Course Description
Understanding food safety hazards, with emphasis on Hazard Analysis Critical Control Points (HACCP), the Food Safety Modernization Act’s mandated Preventive Controls, and prerequisite programs used to promote food safety.
Athena Title
Food Safety Programs
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Students will: 1. Discuss the history of food safety in the U.S., different food safety agencies, and their roles 2. Understand the food safety concerns in the food supply-chain 3. Describe the effective uses and limitations of food safety programs in producing a safe food supply, including the importance of prerequisite programs 4. Understand HACCP principles and the preventive control elements of Food Safety Modernization Act (FSMA) 5. Develop food safety plans using HACCP and FSMA preventive controls 6. Understand recall plans
Topical Outline
1. History of food safety in the U.S. and the role of regulatory agencies 2. Origins and causes of foodborne illness 3. Introduction to hazard analysis 4. Prerequisite food safety programs and Current Good Manufacturing Practices 5. Defining food safety programs with the focus on HACCP, Preventive Controls for Human Foods, and Produce Safety 6. Hazard Analysis and Critical Control Points (HACCP) a. Hazard analysis b. Critical control point identification and setting limits c. Monitoring critical control points d. Corrective actions and HACCP verification e. Examples, applications, and limitations of HACCP systems f. HACCP plan development 7. Preventive Controls for Human Foods (FSMA) a. Hazard analysis b. Preventive controls determination c. Process preventive controls d. Food allergen preventive controls e. Sanitation preventive controls f. Role of environmental monitoring and hygienic zoning in food safety programs g. Supply-chain preventive controls h. Verification, monitoring, and validation procedures i. Examples and development of food safety plans for specific foods using preventive controls j. Preventive control plan development 8. Produce safety 9. Recordkeeping 10. Recall planning 11. Food defense and vulnerability assessment
Syllabus
Public CV