Food safety

Course Description

Food safety includes a safe and microbiologically safe food along the entire food chain "from farm to fork", which includes several steps: the production, processing and storage of food, transport and market placement. The legislation, HACCP and voluntary assurance systems: ISO, IFS, BRC, procedures of documentation and implementation of the system. The use and application of new methods to ensure safe food. Critical analysis and evaluation of the results. The impact of new technology on food safety. Risk management of food safety. Consumer perception on food safety. Total Quality Management (TQM).

Learning outcomes:

-          Identify the causes of microbiological, physical and chemical hazards

-          Conduct risk analysis of food and feed

-          Implement and maintain the HACCP system

-          Manage risk assessment

Literature

1. Nash, C., Hackett, M. (2004) Food Safety Management Principles, 2nd ed., Chadwick House Group Limited, London

2. De Leon, S.Y., Meacham, S.L., Claudio, V.S. (2003) Global Handbook on Food and Water Safety, Charles C. Thomas, Publisher Ltd, Springfield, Illinois, USA