The course aims to provide the methodological tools and knowledge necessary for food quality and Food safety insurance management in the food industry. A practical situation allows the mobilization of the knowledge acquired through the development of food safety system in companies.
Online courses: Students acquire knowledge in different types of food hazards, food quality and safety. They can understand the importance of food safety and quality for trading and food risk management at different levels.
Practical part: Students work in groups of 3 or 4 on identifying the food hazards in food products and develop the food safety system to prevent the food hazards as following:
- Importance of food quality and food safety for consumers and food trading
- Overview the different types of food hazards, sources of contamination and potential risks of these hazards
- Food safety guidelines (GHP-GMP, HACCP, ISO etc.)
- Food safety at national and international levels
This course include 4 mains module as the following:
Module 1: Introduction to biological hazards in food and risk assessment
- Seq 1: General overview of biological risks in food
- Seq 2: Methods for controlling the microbiological quality of foods
Module 2: Introduction to chemical and physical hazards in food and risk assessment
- Seq 2.1: General overview of physical risks in food and methods for evaluating the physical risks in food and their validation
- Seq 2.2: General overview of chemical risks in food
- Seq 2.3: Methods for evaluating the chemical risks in food and their validation
Module 3: Food safety standards
- Seq 3.1: Good hygiene and manufacturing practices in food production, processing and distribution companies – Principles of a HACCP plan (hazard analysis, critical control points).
- Seq 3.2: National standards of food safety (Cambodian Quality seal,…)
- Seq 3.3: Overview of different food safety management systems (BRC, IFS, SQF, ISO22000,). Introduction to the principles of quality management applicable in the food industry (ISO9001). Signs of quality in the agro-food sector
Module 4: National and international case studies
- Seq 4.1: Food fraud
- Seq 4.2: Risk assessment in food safety
- Seq 4.3 : Case studies in food safety control
