| Course title | |||||
| 食品安全管理学 [Management of Food Safety] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 4～ | Semester | Spring | |
| Course type | Spring | Course code | 01VN4605 | ||
| Instructor(s) | |||||
| 佐藤 至（岩）, 大森 啓太郎, 永岡 謙太郎 [SATOU Itaru, OHMORI Keitaro, NAGAOKA Kentaro] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| Management of Food Safety is an advanced program of the Food Hygiene. This subject focuses on the hygiene management system from farm to table to ensure food safety. |
| Expected Learning |
|
To understand hygiene management system at each stage of the food supply processes from farm to table. To learn appropriate crisis communication from past cases. |
| Course schedule |
|
1. Outline of food hygiene, Administrative organization for food hygiene 2. Food hygiene management system (1) 3. Food hygiene management system (2) 4. Hazard management 5. Crisis communication (1) 6. Standard for food ingredient and labeling (1) 7. Standard for food ingredient and labeling (2) 8. Wild animal meat hygiene 9. Irradiated food 10. Radioactive contamination of food 11. Hygiene management at farm (1) Animal welfare 12. Hygiene management at farm (2) ISO & JIS 13. Hygiene management at farm（３）Farm HACCP &GAP 14. Crisis communication (2) 15. Examination |
| Prerequisites |
| Required Text(s) and Materials |
| No text |
| References |
| Assessment/Grading |
| attendance, report and examination |
| Message from instructor(s) |
| Course keywords |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 6/15/2018 3:11:05 PM |