| Food safety definitions and concepts. Relationship between food hygiene, safety and quality. Food safety concerns. Importance of food safety management throughout the food chain. Good Agricultural/veterinary practices in primary production. Food safety hazards: primary sources, characteristics, adverse health effects, implicated foods and control measures. Comprehensive food safety management systems. Pre-Requisite Programmes (PRPs). Codex general principles of food hygiene. Codex guidelines for mass catering. Relationship between quality, environment and food safety management. Codex guidelines for the Hazard Analysis Critical Control Point (HACCP) system. Application of the seven HACCP principles to selected food processing operations. HACCP experience of food industries. ISO 22000 food safety management system standard. Risk analysis: Principles and case studies. Safety evaluation of food additives. Food toxicology. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
