The detection, epidemiology, human health risk, and control of hazards in food of animal origin.
By the end of the course, the learner should be able to:
- List important microbiological, chemical and physical food safety hazards that can occur in foods, and describe their implications to human health;
- Identify and describe the sources of food safety hazards in foods, factors affecting multiplication or reduction in exposure to humans, and methods of inspection and control;
- Analyze and interpret basic qualitative food safety data, draw conclusions and formulate recommendations;
- Work with others to evaluate the food safety perspectives of various participants in the farm-to-fork continuum and to synthesize optimal food safety strategies;
- Address basic food safety problems through analysis and research; and
- Obtain, critically assess and synthesize knowledge from relevant sources in order to identify and prioritize potential solutions, and effectively communicate the findings and recommendations in written format.
- Production chain for foods of animal origin
- Farm to fork food safety
- Characterization of food risks
- Food safety surveillance systems
- Foods safety policy
- Biological hazards: Bacteria, parasites, viruses and prions
- Chemical hazards
- Systems for risk management
- Integrated pathogen reduction programs and international programs
|Assignment 1: Food Safety Policy||15%|
|Assignment 2: Food Safety Risk Characterization||35%|
|Assignment 3: Capstone Project||35%|
|Assignment 4: Discussion Participation||15%|
*Course details are subject to change.