2.2 Food Safety and Quality

Categories: 2. Prototype
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About Course

Knowledge and skills
Students will gain knowledge about Good Hygienic Practice and Good Manufacturing Practice applied in food industries. Students will be able to evaluate the hazards and safety aspects of food products.  

Teacher and organization
Małgorzata Nowacka
Warsaw University of Life Sciences, Poland
Veronica MT Lattanzio, Nunzia M Cito
National Research Council of Italy, EU Food Safety Platform, Italy

What Will You Learn?

  • The aim of the course is to familiar students with the topic of hazards related to food. Information about GHP (Good Hygienic Practice) and GMP (Good Manufacturing Practice) are shortly presented.

Course Content

Food Safety and Quality

  • Hazard types in food
    24:49
  • QUIZ 1
  • Good hygiene practises Good manufacturing practises
    34:43
  • QUIZ 2
  • The EU Food Safety System: context, dynamics and perspectives for Youths
    37:51

YouAreIn

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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