Advanced Methods of Food Inspection
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Handling of inspection materials and samples
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The importance of food safety
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Impartiality and independence in inspection
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Types of contaminants and food hazards
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Food poisoning - the ten causes of food poisoning
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Foodborne diseases
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Applying the principles of the HACCP system according to the twelve stages
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Requirements for practicing a food activity
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The role of design in preventing cross-contamination and food poisoning
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Definition of quality and total quality
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The benefits of applying total quality to individuals and institutions
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Japanese model of quality according to Deming's rules
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Development of quality concepts and inspection systems
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Yield from implementing a quality and inspection management system
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Statistical methods and the concept of sample withdrawal and acceptance
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Measurement, inspection and testing instruments
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Design the basic documents of the system
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Inspection of imported food
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Sanitary clearance procedures
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Requirements for certificates and documents for food consignments
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Procedures of transferred food consignments and transit consignments
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Release of consignments of imported food
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Seizure and rejection of imported food consignments
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Destruction Procedures
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