Course

Food Safety

Rp. 0;-
The objectives are (1) Analyze foodborne disease caused by microbial, chemical and physical hazard occurred in the community, (2) Analyze factors affecting living organism in food chain in order to control the safety of food, (3) Use the principles of Hazard Analysis Critical Control Points (HACCP) in a simple food production, (4) Understand the principles of microbiology risk assessment and assess the level of risk, and (5)Develop a food safety education program in the community

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SEAMEO RECFON