Food Safety Systems (SVUEK_020)
About Study Course
Objective
The aim of the study course is to gain the student's understanding of the principles of ensuring food safety in the food chain, as well as to acquire knowledge and skills to evaluate the efficiency of the company's food safety (HACCP) system while practicing at the Food and Veterinary Service.
Prerequisites
Knowledge in biochemistry and nutrition.
Learning outcomes
Upon completion of the study course a student acquires basic knowledge on the food safety/HACCP principles in the food processing company processes, is able to find, systematise, explain the level of execution of the particular criteria in the food processing company and draw the conclusions.
Upon completion of the study course a student acquires and improves his skills to apply knowledge in the study practice in the Food and Veterinary Service “Food turnover and monitoring policy in Latvia”. Student acquires practical skills of the work of a food inspector and is able to practically discover, infer and substantiate suitability of the food processing company`s safety system and its compliance to the food safety legislation.
Student will be able to acquire and analyse information and to show that he knows how to solve the problems connected with the necessary monitoring measures in the food turnover corresponding to the requirements of the legislation of the field and public health formulations.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Public Health, SVF | 6 | Bachelor’s | Required | Sanita Sazonova |
