which deals with relating coffee Quality Management Systems and Food Safety in line with the five food safety principles of WHO ;Prevent contaminating food with pathogens spreading from people, pets,and pests.,Separate raw (green coffee) and cooked foods (roasted coffee)to prevent contaminating the cooked foods.Cook foods (Roasting temps)for the appropriate length of time and at the appropriate temperature to kill pathogens.,Store food at the proper temperature, Use safe water and raw materials

The course delves deep into the management of food safety concerns at all levels in the coffee value chain, which include:. Residues and contaminants i.e. Pesticides, vet drugs, heavy metals, toxins (Ochratoxin A in coffee), Cleaning chemicals, food additives, and adulterants. Pathogens and spoilage micro-organisms ,Persistent organic pollutants e.g. Dioxins.