FOOD HYGIENE, SAFETY AND RISK ASSESSMENT aims to educate the students in matters concerning: the concepts of quality, hygiene and food safety and in between the correlation, the distinct differences between microbiological safety and microbiological quality of food, food hazards (biological, chemical, physical), pathogenic bacteria, fungi, viruses and food parasites, mycotoxins, biotoxins of plant, shellfish and fish origin, food allergens, chemical food contaminants, agricultural and veterinary drugs, heavy metals, dioxins, etc., migration materials from packaging, foreign bodies, food contamination with risks, cross-contamination, risk management in the food industry, basic hygiene rules, in the sense of the guides of good hygiene and industrial practice, which at the same time they are prerequisites of HACCP (HACCP principles, risk analysis and risk, control measures and critical points, application of HACCP in the food industry) for implementation of food safety management systems, Risk Analysis Upon successful completion of the course, the student will be able to:

• define and relate the concepts of quality, hygiene and food safety, appreciating the value that meeting safety and quality has for food
• distinguish the differences between microbiological safety and microbiological quality of food.
• identify the risk factors (hazards) in food (biological, chemists, physicists).
• concludes the usefulness of having basic rules of hygiene, in the form of good practice

guides, for the implementation of food safety management systems (HACCP).

• effectively inspect a Food Industry for compliance with hygiene rules
• perceive the needs of installation or improvement of basic and functional sanitation

infrastructure Food Industry.

• coordinate systematic epidemiological analyzes to identify the source of challenge of foodborne diseases in case of outbreaks
• design appropriate sanitation methods for food with a view to prevention, elimination or the reduction of sources of risk to acceptable levels, for the safety of the consumer
• participate in working groups on risk assessment, management risk management and the risk communication policy.
• realize the interdisciplinarity that requires a holistic approach to Food Safety through interconnection of the course with other courses of the Study Program