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This course provides an overview of food safety including GMP and safe food handling techniques. The identity, prevention and risk assessment of possible food safety hazards will also be discussed. The types of potential hazards and the Principles of HACCP (Hazard Analysis Critical Control Point) will be introduced. Students will gain a general understanding of Food Safety and Safe Food handling Techniques, as well as an introduction to HACCP program development, reassessment of the HACCP System, and validation processes for parameters critical to food safety.