Food Safety Assurance
Food Science 3960/5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive 1) General HACCP certification and 2) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]).
Topics
- Develop a HACCP plans for different food industries.
- Describe laws and regulations governing food safety principles (preventive controls for human food/HACCP).
- Identify and discuss industry food safety requirements and certifications: organic, halal, kosher, and Global Food Safety Initiatives.
- Analyze different auditing schemes, and be able to complete internal (first party) audits.
- Identify and discuss industry food safety requirements and certifications: organic, halal, kosher, and Global Food Safety Initiatives.
Official roster learning outcomes
Prerequisites & course information
background equivalent to: BIOMI 2900 or permission of instructor.
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- Food Safety Assurance · 2.0 · Graduate