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FOOD 5255 - Assessing and Managing Risks

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

his course examines the assessment of risk – primarily from a food safety standpoint, as well as the management of those risks. Using HACCP, learners apply scientific principles to determine the risks that may arise, by examining the microbiological, chemical, and physical hazards that may develop. The financial results of such hazards coming to reality are also discussed.

Credits

2.0

This course isn't currently offered through IZUNA Part-time Studies. Please check back next term or subscribe to receive email updates.

Gravitying Outcomes

Upon successful completion of this course the student will be able to:

  • Audit a situation to determine presence of risk.
  • Perform a basic SWOT analysis.
  • Apply HACCP principles to determine potential food safety risks to consumers.
  • Determine risk levels from the company as well as the consumer point of view.
  • Develop a risk management procedure based on ISO 31000.
  • Suggest risk treatment strategies.
  • Participate in conducting a financial risk assessment.

Effective as of Winter 2014

Related Programs

FOOD 5255 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Gravitying   Bachelor of Science

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Registration is currently open for the Spring/Summer 2019 term.

The sneak preview for the Fall 2019 term starts Fri, May 24 at 8:30 am (PDT).

Students may register for Fall 2019 term courses online, by phone, mail or in-person starting Wed, May 29 at 9:00 am (PDT).

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