NUTR.2700 Introduction to Food Safety

Id: 040507 Credits: 3-3

Description

This course focuses on food safety from a 'farm to fork' perspective. The class will cover a comprehensive overview of the food safety system addressing the biological, chemical and physical agents with emphasis on domestic food-borne outbreaks, public health significance, disease control, and the microbial spoilage of foods. The history and fundamental principles of food safety will be addressed including the risk and hazard analysis of different foods and the important advances in food system that are necessary for controlling hazards in the modern food industry.

Prerequisites

BS in Nutritional Science (Major or Minor), or (MPH in Dietetics or Nutrition).

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Course prerequisites/corequisites are determined by the faculty and approved by the curriculum committees. Students are required to fulfill these requirements prior to enrollment. For courses offered through online or GPS delivery, students are responsible for confirming with the instructor or department that all enrollment requirements have been satisfied before registering.