Food Poisoning and Foodborne Infections.Introduction. Introduction to Microbiology. Life and Death of Micro-organisms in Food, Spoilage, and Preservation. Microbial Agents of Food Poisoning and Foodborne Infection. Food Types, Reservoirs, Vehicles of Infection, and Ways of Spread. Epidemiology. Water Supply, Waterborne Infection, and Sewage/Sludge Disposal.

Food Hygiene in the Prevention of Food Poisoning. Personal Hygiene of the Food Handler. Food Preparation, Cooking, Cooling, and Storage. Food Hygiene in Food Manufacture. Food Hygiene in the Retail Trade. Cleaning and Disinfection. Food Premises and Equipment. Control of Infestation.

Legislation. Microbiological Specifications. Education. Food Hygiene in Developing Countries. Food Hygiene in the Wilderness. Contribution to Food Poisoning and Food Hygiene in Specific Settings and by Specific Professional Groups. Contribution to FP&FH to Specific Groups Including International Aspects.