FS 260 - HACCP Training and Certification Hazard Analysis and Critical Control Points (3) – FS201 Food Safety: Fruit & Vegetable Production (3) – 12 units Junior Level Classes FS 301- Cleaning and Sanitation Facilities (3) – FS 311 - Sampling & Monitoring (3) FS 322 - Internal Auditing (3) FS398 - Professional Internship in food safety internship related to production (3) 16 units Senior Level Classes FS 401 Lean Manufacturing & Risk Assessments (3) – FS 450 Food Defense, Food Security, Agroterrorism (3) – FS 460 Recall and Withdrawal (4) – FS 498 Professional Internship in food safety related to facilities (3) – FS 499 Senior Project (3) – NEW CLASSES TO BE DEVELOPED ABT 77 Data Analysis & Presentation (3) – Curriculum to be developed Talk to David Mancera, Steven Triano FS 101- Introduction to Food Safety (3) Expansion of existing ABT 131 FS 130 Introduction to Food Microbiology (5) with lab – Ann Wright Also talk to Dr. Pernendu Vasavada emeritus University of Wisconsin Falls; curriculum already developed and he would – love to adjunct teach FS 135 - Environmental Microbiology (4) with lab Ann Wright Also talk to Dr. Pernendu Vasavada emeritus University of Wisconsin River Falls; curriculum already developed and he would – love to adjunct teach Food Safety: Fruit & Vegetable Production (3) – Expansion of ABT132 FS 260 - Training and Certification Hazard Analysis & Critical Control Points (meets International HACCP Alliance) (3) – Industry curriculum already available Susan has contact Can be run for credit as well as an industry workshop Could be run as a one week intensive FS 301 Food Safety: Fruit and Vegetable Facilities (3) – Expansion of existing ABT132 FS 301- Cleaning and Sanitation Facilities (3) –
FS 260 - HACCP Training and Certification – Hazard Analysis and Critical Control Points (3) FS201 – Food Safety: Fruit & Vegetable Production (3) 12 units Junior Level Classes FS 301- Cleaning and Sanitation – Facilities (3) FS 311 - Sampling & Monitoring (3) FS 322 - Internal Auditing (3) FS398 - Professional Internship in food safety internship related to production (3) 16 units Senior Level Classes FS 401 – Lean Manufacturing & Risk Assessments (3) FS 450 – Food Defense, Food Security, Agroterrorism (3) FS 460 – Recall and Withdrawal (4) FS 498 – Professional Internship in food safety related to facilities (3) FS 499 – Senior Project (3) NEW CLASSES TO BE DEVELOPED ABT 77 – Data Analysis & Presentation (3) Curriculum to be developed Talk to David Mancera, Steven Triano FS 101- Introduction to Food Safety (3) Expansion of existing ABT 131 FS 130 Introduction to Food Microbiology – (5) with lab Ann Wright Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin Falls; curriculum already developed and he would love to adjunct teach FS 135 - Environmental Microbiology (4) with lab Ann Wright Also talk to Dr. Pernendu Vasavada – emeritus University of Wisconsin River Falls; curriculum already developed and he would love to adjunct teach – Food Safety: Fruit & Vegetable Production (3) Expansion of ABT132 FS 260 - Training and Certification – Hazard Analysis & Critical Control Points (meets International HACCP Alliance) (3) Industry curriculum already available Susan has contact Can be run for credit as well as an industry workshop Could be run as a one week intensive FS 301 – Food Safety: Fruit and Vegetable Facilities (3) Expansion of existing ABT132 FS 301- Cleaning and Sanitation – Facilities (3)
draft-v2.0_-_food_safety_program_of_study_bs_degree_04122014.docx