EOHS 5312 Food Safety: Farm to Fork

3 SCH. This course will examine the quality and safety aspects of our food production from the “Farm to the Table.” It will provide the student with information about food safety from a holistic perspective, address laws, regulations, and policies, the importance of animal welfare, safe and sustainable farming practices and their relationship to food quality and nutrition, and the importance of food safety to public health. Topics will cover the relationship of microorganism and sanitation; food contamination sources; personal hygiene; the role of the FDA, local health departments and veterinarians in the protection of food; cleaning compounds; waste disposal and its associated implications; food processing and preparation;environmental issues associated with food production (climate change, antibiotic resistance, etc.); and the relationship of food safety to public health.
Prerequisite: Student must complete or be concurrently enrolled in EOHS 5300 or obtain permission from the instructor.
Offered Summer
Letter Grade