Postgraduate Diploma in Food Safety
Food Safety Fundamentals and Principles (FSC 01)
This course provides an overview of the fundamental concepts and principles of the food safety and how it can affect the business operation methods. Introduction and definitions of concepts related to food safety perceptions of risks National and international food safety control institutions, their roles and responsibilities Microbiological, Chemical and physical aspects of food safety Hygienic requirements.
Principles of quality management (PQM22)
This course provides the delegates with an understanding of quality and management principles. It discusses the evolution of management and its importance in the global environment. The course guides delegates to understand about quality concepts as well as the quality of improving processes.
Food Safety Technologies and Inception (FSC 03)
This course aims to provide a program that point out the relation of food production techniques with the safety of the product. Also to develop theoretical and practical competencies for the assessment the food safety risks related to food production technologies. The module will address principal factors affecting the agriculture and animal production systems as well as their characteristics and growing cycles. The module will tackle the novel technologies, characteristics of Genetically Modified Plants will be explained, as well as the transformation process and the related local regulations. GAP and EUROPCAP measures will be addressed.
Advanced Topics in Food Safety Risk Management (FSC 07)
A food safety system is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. Risk analysis and assessment is the one of the scientific evaluation of known or potential adverse health effects resulting from human exposure to food-borne hazards.
With risk analyses food safety systems can be strengthened and food-borne illnesses can be reduced. This course addresses Risk Analysis and Management, Food Safety Culture and HACCP.
Food Laws and Legislations (FSC 08)
The production, processing, distribution, retail, packaging and labeling of food stuffs are governed by a mass of laws, regulations, codes of practice and guidance. This course surveys the role of international agencies in the application of food laws and legislations (WHO, FAO, Codex, ISO). It also presents different requirements and measures of food safety management.
In addition, the course covers other topics such as food defense, tampering, food-borne diseases outbreak investigation, environmental assessment.
Auditing and Assessing Food Safety Management Systems (FSC 09)
The aim of this course is to provide knowledge about the international food safety management systems initiatives, standards and schemes as well as audit and assessment. This course provides students with the principles, processes, and techniques used for the assessment, management and improvement of Food Safety Management System (FSMS).
Experienced instructors guide students through the role of an Auditor in planning, conducting, reporting, and following up an audit by interpreting the requirements of FSMS.