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)
寺嶋 淳（岩）, 石原 加奈子, 岸本 海織   [TERAJIMA Jun, ISHIHARA Kanako, KISHIMOTO Miori]
Facility affiliation	Faculty of Agriculture	Office		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. Surveys and research to ensure food safety 4. Parasites in food and their countermeasures 5. The problem of radioactive contamination of food 6. Food hygiene management system (2) 7. Hazard control 8. Ensuring food safety in food manufacturing processes 9. Ensuring the safety of meat products 10. Sanitary management of wild animal meat 11. Animal welfare on the farm 12. Hygiene management in farm for food safety (1) ISO and JIS standards 13. Hygiene management in farm for food safety (2) Farm HACCP and GAP 14. Creation of standards for food utensils, containers and packaging, and research on testing, inspection and analysis methods, etc. 15. Ensuring poultry meat safety

Prerequisites

Students must have taken General Public Health and Food Hygiene (non-credit).

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

2/3/2022 9:45:43 AM