Food Safety and Quality Assurance - NBC

The purpose of this course is to prepare the student to: 1) Identify human health hazards in food of animal origin. 2) Define some of the roles of the veterinarian in preventing/reducing the introduction of biohazards into the food chain. 3) Discuss the principles of safe food practices for both animals and humans. 4) Recognize and describe where laboratory studies (microbiology, toxicology, chemistry) would help define real or potential problems. 5) Define the appropriate times to utilize laboratory evaluations and become familiar with interpretive criteria. 6) Participate in field trips to learn about different practices and processes. Assess sites in terms of HACCP criteria. 7) Interact with representatives from local and federal agencies concerning policies, application of technology and recommendations concerning problem solving issues. 8) Discuss intervention actions that can be initiated during acts of bioagroterrorism and/or naturally-occurring disasters (using recent events as models for discussion). Case studies will be introduced as problem solving activities. 8 Credit Hours