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.
Experiential Learning
- Use of case studies
- Create a viable and legal "Food Safety Preventive Controls" plan