This is an online course that requires no course materials to be purchased. You have 6 months from the day you register to complete it at your own pace. There is no instructor or schedule. IF YOU ARE A SPONSORED STUDENT, DO NOT REGISTER ONLINE. Contact [email protected]. The course takes a 15-hour study commitment: 3 assignments and 1 final test.
Important course information will be sent to you immediately after registering.
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Upon successful completion, the student will be able to:
Describe factors which affect microbial growth in foods.
List several key microorganisms which may cause food borne diseases.
List potential allergens and describe their control.
Relate good personal hygiene practices to control food borne illnesses.
Describe good personal hygiene practices (including proper handwashing techniques).
Discuss illness policies.
Describe the control of 'cross-contamination.'
Define and describe GMPs.
Describe basic components of an effective sanitation program.
Explain the importance of sanitation and pest control.
Give an overview of HACCP principles.
Effective as of Fall 2003
FOOD 1301 is offered as a part of the following programs:
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