Food Safety Manager Certificate
Course Descriptions
The student is required to complete the following 15 semester hours:
FDSC 3753 (3 credits) Introduction to Food Engineering Principles
Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing.
FDSC 4823 (3 credits) Principles of Food Microbiology
Microbiology, contamination, preservation, and spoilage of different kinds of foods; food poisoning, sanitation, control, and inspection; microbiology of water; and standard methods for official food and public health laboratories.
HLSC 4613 (3 credits) Principles of Epidemiology
Distribution and patterns of disease or physiological conditions within populations; an examination of the nature of epidemiological research.
INEG 4323 (3 credits) Quality Engineering and Management
Provides the student with complete coverage of the functional area of "Quality Assurance" ranging from the need for such a function, how it works, techniques utilized, and managerial approaches for insuring its effectiveness.
(Intensive on-campus capstone course) This capstone experience for students in the HACCP Coordinator Certificate program requires completion of selected reading materials prior to spending one week in an on-campus institute at UAF. Activities include group projects, case studies, online library resource acquisition and industry/regulatory HACCP Round Table discussions.