Objectives and competences

The main objective of the module is to educate students about requirements of food safety and different risks in agro- food production and processing. Student will recognize basics of design and implementation of food safety system like HACCP, risk management and modeling of safety and quality in food production. They will become acquainted with different standards, certification schemes and the process of control and assessment. Within the course students will develop the ability to critically evaluate the state of safety in food establishments and learn the necessary tools to work with.

Content (Syllabus outline)

- Definition of food safety systems along food supply chan. - Recognition of importance of HACCP system and understand 7 main principles of HACCP system. - Incorporation of principles of related quality systems. - Recognize the factors that affect food quality and implementing quality management systems in all levels food-processing industry. - Determining critical control points (CCP) in the processing with the highest risk of contamination based on the hazard analysis of biological, chemical and physical risks. - Determining the appropriate measures for decreasing the contamination hazard to an acceptable level. - Recognizing each processing step in accordance to the risk of contamination. - Recognizing and determination critical levels and tolerance for each CCP in the monitoring system for each CCP. - Recognizing the methods for implementing correction measures in the case of exceeding critical levels. - Implementing good manufacturing practices in the laundry in order to fulfil external demands and regulations concerning food safety programs. - Recognize and understand audit principles for HACCP system (internal, external auditing). - relevant EU legislation - good practices along food supply chian ie. GMP,GAP, GHP - Impact of method of agricultural production (organic, integrated, conventional) on safety. - Presentation of different international and national standards (Eurep GAP, AMA Gute Siegl, BRC, SQ, IFS, for organic farming IFOAM, NOP and JAS) and requirements for fulfilling. Development and ways of introduction different certification schemes in production. - Inspection and certification according to international standard SIST EN 45011. - Introduction with requirements and procedures for recognition of special agriculture products - protected designation of origin (PDO), protected geographical indication (PGI), products with quality standards that are higher than those laid down by national or Community legislation. - Definition of quality based on case study (vegetables, fruit, meat, dairy products)

Learning and teaching methods

Lectures, - practicals/tutorial, - project work, - field work.

Intended learning outcomes - knowledge and understanding

Knowledge and understanding: At the end of the course students will be able to: - Understand definitions about food quality and safety requirements in concordance to the production and processing methods. - Design and implement HACCP in agro- food plants. - Understand and use good practices along the food supply chain like GHP, GMP and GAP. - Define quality of agricultural products based on case studies.

Intended learning outcomes - transferable/key skills and other attributes

Readings

1. Ian C. Shaw Food Safety: The Science of Keeping Food Safe PRINT ISBN: 9781119133667 E-TEXT ISBN: 9781119133681 Edition: 2, March 2019. 2. Michal Halagarda (editor), Ji Gang Kim (editor), Alexander Falenski (editor) Encyclopaedia of Microbiological Testing in Food Safety Management (3 Volumes) 1114 Pages SBN:9781785697432 3. Imprint:KOROS PRESS LTD Edition: 1, January 2019. 4. Eu Legislation acts from 2002 on starting with Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 ... 2002. 5. Prirocˇnik za postavljanje in vodenje sistema HACCP, Peter Raspor Editor, Publisher:Ljubljana : Slovenski Institut za kakovost in meroslovje : Biotehnisˇka fakulteta, Oddelek za zˇivilstvo, 2002. 800 pages.

Prerequisits

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