Compulsory Courses

Author: Date:27-11-2007 Hits:


Objectives and Requirements:  

This course introduces students to the basic principles involved in the implementation of Hazard Analysis and Critical Control Points (HACCP) to the food-producing and food service organizations. HACCP is a food safety and self-inspection system that is widely accepted and used internationally by industry, consumer groups and regulatory bodies, while good manufacturing practices (GMPs) are the measures that are used to control operational conditions.
Upon satisfactory completion of this subject, students should:
  1. comprehend the history and evolution of the HACCP system, and how good manufacturing (GMPs) are used to address the hazards that exist within the food processing and food service industries.
  2. understand the seven principles involved in the application of the HACCP system, and to provide the knowledge and background necessary to implement a HACCP plan.
  3. be able to apply the principles of HACCP to the food processing and food service sectors, within a team environment
  4. have developed or enhanced their ability to work as part of a group or team
The key points of this course are:
  • Comprehensively understand the 7 HACCP principles and how to use it in varies food manufacturers
  • The relationship of GMPs and HACCP
  • To learn how to design HACCP plan using a practical model

Credit(s): 3

Prerequisite Course(s): Food Microbiology, Food Processing and Preservation

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