HACCP and Food Safety Regulations

3 cr · Undergraduate

This course provides a comprehensive overview of the principles and practices of food safety regulations, focusing on the implementation of HACCP (Hazard Analysis and Critical Control Points) and preventive control plans. Students will explore the key food safety laws, risk assessment methods, and international food safety standards, including the WHO’s Risk Analysis framework. Emphasis is placed on understanding foodborne illness surveillance, pathogen monitoring, and the role of food safety audits. Through case studies and real-world applications, students will learn how to develop and implement food safety systems to ensure safe food production and consumption. May not be held with the former FOOD 4310 or the former FOOD 4500.