Food Safety

Catalog description

Food safety principles, concerns, and management practices across the flow of food from production to consumption are covered in this course. The focus is on understanding, identifying, analyzing, and preventing hazards of human food during production and compliance with the preventive controls rules for human food mandated by the Food Safety Modernization Act (FSMA). Food safety principles and preventive control rules for other animal food are covered. Principles for safety and inspection in food service are also covered as guided by the Food & Drug Administration (FDA) Food Code. Students completing the course may choose to obtain Food Safety Preventive Controls Alliance (FSPCA) certificates to become Preventive Controls Qualified Individuals (PCQI) for human food and/or ServeSafe certification. Certification exams are an extra cost to students and are not required for completion of the course. Prerequisite: MIC 230 . Offered Fall.