Health-Sciences - Course - Food Safety & Quality Management

This course presents an overview of the management of Food Safety from farm to fork, and the development of food safety planning and risk management including HACCP plans, their verification, validation, implementation, traceability, and recall mechanisms. The course is organized in three modules: plant hygiene (GHP, GMP), principles of Hazard Analysis Critical Control Point (HACCP), and ISO Food Safety Management Systems. Each student will undertake an investigative study dealing with a specific food safety problem.