Fundamentals of Food Safety

Date(s)
  • January 23, 2018
Day(s)
  • Tuesday
Times
  • 8:00 AM to 5:00 PM
Building
SBC
Room
2046
Format
Face-to-Face
Course ID
SEF-9080-810W
Instructor
Andrew Capps

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

Asheville
1463 Sand Hill Road
Tech Commercialization Center
Candler, NC 28715
Note: This button will redirect you to the registration process of the NC Community College offering this course.
Cost: $150.00
Fundamentals of Food Safety