Food Safety Management Certificate (Tier 2)
The objective in Tier Two is to expand on the educational
base established in Tier One. The courses in Tier Two focus
on the scientific principles associated with food safety.
The course curriculum consists of the following three courses:
FS 354 (formerly 495K) - Food Sanitation
FS 407 (formerly 495X) - Risk Analysis / Hazard
Analysis in Food Safety
FS 352 - Introduction to Microbial
Foodborne Hazards
FS 354 - Food Sanitation
Credits: 3
Instructor: Dr. Lynn Turner
Food Sanitation presents a discussion of hygienic practices,
requirements for sanitation programs, and modern sanitation
practices in food processing facilities. Upon course completion,
the student will have the necessary information to set up
and maintain a saniation program. The training of employees
in sanitation principles ensures clean, defect free, and
safe foods. View General Course Infofacts
FS 407 - Risk Analysis
/ Hazard Analysis in Food Safety
Credits: 3
Instructor: Dr. Donn Ward
Of the seven HACCP principles, Hazard Analysis is often
considered the most crucial since the resulting HACCP plan
is based on this analysis. The course is an in-depth focus
on hazard analysis and the emerging role of risk assessment.
FS 350 HACCP is a prerequisite to this course. View
General Course Infofacts
FS 352 -Introduction to
Microbial Foodborne Hazards
Credits: 3
Instructor: Dr. Donn Ward
Biological hazards, especially microbial hazards and their
control, are typically among the most significant problems
confronting the food processing industry. This course focuses
on the basic principles of food microbiology with specific
emphasis on food-borne pathogens and their control. View
General Course Infofacts
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