Fundamentals of Food Safety

Date(s)
  • June 9, 2017
Day(s)
  • Friday
Times
  • 8:00 AM to 5:00 PM
Location
Asheville
Building
TCC
Room
112
Format
Face-to-Face

Properly executed food safety practices - personal hygiene, good manufacturing practices, and sanitation - ensure that human and animal food is safe for consumption. This course will explore food safety principles through the lens of FDA regulations and the Food Safety Modernization Act (FSMA). Participants will be exposed to concepts related to regulations, hazards, cross contamination, hygiene, current Good Manufacturing Practices (cGMPs), sanitation, and documentation. A group exercise will lead participants through a mock manufacturing scenario to evaluate the effectiveness of the company’s food safety practices and culture. Hand washing steps will also be demonstrated and discussed extensively.

Level: Beginner
Lab Hours: 2.00
Lecture Hours: 6.00
Total Contact Hours: 8.00
$150.00
Register
Course ID: SEF-9080-172BW
Instructor: Chris Reedy
Class is Full
Cancelled