This course covers principles of quality assurance and food safety systems as applied to the food industry. Theory and in-class workshops examine microbiological agents, food regulations, global standards and trade agreements, analytical methods, statistical quality control, sanitation, as well as implementation and auditing of Hazard Analysis Critical Control Point (HACCP) and quality assurance systems. Prerequisite(s): Permission from instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 452.3. This course cannot be taken for credit after previously taking FABS 452.3.
This course covers principles of quality assurance and food safety systems as applied to the food industry. Theory and in-class workshops examine microbiological agents, food regulations, global standards and trade agreements, analytical methods, statistical quality control, sanitation, as well as implementation and auditing of Hazard Analysis Critical Control Point (HACCP) and quality assurance systems. Prerequisite(s): Permission from instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 452.3. This course cannot be taken for credit after previously taking FABS 452.3.
