety Knowledge and the Activity of Guided Instructional Tour at 'IAM Food Information Station'. It takes about 50 minutes in total. ) | There are two main parts in A3 lesson.
1. Introduction of Food Safety Knowledge : the Concept of Food Safety ─ ‘From Farm to Table’
2. Activity of Guided Instructional Tour: Visiting ‘Food Information Station’ (Exhibition Theme: Dairy Products) |
A4 | Time and Temperature Control | – Common factors causing foodborne illnesses
– Understanding 'Danger Temperature Zone’
– Storing food in room temperature and low temperature correctly
– Defrosting food in proper way
– Tips for cooking, cooling and reheating food in safe ways |
A5 | Food Safety for Delivering Food Orders | – Food safety risks of food delivery and takeaway
– Food safety precautions for consumers using food delivery service
– Pay attention to the delivery methods for high-risk food (e.g. using cold-holding equipment throughout delivery)
– Practicing personal hygiene before eating |
A6 | Understanding the Incorrect Use of Refrigerator | - Point out the 6 main misconception about the use of refrigerator by the public
- Interpret each of the mistakes
- Provide correct methods for the use and maintenance of refrigerator
- Recognize the temperatures and methods of food storage |
Awareness of Food Safety Risk
| B1 | Common Foodborne Bacteria | – Knowledge about pathogens:
· Bacteria（e.g., Samonella spp.）
· Viruses（e.g., Norovirus）
· Parasites（e.g., Clonorchis sinensis）
– Examples of food contamination
– Influences on human health
– Preventive measures of infection |
B2 | Common Foodborne Viruses |
B3 | Common Foodborne Parasites |
B4 | Common Foodborne Molds | – Knowledge about pathenogic molds and mycotoxins in food (e.g., aflatoxins)
– Examples of food contamination
– Influences on human health
– Methods to reduce the intake of mycotoxins |
B5 | Common Natural Toxins In Food | – Knowledge about natural toxins in food (e.g., seafood, vegetables, mushroom）
– Influences on human health
– Methods to avoid the intake of natural toxins |
B6 | Food Additives | – Recognizing food additives
– Principles of using food additives
– Food Additives – Food Coloring
· Knowledge about food coloring and the purpose of usage
· Identifying food colouring through reading the food label |
B7 | Pesticide and Veterinary Drug Residues in Food | – Knowledge about chemical residues in agricultural and meat products（e.g., pesticides, veterinary drug 'Beta-Agonist'）
– Methods to reduce the intake of chemical residues |
B8 | Common Food Contaminants | – Understanding the types of contaminants generated during the food prorcessing（e.g., acrylamide）
– Understanding the types of environmental pollutants exposed to the process of planting and farming（e.g., cadmium）
– Methods to reduce the intake of contaminants |
B9 | Common Food Allergens | – Understanding food allergy
– Common types of food allergens
– Methods to avoid food allergens
– Identifying food allergens through the reading food label |
B10 | Trans Fat Foods | – Knowledge about trans fat
– Examples of common trans fat foods
– Influences on human health
– Methods to reduce the consumption of trans fat foods |
B11 | Understanding the Food Safety Risks of Online Shopping | – Understanding the IAM mechanism of dual defense check implements to supervise and enforce laws to the online grocery shops
– Increasing the awareness of food safety risks in online shopping
– Be a smart consumer and be caution of food selection |
B12 | Education on Disaster Relief -- Mitigation of Food and Water Safety Risks | – Knowledge about maintaining the food and water safety after disaster
– Methods of cleaning, disinfection, restoration and maintenance to food commodities and facilities
– Offering practical advices to food industry and consumers |
B13 | Understanding Food Safety Standards of Macao to Maintain its Food Safety with Concerted Efforts | – Learning about food safety standards of Macao
– Recognizing facts whether an ‘exceeding maximum limit’ of testing result equals to an imminent health hazard
– Relationship between food safety standards and our daily life
– Maintaining food safety in Macao - Be familiar with the ‘5 Keys to Food Safety in ABCDE’ |
B14 |  Radionuclides Contamination and Food Safety | – Understanding radiation
– Relation between radionuclides contamination and food safety
– Monitoring and regulation of food
– Safeguarding food safety in everyday life |
Food Nutrition and Wellness | C1 | Nutritional Value of Grains and Cereals | – Food pyramid
– Knowledge of 5 Grains and Cereal
– Understanding plantation process, structure, classification and nutrition of rice
– Keys to safe consumption |
C2 | Nutritional Value of Fruits and Vegetables | – Food pyramid
– Understanding the colors of fruits and vegetables effect on nutrients
– Health effects of natural antioxidants in fruits and vegetables
– High fiber food with healthy diet
– Keys to safe consumption |
C3 | Nutritional Value of Edible Oil | – Food pyramid
– Knowledge about edilble oil and its nutrients
– Relationship between fats and health
– Keys to safe consumption |
C4 | Sodium and Sugar in Food | – Dietary sources of sodium (salt) and sugar
– Health effects
– Knowledge about the ‘Recommended Dietary Allowances’, and ways to reduce the amount of sodium and sugar in our diet
– Making use of the nutrition labels to select low-sodium and low-sugar food |
