|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. MW Reij|
|Examiner(s)||dr. ir. MW Reij|
Language of instruction:
Assumed knowledge on:
Basic knowledge of food science, food processing or food technology.
Food safety E modules for European Masters – B advanced; Food safety E modules for European Masters – C advanced
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.
After successful completion of this course students are expected to be able to:
- 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.
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.
Completion of E modules on digital platform is required. No exam.
All materials are available online on a learning platform.