FDSC 5960

FDSC 5960

Course information provided by the Courses of Study 2019-2020.

FDSC 3960/5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive 1) General HACCP certification and 2) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]).

When Offered Spring.

Fees Course fee: $135; $60 for GMP certification and $75 for SQF testing and materials.
Prerequisites/Corequisites Prerequisite: BIOMI 2900 or permission of instructor.

Outcomes
  • Develop a HACCP plans for different food industries.
  • Describe laws and regulations governing food safety principles (preventive controls for human food/HACCP).
  • Identify and discuss industry food safety requirements and certifications: organic, halal, kosher, and Global Food Safety Initiatives.
  • Analyze different auditing schemes, and be able to complete internal (first party) audits.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session.  Combined with: FDSC 3960

  • 2 Credits Opt NoAud

  •  3687FDSC 5960  LEC 001

  • Instruction Mode: Hybrid - Online & In Person
    Students participating in this course will be assessed a $135 course fee via the bursar for certification materials, SQF testing, and GMP certification.