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Course Description

Family gathered around a table for a meal

The detection, epidemiology, human health risk, and control of hazards in food of animal origin.

Learning Outcomes

By the end of the course, the learner should be able to:

  1. List important microbiological, chemical and physical food safety hazards that can occur in foods, and describe their implications to human health;
  2. 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;
  3. Analyze and interpret basic qualitative food safety data, draw conclusions and formulate recommendations;
  4. 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;
  5. Address basic food safety problems through analysis and research; and
  6. 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.

Course Topics

  • 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


Assessment Item Weight
Assignment 1: Food Safety Policy 15%
Assignment 2: Food Safety Risk Characterization 35%
Assignment 3: Capstone Project 35%
Assignment 4: Discussion Participation 15%
Total 100%

Technical Requirements

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*Course details are subject to change.


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