The Master in Food Safety Management Program will focus on food safety regulations, food safety hygiene codes, food protection and defense, food safety risk analysis, and food safety systems such as Hazard Analysis Critical Control Point (HACCP) and ISO 22000:2005. All of which are essential and vital in the realization of the food safety goals.
DOST Region III
DOST Region IV-A
DOST-HRDP
DOST - Human Resource Development Program
The Program aims to support and contribute to the development of the MSMEs from the food industry.
1. 20 case studies on Food Safety Management (conducted in a manner that will be beneficial not only to the case company but to the sector or industry).
2. 20 Regional Food Safety Experts/Champions (competent and proficient in food safety management to assist enterprises achieve their food safety goals.
3. A national network of Food Safety Management champions who shall establish harmonized Food Safety programs and standards (with appropriate Graduate Degree Credentials) and lead in regional Food Safety Management.