STA-7024 Food Regulatory Risk Management Practices

Description

This course reviews the various aspects of food risk management, using both the regulatory and nonregulatory measures. Through guidelines established by international organizations, as well as through case studies, the course analyses various approaches, including the establishment of maximum levels, food labeling used for risk management, and the need for food-related pre-market approvals. The course is based on domestic and global case studies carried out individually or in groups.

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