Duration
12h Th, 36h Mon. WS
Number of credits
| University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years) | 3 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
The course provides an understanding of how to practically control risks in the food industry and to grasp elements of the ISO 22000:2005 standard by establishing an exercise oriented towards hazard analysis.
Learning outcomes of the learning unit
Understand and apply the hazard analysis method as prescribed by the Codex Alimentarius and by the ISO 22000:2005 standard
Prerequisite knowledge and skills
UE1 of the risk management part
See general conditions of access to this certificate
Planned learning activities and teaching methods
Theoretical course.
Group exercises
Report to teachers
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Further information:
Face-to-face and supervision
Course materials and recommended or required readings
Platform(s) used for course materials:
- eCampus
Further information:
* Courses from previous EUs
* The ISO 2000:2005 standard
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Continuous assessment
Further information:
Evaluation during the report: originality of solutions, understanding of the method and argumentation
Work placement(s)
Organisational remarks and main changes to the course
? Attendance at practical and tutorial work is compulsory
Contacts
Prof. Véronique Delcenserie (Veronique.delcenserie@uliege.be )
Dr Nicolas KORSAK (nkorsak@uliege.be)
Christine Bal, Secrétaire du département des Sciences des denrées alimentaires : (christine.bal@uliege.be)