Risikoanalyse i fødevaresikkerhed

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The course provides a multi-disciplinary approach to risk analysis in food safety, which is widely recognized as the fundamental methodology that should support the development of food safety standards. Risk analysis is a structured, systematic process that examines the potential adverse health effects consequential to a hazard or condition of a food and develops options for mitigating that risk.

Risk analysis represents a structured decision-making process with three distinct but closely
connected components: risk management, risk assessment and risk communication. In the course, risk assessment cases from microbial and chemical food safety will be the main focus, but risk management and decision making will also be taught.

In the course, groups of 3-4 persons will be formed by the teacher, and each group will select one microbiological and one chemical case given by the teachers (e.g. Listeria in smoked salmon and lead in fish) on which they will perform risk assessments. On the basis of the risk assessment, they will provide proposals for prevention and control strategies.

Konfrontationstimerne vil bruges på at diskutere forskellige områder og eksempler (50%) og projekt arbejde med udgangspunkt i cases der gives af underviser (50%). Videos af forelæsninger vil bruges til forberedelse for konfrontationstimerne

Minimum 10.

Vær opmærksom på, at dette enkeltfagskursus har et minimumskrav for antal deltagere for at kunne oprettes. Du får besked om, hvorvidt kurset oprettes senest 8 dage før kursusstart.