This course is designed to assist personnel working as food manufacturers, wholesalers, distributors and retailers in ensuring their products safety comply with the international standard and company safety policies. An important step in safeguarding food safety is the implementation of a structured food safety management system throughout the food supply chain from farm to fork. The course also provides a higher level of QA/QC by creating uniform review process verifying various GMP/GAP/HACCP audit checklists and standardization of auditing processes in risk assessment. Students will be introduced with various internal and external audits in food safety management bridging to the management review process. The audit methods discussed include interview, observation of activities and review of documentations and records. The importance of management responsibilities and resource management will be addressed.
- Teacher: CHYE FOOK YEE Professor Dr.