Food Safety training module

Food Safety for Products of Animal Origin – International and European Management and Controls

 

Week  1:  Framework  and  concepts  –  lectures  and  working  groups,  case studies

  • Principles, organization and construction of the European Food Law
  • The importance of hygiene basis: Good Hygiene Practices (GHP) and PRP (PreRequisite Programs)
  • Up-to-date data on biological (emerging pathogens), physical and chemical hazards, allergens
  • Risk Assessment: principles and practical implementation
  • Technological ways to control hazards in major animal products (meat, milk, egg, poultry)

 

Week  2:  Tools  for  sanitary  risk  assessment  and  management  –  lectures, case studies, field visits

  • Hazard Analysis & Critical Control Point (HACCP) system
  • Microbiological analysis (regular criteria, on-checks)
  • Food microbiology fundamentals

 

Week 3: International and European Governance – European study tour to Brussels, Paris and Roma

  • International standard setting process
  • European organization in the food safety sector
  • Tools for International cooperation in the food safety sector