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
3/1/2021 3:08:49 PM