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Course : SYSTEMS FOR FOOD RISK MANAGEMENT

Course code : FOODQUAL110

SYSTEMS FOR FOOD RISK MANAGEMENT

FOODQUAL110  -  Stefan Dragoev

Course Description

Course

CoursCourse entitled Systems for Food Risk Management is designed to develop and build in Master's Degree students of Quality Food Control knowledge on the management of food safety. Students will learn about managing the risk of occurrence of food hazards out in ISO 22000: 2018 in the HACCP principles in the control of food hygiene regulated by the Commission in Codex Alimentarius. They will gain knowledge of good manufacturing practices (GMP-s) based on these principles. This course is structured in four sections. In the first one the students will be introduced to the international standard for food safety management ISO 22000: 2018 and its application in practice, alone or in integration with other standards such as ISO 9001: 2015, ISO 14001: 2015, ISO 45001: 2018 and so on.The second section discusses the principles and structure of the HACCP system. The third section is dedicated to the structuring of GMP-s documents based on statutory principles Commission of the Codex Alimentarius to the control of food hygiene. The fourth section is devoted to an audit by scientific method of risk management in food. Based on the acquired in-depth theoretical knowledge, students will expand their professional training in their specialty and will enrich their practical skills related to the management of food hazards and risks.e entitled Systems for Food Risk Management is designed to develop and build in Master's Degree students of Quality Food Control knowledge on the management of food safety.Students will learn about managing the risk of occurrence of food hazards out in ISO 22000: 2018 in the HACCP principles in the control of food hygiene regulated by the Commission in Codex Alimentarius. They will gain knowledge of good manufacturing practices (GMP-s) based on these principles. This course is structured in four sections. In the first one the students will be introduced to the international standard for food safety management ISO 22000: 2018 and its application in practice, alone or in integration with other standards such as ISO 9001: 2015, ISO 14001: 2015, ISO 45001: 2018 and so on. The second section discusses the principles and structure of the HACCP system. The third section is dedicated to the structuring of GMP-s documents based on statutory principles Commission of the Codex Alimentarius to the control of food hygiene. The fourth section is devoted to an audit by scientific method of risk management in food.

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