CHEG 662 Food Safety and Legislation
This course covers the standards of food safety, techniques of food analysis for quality assurance, and laws related to food safety. It provides information on the standard monitoring systems and HACCP program for food quality and safety and on the implementation of the programs designed for Total Quality Management in the food manufacturing plants. The latter part of the course would involve information on the instrumentation used for quality inspection that are generally spectrophotometry techniques. The local and international laws that are followed by public food safety departments will also be covered.