inspector
HOME > PROGRAMS > FOOD SAFETY CERTIFICATION > FOOD SAFETY MANAGER

Get Acrobat Reader link Link to Adobe Reader

Food Safety Managers Certificate - Tier 2

The objective in Tier Two is to expand on the educational base established in Tier One. The courses in Tier Two focus on the scientific principles associated with food safety. The course curriculum consists of the following three courses:

FS 352 - Introduction to Microbial Foodborne Hazards
FS 354 - Food Sanitation
FS 407 - Risk Analysis / Hazard Analysis in Food Safety


FS 352 -Introduction to Microbial Foodborne Hazards
Credits: 3
Instructor: Dr. Donn Ward Course Contact: JoAnna Foegeding
Biological hazards, especially microbial hazards and their control, are typically among the most significant problems confronting the food processing industry. This course focuses on the basic principles of food microbiology with specific emphasis on food-borne pathogens and their control.
View General Course Infofacts

FS 354 - Food Sanitation
Credits: 3
Instructor: Dr. David Green
Food Sanitation presents a discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities. Upon course completion, the student will have the necessary information to set up and maintain a saniation program. The training of employees in sanitation principles ensures clean, defect free, and safe foods.
View General Course Infofacts

FS 407 - Risk Analysis / Hazard Analysis in Food Safety
Credits: 3
Instructor: Dr. Donn Ward Course Contact: JoAnna Foegeding
Of the seven HACCP principles, Hazard Analysis is often considered the most crucial since the resulting HACCP plan is based on this analysis. The course is an in-depth focus on hazard analysis and the emerging role of risk assessment. FS 350 HACCP is a prerequisite to this course.
View General Course Infofacts


Back to Tier 1 courses