SAFE 5373. Food Safety and Regulation. 3 Hours.
This course examines fundamental principles of microbiology as they relate to food safety and product development. Intervention methods to restrict microbiological growth from harvest to plate, including Hazard Analysis Critical Control Point (HACCP) and Sanitation Standard Operating Procedures (SSOP), are evaluated. In addition, state, federal, and international policies, and laws as they relate to the regulation of food production methods, product development, labeling, and product sales for organic, all natural, value-added, and other alternative food production methods are studied.
