Food Safety Course

This course provides a comprehensive overview of the principles and practices essential to ensuring food safety across the entire food supply chain. It focuses on understanding potential hazards, implementing preventive measures, and complying with regulatory standards. Students will explore topics such as microbiological and chemical hazards, foodborne illnesses, safe food handling practices, and the role of government and industry in food safety.

Key Topics

• Foodborne Pathogens and Illnesses
• Biological, Chemical, and Physical Hazards
• Food Safety Laws and Regulations
• Safe Food Handling and Storage Practices
• HACCP and Preventive Controls
• Food Safety in Production and Processing
• Allergen Management
• Risk Communication and Crisis Management

Learning Outcomes

• Identify and assess food safety hazards and risks.
• Develop and implement food safety management plans.
• Understand and apply regulatory food safety standards.
• Evaluate and improve food handling and production processes.
• Promote food safety awareness and compliance within an organization.

Course Format

• Duration: 6 hrs
• Assessment: Exams, case study analyses, and group projects