FDST B10

Food Systems Management

Management and principles associated with sanitation in food processing and preparation operations. Emphasizes the identification of hazards, assessment of risks, and systems required for an effective, safe food sanitation program. Current Good Manufacturing Practices (cGMP), Sanitary Standard Operating Procedures (SSOP), and allergen control will be emphasized. This course is designed for students receiving their certificate of achievement and/or Associates of Science in Food Science and Technology. Field trips may be required.

Units: 3.0

Hours: 54.0