VET364 Food Safety

The subject contributes to the following D1C: E: 1.5, 1.6, 1.10, 1.12, 1.15, 1.22, 1.36, 1.37, og 1.38.

After completed teaching the students should have the following:

Knowledge:

• Identify and explain causes and sources of chemical, biological, and physical hazards in the main food systems in Norway.
• Be able to account for the microbiology and chemistry of food, including spoilage
• Understand the concept of food quality and quality control of food and water.
• Be able to account for important physical, chemical, biological techniques used to preserve food and how these can affect food safety.
• Be able to order and interpret chemical samples of food and water against the regulations.
• Explain the systems for risk analysis and the principles for conducting scientific microbiological and chemical risk assessment nationally and internationally.
• Account for key national control and surveillance programs
• Account for the food industry's means to secure the food chain.
• Be familiar with relevant content in national and international regulations that regulate food safety.
• Understand the role of supervisory authorities and their role in the food chain.
• Account for how food safety events are detected and handled
• Be able to discuss the relationship between food safety and sustainability.
• Be familiar with the impact of international trade and globalization on food safety.

Skills :

• Develop HACCP plan for food chains
• Be able to conduct microbiological analyses of food and water
• Be able to conduct outbreak clarification

General competence:

• Be able to communicate food safety with stakeholders, such as industry and lay people

• Have a good understanding of the subject of food safety as a link between veterinary medicine and community medicine within the framework of One Health