Course Code: V50300U

Course Title: Principles of food safety control and 'farm to fork' concept

College: RVC

Course Director: Dirk Pfeiffer

Course Description: This course will introduce the concept that foods can be hazardous and examines how to control food safety hazards throughout the chain of production, storage and distribution. Suitable control measures to avoid food poisoning bacteria and viruses that may contaminate ready-to-eat food are also identified. In the second part of the course an overview of the controversial subject of the veterinary use of antibiotics, the associated problem of antibiotic resistance, and the implications for public health is discussed. The course will provide you with the necessary tools to make an objective judgement of this topic.

Assessment: 1 assignment

Course Credit: All RVC short course students receive a Certificate of Achievement. Students who may wish to transfer their credits to RVC's post-graduate Certificate, Diploma and MSc programmes, are advised to select from RVC's range of 240-hour courses.

Course Study Hours/Duration: 50 hrs

Schedule of Availability: The study period is between Feb - Oct. For enrolment, all RVC short courses are available throughout the year on a rolling enrolment basis.

Delivery Mechanisms: Print

Cost: £475

How to apply: To enquire about applying for this course, or for any other information, please contact the Course Administrator using the online Enquiry Form below