General content of the programme
Tentative content for the programme ITPF food Safety 2017
- program 2017 :
E-learning starts at least 6 weeks before official start of program
Program in Ghent starts on 21 September 2017 till 15 December 2017
program content 2017: basically similar to the program content 2015 but with MINOR changes in daily programming (after having evaluated the programme ITP FS 2016- still under construction - final version foreseen for May 2017 - see organisation program week schedule 2015 as an example :/userfiles/Foodsafety/files/bijlage_5b_detailed_program_ITP_2015.doc
- General information
Ghent University – Department of Food Safety and Food Quality - is offering a three months International Training Program in Food Safety, Quality Assurance and Risk Analysis.
The main subjects, microbiological, chemical and physical hazards, in food safety are intensively reviewed. Participants will be trained to manage the possible measures of the hazards specified by (inter)national legislation, (Codex Alimentarius) guidelines, quality assurance standards/systems (e.g. Pre Requisite Programs, HACCP, ISO 22000, Global Gap). Risk Analysis, as basic methodology to take policy/management decisions, is an important subject in this training. Focus is made on both agricultural and industrial level.
The course provides an outline of all theoretical information and practical experience, directly and indirectly related to a better understanding of food safety problems, their origin and solutions. The program must lead to transmission of both knowledge and know how to the participants.
The lectures are given by professors, associated at Ghent University, or by invited (inter)national speakers from other research institutes, competent authorities or companies/organizations in the agri food chain.
The program can be followed completely or per module.
The program consists of the following modules:
Module 1 : Situating food safety in the international context and the development of (inter)national standards/legislation/guidelines
This introductory module discusses the principles of the different hazards of food safety, food safety versus food security and the international process of developing criteria for food safety resulting in guidelines as Codex Alimentarius, legislation.
Module 2 : Knowledge of the agri food chain (agricultural sector and transformation sector)
The second module covers theory and practical lectures regarding good practices in the primary plant, animal sector and in aquaculture. Next to this, food chemistry and food microbiology for the processing sector is reviewed. The principles of analytical techniques for food microbiology and chemistry will be discussed and demonstrated.
Module 3 : Food safety and related hazards
This module transfers the knowledge and know how related to food safety hazards (physical hazards; nutritional disorders and link towards food safety; chemical hazards (including pesticides, heavy metals, mycotoxins, processing hazards such as acrylamide, PAHs, etc.); allergens; (micro)biological hazards (e.g. bacteria, viruses, moulds)).
Module 4 : Risk analysis
This module is setting up the risk analysis procedure for both microbiological and chemical food safety hazards : e.g. Principles and parts of risk analysis; Chemical risk analysis; Microbiological risk analysis; Sensitivity analysis; Risk management and risk communication. Theoretical knowledge will be translated in practical examples.
Module 5 : Quality Assurance Systems to control food safety
This module focuses on the different measures to control food safety in the agri food chain (e.g. Principles of a Quality Assurance Systems; Pre Requisite Programs based on Codex Alimentarius principles and exercises; HACCP principles (theory and exercises); Quality assurance systems in primary sector; Quality assurance systems in the processing industry; Validation and verification of food safety management systems; Traceability and crisis management : principles and case studies) and the related visits to companies, institutes, etc.
Module 6 : Control on food safety in the agri food chain
In this module the principles of inspection/audit are discussed and the organization of the European food safety agencies.
Exercise 1 and 2 : Case study food safety problem in home country
During the training, the participants should work out a case study from a particular food safety problem in their home country. The first exercise is a hazard identification and hazard characterization to identify the potential problem. Raw data from the home country should be applied as much as possible and cross checked with scientific literature. Exercise 1 is presented to the group and discussed with the professors.
In the second exercise potential solutions to the problem should be evaluated by application of the knowledge generated by following the lectures e.g. introduction of food safety management systems as intervention at company level, risk assessment calculations to evaluate the impact of potential mitigation strategies. Possible preventive measures in the food chain, control strategies and risk analysis application should be evaluated to tackle the problem. A presentation and defense of the final case study as exercise 2 is foreseen.
The objective of the trainee should be a comprehensive report of the outcome of exercise 1 and 2 in a A1 paper which can be send over to publication to a scientific journal under the guidance of the professors.