AGST 2900 - Introduction to Food Safety Management and Practice

3 unit(s)

Introduction to industry standards and preventive-based controls for food safety. Upon successful course completion, students can earn Food Safety Management and Hazard Analysis Critical Control Point (HACCP) certificate.

Course Learning Outcomes List

Understand and articulate the state and federal legislation designed to ensure safe food supplies and practices (PLO #1 & #3);
Identify the critical control points that prevent or reduce biological, chemical, and physical food safety hazards. (PLO #1 & #2);
Identify, implement, and document actions for correct preventative control problems, including but not limited to reducing the likelihood of recurring problems, evaluating affected food for safety, and preventing affected food from entering commerce (PLO #1 & #2);
Write a HACCP Plan to identify all the physical, chemical, and microbiological hazards that could lead to injury or illness, both in the product being handled and the processes themselves. (PLO #1 & #3);
Conduct a hazard analysis to identify health hazards, characterize the nature of identified hazards, identify interim control measures, and prioritize the hazards for control (PLO #1 & #2); and,
Build a Food Safety Plan (FSP) to identify and prevent possible food safety hazards (PLO #1 & #3).

Schedule of Classes | University Bookstore