Course Description
Safe food handling for foodservice and the consumer, with emphasis on causes and prevention of foodborne illness.
Additional Requirements for Graduate Students:
Conduct a laboratory activity related to food safety and submit a written report, or write a critical review paper on a foodborne illness issue.
Athena Title
Food Sanitation and Safety
Equivalent Courses
Not open to students with credit in NUTR 4640E or NUTR 6640E
Prerequisite
NUTR 3600 and NUTR 3600L and permission of department
Semester Course Offered
Not offered on a regular basis.
Grading System
A - F (Traditional)
Course Objectives
To understand principles of food safety management systems and the responsibilities of all members in the food chain. To be able to apply principles and methods of safe food handling at various steps in the flow of food throughout foodservice and consumer kitchen operations.
Topical Outline
Causes and prevention of foodborne illness Food safety management systems, emphasizing the Hazard Analysis and Critical Control Points (HACCP) system Recommended safe food handling procedures Sanitation Food safety educational programs
Syllabus