TR | EN
F4STTarladan Çatala Gıda Güvenliği

Training Content

The curriculum of F4ST – From Farm to Fork Food Safety Specialist Programme consists of 10 modules, and 76 lectures. Upon their completion, trainees will be fully equipped with multidisciplinary information on all of the following aspects regarding food quality and food safety.

The Training Modules and Their Content:

Module 1 Introduction to Food Safety

1. Introduction to Food Safety

2. National and International Food Safety Institutions

3. Biological Hazards

4. Chemical and Physical Hazards

5. Hygienic Requirements

6. Risk Analysis

7. Risk Assessment

8. Risk Management

9. Risk Communication

10. Regulating Food Safety

Module 2 Food Microbiology

1. Introduction to Food Microbiology

2. Foodborne Pathogens

3. Spore Forming Pathogens and Other Bacteria of Interest

4. Viruses

5. Foodborne Parasites

6. Spoiling Microorganisms

7. Microorganisms of Industrial Interest

8. Microbiological Examination of Foods: Basic Principles

9. Classical Microbiological Methods

10. Rapid Methods of Microbiological Analysis

12. Genetic Analysis Methods

Module 3 Food Chemistry

1. Carbohydrates

2. Lipids

3. Proteins

4. Enzymes

5. Food Additives

6. Vitamins and Minerals

7. Water

8. Food Contact Materials

Module 4 Physical and Chemical Hazards

1. Toxicological Concepts

2. Environmental Toxic Chemicals in Foods

3. Contaminants: Agricultural Practices

4. Toxic Chemicals: Food Processing

5. Toxic Metabolites of Microorganisms

6. Natural Food Contaminants

7. Allergens and Intolerances

8. Legislative Aspects

Module 5 Primary Production: Agriculture

1. Evolution of Agriculture

2. The Soil

3. Plant Cell and Plant

4. Techniques: Labouring the fields and growing

5. Plant Production System

6. Main Crops: Food and Feed Production

7. The Food Derived Products from Crops

8. Genetically modified plants

9. Good Agricultural Practice

10. The Common Agricultural Policy (CAP)

Module 6 Primary Production: Animal

1. Introduction to animal primary production

2. Cattle production

3. Sheep and goat production

4. Pig production

5. Poultry Production

6. Cuniculture and Beeculture Production

7. Aquaculture production

8. Food safety hazards and good farming practices

9. Animal welfare

10. Animal traceability

Module 7 Food Safety Technologies

1. Hazards and Control Measures

2. Control Measures for Microbiological Hazards

3. Control Measures for Chemical, Physical Hazards and Allergens

4. Practical Application of Control Measures in Food Processing

Module 8 Inspection and Audit

1. Food Law and Inspection

2. Inspection by Governmental Authorities

3. The Development of Inspection and Auditing Schemes

4. Different Auditing Schemes

5. Auditing Skills

Module 9 HACCP

1. Introduction to HACCP

2. Codex twelve step approach 1-3

3. Flow Diagrams

4. Hazard Analysis

5. Critical Control Points

6. Critical Limits

7. Monitoring Activities

8. Corrective Actions

9. Verification

10. Documentation and Record Keeping

Module 10 HACCP Case Studies