VM 827

Students will develop an understanding of US food safety requirements under the Food Safety Modernization Act, and understand the theory, development and application of food safety management systems based on HACCP. Course topics include: Food Safety Modernization Act; Food Safety Preventive Controls Regulation; Produce Safety Regulation; Intentional Adulteration, Third Party Audits, Foreign Supplier Verification; International Private Food Safety Standards; Hazard Analysis and Critical Control Points; Food Safety Prerequisite Programs; Conducting a Hazard Analysis; Establishing Critical Control Points and Critical Limits; and Verification and Validation Procedures.

3 Credits