Published on July 3, 2014
2 as Hazard Analysis Critical Control Points (HACCP), public health policies, risk assessment, sanitation, pathogen and allergen controls in foods. Class Format: This course is lecture-based. Small group discussions and student presentations may be incorporated throughout the course. Objectives: Upon completion of this course, students should be able to: 1. Explain the common causes of foodborne illness. 2. Outline fundamental microbiological concepts. 3. Describe the characteristics of important foodborne pathogens and hazards. 4. Detect and identify foodborne pathogens and be able to list the steps in the inspection process. 5. Summarize the procedures to be used in the control of foodborne illness. 6. Perform the risk assessment and risk benefit analysis. 7. Describe government food safety agencies, regulations, and policies. Core competencies: 1. Identify the major foodborne hazards (biological, physical, and chemical). 2. Describe the impacts of foodborne hazards on food safety, environment, and human health. 3. Define the transmission, epidemiology, and pathogenesis of foodborne pathogens. 4. Understand the basic microbiological concepts. 5. Understand the efficacy and mechanism of pathogen inactivation in food and environment by thermal and non-thermal processing technologies. 6. Describe the procedures to control foodborne illnesses. 7. Define food allergies and food safety. 8. Describe federal and state regulatory agencies, guidelines and authorities relevant to food safety. 9. Be familiar with steps in performing the risk assessment of foodborne hazards. Reading Materials: Reading materials covering lecture topics given in the classroom. Required textbook: 1. Motarjemi Yasmine and Adams, Martin (ed). 2006. Emerging Foodborne Pathogens. Woodhead Publishing.