Inspection and Control of Food and Health Security

Aim

On completion of the course, the student should be able to:

• plan and carry out food sampling, and interpret the results
• evaluate and critically review the self-control programmes in enterprises and organisations that relate to food and health protection
• describe and analyse the connection between approach and communication with operators, media and the public
• use relevant legislation in connection with inspection and control.

Content

The course covers the process of planning and carrying out supervision and control in food and health protection work, which among other things include risk assessment, sampling, designing action proposals and the procedure for carrying out inspection. Health effects that arise from exposure to chemical, biological and physical environmental risk factors are studied in the course. The course also covers legal rules that concern food and health protection. Communication and behavioural science are studied from a practice and inspection perspective.