Send us your interest if this course is currently not offered or the current schedule does not accomodate your schedule. It is often necessary to understand interest a semester in advance for planning and scheduling. Companies and organizations can often request a course if the group is large enough. This doesn't mean that we can make accommodations in every case. However, we will utilize and maximize our available resources as best as we can. Thanks for letting us know your interests and we will respond as soon as we can.
This course is designed to prepare students for employment in the food industry. Course work includes an introduction to food safety and sanitation, common food hazards, microorganisms, allergens, product flow, receiving and control, processing and product evaluation, packaging and labeling, storage and shipping, principles of cleaning and sanitizing, common types of sanitizers, personal hygiene, personnel practices, facilities and equipment, equipment layout and design, pest control, Integrated Pest Management System (IPM), methods of pest control, HACCP history and system, documenting a HACCP plan, hazard analysis, critical control points (CCPs), monitoring, control limits and corrective actions, validation and verification of a HACCP plan. Successful completion of this course will prepare the student to understand Food Safety and Sanitation principles utilized in the food industry.