Food Safety Management

Course Description

COURSE CONTENT

Define principles of food safety. Legislation - Food safety systems: ISO, HACCP. Analytical methods for ensuring food safety. Food allergy. Pathogens and non-pathogenic bacteria. Microbiological food safety and methods for determination. Natural toxins - phytolectins, cyanogen glycosides, steroid glycosides, fungi poisons, amines-e.g. histamine. Types of ingredients, presence, toxicity, dosage, changes during thermal treatment. Food Safety Risk Management. Consumers perception. Additives and contaminants during the technological process and control of residues in the final product. Genetically modified organisms as food ingredients - risks, uses, detection. Influence of new technologies on food safety.

LEARNING OUTCOMES

• define food safety
• control the main microbiological hazards in food
• distinguish between microbiological, chemical and physical hazards in food and the hazards caused by the presence of allergens in food
• categorize the hazard risk
• ensure risk analisys management
• implementation a food quality system in production of safe food