VM 834 Current Issues in Food Safety

Course description: The dairy food industry has a long history of progressive food safety regulation. Sources of biological, chemical, physical and radiological hazards that may impact the safety of dairy foods will be surveyed, starting at the production unit and progressing through the handling and processing of milk and milk products. The identified hazards will be associated with appropriate Process, Allergen, Sanitation and Supply Chain (PASS) Preventive Controls (PC). Lastly, current issues in Dairy Food Safety will be addressed.

Objective: to develop an appreciation for the roles of the USFDA and USDA in the regulation of dairy food safety and how the Food Safety and Modernization Act (FSMA) will impact programs such as the Grade A Pasteurized Milk Ordinance (PMO).

Topics will include:

• Introduction to Pathogens in Milk
• Sources of Contamination (Biological, Chemical, Physical, and Radiological)
• Preventive controls in the Dairy Industry
• Current Issues in Dairy Food Safety

Course Materials

All materials will be made available in the D2L course. There is no textbook requirement - readings will be assigned from regulatory, industry, and research sources.

1 Credits