ACU-OER

Quality Assurance and Food Safety Management System

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- Category : Natural Sciences > Food & Nutrition
- Keyword : Food safety,Sanitary,Hazard,Food hygiene,ISO
- Taught by : Khamphanh Sithavong
- Created By : National University of Laos
- Offered By : ASEAN Cyber University
- Date Added : 2016.03.17
The lectures identifies the fundamental concept of food safety and food hygiene and suggests various methods to measure and maintain food sanitation.

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Number of lessons: 13

차시별 강의
No	Contents Type & Play	Subject	Description	URL
1.	Type	Subject Introduction to Quality Assurance and Food Safety Management System	Description This lecture defines food quality management and assessment system of food risks.	Url URL
2.	Type	Subject International Trade and Food Safety	Description This lecture identifies the role of WTO in international trade and food safetyalong with the tariff barrier that must be concerned in the international trade.	Url URL
3.	Type	Subject Food Safety in Laos	Description This lecture discusses food safety issues in Laos and identifies the factors that affect the local food safety.	Url URL
4.	Type	Subject Continuous Improvement System5S-Kaizen and Sigma System	Description This lecture identifies the 5S system and its application to food sanitary managements.	Url URL
5.	Type	Subject Risk Assessment Principles	Description This lecture defines the characteristics of risk assessment and its procedures.	Url URL
6.	Type	Subject Introduction to Certification Systems	Description This lecture identifies the background and the principles of certification system and its constituent parties.	Url URL
7.	Type	Subject Introduction to Food Safety on the Farm GAP1	Description This lecture defines the GAP(Global Agricultural Practivesystem among ASEAN countries and suggests its exemplary safety modules.	Url URL
8.	Type	Subject Introduction to Food Safety on the Farm GAP2Produce Quality	Description This lecture identifies the food safety assurance in local farms and the role of customers in the management of food quality.	Url URL
9.	Type	Subject Good Hygiene and Sanitation	Description This lecture defines food poisoning and explains the effect of food contamination to overall food market constituents.	Url URL
10.	Type	Subject Good Manufacturing Practices	Description This lecture refers to the principles and the factors of GMP(Good Manufacturing Processin order to explain the concept of food hygiene.	Url URL
11.	Type	Subject Hazard Analysis Critical Control Points (HACCP)	Description This lecture defines the concept of CCP(Critical Control Pointand HACCP(Hazard Analysis and Critical Control Pointand explains the applications in various fields.	Url URL
12.	Type	Subject Introduction to ISO FamilyISO 9000 Quality Management SystemModel and Theory	Description This lecture identifies the ISO 9000 series and its role in forming mutually beneficial business.	Url URL
13.	Type	Subject Introduction to FSMS ISO 22000	Description This lecture introduces a new series of ISO which focuses more on corrective action and verification.	Url URL