Food Safety Inspection

As the world’s population grows, the intense increase in food production creates both opportunities and challenges for food safety. In fact, food can become contaminated at any point of production and distribution. A WHO report in 2015 showed that unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhea to cancers. The burden of foodborne diseases to public health is alarming, impedes social and economic development and drains healthcare systems. 

Therefore, food security agents are needed to set and maintain adequate well-structured food safety systems to respond to and manage food safety risks along the entire food chain as well as to promote and educate on public health policies and actions.

In our program, we aim to help food safety managers in the detection, prevention and response to public health threats associated with unsafe food by:


  • analyzing the scientific basis for microbiological, chemical and toxicological food hazards
  • studying the adequate risk reduction procedures
  • inspecting and assessing food handling and production
  • educating on national food systems and legal frameworks 
 

Upon completing the 12 credits, students are awarded a Specialty Diploma in Food Safety Inspection and granted by A Cert three certifications, namely Level 4, ISO 22000 and HACCP in each of the FSI 505, FSI 522 and FSI 531 courses, respectively.

 

A CERT European Organization for Certification S.A. is an inspection and certification body for management systems, products and persons, founded by professionals with expertise and extensive experience in the certification area.  A CERT headquarters are located in Greece with branches in Germany, Belgium, Russia and Bulgaria. A Cert is accredited by the Hellenic Accreditation System (ESYD), and certifies companies, organizations and institutions in the private and public sectors.  A CERT offers training and certification programs including Advanced training in Food safety and Hygiene Management System, HACCP training and ISO 22000 internal auditing training.

 
 
TOTAL REQUIRED CREDITS FOR GRADUATION (12 credits)
TOTAL REQUIRED CREDITS FOR GRADUATION (12 credits)
CODE DESCRIPTION PREREQUISITE CR.
FSI 504 Introduction to Food Safety and Food Analysis NONE
1
FSI 505 Advanced Training in Food Safety and Hygiene Management NONE
1
FSI 521 Food Biotechnology, Microbiology, and Toxicology NONE
3
FSI 522 Food Safety Management NONE
1
FSI 531 Food Safety Inspection, Quality and Regulations NONE
3
FSI 535 Food Grade Packaging Material NONE
1
FSI 541 Practicum NONE
3
FSI521L Food Chemistry and Microbiology Laboratory NONE
1
Course Descriptions
FSI 504
Introduction to Food Safety and Food Analysis
The course introduces the students to the essentials of food safety and food analysis. It focuses on foodborne illnesses, paths of food contamination, preventing food contamination, the major steps in food safety, the most important rules in food preparation and handling, and the major tests performed on food products.
Prerequisite: NONE
FSI 505
Advanced Training in Food Safety and Hygiene Management
The objective of this course instructed by A Cert trainers is to describe hygiene standard requirements, safe manners to handling food, and teach trainees the requirements and standards for the entity to achieve national and international standards of food safety. Course material will include information about personal cleanliness, manual cleaning, adequate sanitizing, receiving, storing and preparing food, cuts, first aid, managers' tasks as well as other critical aspects (www.a-cert.org).
Prerequisite: NONE
FSI 521
Food Biotechnology, Microbiology, and Toxicology
This course is divided into three parts. In the biochemistry part, trainees will be familiarized with analytical, biochemical, chemical, physical, nutritional, and toxicological properties of most consumed food ingredients. In the microbiology part, infectious agents contaminating food products will be described with their associated growth patterns and illnesses: yeasts, viruses, molds, bacteria, parasites, microbial growth, spoilage, and fermentation. The toxicology part emphasizes on the categories of toxic substances in food products, their properties, health implications and detection methods. It will include lectures about food allergens and metabolic disorders. Case studies will be discussed in class.
Prerequisite: NONE
FSI 522
Food Safety Management
Upon completion of this course instructed by A Cert trainers, students will understand the ISO 22000 requirements and become able to conduct an internal audit for ISO 22000.
Prerequisite: NONE
FSI 531
Food Safety Inspection, Quality and Regulations
This course is instructed by A Cert trainers who will describe and explain the Codex and ISO 22000 guidelines for the application of HACCP. They will also teach students to describe products and identify their intended uses, construct flow diagrams and perform on-site confirmation of the diagrams, list potential hazards associated with each step, and consider any measures to control identified hazards. The course will also teach students to establish monitoring systems, corrective actions, verification procedures and record keeping.
Prerequisite: NONE
FSI 535
Food Grade Packaging Material
Packaging, wrapping, and containers used to store food products will be described thoroughly and lectures will include chemical properties, suitability of use, sanitization method(s), labeling, reuse, and standard codes in food grade packaging.
Prerequisite: NONE
FSI 541
Practicum
Students will visit food-related companies or sites to conduct an assessment and deliver an auditing report under the supervision of a trainer.
Prerequisite: NONE
FSI521L
Food Chemistry and Microbiology Laboratory
This applied course will allow students to get familiarized with the methodologies and standardized protocols used to detect specific chemicals and microbial agents in a variety of food products. All tests will be conducted in a microbiology laboratory and under standardized laboratory procedures.
Prerequisite: NONE

FACULTY OF HEALTH SCIENCES
Dean's Message
Vision and Mission
Academic and Research Collaborations
Facilities
Profile
Official AUST Website
All rights reserved. © 2019