Food-borne pathogens and the epidemiology of food-borne illness. Procedures for monitoring, food recall and general procedures of food hygiene. Food safety programs. The principles of hazard assessment critical control point (HACCP). Local, national and international standards, statutes and codes -- Course Website
Prerequisites: 313457 (v.1)<br/> Introduction to Food Safety Science 180<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> 304656 (v.2)<br/> Food Safety Science 281<br/> <br/> or any previous version
