Course title
食品安全管理学   [Management of Food Safety]
Course category		Requirement		Credit	2
Department		Year	4～	Semester	2nd
Course type	2nd	Course code	01VN4605
Instructor(s)
佐藤 至（岩）, 石原 加奈子   [SATOU Itaru, ISHIHARA Kanako]
Facility affiliation	Faculty of Agriculture	Office	afjgxte/L1151	Email address

Course description

Based on the general theory of public health and food hygiene, you will learn hygiene management systems in each process from Farm to Table to ensure food safety, as well as the labeling system and the crisis communication.

Expected Learning

Explain the hygiene management on the farm for food safety. Explain the hygiene management systems and standards for food safety. Explain the labeling system for food safety and appropriate crisis response.

Course schedule

1. Current status of food hygiene, food hygiene administration 2. Food hygiene management system (1) 3. Food hygiene management system (2) 4. Hazard control 5. Crisis Communication Exercise (1) 6. Food Standards and Labeling (1) 7. Food Standards and Labeling (2) 8. Sanitary management of wild animal meat 9. Parasites in food and their countermeasures 10. The problem of radioactive contamination of food 11. Hygiene management in farm for food safety (1) ISO and JIS standards 12. Hygiene management in farm for food safety (2) Farm HACCP and GAP 13. Animal welfare on the farm 14. Crisis Communication Exercise (2) 15. Examination

Prerequisites

Required Text(s) and Materials

References

Assessment/Grading

Attendance status and final exams are evaluated comprehensively.

Message from instructor(s)

Course keywords

Office hours

Remarks 1

Remarks 2

Related URL

Lecture Language

Japanese

Language Subject

Last update

2/21/2020 4:08:43 PM