식품 안전 및 법규

세종대학교
심순미

페이스북 트위터 카카오톡 네이버밴드 링크복사

주제분류

자연과학 >생활과학 >식품공학
강의학기

2014년 1학기

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3,118
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5/5.0 (2)

This course covers the knowledge of food safety and sanitation including control of biological and chemical hazards occurred in or during raw materials, processing, preparation, and marketing. HACCP and laws, regulations, and government standards related to food safety will be covered.

수강안내 및 수강신청
※ 수강확인증 발급을 위해서는 수강신청이 필요합니다

Introduction Food safety and sanitation management

차시별 강의

1.		Introduction Food safety and sanitation management
		Introduction Food safety and sanitation management
2.		Hazard for food safety
		Hazard for food safety
3.		Hazard for food safety
		Hazard for food safety
4.		Factors that affect foodborne illness
		Factors that affect foodborne illness
5.		HACCP
		HACCP
6.		Risk Assessment and management
		Risk Assessment and management
7.		Facilities, Equipment,and Untensils
		Facilities, Equipment,and Untensils
8.		Chemical hazard Effects
9.		Chemical hazards in food raw materials
		Chemical hazards in food raw materials
10.		Chemical hazards in food processing and storage
		Chemical hazards in food processing and storage
11.		Environmental contaminants in food
		Environmental contaminants in food
12.		Food additives/Genetically modified foods
13.		HACCP group presentation
		HACCP group presentation