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Course Description

Farmers, processors, retailers and food service operators must have an understanding of the principles of food safety in order to minimize risk to the public. In this course, you will learn how to create a holistic food safety and quality system--including management commitment, facility infrastructure requirements, sanitation, pest control, personnel practices, training, microbiological testing, traceability and crisis management, food security, and HACCP. An overview of the Global Food Safety Initiative (GFSI) and third-party food safety and quality certification programs will be provided.
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