FOOD SAFETY AND PROTECTION RELATED TO PUBLIC HEALTH

Catalog description

The FOOD 250 course studies the relationship between food safety and protection related to public health. Emphasis is given to the chemical, biological and physical agents and factors that constitute a risk to human beings. The course starts with a historical and political background that includes regulatory agencies and historical events or cases that impulse the creation of the HAACP. Provide the student with an introduction to the Hazard Analysis Critical Control Points (HACCP) principles and their impor tance in the prevention of biological, chemical or physical alteration of food. The course provides up-to-date information on current topics in food safety regulations, issues and control of potential risks. Sources, pathways of transmission, exposure dose relationships, adverse health effects and discussed, giving special attention to susceptible populations. The principles and methods of risk assessment and risk management are identified and applied throughout the course as a unifying theme.