FSN 415 - Food Safety Systems-Preventive Controls for Human Food

This class provides students with the knowledge and skills necessary to conduct a hazard analysis and create a food safety plan for a food processing facility operating under the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation or PC for short).

Course Note: Students will complete an online module (Part 1) as a prerequisite before classes start and then complete Part 2 in person during the semester. After completing this class, students have the option to be awarded a certificate from the Food Safety Preventive Controls Alliance (FSPCA) and will be a Preventive Controls Qualified Individual (PCQI).

Prerequisites: FSN 236 and Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food Blended Online Course.

Course Typically Offered: Spring

Credits: 1