Food Safety Management refers to the systematic implementation of procedures, processes, and regulations to ensure that food products are safe for human consumption. It encompasses every stage of the food supply chain, from production and processing to distribution and consumption. Effective food safety management is essential for protecting public health, maintaining consumer trust, and complying with legal and regulatory requirements. Food Safety Management is a critical framework that safeguards public health, enhances product quality, and ensures compliance with global standards. The Food Safety Management course is designed to provide students with comprehensive knowledge, practical skills, and competencies necessary for implementing and managing food safety systems in compliance with international standards.
The main objectives of the course include: Understanding Food Safety Principles - Provide theoretical foundations on biological, chemical, and physical hazards in the food supply chain, understand the principles of the HACCP system (Hazard Analysis and Critical Control Points) and its implementation, introduce standards and systems such as HACCP, ISO 22000, Codex Alimentarius, GHP (Good Hygiene Practices), and GMP (Good Manufacturing Practices), develop effective strategies for traceability, quality control, and handling complaints, learn how to apply legislative norms in practice and prepare for audits, master processes related to cleaning, disinfection, and hygiene in food production facilities, promoting Sustainability in the Food Industry.
Knowledge: The student will gain general and practical knowledge about the importance and function of the HACCP food safety system and good manufacturing practice, students will gain knowledge about the principles and specifics of cleaning, disinfection, disinsection and rodent control in food operations.
Skills: The student will gain cognitive and practical skills. The student will be able to independently apply the requirements and methodology of risk analysis, determination of critical control points and criteria, identify procedures for validation and verification of the HACCP system, apply the principles of control of the established HACCP system and keep it in practice.The student will be able to master the special requirements of food safety standards for good manufacturing practice in the present with food practice.
Competences: The student is competent to apply, manage and control the HACCP system and good manufacturing practice in food companies. The graduate will gain independence in solving specific problems in the field of sanitation in food operations. The graduate is characterized by the ability to interpret the knowledge gained in the creation of sanitation programs in food operations.