Health-Sciences - Course - Advances in Food Safety and Hygiene

This course highlights the importance of food hygiene and quality management in preventing the occurrence of food-borne diseases for assurance of safe food production and enhancing the market competitiveness of food products. It will present an overview of the management of Food Safety from farm to fork, and the development of food safety planning and risk management including Hazard Analysis Critical Control Point (HACCP) plans, their verification, validation, and implementation, traceability, and recall mechanisms. Students will learn and apply principles of food safety management and the systems involved. Each student will undertake an investigative study dealing with a specific food safety problem.