Food Safety and Value Chain Management

Food safety and value chain management is a crucial topic for tertiary students in Zambia studying nutrition, food science, and laboratory management. It encompasses the identification, assessment, and control of hazards (biological, chemical, physical) from primary production through processing, distribution, and consumption. The course covers international standards like Codex Alimentarius and Hazard Analysis Critical Control Point (HACCP) systems, alongside the challenges of implementing these in informal and small-scale sectors prevalent in Zambia. Students will explore the links between food safety, public health burdens (like foodborne diseases), market access, and trade. Special attention is given to contemporary issues such as antimicrobial resistance, mycotoxins in a changing climate, and the implications of pandemics like COVID-19 on food supply chains. Mastery of this subject prepares graduates for roles in quality assurance, public health inspection, food industry management, and policy development, ensuring safer food for Zambian consumers and more resilient food systems.