| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: 3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. 7-point scale, external examiner | ||||||||||||||||
| Organisation of Teaching | Circa 30% lectures, 50% theoretical exercises, and 20% seminars. | ||||||||||||||||
| Block Placement | Block 1 Week Structure: B | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Restrictions | None | ||||||||||||||||
| Course Content | |||||||||||||||||
| The course will introduce the concepts of food safety management by a detailed reading of the system ISO 22000, and it will give insight into the use of HACCP (Hazard Analysis and Critical Control Points) for the management of food safety. Furthermore, it will comprise EU-legislative demands for safety of agri-food products comprising: Introduction to the legal system, principles in the general food law, principles of self control, risk analysis on food, international food trade, codex alimentarius, traceability, EU-regulations on the hygiene of foodstuffs, and EU-regulations on the official food control. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| Lectures, theoretical practicals, and seminars. The lectures introduce theoretical and pratical aspects of international food legislation and systems on food safety management. The theoretical practicals and seminars will help the students to interpret and obtain an understanding of the above mentioned aspects. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| The main objective of this course is to provide the students with knowledge on international food safety management systems and food legislation. After completing the course, the students should be able to: Knowledge: - Describe the legal requirements of self control in food companies. - Describe food safety management using HACCP according to international systems on food safety management (e.g. ISO 22000, BRC, IFS). - Show overview of how the above mentioned food safety management systems can be applied in the food industry in order to comply with international legal requirements. Skills: - Apply HACCP for food safety management. - Compare the different food safety management systems as to similarities/differences and strengths/weaknesses. - Communicate orally problems and solutions within food safety management. Competences: - Evaluate whether existing and new control strategies are appropriate in order to achieve safe foods. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Alli, I. (2004): Food Quality Assurance - Principles and Practices van der Meulen, B. and van der Velde, M. (2008): European Food Law Handbook DS/EN ISO 22000:2005:Food safety management systems - Requirements for any organization in the food chain | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Nils Arneborg, na@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33266 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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