Module-Food Safety and Quality Management-Component:Food Hygiene and HACCP

Food Hygiene and Hazard Analysis and Critical Control Points (HACCP) is  a four credit course and one of the components of the module of Food Safety and Quality Management System. It aims to equip the students with knowledge and skills that are required to apply in agri-food chain to control food safety hazards and associated risks.

The course will deepen knowledge and skills of the students in the following

1. Food Safety hazards and risks

2. Implementation of prerequisite food safety programs to control food safety hazards and risks

3. Implementation of Food Safety System based on Hazard Analysis and Critical Control Point (HACCP) to identify, evaluate and control food safety hazards