3 hours. 2 hours lecture and 3 hours lab per week.
Food Safety Control Programs
Analytical Thinking
Course Description
Emphasis on Hazard Analysis Critical Control Point (HACCP),
Preventive Controls (PC) mandated by the Food Safety
Modernization Act (FSMA), and prerequisite programs (e.g., GAP,
GMP, SSOP) used to promote food safety in the food industry. Upon
completion of the course and passing an examination, the students
will receive HACCP certification.
Additional Requirements for Graduate Students: Develop and present HACCP/PC food safety plans for a complex
food; extra questions on exams.
Athena Title
Food Safety Control Programs
Undergraduate Pre or Corequisite
FDST 3000 or BIOL 1107 or BIOL 1107E or BIOL 2107H or MIBO 3500 or MIBO 3500E or MIBO 3500H
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student learning Outcomes
Students will evaluate and compare different food safety programs, such as HACCP, GMPs, and FSMA regulations, to determine their effectiveness in mitigating risks. By analyzing real-world case studies and regulatory frameworks, students develop the ability to assess hazards, identify control measures, and apply evidence-based reasoning to enhance food safety management systems.
Students will be able to describe the process prerequisite programs, mainly CGMPs, SOPs, SSOPs, GAPs, and BMPs that are fundamental for a successful HACCP program.
Students will systematically apply each of the seven HACCP principles and the 12 Preventive Control elements of FSMA to real-world food safety scenarios. By analyzing hazard identification, risk assessment, and critical control point monitoring, students develop the ability to interpret regulatory requirements, evaluate preventive strategies, and implement data-driven decisions to enhance food safety management.
Students will develop food safety plans using HACCP and the Preventive Control Rule of FSMA Food Safety Management Systems, emphasizing the public health impact of food safety management systems and the ethical obligation to protect consumers from foodborne hazards.
Students will clearly articulate food safety risks, control measures, and regulatory requirements when developing HACCP and FSMA-based food safety plans. Through group discussions and presentations, students refine their ability to convey technical information effectively to diverse audiences, including regulatory bodies and industry professionals.
Topical Outline
Introduction of HACCP and Preventive Controls Programs
Prerequisite Programs
Biological Hazards
Chemical, Physical, and Economically Motivated Hazards
Preliminary Steps in Developing a Food Safety Plan
Hazard Analysis
Critical Control Points (CCPs) and Preventive Controls (PCs)
Critical Limits and Process Parameters
Food Allergen Preventive Controls
Sanitation Preventive Controls
Supply-Chain Preventive Controls
Monitoring CCPs and PCs
Corrective Actions
Verification and Validation
Record Keeping
Recall Planning
Institutional Competencies Learning Outcomes
Analytical Thinking
The ability to reason, interpret, analyze, and solve problems from a wide array of authentic contexts.
