People Innovation Excellence

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:

  1. Introduction to food safety and and food safety management system;
  2. Biological Hazards in foods;
  3. Physical and Chemical hazards in foods;
  4. Food toxins;
  5. Prerequisite Programs in food safety;
  6. Prerequisite Programs in food safety;
  7. Risk assessment and risk communication;
  8. HACCP (Hazard Analysis Critical Control Point);
  9. HACCP (Hazard Analysis Critical Control Point);
  10. Sampling methods for food safety and sanitation;
  11. Chemical and microbiological testing methods for food safety;
  12. Food traceability;
  13. Food traceability;
  14. Indentify potential hazards in food;
  15. Prerequisite program in food safety: GMP and GHP;
  16. Creating HACCP plan – 1 (product description, intended of use and construct flow of diagram process);
  17. Creating HACCP plan – 2 The flow of diagram and SOPs;
  18. Creating HACCP plan -3 The principles steps of HACCP and determining CCP;
  19. Food traceability and recall procedures and systems;
  20. Sampling and analysis techniques in food safety.

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