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| VETE2033-1 | Basis of risk analysis and quality management
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| Duration : | 9h Th |
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| Credits/ECTS : |
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| Holder(s) : | Georges Daube, Claude Saegerman |
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| Language : | French language |
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| Course contents : | Essentials about risk analysis and quality management in general and in the food chain |
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| Course objective : | · The student will be able to understand and criticize microbiological and chemical risk assessment related to foodstuffs of animal origin
· The student will be able to understand the concept of quality management and to explain how to implement such system in the food chain |
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| Prerequisites : | · The student would have previously followed a basic course of Epidemiology and Statistics. |
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| Written notes : | Copy of slides available via Web-CT
Reference books for Risk Analysis:
· Terminologie en matière d'analyse des dangers et des risques selon le Codex alimentarius. Ouvrage édité par l'Agence fédérale pour la Sécurité de la Chaîne alimentaire, Bruxelles, 46 pages.
· Application de l'évaluation de risques dans la chaîne alimentaire. Ouvrage édité par l'Agence fédérale pour la Sécurité de la Chaîne alimentaire, Bruxelles, sous presse.
· Analyse de risque. Numéro spécial. Epidémiologie et santé animale, 2002, n°41.
· Renwick et al. Risk characterisation of chemicals in food and diet. Food and Chemical Toxicology, 2003, 41, 1211-1271. |
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| Assessment : | · A written exam is organized. It consists in questions and sub-questions related to the course (a point when the answer is right). The questions deal with general principles and concepts, as well as risks analysis exercises. |
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| Contacts : | · C. Saegerman, Lecturer and coordinator
claude.saegerman@ulg.ac.be
· G. Daube, Professor
Georges.Daube@ulg.ac.be
· Secretary's office : ' 04/366-40-40 |
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| Remarks : | · The teaching is given by a multidisciplinary team of professors, of which two are diplomates of the European College of Veterinary Public Health. |
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