FS 435/535 Food Safety Management Systems
This online course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points (HACCP) system and then teaches the newer Hazard Analysis and Risk-Based Preventive Controls system associated with the Food Safety Modernization Act. Students will learn the step-by-step process or developing and implementing food safety plans to ensure food products are safe and wholesome.. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.
This course is recognized by the International HACCP Alliance, which means students will earn certificates of completion from this alliance. It is intended for both industry personnel and undergraduates seeking food safety credentials. It is a sixteen-week online course consists of videos, an online textbook, quizzes, activities and discussion forums. Students will be exposed to case studies that allow them to practice implementing and managing food safety management systems. This course counts towards the Food Safety Manager’s Certification Program.
Tuition varies depending on your student status, residency, and other factors. Visit the cashier’s website to find the cost of this 3-credit course. Financial aid is available through Federal Student Aid.