International Short Course: Food Safety (July - August 2019)

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.
  • Food Safety Modernization Act
  • Regulatory issues/policy issues in food safety like, non-tariff trade barriers, international food laws.
  • Microbial, physical and chemical hazards.
  • Food safety issues with biotechnology products.
  • Risk assessment, risk management and risk communication.
  • Food preservation including irradiation.
  • Hazard detection system.
  • Hazard analysis and critical control point (HACCP): Principles and practice.
  • Information and training resources in food safety.
  • Field visits to food processing sites in Michigan

Dates:

July 28 - August 3, 2019

Location:

Michigan State University, East Lansing, MI, 48824

Audience:

Food industry professionals and policy-makers.

Partners:

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

For more information:

See related programs in these topics: