INTRODUCTION TO RISK ANALYSIS AND FOOD SAFETY LEGISLATION
| Title | ΕΙΣΑΓΩΓΗ ΣΤΗΝ ΑΝΑΛΥΣΗ ΕΠΙΚΙΝΔΥΝΟΤΗΤΑΣ ΚΑΙ ΤΗ ΝΟΜΟΘΕΣΙΑ ΓΙΑ ΤΗΝ ΑΣΦΑΛΕΙΑ ΤΩΝ ΤΡΟΦΙΜΩΝ / INTRODUCTION TO RISK ANALYSIS AND FOOD SAFETY LEGISLATION |
| Code | FHB.1.1A |
| Faculty | Sciences |
| School | Biology |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Thomai Lazou |
| Common | No |
| Status | Active |
| Course ID | 600026532 |
Programme of Study: DTPMS YGIEINĪ KAI VIOTECΗNOLOGIA TROFIMŌN
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the selected specialization | 1 | 1 | 2 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 1 |
| Class ID | 600273594
|
Course Type 2021
General Foundation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600273594
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
Upon successful completion of the course, students will be able to identify and understand the fundamental principles of food hygiene, key concepts such as hygiene, food quality and safety, the categories of food hazards, and the basic principles of risk analysis for food safety on a global scale. They will also understand the fundamental and internationally accepted principles of GHP (Good Hygiene Practices) and HACCP (Hazard Analysis and Critical Control Points) as outlined by the Codex Alimentarius, as well as the core legislative framework governing food hygiene and safety within the European Union.
In addition, students will be able to recognise and comprehend the contributions of the main institutions responsible for food safety, both at the European level (RASFF, FVO, EFSA, BTSF) and globally (FAO, WHO).
General Competences
- Apply knowledge in practice
- Work in an international context
Course Content (Syllabus)
The course "Introduction to Risk Analysis and Food Hygiene Legislation" covers the fundamental principles of food hygiene and safety, the GHP and HACCP systems of the Codex Alimentarius, and the basic legislative requirements for food hygiene and safety within the European Union. It also addresses the key institutions involved in food safety both within the European Union (RASFF, FVO, EFSA, BTSF) and at the global level (FAO, WHO).
Educational Material Types
- Notes
- Slide presentations
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 12 | 0.5 | ✓ | ||
| Reading Assigment | 35 | 1.4 | ✓ | ||
| Exams | 3 | 0.1 | ✓ | ||
| Total | 50 | 2 |
Student Assessment
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
Last Update
02-09-2025
