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Food Safety Management
This course deals with the examination and evaluation of foods, ingredients, processes and premises from a legislative and health risk viewpoint. Inspection techniques are discussed, as are the making of an appropriate report and recommendations based upon the Food Premises Regulations. The emphasis is upon recognition of hazardous elements and reduction or elimination of risks. HACCP is also covered in detail.
Weekly Contact: Lab: 1 hr. Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.