THIS COURSE COVERS THE CONCEPT AND PRINCIPLES IN HACCP AND RISK ANALYSIS OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS IN FOODS. THE METHODS FOR REDUCTION OF HAZARDS IN FOODS WILL ALSO BE DICUSSED.(THIS COURSE COVERS THE CONCEPT AND PRINCIPLES IN HACCP AND RISK ANALYSIS OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS IN FOODS. THE METHODS FOR REDUCTION OF HAZARDS IN FOODS WILL ALSO BE DICUSSED.)
- Teacher: DR. RASHIDAH BINTI SUKOR .
- Teacher: PROF. DR. JINAP BINTI SELAMAT .
- Teacher: PROF. MADYA DR. MAIMUNAH BINTI SANNY .