Restriction: Permission of AGNR-Nutrition and Food Science department. Repeatable to 0 credit.
Credit only granted for: NFSC498T, NFSC416, NFSC679T, or NFSC616.
Formerly: NFSC498T.
Focuses on identifying and reducing biological, chemical and physical risks in food manufacturing and thereby reduce outbreak incidences and improve public health. The course is based on the US FDA recognized curriculum on 'Hazard Analysis and Risk Based Preventive Controls' (HARPC) regulations for manufacturing human foods. A successful completion of this course will result in students becoming 'preventive controls qualified individuals' as defined by the US FDA.