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| STAL0004-1 | Food safety and quality management
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| Duration : | 18h FT, 18h Th |
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| Credits/ECTS : |
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| Holder(s) : | Marianne Sindic |
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| Language : | Langue française |
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| Course contents : | - Regulations in the field of food hygiene
- Microbiology awareness
- Good hygienic practices
- Cleaning and disinfecting principles
- HACCP : principles and practical examples |
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| Course objective : | To obtain basic knowledge about the implementation of a food safety system ; HACCP, BRC, IFS...
After completing the course the student is expected to
- master the European and Belgian legislation about foodstuffs hygiene,
- identify the potential contamination sources while analysing the dangers in HACCP study,
- set up good practices to prevent these contaminations,
- elaborate a cleaning/disinfection plan,
- initiate an HACCP study in companies. |
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| Organization : | Lectures : 18h
Field-study trip and visits : 18h |
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| Written notes : | Text book |
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| Assessment : | Written examination (100%) |
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| Contacts : | Sindic, Marianne (Chargée de cours)
Technologie des Industries agro-alimentaires
081 62 23 04
sindic.m@fsagx.ac.be |
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