Food Safety Management Practices: Field and Facility (NC)

This course covers the creation and documentation of key elements in a food safety program, including: evaluating current practices, creating and implementing key aspects of a food safety program, and recognizing and documenting pathogen behavior. This course also covers food safety issues and concerns in processing and manufacturing facilities, including: facility sanitation, recognizing potential hazards, analysis of problems in the cold chain, developing improved practices, HACCP (Hazard Analysis and Critical Control Point) principles, employee training, and the inspection process. Field trips may be required. This is a non-credit course; not applicable for degree credit.