VM 834 Current Issues in Food Safety

Course Description: Food waste may occur at any point in the supply chain from the farmer to manufacturer to the retailer or restaurant. Food waste reduction is the diversion of wholesome food - fit for human consumption - away from landfill. Food banking and food rescue organizations are the leaders in decreasing food waste and food safety is the cornerstone of these activities. This course provides an introduction to the food safety systems of organizations that support food waste reduction activities and the sophisticated operations that not only serve an environmental purpose but also provide resources to those facing food insecurity.

Objective: Students will develop an understanding of food recovery systems, food donation, food banks, pantries and large distribution centers. Students will be able to describe food safety challenges/risks encountered at each stage of the system. Students will be able to discuss specific food safety legislation regarding food banks. Students will be able to describe alternative uses of food that is not suitable for donation, rather than to be put in landfills.

Topics will include:

• What is food waste reduction?
• What is a food bank?
• Bill Emerson Good Samaritan Food Donation Act (document)
• Accelerated tax deduction for food donation
• Operations – food safety precautions
• Food donation systems
• Types of Products Received
• Distribution Methods
• Food Safety: regulations, inspections, & resources
• 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