Course one - Food risk

Wednesday 21st–Friday 23rd September 2011.
Duration three days (12 lectures + two tutorials)

This course will introduce the concepts of risk, hazard, exposure and benefit to underpin their application to food safety then build on this to cover hazard identification, risk assessment, exposure minimisation, risk modelling and risk management. Examples of specific applications of risk assessment to microbiological and chemical food contaminants will be discussed. The difficulty of dealing in a risk context; with natural toxins will also be addressed. The short course will finish with HACCP, its origins and application.

Programme

Three day programme (PDF)

Venue/location

Lincoln University is located within 30 minutes drive from Christchurch International Airport. Taxis and shuttles are available at a cost of approximately NZ$70.00 one-way. A Lincoln University campus map can be downloaded from www.lincoln.ac.nz/location

Registration

Please register and pay online.

Accommodation

Lincoln University Campus accommodation is in single bed student rooms with shared bathroom, lounge and laundry at a cost of $70.00 per night for bed and breakfast. Leisure facilities are available free of charge to delegates. Facilities include squash, tennis and a modern weight training room.

Contacts

For further enquiries Food Safety Short Course c/- Conference & Event Management
P O Box 84 Lincoln University Christchurch 7467
New Zealand 
Phone: 64 3 325 3661
Fax: 64 3 325 3685
Email: jan.latham@lincoln.ac.nz