Food Safety Management Systems
| Course Code | FST-324 |
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability: | Open |
| Description: | The course introduces food safety for the food manufacturing industries. The course presents a general overview of food safety topics, establishing the desired product safety and reliability and the conditions necessary to achieve them; pre-requisite and HACCP; developing the HACCP plan, standard operating procedures (SOPs), HACCP audit, overall view of a HACCP program. It provides theoretical concepts and practical experience in the design of food safety systems, and exposes students to Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) approaches taken in food-producing organizations. |