FHM-51802 Food safety E modules for European Masters - A basics

Course

Credits 2.00

Teaching methodContact hours
E-learning material0
Course coordinator(s)dr. ir. MW Reij
Examiner(s)dr. ir. MW Reij

Language of instruction:

English.

Assumed knowledge on:

Basic knowledge of food science, food processing or food technology.


Continuation courses:

Food safety E modules for European Masters – B advanced; Food safety E modules for European Masters – C advanced

Contents:

Introduction to microbial hazards in food, hygiene and the Hazard Analysis Critical Control Points (HACCP) system. This course may can serve as a refresher for participants with a background in food processing or food technology at BSc level.

Learning outcomes:

- relate pathogenic bacteria to the food products in which they commonly occur and vice versa.;
- describe the effects of temperature, water activity, pH, gaseous atmosphere, and redox potential on bacterial growth;
- explain the different levels of zoning used in food factories, and when and how to apply zoning;
- understand the seven principles of the Codex Alimentarius approach to HACCP;
have an overview of the appropriate level of detail that is needed in a HACCP plan.

Activities:

The course consists of three interactive E modules containing reading materials and closed questions /multiple-choice assignments with integrated feedback. Digital case studies on outbreak investigation and HACCP.

Examination:

Completion of E modules on digital platform is required. No exam.

Literature:

All materials are available online on a learning platform.