POUL5102

The purpose of this course is to provide introduction to food safety with emphasis on poultry production. An emphasis will be given to understanding the major pathogens transmitted through live poultry and products and how they can be controlled or mitigated in live production and processing steps. After completing this course, you will have understanding of the basic food safety principles, major foodborne pathogens in poultry, principles of hazard analysis and critical control points (HACCP)-approach of food safety, meat and egg safety, and major preharvest and post-harvest approaches to safety of poultry foods. This course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.