of Foodborne Hazards (15 credits)
The management of foodborne hazards in food processing environments can be a major challenge faced by food manufacturers, distributors and retailers globally and across the entire supply chain. This course aims to develop students' understanding of practices to limit the impact of foodborne hazards in food production environments. Through the course materials, students are enabled to evaluate the processes involved in the preparation, production and handling of food in relation to their potential to cause harm to the consumer due to the presence of potential hazards.
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