3 credits
Spring 2026 Distance Learning Upper DivisionVariable Title
This course provides a comprehensive exploration of key food safety and quality assurance practices in the modern food industry. Students will learn about controlling biological, chemical, and physical hazards through programs such as Current Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP), FSMA preventive controls, and other industry standards. Emphasis is placed on developing, implementing, and verifying robust food safety systems while meeting regulatory and third-party audit requirements. Graduates of this course will be prepared to identify critical risks, develop effective control measures, and uphold global quality standards in various food production and processing environments.
Learning Outcomes1Explain fundamental concepts of food microbiology and their relevance to food safety.
2Apply Good Manufacturing Practices (GMPs) to assess and improve hygienic production environments.
3Develop a comprehensive HACCP plan tailored to different food industry settings.
4Differentiate between food safety attributes (e.g., hazard control) and quality attributes (e.g., off flavor).
5Analyze current laws and regulations (including FSMA Preventive Controls) governing food safety in the U.S.
6Propose effective methods of food preservation, shelf-life extension, and recall plans that align with food safety regulations.
Restrictions
made by Purdue students.