Food Safety ((3))

Catalog description

This course will apply core Food Safety principles, concepts, and theories in agriculture and manufacturing of agriculture products. The course content will center on student's development of hazard analysis which will include microbiological, physical, and chemical hazard based on commodities in the Kern County area. Topics will include (but are not limited to): pesticide management, vendor supply program, develop risk analysis such HACCP or HARPC, FDA Food Modernization Act, FDA documentation requirements, Produce Safety Act, Foreign Supplier Voluntary Program, labeling/nutritional requirement, and Blue Print FDA.