FDST 1302 Food Safety
This course is an introduction to the scientific practices of safe food handling and manufacturing. This course emphasizes microbiological safety, processing sanitation, and the prevention of foodborne diseases through the application of the Tri-Service Food Code (TB MED 530). It includes the practices and procedures relating to safe food manufacturing with emphasis on hygienic food handling, processing sanitation, Hazard Analysis Critical Control Point implementation, and food safety requirements. Other topics food safety hazards, such as microbes, toxins, foreign objects, and physical defects which render the food unsafe for consumption.