Program

Introduction to food safety concepts and international regulations

Scientific approach to food safety management: introduction to risk analysis; risk and hazard management

Évaluation des risques : processus d’évaluation des risques pour la sûreté des aliments ; techniques utilisées dans l’évaluation des risques en matière de sûreté des aliments, communication des risques

Risk analysis of genetically modified foods

Evaluation methods

Quizzes are offered to evaluate the acquisition of your skills

Prerequisites

Basic knowledge of microbiology and food chemistry

Teaching aids

Presentations

Workshops

Exercices, examples

Exchanges and discussions

Video supports 

Technical files given to each trainee

Targets

Understand the scientific approach to food safety management

Évaluer les risques pour la sûreté des aliments

Know the risks associated with genetically modified foods

Target audience

Managers and technical executives of agri-food laboratories

Personnel involved in the management of a health surveillance system

Any interested person