NWCCD 2015-16 Catalog 
    
    Mar 29, 2024  
NWCCD 2015-16 Catalog [This is an Archived Catalog.]

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FDSC 2020 - Food Safety and Quality


This course offers an overview of food safety and quality “from farm to fork.”  Topics include microbiological, chemical, and physical risks associated with food, the use of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP) to manage risk, and methods for analyzing the sensory qualities of foods.  The role of regulatory agencies, food producers, food handlers, and consumers in ensuring a safe food supply will be discussed.

Prerequisites:
BIOL 1010 - General Biology I or instructor approval

Credits: 4

Contact Hours: 3 lecture, 2 lab hours/week



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