AGST 4900 - Food Safety Management and Regulations

3 unit(s)

Examination of food safety issues, policies, and regulations with particular emphasis on practices in the food and agriculture industry. Students acquire industry-relevant skills in food safety regulations and management.

Course Learning Outcomes List

describe current policies and regulations on food safety (PLO #1, #2, #3, #4 & #5);
identify the framework and safety standards of the Brand Reputation Compliance Global Standards (BRCGS) and the Safe Quality Food (SQF) Program (PLO #1, #2, #3 & #4);
describe and articulate the major rules and specific actions of the Food Safety Modernization Act (FSMA), including the key requirements for the FSMA Rule on Produce Safety and the FMSA Rule for Preventive Controls for Human Food (PLO #1, #2, #3 & #4);
develop, conduct, and document different types of audits to evaluate food safety systems and identify points for improvement (PLO #1, #2 & #3);
produce a comprehensive Food Safety Plan (FSP) based on the principles of the Hazard Analysis and Critical Control Points (HACCP) system (PLO #1, #2, #3 & #5); and,
create a Food Safety Plan that implements a food safety culture and proper food safety protocols (PLO #2 & #3).

Schedule of Classes | University Bookstore