| Food safety management and sustainability of food production systems. Food safety management system standards. Codex Alimentarius Commission guidelines for the Hazard Analysis Critical Control Point (HACCP) system. Application of HACCP principles to food production processes. HACCP certification of food businesses. Maintenance of HACCP systems and food safety culture.Causes and types of food waste and food losses. Post-harvest physiology. Postharvest management for loss reduction: environmental control, commodity treatments, simple postharvest techniques. Packaging. Quality and safety of horticultural products (global GAP, MAURIGAP). Food spoilage. Food preservation techniques. Raw material preparation. Processing of fruits and vegetables. Processing of milk, egg, meat, poultry and seafood products. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
