Food safety for the food industry
Course one – Food risk
21–23 September 2011
Duration: Three days (12 lectures and two tutorials)
This course introduced the concepts of risk, hazard, exposure and benefit to underpin their application to food safety then build on this to cover hazard identification, risk assessment, exposure minimisation, risk modelling and risk management. Examples of specific applications of risk assessment to microbiological and chemical food contaminants were discussed. The difficulty of dealing with natural toxins was also addressed. The short course finished with HACCP, its origins and application.
Accommodation was at Lincoln University Campus.
For further enquiries:
Food Safety Short Course
c/- Conference & Event Management
P O Box 85084 Lincoln University Christchurch 7467
Phone: 64 3 325 3661
Fax: 64 3 325 3685