Food Defense and Adulteration Prevention

Catalog description

This course explores strategies, best practices, and regulations designed to protect food from acts of intentional and economic adulteration, as well as emergency management planning for the food industry. Topics include ALERT training, which examines the five key points that industry and business can utilize to decrease the risk of intentional food contamination at their facility. Students develop a food emergency response plan that prepares for early threat detection and rapid response designed to minimize impact while coordinating recovery efforts across federal, state and local government agencies.