BT 129 - Global Perspective to Food Safety

Credit Hours: 3

This course emphasizes the necessary procedures to produce safe quality food products within the global market. To understand this, students will gain a knowledge base on controlling hazards, proper sanitation, and regulatory oversight. This course will include a study abroad component, which will focus on food safety within the traveled region.

Course Outcomes
Upon completion of this course, the student will be able to:

explain specifics of food-borne illnesses and their global impact;
identify systems that provide protection from food hazards;
detail the fundamentals of the Global Food Safety Initiative (GFSI), Safe Quality Foods (SQF), (FSMA) Food Safety Modernization Act and Hazard Analysis and Critical Control Points (HACCP);
demonstrate proficiency in the quality control systems that verify the quality of the food, and food safety; and
demonstrate an understanding of CIP and SIP, cleaning and sanitizing, and practical applications, along with proper equipment design.

S (N)