The aim of this module is to provide upgraded knowledge for the food safety management, risk management of food hazards,according ISO 22000:2005, HACCP system, and Good Manufacturing and Hygienic Practicies ( GMPs/ GHPs) based on the principles of food hygiene control regulated by the Codex Alimentarius.
After successfull completion of the module the students wiil be able to:
- identify the global standardfor food safety management systems - ISO 22000:2005 and to apply it to practice, alone or integrated with other standards ISO 9001:2015, BS OHSAS 18001:2007 and others;
- know the principles and structure of the HACCP system;
- prepare, mentaine and update the documentation of HACCP system and GMPs/ GHPs;
- amiliar and use of the principles of audit as a scientific aproach for food risk management;
- analyze the hazards and to assess the seriosness and the probability of risk;
- expane how to manage the food quality and food safety;
- integrate the principles of ood quality and safety into the real food processing practicies.
