International Short Course: Food Safety (July 2014)

Description:

This week-long International Short Course in Food Safety. The course focuses on food safety policy development, risk analysis, and program implementation. The course provides hands-on training and experience in various aspects of food safety in both public and private sector settings. Components of the course include:

  • Food systems, food safety, and international food trade
  • Regulatory and policy issues in food safety
  • Microbial and chemical hazards
  • Food safety issues with biotechnology products
  • Risk assessment, management, and communication
  • Food preservation including irradiation
  • Antibiotic resistance
  • Hazard detection system
  • Hazard Analysis and Critical Control Point (HACCP) principles and practice
  • Information and training resources in food safety

Dates:

July 20 - 25, 2014

Audience:

Food industry professionals and policy-makers.

Partners:

MSU’s National Food Safety and Toxicology Center, along with numerous other MSU units and other government agencies and private companies.

For more information:

See related programs in these topics: