FSN 522: Advanced Food Safety

The topics of this course explain classical and emerging food safety issues. They also introduce conventional and modern solutions in management, detection and mitigation of biological, chemical, and physical hazards associated with different food categories. Several production, handling, and management systems is thought in the course. They include the Good Agricultural/hygiene/Manufacturing Practices (GAP/GHP/GMP), the Hazard analysis and critical control points (HACCP), and the Quality Management systems (QMS). Health and economic impacts of foodborne outbreaks and food poising are discussed. Microbial tolerance and survivals strategies including the development of multidrug resistance, dormancy, and biofilm formation in different food production systems will be also covered.