ASCM 560: Agric-food Standards, Safety & Quality Assurance

Description

COURSE OVERVIEW

This course is designed to equip students with the understanding of current food safety standards and quality assurance principles along the agri-food supply chain to create competitive advantage on both local and international markets. The focus is on standards, Safety and Quality assurance in the national and global agri-food system. The course also emphasizes issues of Quality Control and Total Quality Management (TQM), the role of regulatory agencies (both local and international) in agri-food trade (Ghana Standards Authority, Food and Drugs Authority, International Organization on Standardization (ISO), World Trade Organization, Codex Alimentarius Commission (CAC), etc.). Basic laws/regulations concerning food hygiene and safety, Hazard Analysis and Critical Control Points (HACCP) are all covered in this course. Specific standards for Sub-regional trade (ECOWAS trade standards), Regional Trade (African Continental Free Trade Agreement-AfCFTA – protocols for trade) and World trade (e.g., WTO agreement on Sanitary and Phytosanitary (SPS) measures for agri-food trade), etc. are also emphasized in this course.

LEARNING OUTCOMES

On successful completion of this course, students should have enhanced their skills in:

• Understanding the concept of quality for agri-food products and consumer value.
• Knowing the standards, safety, and quality assurance principles in the global agri-food system.
• Applying quality control, quality assurance, and quality specifications principles and procedures to meet specific local and international agri-food trade requirements.
• Comparing and contrasting local standards and safety regulations to international requirements.
• Evaluating the role of regulatory bodies in agri-food trade (Ghana Standards Authority, Food and Drugs Authority, International Organization on Standardization (ISO), World Trade Organization, Codex Alimentarius Commission (CAC), etc.
• Appreciating the laws/regulation, principles and application guidelines for food hygiene and safety