This course examines food safety from the
perspectives of the consumer, the food industry and regulatory agencies. It
addresses chemical, physical and microbiological hazards. Example of risk
management tools will also be discussed. This course will focus on food safety
and quality management components and the tools used for quality control such
as control charts, acceptance sampling, Good Manufacturing Practice (GMP), Hazard
Analysis Critical Control Points (HACCP). The principles and practices of food
plant sanitation will also be covered.
- Teacher: John Yew Huat Tang