FOOD SAFETY & SANITATION (2/1 SCU)
Learning Outcomes:
On successful completion of this course, students will be able to: identify potential hazards and the pathways of physical, chemical, and biological contamination of foods; discuss methods for controlling physical, chemical, and biological hazards in foods including sanitation practices; construct food safety handling practices for the manufacture; select appropriate food sampling and analysis techniques for food safety.
Topics:
- Introduction to food safety and and food safety management system;
- Biological Hazards in foods;
- Physical and Chemical hazards in foods;
- Food toxins;
- Prerequisite Programs in food safety;
- Prerequisite Programs in food safety;
- Risk assessment and risk communication;
- HACCP (Hazard Analysis Critical Control Point);
- HACCP (Hazard Analysis Critical Control Point);
- Sampling methods for food safety and sanitation;
- Chemical and microbiological testing methods for food safety;
- Food traceability;
- Food traceability;
- Indentify potential hazards in food;
- Prerequisite program in food safety: GMP and GHP;
- Creating HACCP plan – 1 (product description, intended of use and construct flow of diagram process);
- Creating HACCP plan – 2 The flow of diagram and SOPs;
- Creating HACCP plan -3 The principles steps of HACCP and determining CCP;
- Food traceability and recall procedures and systems;
- Sampling and analysis techniques in food safety.
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