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AQUA 626: HACCP PROCEDURES AND QUALITY CONTROL AND HAZARD ANALYSIS IN AQUACULTURE

Credits: 
3

This course aims at inculcating into the students the concept of preventive approach to reduce the risk of food safety hazards. The course will treat topics such as general principles for good hygienic practices; Food safety; Industrialization and mass production; Steps in HACCP application in aquaculture practices: manufacturing, production systems, standard operating procedures and systems; Hazard analysis, identification of critical control points, monitoring and corrective action procedures; Quality management and inspection systems; Quality assurance and management tools.