FOOD QUALITY ASSURANCE

Catalog description

This course is aimed at students of the Food Technology and Hygiene program, which provides them with practical knowledge and experience in food quality management systems. The course provides the fundamentals to effectively manage the security of the food supply chain from sourcing and production to distribution. During the course, students will learn the components related to the evaluation and control of food safety risks through the application of the principles of Good Management Practices (GMP), Hazar d Analysis and Critical Safety Points. Control (HACCP, in English), Sanitation Standard Operating Procedures (SSOP, in English) and risk assessments from the perspectives of governments and local and international organizations. Students are provided with an in-depth understanding and application of the process used to develop, implement, and maintain a food safety preventive control plan through lectures and collaborative and cooperative work. Through active learning activities in the different sessions, c ase scenarios and real examples are presented, complemented with theoretical sessions with the intention of raising students' critical thinking, scientific and quantitative reasoning skills. In addition, they are facilitated in the development of related s kills such as communication, technological competence, information and innovation skills, ethics and diversity, and teamwork. At the end of the course, students will receive HACCP and GMP implementation certifications.