FDSC 3960

Food Safety Assurance

Course Description

Course information provided by the 2015-2016 Catalog.

Food Science 3690/5690 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive i) General HACCP certification and ii) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]). These certificates will allow students to be highly qualified for food safety and quality jobs.

Prerequisites/Corequisites Prerequisite: BIOMI 2900 or permission of instructor.

Outcomes

• Develop a HACCP plans for different food industries.
• Understand laws and regulations governing food safety principles (FSMA, HACCP, HARPC).
• Understand industry food safety requirements and certifications: organic, halal, kosher, GFSI, SQF.
• Understand auditing, and different auditing schemes, and be able to complete internal (first party) audits.

When Offered Spring.

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