On completion of this subject the student should be able to:
1. Understand food safety and its significance to public health, global food trade and security, and associated advanced food issues;
2. Explain diverse biological, chemical and physical hazards in foods and emerging threats including risk analysis in the food chain;
3. Apply principles of Hazard Analysis Critical Control Points (HACCP) in food safety and quality systems;
4. Understand of food standards and regulations in relation to national food control and global food trade.
Food safety: importance of safe foods to public health, global food trade and security, impacts of unsafe foods, magnitude and trend of food borne illnesses in PNG and globally; Roles and functions of stakeholders to food safety in the food supply chain; Application of HACCP principles, pre-requisite programs, good manufacturing practices (GMPS) and sanitation and standard operating procedures (SSOPS); Incorporation of HACCP principles into existing QA systems; Advent of ISO 22000 food safety system; Biological, chemical and physical hazards associated with foods; Risk analysis of food safety hazards and emerging threats in the food chain; Food standards and regulations: national, regional and global standards and regulations that govern food activities in the global food trade and organizations responsible for setting these standards and regulations; Sanitary and Phyto-sanitary (SPS) and Technical Barriers to Trade (TBT) agreements, other trade agreements; The national and international food laws and mandatory standards, litigation for food producers; The importance of national food control system and its significance to food safety in the food supply chain.
Wallace, C. A., Intermediate HACCP, a text for intermediate HACCP courses and reference for the implementation of HACCP in catering and food retail operations, Highfield, Doncaster, UK, 2009.
Departmental course notes.
Continuous assessment 100%
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