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Our Degree Programs
Establishment
Teaching content
Food Industry sciences
Training officer(s)
T.ZBANTAS
Présentation
Goal
Know how identifying, understandind and controling dangers and risks in food sciences
Know how implementing an HACCP system
Know how implementing an HACCP system
Presentation
Food poisoning, food crisis (BSE, dioxin...) : epidemiology and management of crisis
Concepts of risks, dangers, gravity
Clinical effects
HACCP method : hasard analysis and control
Good practices of hygiene
Control organization
Management of food safey : standards IFS, BRC, CCvD, ISO 22000
Reglementation (standards, decrees...)
Concepts of risks, dangers, gravity
Clinical effects
HACCP method : hasard analysis and control
Good practices of hygiene
Control organization
Management of food safey : standards IFS, BRC, CCvD, ISO 22000
Reglementation (standards, decrees...)
Modalités
Forms of instruction
Cours
Travaux dirigés
Organization
| Type | Amount of time | Comment | |
|---|---|---|---|
| Independent study | |||
| Estimated personal study time | 32,00 | ||
| Face to face | |||
| Lecture | 24,00 | ||
| Case Studies | 16,00 | ||
| Overall student workload | 72,00 | ||
Evaluation