19 January - 02 February 2009
Food Safety
Food Safety
(February 02 - 16, 2009)
Objectives
At the end of the course participants shall be able to:
- Understand what safe foods are and how food safety can be achieved
- Recognize unsafe foods and preparation practices
- Develop an intervention to prevent food borne disease.
Topics
- Basic food microbiology
- Safe potable water
- Food-borne pathogens and parasites
- Significance of food-borne disease
- Chemical contaminants & allergens
- Factors affecting survival and growth of microorganisms
- Epidemiology of food-borne disease
- Potential local problems of significance for food-borne disease
- Good Hygienic Practices
- Hazard Analysis Critical Control Points (HACCP)
- Biotechnology and food safety
Course Fee
Indonesian participant: Rp 2.500.000
Foreign participant: USD 350
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