School / Prep
ENSMAC
Internal code
PB6MARIB
Description
The numerous health crises linked to food products show that the risk of delivering an unhealthy product to the consumer is real. Risk management therefore remains complex. This course will explore the different types of methodologies and standards that enable manufacturers to guard against hazards and associated risks.
Teaching hours
- CMLectures14,63h
- TDTutorial4h
Mandatory prerequisites
Microbiology (nutrition, physiology, growth, microorganisms of interest in the food industry, molecular biology)
Syllabus
11 CM + 3 TD
Part 1: Pre-requisite programs (Good Hygiene Practices, etc.); Hygiene and food safety management systems: HACCP: Analysis of microbiological, physical, chemical and allergic risks; ISO22000; Regulatory framework (codex alimentarius, hygiene pack) and PMS (health management plan); Food safety. These courses are based on inverted pedagogy.
Part 2: Process hygiene indicators: microbiological criteria, control charts, etc.
Further information
Food microbiology
Bibliography
Microbiology, 2nd edition. Prescott, Harley, Klein. De Boeck, 2003
Microbiological aspects of food safety and quality. Bourgeois C.M. Edit Tec et Doc
Modern Food Microbiology, Jay J.M Edit ASPEN
Les critères microbiologiques des denrées alimentaires, 2021 DROMIGNY Éric, Edition Lavoisier
Assessment of knowledge
Initial assessment / Main session - Tests
Type of assessment | Type of test | Duration (in minutes) | Number of tests | Test coefficient | Eliminatory mark in the test | Remarks |
---|---|---|---|---|---|---|
Final inspection | Written | 60 | 0.66 | No document required. Exam languages can be French or English. | ||
Project | Oral | 20 | 0.33 | Examination languages can be French or English. |
Second chance / Catch-up session - Tests
Type of assessment | Type of test | Duration (in minutes) | Number of tests | Test coefficient | Eliminatory mark in the test | Remarks |
---|---|---|---|---|---|---|
Final test | Written | 60 | 1 | No documents. |