FESQ08 Food and Edible Safety Management (GMPs, HACCP, PCP, BRC, and SQF)
This class is designed to introduce students to aspects of physical, chemical and biological food/edible contaminations. Subjects covered will include types and sources of food/edible hazards, factors affecting safety of food/edible products. Special emphasis will be given to the development, implementation, and maintenance of HACCP / PCP program. The concept of SQF and BRC program and their certification procedures will be discussed.
Food and Edible Safety (food safety requirements for both food and edibles from various regulatory bodies (i.e. SFCR, Cannabis Act), principles of food hygiene, overview of HACCP, GMP, and GFSI)
HACCP (explanation of HACCP principles, program development, implementation)
GMP (explanation of GMP principles, program development, implementation)