Food Satety & Sanitation

Food safety is an important component of public health. This course is based on presenting the basic principles and practices of food safety. We will be presenting information about how foodborne illness is transmitted, how it impacts public health, and how it can be controlled. The course will have four major components: 1) foodborne pathogens, 2) foodborne chemical and physical haz- ards, 3) foodborne biological toxins and allergens, and 4) the management activities required to ensure food safety and public health. This will include a discussion of food safety management practices such as Hazard Analysis Critical Control Points (HACCP), public health policies, risk assessment, sanitation, pathogen and allergen controls in foods.