RISK MANAGEMENT AND HACCP IN THE FOOD CHAIN
Learning outcomes of the course unit
Students will learn how to compile internal control plans for real situations, of frequent occurrence in the various sectors of the agriculture and food chain. These sectors include: primary production, logistics, distribution structures, and retail sales.
Knowledge of chemistry, biochemistry, toxicology, food microbiology.
Course contents summary
Procedures for the compilation of internal control plans, applying concepts of danger, risk, monitoring, non-conformity, and assessment. In addition, students will study topics relating to risk analysis. Plan compilation is studied utilising real examples from the agriculture and foods sector.