VM 834 Current Issues in Food Safety

Course description: Participants in the course should come away with an improved understanding of the challenges the meat industry faces and the successes that have been realized in the realm of food safety. Objective: Students will gain an understanding of the food safety challenges relative to the meat industry.

Topics will include:

• Meat industry HACCP and food safety systems
• Cooking and cooling requirements for ready to eat meats
• Control of pathogens in raw/fresh meats
• Sanitation/antimicrobial interventions.

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