Instructor(s)

Rob Williams
Assistant Professor, Food Science and Technology
Phone: (540) 231-4106
E-mail: rowilli3@vt.edu

Description

Principles of food safety management for food processing and food processing environments.  Emphasis on guidelines developed in Good Agricultural and Practices for plant-based food and Current Good Manufacturing Practices.

Prerequisites and Co-requisites

Academic and/or professional background in food processing, quality assurance, fresh produce production, food product regulation, and/or food safety.

Learning Objectives

Upon completion of the course, students will be able to discuss or apply, as appropriate:

1. Sources and characteristics of food-borne pathogens.
2. Prevention and control of food-borne pathogens.
3. Prevention and control of physical and chemical hazards in foods.
4. Maintenance of food wholesomeness.
5. Compliance with food laws and regulations.