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.