Skip to 0 minutes and 4 secondsHello, and welcome to Week 3 of the course. This week, we will explore how food contaminants and pathogens are controlled in the food chain. Together, we will learn about the European Union's food safety legislation, surveillance and enforcement efforts, the rapid alert system for food and food safety, analytical methods applied, and the importance of consumer education. By the end of this week, you should gain an understanding of the control measures and monitoring procedures currently in place to help ensure a high level of food safety within the EU.

Introduction to Week 3

Welcome to week 3. The aim of this week is to learn the different mechanisms which exist to control and prevent contaminants entering the food production system.

Throughout this week we will explore the various types of food contamination with a particular focus on the procedures and methods used to prevent and detect food hazards and how these are validated before adoption.

Before we begin

Please share with us your awareness of any procedures or methods used to prevent and detect food hazards in the comments section below.

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This video is from the free online course:

Farm to Fork: Sustainable Food Production in a Changing Environment

EIT Food