Duration
12h Th, 36h Mon. WS
Number of credits
| University certificate in food safety (non organisé en 2018-2019) | 6 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
This course enables to understand elements of the ISO 22000:2005 owing to the realization of an exercise in the field of hazard analysis.
Learning outcomes of the learning unit
Understand the hazard analysis method as prescribed by the ISO 22000:2005 international norm.
Prerequisite knowledge and skills
- Module 1: Biological risks related to food
- Module 2: Chemical risks related to food
- Module 3: Technology and technological processes to improve food safety
Planned learning activities and teaching methods
Theoretical courses : 8 hoursPractical exercices during 36 hours Debriefing and presentation in fornt of teachers: 4 hours
Mode of delivery (face-to-face ; distance-learning)
Face to face teaching and supervising
Recommended or required readings
- Courses of the preceding module
- The ISO 2000:2005 norm
Assessment methods and criteria
Assessment during the debriefing: understanding of the method, capacity of responding...
Work placement(s)
Organizational remarks
The attendance is mandatory Course available only on e-campus
Contacts
Dr Nicolas KORSAK, Lecturer, DVM, Master Food Science (DES SDAOA), PhD, diplomate ECVPH. 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 54 E-mail : nkorsak@ulg.ac.be website : http://www.dda.ulg.ac.be/ & http://www.wavfh.ulg.ac.be/