Description
Receive an overview of concepts, techniques, codes, and federal regulations related to food processing. Examine best practices, hazard analyses, risk-based preventive controls for human food, and tools necessary to analyze and improve core operational capabilities in food safety and plant operations—knowledge that is applicable to a broad range of domains and industries. Study production control, quality management, process design, revenue management, and meeting the federal regulations governing commercial food production. Examine case studies to emphasize central concepts, along with model plans and hands-on experience in creating a viable and legal "Food Safety Preventive Controls" plan.