2 days ago Services Lakki 5 views Reference: 10015716
Food Safety & Quality Management Program offers the opportunity to equip students with adequate theoretical and practical knowledge related to food safety and quality management systems. The program will be helpful in developing technical skills focused on ensuring the safety and quality of food products in terms of chemical spoilage and microbial contamination in compliance with the national and international food laws and regulations. This program will foster the acquisition of leadership, managerial, and teamwork skills required for achieving success in different professional settings.
Advanced topics related to food safety and quality including current issues regarding microbiological and viral threats from food, and the mitigation of bio-logical and physical threats through the use of HACCP, ISO and SQF standards. Impacts of recent
regulations, such as the Food Safety and Modernization Act of 2011 and the Bioterrorism.Act of 2002 on food production and distribution will be discussed. Allergen control, modern plant sanitation techniques and pest management will also be covered. Methods of statistical process control as related to maintaining constant product quality will be explained. Advanced sensory techniques related to product matching and flavor profiles will be included as related to product quality. The course is delivered through WSU’s online delivery system, “Angel.” It contains fifteen weekly units, including lectures, video
clips and web links.
After completing this course, the student will be able to:
- recognize and identify basic food science concepts and terminology used by
professionals in the nutrition, foods, foodservice and food science fields.
- understand the multiple functions of regulatory agencies in the US
- understand the sources of foodborne risk.
- understand basic principles of HACCP, SQF and ISO and sanitation in general.
- understand selected laws and regulations pertaining to food processing.
- be able to apply sensory evaluation techniques to the study of food.
This course will introduce the biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean in place, clean out of place, sanitizers and their characteristics, GMPs, HACCP, food composition of certain hazardous food, commodities storing , food quality and deterioration, food intoxication, food poisoning and all food borne illness.
Upon completion of this course, the student should be able to:
Define the terms food safety, food poisoning, foodborne illness, contamination, cross contamination, potential hazardous food hazard, GMP, HACCP.
Describe the best practices to ensure the proper hygiene.
Now how to conduct ISO, GMP, HACCP and other mentoring system and quality control.
Understand how to make the correction actions during manufacturing food stuffs to ensure food safety and hygiene.
Able to differentiate between food poisoning, food intoxication and between different pathogens which cause food borne illness.
Customer complaint investigation.
Raw materials buying.
Know the supervisor’s responsibilities when dealing with health enforcement officers.
Understand due diligence.
Know the correct levels of temperature control, lighting and ventilation.
How to supervise the safe disposal of contaminated waste.
Methods of checking, verifying, and recording food temperatures.
Keeping accurate staff training records.
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Contact : , ,
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