I. General Information
1. Course Title:
Food Safety: From Farm to Fork
2. Course Prefix & Number:
ANSI 1110
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
4. Course Description:
This course is a producer and consumer oriented introduction to food safety and food safety risks associated with the agrifood industry, specifically the food animal sector. Topics of study will include zoonotic and food borne pathogens, chemicals, toxins and drug residues, biosecurity, current technology, consumer perceptions and regulatory agencies responsible for overseeing food safety in the industry. Students will examine food safety risks associated with production, harvest, transporting, processing, distribution, retail sale, home and commercial kitchen use of animals and animal products and learn the control, prevention and intervention strategies available to help minimize the risk of food borne disease.
Students completing this course have the opportunity to earn the National Restaurant Association ServSafe Certificate, which meets the State of Minnesota's requirements for Food Manager Certification.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
ANSI 1110 - Food Safety: From Farm to Fork
There are no prerequisites for this course.
9. Co-requisite Courses:
ANSI 1110 - Food Safety: From Farm to Fork
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
University of MN, FSCN 1102 Food: Safety, Risks, and Technology, 3 credits
Colorado State University, FTEC 110 Food: From Farm to Table, 3 credits
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Agriculture, AS Degree
3. Other - If this course does NOT meet criteria for #1 or #2 above, it may be used for the purpose(s) selected below:
- Liberal Arts Elective
- Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate oral communication skills |
Summarize research articles and current events and make class presentations. |
| Demonstrate written communication skills |
Summarize research articles and create written livestock food safety management plans. |
| Work as a team member to achieve shared goals |
Collaborate with lab/team members to research, create and present a lecture, technique, management plan or activity summary to share with the class. |
| Discuss/compare characteristics of diverse cultures and environments |
Research and compare management of risk factors associated with food safety in animal agriculture across multiple countries and give a class presentation on the findings. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- With regard to animal agriculture, define food safety and describe the risk factors associated with each sector - production, harvest, transporting, processing, distribution and retail sale;
- Identify and list ways that food safety risk can be managed in each sector;
- Identify and list zoonotic pathogens and explain how they contribute to food borne illness and food safety;
- List major food borne pathogens found in animals and animal products for beef, pork, poultry, sheep, goats, cervids and aquaculture species;
- Describe clinical symptoms and health outcomes of humans exposed to major food borne pathogens present in animal products;
- List the steps involved and agencies to contact to report foodborne illness;
- Identify and list animal product contaminants other than pathogens and list possible sources (antibiotics, chemicals, toxins, heavy metals etc;);
- Identify and explain ways that exposure to animal product food borne pathogens can be minimized in the home and at community events;
- Explain why universal animal identification and place of origin are important to food safety;
- Discuss the role of the environment and healthy ecosystems in food safety;
- Describe and explain current technology being employed by the animal agriculture industry to address food safety and consumer education/awareness;
- List agencies and rules/regulations involved in monitoring food safety and describe their functions and responsibilities; and
- Describe how countries other than the U;S; manage risk factors associated with food safety in animal agriculture in each sector – production, harvest, transporting, processing, distribution and retail sale as well as environmentally;
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Introduction to food safety
- Risk assessment
- What is risk
- Quantitative assessment
- Qualitative assessment
- Semi-qualitative assessment
- Risk Assessment tools
- Physical, chemical and biological hazards
- Assessment sectors – production, transportation, harvest, processing, distribution, sales, home usage
- Zoonoses
- Definition
- Relationship to food safety
- Managing food safety risks in the beef and dairy industries
- Major cattle pathogens
- Cattle pathogen source, reservoir and route of transmission
- Human infection, route of transmission & clinical symptoms
- Drug residues in meat, meat products and milk & dairy products
- Animal, equipment and environmental hygiene
- Workers and farm visitors (biosecurity)
- Pasteurization
- Farmer/employee training, public awareness
- Control, prevention and intervention strategies in cattle management/production
- Good agricultural practices
- Regulatory agencies
- Case studies
- Managing food safety risks in egg, broiler, and hog industries
- Major broiler and hog industry pathogens
- Pathogen source, reservoir and route of transmission
- Human infection, route of transmission & clinical symptoms
- Animal, equipment and environmental hygiene
- Control, prevention and intervention strategies
- Biosecurity
- Farmer/employee training, public awareness
- Slaughterhouse risk assessment & sanitary regulations
- Good agricultural practices
- Regulatory agencies
- Case studies
- Managing food safety risks in wild game and fish
- Major pathogens
- Cervid meat
- Wild boar meat
- Bird meat
- Kangaroo meat, crocodile meat
- Human infection, route of transmission and clinical symptoms
- Game hunter education
- Handling of raw meat
- Intervention strategies
- Pathogens and parasites of fish and shellfish
- Toxins and chemical contaminants in seafood
- Intervention and management strategies
- Regulatory agencies
- Case studies
- Managing food safety risks in farmed cervids, fish and shellfish
- Major pathogens of cervids, fish and shrimp
- Human infection, route of transmission & clinical symptoms
- Environmental chemical, toxins and contaminants
- Interaction with Wildlife
- Feed contaminants
- Wastewater management
- Intervention strategies
- Biosecurity
- Good manufacturing practices
- Regulatory Agencies
- Managing food safety
- Risks in the home
- Good food handling practices
- Education
- Risk communication
- Lay and expert perceptions of food safety risks
- Perceived risks and perceived benefits
- Factors in good risk communication
- Risk communication strategies
- Education to reduce bad food handling behavior