Course Title: Food Safety Management Systems

Prerequisite: -

Targeted group: Food health and safety students

Credits: 2

Second Semester of 2015-16

Course Duration: One semester

Location: Nutrition Department/Faculty of Medical Sciences

Level: Master's degree

Course type: Theory and practical

Professor: Dr. Asma Afshari

 

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Overall Objective:

Familiarization of students with the accurate methods of producing GMP and HACCP in food workshops and factories

Specific Objectives:

Theory:

·         General principles of food health and safety

·         Recognition of applying proper methods in production (good manufacturing practice)

·         Recognition of accurate health methods (good hygiene practice)

·         Recognition of accurate agricultural methods (good agriculture practice)

·         Recognition of accurate lab methods (good laboratory practice)

·         Recognition of complementary systems such as HACCP and ISO9000 

Practical:

Recognition of the production line in various food factories, control points, critical control points, monitoring, evaluation, and audit of HACCP system  

 

Contents and Order of Presentation:

(Titles and outlines of the educational materials required to attain the semester's objective, including theoretical teachings and practical skills)

Session	Date	Titles	Executors
1	14.2.16	General Principles of Food Health and Safety
2	22.2.16	Recognition of Good Manufacturing Practice
3	29.2.16	Recognition of Good Manufacturing Practice
4	7.3.16	Recognition of Good Laboratory Practice Recognition of  Good Agriculture Practice
5	14.3.16	Recognition of Good Hygiene Practice
6	3.4.16	Recognition of Good Laboratory Practice
7	10.4.16	Proper control of Sewage Disposal
8	17.4.16	Pest and Vermin Control
9	25.4.16	Personal Hygiene
10	3.5.16	Health during Storage and Transportation
11	10.5.16	HACCP (Part One)
12	17.5.16	HACCP (Part two)
13	25.5.16	ISO22000
14	1.6.16	Familiarization with HACCP and ISO9000
15	8.6.16	Factory Visit
16	15.6.16	Factory Visit

 

Teaching Method:

Lectures, discussions, question-and-answer

Student Evaluation Method:

Final exam, active participation in class, presenting practical work report

References:

1. Bryan, F.L. Hazard analysis critical control evaluation. WHO publication. Latest edition.
2. Mayese, T. and Mortimore, S. making the most of HACCP. CRC Press. New York. latest edition.
3. Marriot, N.G. Principles of food sanitation, AN Aspen Publication. Latest edition.

4.      Arvanitoyannis, I.S. HACCP and ISO 22000: Application to Foods of Animal Origin, John Wiley & Sons Publication, 2009.

5.      Khanghahi Abyaneh, Hamid; Jalali, Mohammad Reza; Akbarian, Mahmoud; 2005, Comprehensive Guide to HACCP in Food Industry; ACECR publications

6.      Shavikloo, Gholamreza; 2008; Application and Execution of Hasab in Food Industry, Naghshe Mehr publications

Prepared by:

Dr. Asma Afshari, Assistant Professor of Food Health and Safety, Faculty of Medical Sciences