NYMC > Academics > Course Descriptions > School of Health Sciences and Practice (SHSP) > Environmental Health Science

ENVM 6010 Principles of Food Safety and Hygiene (Fall and Spring)

()

Dr. Wohlman

Credits:

Course Description:

The course explains what safe food is and how to provide it; the classes supply information on the FDA Food Code, and public health related aspects of food safety. Students will learn to determine and define safe food handling practices. Included in the course will be HACCP & Sanitation techniques, which provide information on safe and regulatory compliant practices ranging from purchasing and receiving food to properly washing the dishes. This course also provides insights into common regulatory compliance issues such as correcting time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points).

Prerequisites: