FST 5034: Good Agricultural and Manufacturing Practices
| Concentration: Food safety and Biosecurity Credits: 3 graduate credit(s) |
Description
Principles of food safety management for food processing and food processing environments. Emphasis on guidelines developed in Good Agricultural and Practices for plant-based food and Current Good Manufacturing Practices.
Learning Objectives
Upon completion of the course, students will be able to:
- Sources and characteristics of food-borne pathogens.
- Prevention and control of food-borne pathogens.
- Prevention and control of physical and chemical hazards in foods.
- Maintenance of food wholesomeness.
- Compliance with food laws and regulations.
Prerequisites and Corequisites
Academic and/or professional background in food processing, quality assurance, fresh produce production, food product regulation, and/or food safety.