This course provides a comprehensive overview of micro-organisms and toxins involved in foodborne disease and spoilage, environmental hazards threatening food safety, and principles of HACCP (Hazard Analysis and Critical Control Points). Students learn to identify human health risks from pathogens and hazardous chemicals in food, apply HACCP principles in food production to mitigate foodborne illness risks, and conduct laboratory experiments to detect and enumerate microorganisms in food.

Course Content

• Overview of micro-organisms involved in foodborne disease and spoilage

• Environmental hazards that threaten food safety

• Principles of HACCP

• Major risks to human health from pathogenic microorganisms in contaminated foods

• Identification of key points in the food production chain where pathogens may be found

• Application of HACCP principles to food preparation and production

• Laboratory experiments related to detection and enumeration of microorganisms in food

• Risks from hazardous chemicals in contaminated foods