 | | |
| VETE2038-1 | Hygiene and management systems of food safety
|
|
| Duration : | 40h Th |
|
| Number of credits : |
|
|
| Lecturer : | Véronique Delcenserie |
|
Language(s) of instruction :
|
| French language |
|
Organisation and examination :
|
| All year long |
|
Course contents :
|
| This course will focus on the key role that the veterinarian plays in food safety through the sanitary control of major categories of food from animal origin. The approach will be integrated in the legislative context from the White Paper on Food Safety to the promulgation of the "Hygiene package" in 2004.
The course is divided into five modules:
- General Introduction and historical context
- General Food Law: European Regulation 178/2002 and "Hygiene Package":
o European Regulation 852/2004
o European Regulation 853/2004
o European Regulation 854/2004
- Good hygiene and manufacturing practices from primary production to processing and distribution
- HACCP approach using Codex Alimentarius and ISO22000
- Food safety and quality management systems: BRC, IFS, SQF, ISO9001, quality labels, certificates of compliance and other designations used in the food industry. |
|
Learning outcomes of the course :
|
| The main objective of the course is to demonstrate that an integrated approach is necessary in order to better manage food safety and quality. First, the legislative context must be known and, secondly the concepts of microbiology, technology, risk assessment (chemical, physical or microbiological) to control food safety, must be used.
By the end of this course you will be able to:
- Know and understand the obligations (legislation) imposed on the different actors in the agrifood sector.
- Know and understand the existing control measures (Good hygiene practices and manufacturing, HACCP plan, food safety and quality management systems) to minimize or prevent contamination and deterioration of food.
- Develop a HACCP plan for a food company or improve an existing HACCP plan. |
|
Prerequisites and co-requisites/ Recommended optional programme components :
|
| |
|
Planned learning activities and teaching methods :
|
| |
|
Mode of delivery (face-to-face ; distance-learning) :
|
| 40 hours of theoretical course |
|
Recommended or required readings :
|
| |
|
Assessment methods and criteria :
|
| Oral examination based on the material given in class. A HACCP plan should also be criticized and amended. |
|
Work placement(s) :
|
| |
|
Organizational remarks :
|
| |
|
Contacts :
|
|
- Pr. V. Delcenserie, in charge of teaching
Chritine Bal, secretary
Liege University, Faculty of Veterinary Medicine ; Food Science Department
Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium
tel : +32-4-366 45 19 (40 40)
fax : +32-4-366 40 44
E-mail:
- veronique.delcenserie@ulg.ac.be(s.dehard@ulg.ac.be)
-
Christine.bal@ulg.ac.be
website : http://www.dsda.ulg.ac.be/
|
|
