Single-Course Dansk 5 ECTS

Food safety and HACCP: Raw materials to product

Overall Course Objectives

Students: i) develop competencies within raw material properties and food production at a level that will enable them to design a food safety management system in the food industry, ii) gain knowledge about the relevant hazards associated with raw materials and in food production lines, iii) understand how raw material and product properties can be related to subsequent food safety and hygiene, iv) identify critical control points for food safety (including HACCP), v) consider innovative solutions to reduce energy consumption and food waste in balance with food safety considerations.

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Illustrate a food production lines with various “unit operations” and outline these in a flow diagram from raw materials to product
Describe safety and quality aspects of raw materials
Identify and assess potential hazards in various food production lines
Evaluate the importance of general hygiene, cleaning and good workflows in a production
Discuss principles and role distribution in HACCP and prepare a HACCP-based food safety management system for a food production line
Identify relevant national and international regulations for food
Assess the concept of “risk” in relation to microbiological hazards in raw materials and foods, as well as how risk is related to legislation, including threshold values
Summarize challenges in relation to sustainable food production and propose innovative solutions without compromising food safety

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Combination of lectures, exercises and project assignment (report)

Nao Takeuchi-Storm

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Tina Beck Hansen

Contact or read more about Tina Beck

See info in Danish

Minimum: 10, Maximum: 40.

Please be aware that this course has a minimum requirement for the number of participants needed, in order for it to be held. If these requirements are not met, then the course will not be held. Furthermore, there is a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.

See course in the course database.