Hazard Analysis and Critical Control Point Coordinator
Course Descriptions
The student is required to complete the following 15 semester hours:
FDSC 2503 (3 credits) Food Safety and Sanitation
Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations.
FDSC 3202 (2 credits) Introduction to Food Law
Discussion of government laws and regulations affecting the manufacture of food. Emphasis is on federal regulations relating to food safety, labeling, and the FDA.
HLSC 4623 (3 credits) Human Diseases
An examination of the variety, behavior, distribution, and management of both infectious and noninfectious diseases in human populations.
POSC 2003 (3 credits) Fundamentals of Food Microbiology
The impact of intrinsic (dependent on the food product formulation) or extrinsic (dependent on the process to which the food and microorganisms are exposed) factors on bacteria will be examined. Course information will address the basis of the Hurdle Theory or creating multiple barriers to growth, and will also set the stage for understanding predictive microbiology. Factors discussed include redox potential, water activity, pH, time, and temperature.
Analysis of processing data related to food safety, quality, governmental critical limits, and customer specifications. Emphasizes statistical process control chart development, including understanding data and chart selection, calculating statistical limits, and interpreting process performance. Covers quality topics appropriate for students following careers in food safety, quality, or manufacturing.