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)
Course Objectives
To provide an overview of food safety programs. To describe the process prerequisite programs, mainly CGMPs, SOPs, SSOPs, GAPs, and BMPs that are fundamental for a successful HACCP program. To apply each of the seven HACCP principles and the 12 Preventive Control elements of FSMA. To develop food safety plans using HACCP and the Preventive Control Rule of FSMA Food Safety Management Systems.
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
Syllabus