Course Code HCUL114
Credits 3.00
Hours / Week 3

This course aims at giving students an overview of Food Safety Management which help safeguard quality and safety throughout the whole food supply chain including raw and semi-manufactured food items and final products in all principal food segments. Establishing a food safety management system and getting it certified is an important step in ensuring control over a F&B supply chain. HACCP, meaning Hazard Analysis Critical Control Points, can be used in restaurants, school food service and other sites to keep food as safe as possible.