ACBS355

040841

This course will introduce students with the equipment, process flow charts, quality assurance measures, shelf-life considerations, and food safety system designs for a range of human and animal food processes. The course is divided into two modules. One module will focus on familiarizing the students with the similarities of these processes, as well as their unique processing requirements. Nutrient content changes as a result of processing and shelf life will also be emphasized. The second module will focus on familiarizing the students with the design of effective food safety systems. Students will learn the prerequisite programs and Hazard Analysis and Critical Control Point (HACCP) rules enforced by the Food Safety and Inspection Service (FSIS). In addition, students will learn the risk-based Preventive Controls rules of the Food Safety Modernization Act (FSMA) enforced by the Food and Drug Administration (FDA). Students will be introduced to the concepts of data collection and analysis to support monitoring, verification, and validation activities incorporated into the FSIS and FDA food safety system requirements. Students may elect to also complete additional training requirements relative to HACCP and FSMA. This training is designed to meet regulatory expectations of FSIS and FDA for the production of human and animal food. Such students will pay a pre-determined fee and participate in mandatory activity built into the regular course schedule. Students that elect this additional training and successfully complete all requirements, including evidence of full participation, will receive a certificate of record. This record can be presented to an employer, as well as to FSIS and FDA.

GRD - Regular Grades A, B, C, D, E

Undergraduate

017965

This course also is designed to address the topics of microbiology, nutrition, and pre- and post-harvest production of food from animal and produce sources. Regardless, completion of a basic course covering these topics may be helpful.